2 ga WATER; BOILING
1 1/2 c BUTTER PRINT SURE
12 EGGS SHELL
2 1/2 c MILK; DRY NON-FAT L HEAT
3 1/4 qt POTATO INST GRA #10
1 lb FLOUR GEN PURPOSE 10LB
2 tb SALT TABLE 5LB
1. BLEND POTATOES AND MILK TOGETHER. SET ASIDE FOR USE IN STEP 3.
2. BLEND WATER, BUTTER OR MARGARINE, SALT AND PEPPER IN MIXER BOWL.
3. AT LOW SPEED, USING WIRE WHIP, RAPIDLY ADD POTATO AND MILK MIXTURE
TO LIQUID; MIX 1/2 MINUTE. STOP MIXER; SCRAPE DOWN SIDES AND BOTTOM
OF BOWL.
4. WHIP AT HIGH SPEED 1 MINUTE. AT LOW SPEED, BLEND SLIGHTLY BEATEN
WHOLE EGGS INTO POTATOES 1 MINUTE. WHIP AT MEDIUM SPEED 1/2 MINUTE.
DO NOT OVERWHIP. CHILL MIXTURE. SHAPE INTO 4 OZ CAKES USING 1-NO.
8 SCOOP. DREDGE CAKES IN 1 LB (1QT) SIFTED GENERAL PURPOSE FLOUR.
GRILL ON WELL-GREASED 375 F. GRIDDLE ABOUT 3 1/2 TO 4 MINUTES PER
SIDE OR UNTIL GOLDEN BROWN.
NOTE: 1. IN STEP 3, CONSISTENCY MAY BE CONTROLLED BY RESERVING
2 QT HOT LIQUID BEFORE ADDING POTATO MIXTURE. ADD LIQUID IN STEP 4,
DURING WHIPPING, UNTIL PROPER CONSISTENCY IS OBTAINED.
NOTE: 2. IF POTATOES BECOME DRY WHILE STANDING ON STEAM TABLE, ADD
HOT MILK OR HOT WATER; MIX WELL.
NOTE: 3. OVERWHIPPING, IN STEP 4 OF BASIC RECIPE AND VARIATIONS 1
AND 3, WILL RESULT IN AN EXCESSIVE OVER YIELD.
Recipe Number: Q05702
SERVING SIZE: 1 CAKE
From the Army
Yields
100 Servings
