Pineapple Filling (cornst
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 3/4 | c | WATER, COOL |
| 1/4 | c | BUTTER PRINT SURE |
| 6 13/16 | lb | PINEAPPLE CHUNK #10 |
| 3/4 | c | STARCH EDIBLE CORN |
| 3/4 | lb | SUGAR, GRANULATED 10 LB |
| 1/2 | t | SALT TABLE 5LB |
INSTRUCTIONS
ADD SUGAR AND SALT TO PINEAPPLE AND BUTTER OR MARGARINE. DISSOLVE CORNSTARCH IN COOL WATER; ADD TO HOT PINEAPPLE MIXTURE WHILE STIRRING; BRING TO A BOIL; COOK UNTIL THICK AND CLEAR. COOL SLIGHTLY BEFORE USING. NOTE: 1. THIS FILLING MAY BE USED FOR A VARIETY OF SWEET DOUGH PRODUCTS. SEE RECIPE CARD D-G-7, GUIDE FOR SWEET DOUGH MAKE-UP. IN STEP 1, IF FILLING IS TO BE COOKED IN SWEET DOUGH PRODUCT, MELT BUTTER OR MARGARINE; COMBINE WITH PINEAPPLE. DO NOT HEAT. ADD REMAINING INGREDIENTS. OMIT STEP 4. NOTE: 2. FOR CAKES USE 3 QUARTS PER SHEET CAKE OR 2 CUPS PER 9-INCH LAYER CAKE. Recipe Number: G03701 SERVING SIZE: 1/4 CUP 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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Nutrition (calculated from recipe ingredients)
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Calories: 13
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 11.7mg
Potassium: <1mg
Carbohydrates: 3.4g
Fiber: 0g
Sugar: 3.4g
Protein: 0g