Butterscotch cream puddin

Yield: 100 Servings

Measure Ingredient
2¾ gallon WATER; COLD
2⅜ pounds MILK; DRY NON-FAT L HEAT
6⅞ pounds DSRT PWD VANILLA

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, .

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