Pineapple sauce (for ham)

100 Servings

Ingredients

Quantity Ingredient
3 quarts WATER; BOILING
1 quart WATER; COLD
2 cups BUTTER PRINT SURE
6 13/16 pounds PINEAPPLE CHUNK #10
3 LEMON FRESH
1¾ cup STARCH EDIBLE CORN
2¾ quart SUGAR; GRANULATED 10 LB
1 teaspoon NUTMEG GROUND
1 teaspoon SALT TABLE 5LB

Directions

1. ADD SUGAR AND SALT TO WATER; STIR UNTIL DISSOLVED.

2. BLEND CORNSTARCH AND COLD WATER TO MAKE A SMOOTH PASTE. ADD PASTE TO HOT

WATER, STIRRING CONSTANTLY; COOK 10 MINUTES OR UNTIL THICK AND CLEAR, STIRRING CONSTANTLY.

3. ADD BUTTER OR MARGARINE, PINEAPPLE, NUTMEG, LEMON JUICE, AND RIND; MIX; ALLOW TO RETURN TO BOILING POINT.

4. SERVE HOT.

NOTE: IN STEP 3, 12 OZ LEMONS A.P. (3 LEMONS) WILL YIELD ½ CUP JUICE.

Recipe Number: O00900

SERVING SIZE: 3⅔ TABL

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

Downloaded from Glen's MM Recipe Archive, .

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