Breakfast toppings
100 Servings
Ingredients
| Quantity | 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 |
Directions
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, .