| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 3/4 |
c |
WATER |
| 1 |
c |
WATER |
| 10 |
lb |
OYSTER 7-81/2 LB CN |
| 20 |
lb |
FISH FILLETS FLAT FZ |
| 1 |
|
Dozen EGGS SHELL |
| 2/3 |
|
Dozen EGGS SHELL |
|
cn |
MILK; DRY NON-FAT L HEAT |
|
cn |
MILK; DRY NON-FAT L HEAT |
| 1 1/4 |
lb |
BREAD SNDWICH 22OZ #51 |
| 3 1/2 |
lb |
BREAD SNDWICH 22OZ #51 |
| 1 1/3 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 3/4 |
lb |
FLOUR GEN PURPOSE 10LB |
| 4 |
lb |
SHORTENING; 3LB |
|
lb |
PEPPER BLACK 1 LB CN |
|
lb |
PEPPER BLACK 1 LB CN |
| 1/8 |
lb |
SALT TABLE 5LB |
| 1/16 |
lb |
SALT TABLE 5LB |
INSTRUCTIONS
Recipe Number: X30001
SERVING SIZE: 3 OYSTERS
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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