| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
|
100 |
Servings |
INGREDIENTS
| 3 3/4 |
qt |
WATER; WARM |
| 15 |
|
EGGS SHELL |
| 13 |
oz |
MILK; DRY NON-FAT L HEAT |
| 6 |
lb |
BREAD SNDWICH 22OZ #51 |
| 7 1/2 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 1/4 |
lb |
SUGAR; GRANULATED 10 LB |
| 1/2 |
lb |
SUGAR; POWDER 2 LB |
| 6 |
oz |
BAKING POWDER |
| 2 1/3 |
tb |
IMITATION VANILLA |
| 2 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 375 F. DEEP FAT
:
1. COMBINE EGGS, SUGAR, SALT, VANILLA, MILK AND WATER IN MIXER BOWL.
BEAT AT MEDIUM SPEED UNTIL WELL BLENDED.
2. ADD SLOWLY FLOUR AND BAKING POWDER; MIX AT MEDIUM SPEED UNTIL
SMOOTH.
3. CUT BREAD IN HALF DIAGONALLY. DIP HALF SLICES OF BREAD IN BATTER.
DRAIN.
4. FRY UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER.
5. USE 8 OZ (2 CUPS) POWDERED SUGAR, DUST EACH BROWNED PUFF WITH SUGAR.
6. SERVE IMMEDIATELY.
Recipe Number: D02302
SERVING SIZE: 2 HALF SLI
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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