| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
100 |
Servings |
INGREDIENTS
| 2 |
qt |
WATER |
| 1 1/2 |
oz |
STARCH EDIBLE CORN |
| 6 |
lb |
SUGAR; BROWN, 2 LB |
| 1 1/3 |
tb |
FLAVORING MAPLE |
| 1/4 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
1. COMBINE BROWN SUGAR WATER, SALT, AND CORNSTARCH, BRING TO A
BOIL; REDUCE HEAT; SIMMER ABOUT 10 MINUTES OR UNTIL THICKENED.
2. REMOVE FROM HEAT; ADD MAPLE FLAVORING.
NOTE: 1. SYRUP WILL BE THIN WHILE HOT BUT WILL THICKEN UPON COOLING.
NOTE: 2. THIS SYRUP MAY BE USED AS AN ACCOMPANIMENT TO PANCAKES,
FRENCH TOAST, OR WAFFLES.
Recipe Number: D05000
SERVING SIZE: 2 TABLESP
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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