Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 3¾ quart | WATER; WARM |
| 15 | EGGS SHELL |
| 13 ounces | MILK; DRY NON-FAT L HEAT |
| 6 pounds | BREAD SNDWICH 22OZ #51 |
| 7½ pounds | FLOUR GEN PURPOSE 10LB |
| 1¼ pounds | SUGAR; GRANULATED 10 LB |
| 6 ounces | BAKING POWDER |
| 2⅓ tablespoon | IMITATION VANILLA |
| 2 ounces | SALT TABLE 5LB |
TEMPERATURE: 375 F. DEEP FAT
:
1. COMBINE EGGS, SUGAR, SALT VANILLA, MILK AND WATER IN MIXER BOWL.
BEAT AT MEDIUM SPEED UNTIL WELL BLENDED.
2. ADD SLOWLY FLOUR AND BAKING POWDER; MIX AT MEDIUM SPEED UNTIL SMOOTH.
3. CUT BREAD IN HALF DIAGONALLY. DIP HALF SLICES OF BREAD IN BATTER.
DRAIN.
4. FRY UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER.
5. SERVE IMMEDIATELY.
:
NOTE: 1. USE MIXTURE IMMEDIATELY SINCE IT MAY STIFFEN.
NOTE: 2. IN STEP 3, 8⅓ DOZEN (100) FRANKFURTER ROLLS MAY BE USED.
CUT IN HALF BEFORE DIPPING.
NOTE: 3. IN STEP 5, SERVE WITH MAPLE, BLUEBERRY OR STRAWBERRY SYRUPS, MARMALADE, JAM OR JELLY.
NOTE: 4. IN STEP 5, SERVE WITH WELL-DRAINED CANNED SLICED PEACHES, FRUIT COCKTAIL OR THAWED WELL-DRAINED STRAWBERRIES, BLACKBERRIES OR RASPBERRIES.
Recipe Number: D02300
SERVING SIZE: 2 HALF SLI
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .