Breakfast toppings

Yield: 100 Servings

Measure Ingredient
6 ounces LEMON RIND
3¼ quart BOILING JUICE & WATER
3¼ quart JUICE RESERVED
12 ounces BUTTER PRINT SURE
6 pounds BLUEBERRY #10
6⅞ pounds PINEAPPLE CRUSHED #10
6 pounds STRAWBERRIES FZ
⅓ pounds STARCH EDIBLE #10
2 13/16 pounds SUGAR; GRANULATED 10 LB
1½ tablespoon SALT TABLE 5LB

NOTE: THREE TYPES OF TOPPINGS CAN BE MADE BY USING THIS RECIPE.

1. PINEAPPLE 2. STRAWBERRY 3. BLUEBERRY RECIPE STEPS

1. COMBINE SUGAR

UNTIL WELL BLENDED. DO NOT WHIP.

2. DRAIN DESIRED FRUIT; SAVE RESERVE JUICE FOR USE IN STEP 3 AND DESIRED FRUIT FOR USE IN STEP 4.

3. ADD LIQUIDS GRADUALLY TO MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. CONTINUE MIXING UNTIL SMOOTH.

4. ADD DESIRED FRUIT

MIX WELL.

NOTE

1. IN STEP 1

STARCH. COMBINE SUGAR

TO A BOIL; COOK 5 MINUTES OR UNTIL THICK AND CLEAR; REMOVE FROM HEAT.

FOLLOW STEPS 3 AND 4.

Recipe Number: S00118

SERVING SIZE: 2 OZ.

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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