| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
100 |
Servings |
INGREDIENTS
| 16 |
|
EGGS SHELL |
| 2 1/4 |
lb |
CARROTS FRESH |
| 12 |
oz |
RAISINS #10 |
| 4 1/2 |
lb |
FLOUR GEN PURPOSE 10LB |
| 14 |
oz |
NUTS MIX SHELL #10 |
| 4 3/4 |
lb |
SUGAR; GRANULATED 10 LB |
| 3 1/4 |
lb |
SALAD OIL; 1 GAL |
| 2 |
oz |
BAKING POWDER |
| 3 |
tb |
CINNAMON GROUND 1 LB CN |
| 1/2 |
oz |
SALT TABLE 5LB |
|
3 |
MINUTES. |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. BLEND SUGAR AND EGGS IN MIXER BOWL AT LOW SPEED; 3 MINUTES. DO
NOT WHIP AIR INTO MIXTURE.
2. ADD SALAD OIL; MIX AT LOW SPEED 3 MINUTES.
3. ADD FLOUR, SALT, BAKING POWDER AND CINNAMON, MIX AT LOW SPEED
4. FOLD CARROTS, RAISINS, AND NUTS INTO BATTER.
5. POUR 1 GAL (ABOUT 9 LB 2 OZ) BATTER INTO EACH LIGHTLY GREASED PAN.
6. BAKE 30 MINUTES OR UNTIL DONE.
7. COOL; FROST IF DESIRED. CUT 6 BY 9.
NOTE: 1. IN STEP 4, 3-NO. 303 CN CANNED, DRAINED CARROTS OR COOKED,
FRESH CARROTS (2 LB 12 OZ A.P.) MAY BE USED.
NOTE: 2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4.
Recipe Number: G02400
SERVING SIZE: 1 PIECE
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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