| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
LEMON RIND |
| 3 1/4 |
qt |
BOILING JUICE & WATER |
| 1 1/2 |
c |
BUTTER PRINT SURE |
| 6 13/16 |
lb |
PINEAPPLE CHUNK #10 |
| 3/4 |
c |
LEMON FRESH |
| 5 |
oz |
STARCH EDIBLE CORN |
| 2 3/4 |
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. DRAIN PINEAPPLE, RESERVE JUICE FOR USE IN STEP 3 AND PINEAPPLE FOR
USE IN STEP 4.
3. ADD LIQUIDS GRADUALLY TO MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE
DOWN BOWL. CONTINUE MIXING UNTIL SMOOTH.
4. ADD PINEAPPLE, BUTTER OR MARGARINE, LEMON JUICE, AND LEMON RIND; MIX
WELL.
NOTE: 1. IN STEP 1, 5 OZ (1 CUP) CORNSTARCH MAY BE USED FOR PREGELATIN-
IZED STARCH. COMBINE SUGAR, STARCH, AND SALT; ADD TO LIQUID IN STEP 3.
BRING
TO A BOIL; COOK 5 MINUTES OR UNTIL THICK AND CLEAR; REMOVE FROM HEAT.
FOLLOW
STEPS 3 AND 4.
NOTE: 2. IN STEP 4, 1 LB LEMONS A.P. (4 LEMONS) WILL YIELD 3/4 CUP JUICE.
NOTE: 3. SAUCE MAY BE SERVED OVER ICE CREAM, PUDDINGS AND PLAIN CAKE
SQUARES.
Recipe Number: K01100
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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