Vanilla cream pie (desser
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | quarts | WATER; COLD |
| 2 13/16 | cup | WATER; COLD |
| 1½ | pounds | MILK; DRY NON-FAT L HEAT |
| 6 | pounds | FLOUR GEN PURPOSE 10LB |
| 5½ | pounds | DSRT PWD VANILLA |
| 3 9/16 | pounds | SHORTENING; 3LB |
| 3 | ounces | SALT TABLE 5LB |
Directions
PAN: 9-INCH PIE PAN
:
1. SEE RECIPE NOS. IG001 AND I00100.
2. COMBINE MILK AND WATER IN MIXER BOWL.
3. ADD DESSERT POWDER TO MILK AND WATER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED. SCRAPE DOWN SIDES OF BOWL; WHIP AT MEDIUM SPEED 2 MINUTES.
4. POUR ABOUT 3 CUPS FILLING INTO EACH BAKED PIE SHELL. .
5. REFRIGERATE UNTIL READY TO SERVE.
6. CUT 8 WEDGES PER PIE.
:
Recipe Number: I00700
SERVING SIZE: ⅛ PIE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .