Pineapple sauce (for ham)
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | quarts | WATER; BOILING |
| 1 | quart | WATER; COLD |
| 2 | cups | BUTTER PRINT SURE |
| 6 13/16 | pounds | PINEAPPLE CHUNK #10 |
| 3 | LEMON FRESH | |
| 1¾ | cup | STARCH EDIBLE CORN |
| 2¾ | quart | SUGAR; GRANULATED 10 LB |
| 1 | teaspoon | NUTMEG GROUND |
| 1 | teaspoon | SALT TABLE 5LB |
Directions
1. ADD SUGAR AND SALT TO WATER; STIR UNTIL DISSOLVED.
2. BLEND CORNSTARCH AND COLD WATER TO MAKE A SMOOTH PASTE. ADD PASTE TO HOT
WATER, STIRRING CONSTANTLY; COOK 10 MINUTES OR UNTIL THICK AND CLEAR, STIRRING CONSTANTLY.
3. ADD BUTTER OR MARGARINE, PINEAPPLE, NUTMEG, LEMON JUICE, AND RIND; MIX; ALLOW TO RETURN TO BOILING POINT.
4. SERVE HOT.
NOTE: IN STEP 3, 12 OZ LEMONS A.P. (3 LEMONS) WILL YIELD ½ CUP JUICE.
Recipe Number: O00900
SERVING SIZE: 3⅔ TABL
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .