Pineapple Sauce (for Ham) Recipe
Yield: 100 ServingsRecipe by luhu.jp
Ingredients:
3 quart: WATER, BOILING
1 quart: WATER, COLD
2 cup: BUTTER PRINT SURE,
6 13/16 lbs: PINEAPPLE CHUNK #10,
3: LEMON FRESH,
1 3/4 cup: STARCH EDIBLE CORN,
2 3/4 quart: SUGAR, GRANULATED 10 LB
1 tsp: NUTMEG GROUND,
1 tsp: 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 1/2 CUP JUICE.
Recipe Number: O00900
SERVING SIZE: 3 2/3 TABL
From the (actually used today!).
Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
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 1/2 CUP JUICE.
Recipe Number: O00900
SERVING SIZE: 3 2/3 TABL
From the
Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
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