Corn pudding (whole kerne
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3¾ | quart | WATER; WARM |
| ¾ | pounds | BUTTER PRINT SURE |
| 30 | EGGS SHELL | |
| 13 | ounces | MILK; DRY NON-FAT L HEAT |
| 23¼ | pounds | CORN WHOLE CN #10 |
| 1 | pounds | PIMENTOS 7 OZ |
| ½ | pounds | FLOUR GEN PURPOSE 10LB |
| ⅛ | pounds | SUGAR; GRANULATED 10 LB |
| 2 | tablespoons | PEPPER BLACK 1 LB CN |
| 1 | tablespoon | SALT TABLE 5LB |
Directions
PAN SIZE: (12X20X2½") STEAM TABLE PAN TEMPERATURE: 325 F OVEN
1. FOLLOW DIRECTIONS FOR MAKING THICK WHITE SAUCE (RECIPE CARD O-G-2), OMITTING SALT IN STEP 4. SET ASIDE.
2. COMBINE CORN, EGGS, SUGAR, PEPPER, AND PIMIENTOS.
3. ADD SAUCE SLOWLY TO CORN MIXTURE; MIX WELL.
4. POUR 1 ¾ GAL INTO EACH PAN.
5. BAKE 1 HOUR 45 MINUTES OR UNTIL ALMOST FIRM (CENTER WILL BE SOFT). DO NOT
OVERBAKE.
6. REMOVE FROM OVEN; LET STAND 20 MINUTES BEFORE SERVING.
NOTE: OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.
Recipe Number: Q02201
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .