Yield: 100 Servings
Measure | Ingredient |
---|---|
2¼ quart | WATER |
126 \N | EGGS SHELL |
8 ounces | MILK; DRY NON-FAT L HEAT |
12½ pounds | BREAD ENG MFFN 12OZ #95 |
1½ pounds | SUGAR; GRANULATED 10 LB |
TEMPERATURE: 375 F. GRIDDLE
1. PLACE WATER IN MIXER BOWL.
2. COMBINE MILK AND SUGAR; BLEND WELL. ADD TO WATER; STIR UNTIL DISSOLVED.
3. ADD EGGS TO INGREDIENTS IN MIXER BOWL; WHIP UNTIL WELL BLENDED.
4. CUT MUFFINS IN HALF; DIP SPLIT MUFFINS IN BATTER 30 SECONDS.
5. GRILL ON CUT SIDE ABOUT 3 MINUTES; TURN; GRILL ON CRUST SIDE ABOUT 1½
MINUTES.
5. SERVE IMMEDIATELY.
NOTE: 1. DEHYDRATED EGG MIX MAY BE USED. OMIT STEPS 1 THRU 3. COMBINE 3 LB 12 OZ (3-NO.3 CYL CN) CANNED DEHYDRATED EGG MIX AND 8 OZ (1 CP) GRANULATED SUGAR IN MIXING BOWL. ADD 2 QT LUKEWARM WATER TO EGG MIXTURE; MIX UNTIL A SMOOTH PASTE IS FORMED. ADD 3 QT LUKEWARM WATER. WHIP UNTIL WELL BLENDED. REFRIGERATE UNTIL READY TO USE. FOLLOW STEPS 4 THRU 6.
2. IN STEP 3, 12 LB 8 OZ FROZEN EGGS MAY BE USED. THAW EGGS.
Recipe Number: D02202
SERVING SIZE: 2 HALVES
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .