Carrots normandie
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | gallon | WATER; BOILING |
| 1 | gallon | RESERVED LIQUID |
| 1 | pounds | BUTTER PRINT SURE |
| 20 | pounds | CARROTS FRESH |
| 8 | ounces | FLOUR GEN PURPOSE 10LB |
| 4 | ounces | SUGAR; GRANULATED 10 LB |
| 4 | ounces | SUGAR; GRANULATED 10 LB |
| 1 | teaspoon | NUTMEG GROUND |
| 2 | ounces | SALT TABLE 5LB |
Directions
1. ADD CARROTS AND SUGAR TO SALTED WATER.
2. BRING TO A BOIL; BOIL 15 MINUTES.
3. DRAIN; RESERVE 1 GAL LIQUID. PLACE CARROTS IN PAN. BLEND MELTED BUTTER OR
MARGARINE WITH FLOUR, WHEAT GENERAL PURPOSE, SIFTED; STIR UNTIL SMOOTH.
ADD TO RESERVE LIQUID, STIRRING CONSTANTLY. ADD ½ CUP SUGAR AND NUTMEG.
SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.
4. GARNISH WITH PARSLEY BEFORE SERVING.
NOTE: 1. IN STEP 1, 24 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 20 LB CARROTS
CUT IN 2-INCH STRIPS.
NOTE: 2. IN STEP 1, 26-NO. 303 CN OR 4-NO. 10 CN CANNED CARROTS MAY BE USED.
OMIT STEPS 1 AND 2.
NOTE: 3. IN STEP 1, 20 LB FRESH, SLICED, READY-TO-USE CARROTS OR 20 LB FROZEN, SLICED CARROTS MAY BE USED.
NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25.
Recipe Number: Q01703
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .