Raisin sauce for ham
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | quarts | WATER |
| 1 | quart | WATER; COLD |
| 1½ | quart | RAISINS #10 |
| 2 | LEMON FRESH | |
| 1 | cup | STARCH EDIBLE CORN |
| 1 | quart | SUGAR; BROWN, 2 LB |
| 1 | teaspoon | CINNAMON GROUND 1 LB CN |
| ½ | teaspoon | CLOVES GROUND |
| 2 | teaspoons | SALT TABLE 5LB |
Directions
1. COMBINE BROWN SUGAR AND WATER; STIR UNTIL DISSOLVED.
2. ADD RAISINS; BRING TO A SLOW BOIL.
3. BLEND CORNSTARCH AND COLD WATER TO A SMOOTH PASTE. ADD SALT, CINNAMON AND
CLOVES.
4. SLOWLY ADD CORNSTARCH MIXTURE TO BOILING RAISIN MIXTURE; STIRRING CONSTANTLY.
5. BRING COMBINED MIXTURE TO A BOIL, COOK 5 MINUTES OR UNTIL MIXTURE IS THICK
AND CLEAR, STIRRING CONSTANTLY. 6. REMOVE FROM HEAT.
7. ADD LEMON JUICE; STIR WELL. SERVE HOT.
NOTE: IN STEP 7, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 6 TBSP JUICE.
Recipe Number: O01000
SERVING SIZE: 3 TB
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .