| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 9 1/4 |
qt |
WATER; WARM |
| 7 1/2 |
lb |
EGG MIX #3 CYL |
| 1 1/2 |
lb |
SHORTENING; 3LB |
INSTRUCTIONS
TEMPERATURE: 325 F. GRIDDLE
1. MIX EGGS AND WATER THOROUGHLY.
2. POUR ABOUT 1 QT EGGS ON LIGHTLY GREASED GRIDDLE. COOK SLOWLY TO DESIRED
FIRMNESS, STIRRING OCCASIONALLY.
NOTE: SCRAMBLED EGGS MAY BE COOKED IN OVEN. POUR 1 3/4 GAL EGG MIXTURE
INTO
A HOT, GREASED ROASTING PAN (18 BY 24 INCHES). BAKE IN 350 F. OVEN UNTIL
EGGS ARE OF DESIRED CONSISTENCY. STIR FREQUENTLY DURING BAKING.
Recipe Number: F01003
SERVING SIZE: 1/3 CUP (3
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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