Fruit cocktail cake pudding
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | quart | JUICE RESERVED |
| 10 | EGGS SHELL | |
| 13½ | pounds | FRUIT COCKTAIL #10 |
| 3 | pounds | FLOUR GEN PURPOSE 10LB |
| 1 | pounds | NUTS MIX SHELL #10 |
| 5¼ | pounds | SUGAR; GRANULATED 10 LB |
| 2 | pounds | SUGAR; BROWN, 2 LB |
| ¼ | cup | BAKING SODA |
| 11 | teaspoons | SALT TABLE 5LB |
Directions
PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN 1. DRAIN FRUIT COCKTAIL; RESERVE JUICE FOR USE IN STEP 4 AND FRUIT FOR USE IN STEP 5.
2. PLACE SUGAR, FLOUR, BAKING SODA, AND SALT IN MIXER BOWL; BLEND TOGETHER AT LOW SPEED.
3. ADD EGGS; MIX UNTIL BLENDED.
4. ADD RESERVED JUICE; MIX 1 MINUTE AT LOW SPEED; SCRAPE DOWN BOWL; CONTINUE MIXING UNTIL JUST BLENDED.
5. FOLD IN DRAINED FRUIT.
6. POUR 2 ¾ QT (5 LB) BATTER IN EACH GREASED PAN.
7. BLEND BROWN SUGAR AND NUTS. SPRINKLE 2 ¼ CUPS OVER EACH PAN.
8. BAKE FOR 50 MINUTES.
9. WHEN COOL, CUT 5 BY 5.
Recipe Number: J02000
SERVING SIZE: 1 PIECE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .