| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 5 1/2 | qt | WATER |
| 35 | EGGS SHELL | |
| 4 1/2 | c | MILK; DRY NON-FAT L HEAT |
| 9 | lb | FLOUR GEN PURPOSE 10LB |
| 3/4 | lb | SUGAR; GRANULATED 10 LB |
| 1 1/2 | qt | SALAD OIL; 1 GAL |
| 8 | oz | BAKING POWDER |
| 3/16 | lb | SALT TABLE 5LB |
| 1 | WAFFLE. |
INSTRUCTIONS
TEMPERATURE: 375 F. GRIDDLE 1. SIFT TOGETHER FLOUR, BAKING POWDER, MILK, SALT AND SUGAR INTO MIXER BOWL. 2. ADD EGGS AND WATER; MIX AT LOW SPEED ONLY UNTIL BLENDED. 3. BLEND IN SALAD OIL OR MELTED SHORTENING. 4. POUR 1/4 CUP BATTER (1-NO.B LADLE) ON PREHEATED WAFFLE IRON. BAKE UNTIL STEAMING STOPS, ABOUT 3 OR 4 MINUTES. EACH PORTION: Recipe Number: D02508 SERVING SIZE: 1 WAFFLE 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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