| 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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