Yield: 100 Servings
Measure | Ingredient |
---|---|
8 cups | WATER; WARM |
¾ cup | BUTTER PRINT SURE |
1½ cup | MILK; DRY NON-FAT L HEAT |
25⅞ pounds | POTATO SWEET #2 1/2 |
¾ pounds | SUGAR; BROWN, 2 LB |
1 tablespoon | NUTMEG GROUND |
2 tablespoons | CINNAMON GROUND 1 LB CN |
2 tablespoons | SALT TABLE 5LB |
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN 1. RECONSTITUTE MILK IN MIXER BOWL.
2. ADD SWEET POTATOES; BEAT AT LOW SPEED UNTIL SMOOTH.
3. ADD SALT; BLEND AT MEDIUM SPEED.
4. SCRAPE DOWN BOWL; BEAT AT MEDIUM SPEED FOR 2 MINUTES.
5. PLACE ABOUT 2 GAL POTATOES IN EACH GREASED PAN; SPRINKLE AN EQUAL QUANTITY OF BROWN SUGAR OVER POTATOES IN EACH PAN. CUT BUTTER OR MARGARINE INTO SMALL PIECES; SPRINKLE AN EQUAL QUANTITY OVER BROWN SUGAR IN EACH PAN. DO NOT COVER.
6. BAKE IN OVER 375 F FOR 45 MINUTES OR UNTO BROWN SUGAR AND BUTTER OR MARGARINE MELTS.
NOTE: 1. IN STEP 3, 22 LB 8 OZ COOKED FRESH SWEET POTATOES (28 LB 2 OZ A.P.) OR DRAINED, CANNED SWEET POTATOES (24-NO. 3 SQUAT CN SYRUP PACK OR 19-NO. 2½ CN SYRUP PACK) MAY BE USED.
NOTE: 2. OTHER SIZES AND TYPED OF PANS MAY BE USED. SEE RECIPE CARD A02500.
Recipe Number: Q06901
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .