Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 9¼ quart | WATER; WARM |
| 7½ pounds | EGG MIX #3 CYL |
| 1½ pounds | SHORTENING; 3LB |
TEMPERATURE: 325 F. GRIDDLE
1. MIX EGGS AND WATER THOROUGHLY.
2. POUR ABOUT 1 QT EGGS ON LIGHTLY GREASED GRIDDLE. COOK SLOWLY TO DESIRED FIRMNESS, STIRRING OCCASIONALLY.
NOTE: SCRAMBLED EGGS MAY BE COOKED IN OVEN. POUR 1¾ GAL EGG MIXTURE INTO
A HOT, GREASED ROASTING PAN (18 BY 24 INCHES). BAKE IN 350 F. OVEN UNTIL EGGS ARE OF DESIRED CONSISTENCY. STIR FREQUENTLY DURING BAKING.
Recipe Number: F01003
SERVING SIZE: ⅓ CUP (3
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .