Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 2½ quart | WATER; HOT |
| 4 ounces | BUTTER PRINT SURE |
| 33⅞ pounds | APPLE FRESH |
| 1½ pounds | RAISINS #10 |
| 8 ounces | COCONUT SWEETNED PRE |
| 7 1/16 pounds | SUGAR; GRANULATED 10 LB |
| 2 teaspoons | CINNAMON GROUND 1 LB CN |
| 1 teaspoon | SALT TABLE 5LB |
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN :
1. SCORE APPLES ONCE AROUND MIDDLE TO PREVENT BURSTING. PLACE 33 APPLES ON EACH PAN.
2. MIX RAISINS WITH PREPARED, SWEETENED, FLAKED COCONUT. FILL CAVITY IN CENTER OF EACH APPLE WITH 1 TBSP MIXTURE.
3. MIX SUGAR, CINNAMON AND SALT THOROUGHLY.
4. COMBINE WITH WATER AND BUTTER OR MARGARINE. POUR 1½ QT SYRUP OVER APPLES IN EACH PAN.
5. BAKE 45 MINUTES OR UNTIL TENDER, BASTING OCCASSIONALLY.
6. SERVE EACH APPLE WITH 2 TBSP (1-AA LADLE) SYRUP.
:
NOTE: IN STEP 1, USE 40 LB FRESH APPLES A.P. WILL YIELD 33 LB 14 OZ CORED APPLES.
Recipe Number: J00302
SERVING SIZE: 1 APPLE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .