Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | WATER |
| 1 cup | WATER |
| 10 pounds | OYSTER 7-81/2 LB CN |
| 20 pounds | FISH FILLETS FLAT FZ |
| 1 \N | Dozen EGGS SHELL |
| ⅔ \N | Dozen EGGS SHELL |
| \N can | MILK; DRY NON-FAT L HEAT |
| \N can | MILK; DRY NON-FAT L HEAT |
| 1¼ pounds | BREAD SNDWICH 22OZ #51 |
| 3½ pounds | BREAD SNDWICH 22OZ #51 |
| 1⅓ pounds | FLOUR GEN PURPOSE 10LB |
| 1¾ pounds | FLOUR GEN PURPOSE 10LB |
| 4 pounds | SHORTENING; 3LB |
| \N pounds | PEPPER BLACK 1 LB CN |
| \N pounds | PEPPER BLACK 1 LB CN |
| ⅛ pounds | SALT TABLE 5LB |
| 1/16 pounds | SALT TABLE 5LB |
Recipe Number: X30001
SERVING SIZE: 3 OYSTERS
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .