Rissole Pot. (alt. Method
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 43 1/8 | lb | POTATOES WHITE FRE |
| lb | PEPPER BLACK 1 LB CN | |
| 1/8 | lb | SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 360 F. DEEP FAT PARBOIL POTATOES OR COOK IN STEAMER 10 MINUTES. DRAIN. FRY IN 360 F DEEP FAT UNTIL GOLDEN BROWN. DRAIN WELL IN IN BASKET OR ON ABSORBENT PAPER. SPRINKLE WITH SALT AND PEPPER, SERVE IMMEDIATELY. NOTE: 1. IN STEP 1, 43 LB 1 OZ FRESH, WHITE POTATOES A.P. WILL YIELD 35 LB PEELED POTATOES. NOTE: 2. IN STEP 1, 35 LB FRESH, PEELED, WHOLE, READY-TO-USE POTATOES MAY BE USED. CUT POTATOES INTO WEDGES. NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTIOXIDANT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000. NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. Recipe Number: Q05201 SERVING SIZE: 100 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: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 219.8mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g