Carrots normandie

100 Servings

Ingredients

Quantity Ingredient
2½ gallon WATER; BOILING
1 gallon RESERVED LIQUID
1 pounds BUTTER PRINT SURE
20 pounds CARROTS FRESH
8 ounces FLOUR GEN PURPOSE 10LB
4 ounces SUGAR; GRANULATED 10 LB
4 ounces SUGAR; GRANULATED 10 LB
1 teaspoon NUTMEG GROUND
2 ounces SALT TABLE 5LB

Directions

1. ADD CARROTS AND SUGAR TO SALTED WATER.

2. BRING TO A BOIL; BOIL 15 MINUTES.

3. DRAIN; RESERVE 1 GAL LIQUID. PLACE CARROTS IN PAN. BLEND MELTED BUTTER OR

MARGARINE WITH FLOUR, WHEAT GENERAL PURPOSE, SIFTED; STIR UNTIL SMOOTH.

ADD TO RESERVE LIQUID, STIRRING CONSTANTLY. ADD ½ CUP SUGAR AND NUTMEG.

SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.

4. GARNISH WITH PARSLEY BEFORE SERVING.

NOTE: 1. IN STEP 1, 24 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 20 LB CARROTS

CUT IN 2-INCH STRIPS.

NOTE: 2. IN STEP 1, 26-NO. 303 CN OR 4-NO. 10 CN CANNED CARROTS MAY BE USED.

OMIT STEPS 1 AND 2.

NOTE: 3. IN STEP 1, 20 LB FRESH, SLICED, READY-TO-USE CARROTS OR 20 LB FROZEN, SLICED CARROTS MAY BE USED.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25.

Recipe Number: Q01703

SERVING SIZE: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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