Recipe - English Muffin French Toa

2 One fourth qt WATER
126 EGGS SHELL
8 ounce MILK; DRY NONFAT L HEAT
12 One half pound BREAD ENG MFFN 12OZ #95
1 One half pound SUGAR; GRANULATED 10 LB

TEMPERATURE: 375 F. GRIDDLE

1. PLACE WATER IN MIXER BOWL.

2. COMBINE MILK AND SUGAR; BLEND WELL. ADD TO WATER; STIR UNTIL
DISSOLVED.

3. ADD EGGS TO INGREDIENTS IN MIXER BOWL; WHIP UNTIL WELL BLENDED.

4. CUT MUFFINS IN HALF; DIP SPLIT MUFFINS IN BATTER 30 SECONDS.

5. GRILL ON CUT SIDE ABOUT 3 MINUTES; TURN; GRILL ON CRUST SIDE ABOUT 1
1/2
MINUTES.

5. SERVE IMMEDIATELY.
NOTE: 1. DEHYDRATED EGG MIX MAY BE USED. OMIT STEPS 1 THRU 3. COMBINE
3 LB 12 OZ (3NO.3 CYL CN) CANNED DEHYDRATED EGG MIX AND 8 OZ (1 CP)
GRANULATED SUGAR IN MIXING BOWL. ADD 2 QT LUKEWARM WATER TO EGG MIXTURE;
MIX UNTIL A SMOOTH PASTE IS FORMED. ADD 3 QT LUKEWARM WATER. WHIP UNTIL
WELL BLENDED. REFRIGERATE UNTIL READY TO USE. FOLLOW STEPS 4 THRU 6.

2. IN STEP 3, 12 LB 8 OZ FROZEN EGGS MAY BE USED. THAW EGGS.
Recipe Number: D02202

SERVING SIZE: 2 HALVES

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