Yield: 100 Servings
Measure | Ingredient |
---|---|
6 cups | WATER |
1½ gallon | WATER |
1 cup | BUTTER PRINT SURE |
9 \N | EGGS SHELL |
1 cup | MILK; DRY NON-FAT L HEAT |
22 pounds | POTATOES FRENCH FZ |
4½ cup | BREAD SNDWICH 22OZ #51 |
1½ teaspoon | PEPPER BLACK 1 LB CN |
2 tablespoons | SALT TABLE 5LB |
1. COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; REDUCE HEAT; SIMMER 25
MINUTES OR UNTIL TENDER.
2. DRAIN WELL.
3. BEAT POTATOES IN MIXER BOWL AT LOW SPEED UNTIL BROKEN INTO SMALLER PIECES, ABOUT 1 MINUTE.
4. ADD BUTTER OR MARGARINE AND PEPPER. BEAT AT HIGH SPEED 3 TO 5 MINUTES OR UNTIL SMOOTH.
5. RECONSTITUTE MILK; HEAT TO A SIMMER; BLEND INTO POTATOES AT LOW SPEED, BLEND IN BEATEN WHOLE EGGS. BEAT AT HIGH SPEED 1 MINUTE. SHAPE INTO 200-2 OZ PATTIES (1-NO. 16 SCOOP).
6. DREDGE PATTIES IN BREAD CRUMBS. SHAKE OFF EXCESS.
7. GRILL ON LIGHTLY GREASED GRIDDLE 3 MINUTES PER SIDE OR UNTIL GOLDEN BROWN.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 27 LB 1 OZ FRESH WHITE POTATOES A.P. WILL YIELD 22 LB PEELED POTATOES.
NOTE: 2. IN STEP 1, 22 LB FRESH, PEELED WHOLE, READY-TO-USE POTATOES MAY BE
USED. QUARTER POTATOES.
NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTI- BROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A-20.
NOTE: 4. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: Q04801
SERVING SIZE: 2 PATTIES
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .