Yield: 100 Servings
Measure | Ingredient |
---|---|
3 cups | JUICE; CHERRY RESERVED |
5 ounces | STARCH EDIBLE CORN |
3 pounds | SUGAR; GRANULATED 10 LB |
6 7/16 pounds | PIE FIL CHERRY #10 |
1 teaspoon | IMITATION LEMON FLAVOR |
\N 2 | AND 3. |
1. DRAIN CHERRIES. DISSOLVE CORNSTARCH IN JUICE. SET ASIDE FOR USED IN STEP 3.
2. MASH CHERRIES; COMBINE WITH SUGAR AND FOOD COLORING. BRING TO A FULL BOIL; COOK 10 MINUTES, STIRRING CONSTANTLY TO PREVENT BURNING.
3. ADD JUICE AND CORNSTARCH MIXTURE TO CHERRIES WHILE STIRRING. COOK UNTIL THICKENED, STIRRING CONSTANTLY. REMOVE FROM HEAT; COOL BEFORE USING.
NOTE: 1. IN STEP 1, DRAIN CHERRIES; RESERVE JUICE AND CHERRIES. DELETE CORNSTARCH. COMBINE SUGAR AND 6 OZ (⅝ CUP) PREGELATINIZED STARCH IN MIXER BOWL. MIX AT LOW SPEED, UNTIL WELL BLENDED. ADD 3 CUPS CHERRY JUICE GRADUALLY TO SUGAR MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL; BEAT AT LOW SPEED UNTIL SMOOTH. FOLD IN MASHED CHERRIES. OMIT STEPS NOTE: 2. 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: D04102
SERVING SIZE: 2 TABLESPO
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .