Vanilla cream pudding
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¾ | gallon | WATER; COLD |
| 2⅜ | pounds | MILK; DRY NON-FAT L HEAT |
| 6⅞ | pounds | DSRT PWD VANILLA |
Directions
PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN :
1. RECONSTITUTE MILK. CHILL TO 50 F. PLACE IN MIXER BOWL.
2. ADD DESSERT POWDER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED. SCRAPE SIDES AND BOTTOM OF BOWL; WHIP AT MEDIUM SPEED 2 MINUTES OR UNTIL SMOOTH.
3. POUR ABOUT 4 ½ QT PUDDING INTO EACH PAN. COVER SURFACE OF PUDDING WITH WAXED PAPER.
4. REFRIGERATE AT LEAST 1 HOUR OR UNTIL READY TO SERVE.
Recipe Number: J02100
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .