Butterscotch cream puddin
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¾ | gallon | WATER; COLD |
| 2⅜ | pounds | MILK; DRY NON-FAT L HEAT |
| 6⅞ | pounds | DSRT PWD VANILLA |
Directions
PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN :
1. RECONSTITUTE MILK. CHILL TO 50 F. PLACE IN MIXER BOWL.
2. USE INSTANT DESSERT POWDER, BUTTERSCOTCH.
3. POUR ABOUT 4 ½ QT PUDDING INTO EACH PAN. COVER SURFACE OF PUDDING WITH WAXED PAPER.
4. REFRIGERATE AT LEAST 1 HOUR OR UNTIL READY TO SERVE.
:
Recipe Number: J02104
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .