Cherry filling
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | JUICE; CHERRY RESERVED |
| 5 | ounces | STARCH EDIBLE CORN |
| 3 | pounds | SUGAR; GRANULATED 10 LB |
| 1 | teaspoon | IMITATION LEMON FLAVOR |
Directions
6 7/16 lb -
1. DRAIN CHERRIES. DISSOLVE CORNSTARCH IN JUICE. SET ASIDE FOR USE IN STEP 3.
2. MASH CHERRIES; COMBINE WITH SUGAR, AND FOOD COLORING.
BRING TO A FULL BOIL. REDUCE HEAT AND SIMMER 10 MINUTES, STIRRING CONSTANTLY TO PREVENT BURNING.
3. ADD JUICE AND CORNSTARCH MIXTURE TO CHERRIES WHILE STIRRING.
COOK STIRRING CONSTANTLY UNTIL THICKENED. REMOVE FROM HEAT; COOL BEFORE USING.
NOTE: THIS FILLING MAY BE USED IN A VARIETY OF SWEET DOUGH PRODUCTS.
SEE RECIPE NO. D-G-7, GUIDE FOR SWEET DOUGH MAKE-UP.
Recipe Number: D04100
SERVING SIZE: 2 TABLESPO
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .