| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 3 |
qt |
WATER; BOILING |
| 1 |
qt |
WATER; COLD |
| 2 |
c |
BUTTER PRINT SURE |
| 6 13/16 |
lb |
PINEAPPLE CHUNK #10 |
| 3 |
|
LEMON FRESH |
| 1 3/4 |
c |
STARCH EDIBLE CORN |
| 2 3/4 |
qt |
SUGAR; GRANULATED 10 LB |
| 1 |
ts |
NUTMEG GROUND |
| 1 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
1. ADD SUGAR AND SALT TO WATER; STIR UNTIL DISSOLVED.
2. BLEND CORNSTARCH AND COLD WATER TO MAKE A SMOOTH PASTE. ADD PASTE TO
HOT
WATER, STIRRING CONSTANTLY; COOK 10 MINUTES OR UNTIL THICK AND CLEAR,
STIRRING CONSTANTLY.
3. ADD BUTTER OR MARGARINE, PINEAPPLE, NUTMEG, LEMON JUICE, AND RIND; MIX;
ALLOW TO RETURN TO BOILING POINT.
4. SERVE HOT.
NOTE: IN STEP 3, 12 OZ LEMONS A.P. (3 LEMONS) WILL YIELD 1/2 CUP JUICE.
Recipe Number: O00900
SERVING SIZE: 3 2/3 TABL
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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