Yield: 100 Servings
Measure | Ingredient |
---|---|
6 tablespoons | WATER |
8 \N | EGGS SHELL |
2 cups | JUICE ORANGE 32 OZ FZ |
1 cup | LEMON FRESH |
2 cups | JUICE; PINEAPPLE #3 |
2½ ounce | STARCH EDIBLE CORN |
1 pounds | SUGAR; GRANULATED 10 LB |
1. COMBINE CORNSTARCH AND WATER TO FORM A SMOOTH PASTE.
2. ADD EGGS; MIX WELL. SET UP ASIDE FOR USE IN STEP 4.
3. COMBINE JUICES, SALT, AND SUGAR. HEAT TO BOILING POINT.
4. ADD GRADUALLY TO EGG MIXTURE, STIRRING CONSTANTLY.
5. COOK 5 MINUTES OR UNTIL THICKENED. DO NOT BOIL.
6. COOL, COVER; REFRIGERATE UNTIL READY TO SERVE.
7. STIR WELL BEFORE USING.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 3, 1 LB 8 OZ LEMONS A.P. (6 LEMONS) WILL YIELD 1 CUP JUICE.
NOTE: 2. IN STEP 3, ¼ CUP FROZEN (3 PLUS 1) CONCENTRATED LEMON JUICE PLUS ¾ CUP WATER WILL YIELD 1 CUP LEMON JUICE.
NOTE: 3. IN STEP 3, ⅛-32 OZ CN FROZEN (3 PLUS 1) CONCENTRATED ORANGE JUICE PLUS 1½ CUPS WATER WILL YIELD 2 CUPS ORANGE JUICE.
Recipe Number: M05600
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .