| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 1 |
ga |
WATER; BOILING |
| 1/4 |
c |
LEMON RIND |
| 1/2 |
lb |
BUTTER PRINT SURE |
| 2 |
c |
LEMON FRESH |
| 7 |
oz |
STARCH EDIBLE CORN |
| 4 |
lb |
SUGAR; GRANULATED 10 LB |
| 1 1/2 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
1. COMBINE SUGAR, STARCH, AND SALT IN MIXER BOWL; MIX AT LOW SPEED
UNTIL WELL BLENDED. DO NOT WHIP.
2. ADD WATER GRADUALLY TO DRY MIXTURE WHILE BLENDING AT LOW SPEED.
SCRAPE DOWN BOWL. CONTINUE MIXING UNTIL SMOOTH.
3. ADD BUTTER OR MARGARINE, LEMON JUICE AND LEMON RIND. MIX WELL.
NOTE: 1. IN STEP 1, 7 OZ (1 1/2 CUPS) CORNSTARCH MAY BE USED FOR
PREGELATINIZED STARCH. COMBINE SUGAR, STARCH, AND SALT. ADD TO WATER IN
STEP 2. BRING TO A BOIL. COOK 2 MINUTES OR UNTIL THICK AND CLEAR; REMOVE
FROM HEAT. FOLLOW STEP 3.
NOTE: 2. IN STEP 3, 3 LB LEMONS A.P. (12 LEMONS) WILL YIELD 2 CUPS JUICE.
NOTE: 3. SAUCE MAY BE SERVED OVER PUDDINGS, GINGERBREAD, AND PLAIN CAKE
SQUARES.
NOTE: 4. ONE-A LADLE MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: K00900
SERVING SIZE: 1/4 CUP (2
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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