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Tapioca Pudding
Source: U.S. Department of Defence

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DESSERTS (PUDDINGS AND OTHER DESSERTS) No.J 013 00
TAPIOCA PUDDING
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
119 cal
21 g
3g
3g
36 mg
139 mg
92 mg
Ingredient
Weight
Measure
Issue
MILK,NONFAT,DRY
1-1/2 lbs
2 qts 2 cup
WATER,WARM
23-1/2 lbs
2 gal 3-1/4 qts
BUTTER
8 oz
1 cup
14-1/3 oz
2-5/8 cup
TAPIOCA,QUICK-COOKING
SUGAR,GRANULATED
3 lbs
1 qts 2-3/4 cup
SALT
5/8 oz
1 tbsp
EGGS,WHOLE,FROZEN
1-1/2 lbs
2-7/8 cup
EXTRACT,VANILLA
1-3/8 oz
3 tbsp
Method
1
Reconstitute milk. Reserve 2 cups for use in Step 3.
2
Heat remaining milk in steam jacketed kettle or stock pot to a boil. Add butter or margarine.
3
Combine reserved milk with tapioca, sugar, salt, and eggs.
Add tapioca mixture to hot milk in steam-jacketed kettle or stock pot. Bring to just a boil; reduce heat; cook without boiling, stirring
4
occasionally until slightly thickened, about 5 minutes. The mixture will be thin. Turn off heat; cool in kettle 15 to 20 minutes.
5 Add vanilla; blend well. Pour 1 gallon into each pan. Cover surface of pudding with waxed paper. Refrigerate until ready to serve.
Mixture will thicken as it cools. CCP: Hold for service at 41 F. or lower.
Notes
1 Garnish with Whipped Topping, Recipe No. K 002 00 and maraschino cherry half (optional).



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Tapioca Pudding

Yield: 100 Portion: 1/2 Cup
Calories: 119 cal
Carbohydrates: 21 g
Protein: 3g
Fat: 3g
Cholesterol: 36 mg
Sodium: 139 mg
Calcium: 92 mg

Ingredient Weight Measure Issue
MILK,NONFAT,DRY 1-1/2 lbs 2 qts 2 cup
WATER,WARM 23-1/2 lbs 2 gal 3-1/4 qts
BUTTER 8 oz 1 cup
TAPIOCA,QUICK-COOKING 14-1/3 oz 2-5/8 cup
SUGAR,GRANULATED 3 lbs 1 qts 2-3/4 cup
SALT 5/8 oz 1 tbsp
EGGS,WHOLE,FROZEN 1-1/2 lbs 2-7/8 cup
EXTRACT,VANILLA 1-3/8 oz 3 tbsp

Method:
1
Reconstitute milk. Reserve 2 cups for use in Step 3.
2
Heat remaining milk in steam jacketed kettle or stock pot to a boil. Add butter or margarine.
3
Combine reserved milk with tapioca, sugar, salt, and eggs.
Add tapioca mixture to hot milk in steam-jacketed kettle or stock pot. Bring to just a boil; reduce heat; cook without boiling, stirring
4
occasionally until slightly thickened, about 5 minutes. The mixture will be thin. Turn off heat; cool in kettle 15 to 20 minutes.
5 Add vanilla; blend well. Pour 1 gallon into each pan. Cover surface of pudding with waxed paper. Refrigerate until ready to serve.
Mixture will thicken as it cools. CCP: Hold for service at 41 F. or lower.
Notes
1 Garnish with Whipped Topping, Recipe No. K 002 00 and maraschino cherry half (optional).

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/puddings_and_other_desserts/tapioca_pudding.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence