Pineapple filling (cornst

Yield: 100 Servings

Measure 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

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, .

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