Pineapple filling (cornst
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | WATER; COOL |
| ¼ | cup | BUTTER PRINT SURE |
| 6 13/16 | pounds | PINEAPPLE CHUNK #10 |
| ¾ | cup | STARCH EDIBLE CORN |
| ¾ | pounds | SUGAR; GRANULATED 10 LB |
| ½ | teaspoon | SALT TABLE 5LB |
Directions
1. ADD SUGAR AND SALT TO PINEAPPLE AND BUTTER OR MARGARINE.
2. DISSOLVE CORNSTARCH IN COOL WATER; ADD TO HOT PINEAPPLE MIXTURE WHILE STIRRING; BRING TO A BOIL; COOK UNTIL THICK AND CLEAR.
3. COOL SLIGHTLY BEFORE USING. NOTE: 1. THIS FILLING MAY BE USED FOR A VARIETY OF SWEET DOUGH PRODUCTS.
SEE RECIPE CARD D-G-7, GUIDE FOR SWEET DOUGH MAKE-UP. IN STEP 1, IF FILLING IS TO BE COOKED IN SWEET DOUGH PRODUCT, MELT BUTTER OR MARGARINE; COMBINE WITH PINEAPPLE. DO NOT HEAT. ADD REMAINING INGREDIENTS. OMIT STEP 4.
NOTE: 2. FOR CAKES USE 3 QUARTS PER SHEET CAKE OR 2 CUPS PER 9-INCH LAYER CAKE.
Recipe Number: G03701
SERVING SIZE: ¼ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .