Yield: 100 Servings
Measure | Ingredient |
---|---|
7½ quart | WATER; WARM |
7¼ cup | WATER; WARM |
4 cups | WATER |
5 gallons | WATER; UKEWARM |
10 cans | PORK LOIN CHOP FZ |
13/16 \N | Dozen EGGS SHELL |
7/16 can | MILK; DRY NON-FAT L HEAT |
\N can | MILK; DRY NON-FAT L HEAT |
7 pounds | FLOUR GEN PURPOSE 10LB |
1½ pounds | SHORTENING; 3LB |
5 pounds | SHORTENING; 3LB |
\N pounds | PEPPER BLACK 1 LB CN |
1/16 pounds | PEPPER BLACK 1 LB CN |
3/16 pounds | SALT TABLE 5LB |
⅜ pounds | SALT TABLE 5LB |
⅓ pounds | SALT TABLE 5LB |
Recipe Number: X37302
SERVING SIZE: 1 CHOP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .