Recipe - Baked Apples

2 One half qt WATER; HOT
4 ounce BUTTER PRINT SURE
33 7/8 pound APPLE FRESH
7 1/16 pound SUGAR; GRANULATED 10 LB
2 teaspoon CINNAMON GROUND 1 LB CN
1 teaspoon SALT TABLE 5LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 375 F. OVEN
:

1. SCORE APPLES ONCE AROUND MIDDLE TO PREVENT BURSTING. PLACE 33 APPLES
ON EACH PAN.

2. MIX SUGAR, CINNAMON AND SALT THOROUGHLY.

3. COMBINE WITH WATER AND BUTTER OR MARGARINE. POUR 1 One half QT SYRUP OVER
APPLES IN EACH PAN.

4. BAKE 45 MINUTE OR UNTIL TENDER, BASTING OCCASIONALLY.

5. SERVE EACH APPLE WITH 2 TBSP (1AA LADLE) SYRUP.
:

NOTE: 1. IN STEP 1, USE 40 LB FRESH APPLES A.P. WILL YIELD 33 LB 14 OZ
CORED APPLES.

NOTE: 2. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 30
MINUTES OR UNTIL TENDER ON LOW FAN, CLOSED VENT.

NOTE: 3. IN STEP 4, BAKING TIME WILL VARY DEPENDING ON VARIETY AND SIZE
OF APPLES.

Recipe Number: J00300

SERVING SIZE: 1 APPLE

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.