Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 2¼ gallon | WATER; WARM |
| 4 pounds | BREAD CUBES |
| 1 pounds | BUTTER PRINT SURE |
| 30 \N | EGGS SHELL |
| 2 pounds | MILK; DRY NON-FAT L HEAT |
| 1½ pounds | COCONUT SWEETNED PRE |
| 2¾ pounds | SUGAR; GRANULATED 10 LB |
| 1 tablespoon | NUTMEG GROUND |
| ¼ cup | IMITATION VANILLA |
| 1 ounce | SALT TABLE 5LB |
PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN TEMPERATURE: 350 F.
OVEN
1. USE CHOPPED, PREPARED, SWEETENED COCONUT; TOSS 8 OZ (3 CUPS) COCONUT WITH TOASTED BREAD CUBES IN EACH PAN.
2. ADD SUGAR, SALT, NUTMEG, AND VANILLA TO EGGS; BLEND THOROUGHLY.
3. RECONSTITUTE MILK; COMBINE WITH EGG MIXTURE. POUR 1 GAL OVER BREAD CUBES IN EACH PAN.
4. BAKE 1 HOUR OR UNTIL FIRM. DO NOT STIR DURING BAKING.
5. COVER; REFRIGERATE UNTIL READY TO SERVE.
6. CUT 4 BY 8.
Recipe Number: J01602
SERVING SIZE: ⅔ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .