Source: U.S. Department of Defence
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German Potato Griddle Cakes (Dehydrated)
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 019 00
GERMAN POTATO GRIDDLE CAKES (DEHY)
Yield 100
Portion 2 Cakes
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
114 cal
12 g
3g
6g
46 mg
244 mg
49 mg
Ingredient
Weight
Measure
Issue
ONIONS,FRESH,CHOPPED
11-1/4 oz
2 cup
12-1/2 oz
WATER,BOILING
29-1/4 lbs
3 gal 2 qts
POTATO,WHITE,DEHYDRATED,SLICED
4 lbs
6 oz
2-1/2 cup
MILK,NONFAT,DRY
WATER,WARM
6-1/4 lbs
3 qts
2 lbs
3-3/4 cup
EGGS,WHOLE,FROZEN
FLOUR,WHEAT,GENERAL PURPOSE
1-3/4 lbs
1 qts 2-1/2 cup
SALT
1-7/8 oz
3 tbsp
1/8 oz
1/3 tsp
PEPPER,BLACK,GROUND
NUTMEG,GROUND
<1/16th oz
1/8 tsp
THYME,GROUND
<1/16th oz
<1/16th tsp
SHORTENING,VEGETABLE,MELTED
7-1/4 oz
1 cup
SOUR CREAM
3 lbs
1 qts 2 cup
Method
1 Add potatoes and onions to boiling water. Bring to a boil; simmer 15 minutes or until soft but not mushy. DO NOT OVERCOOK.
Drain immediately or mixture will be too moist.
2 Beat potato and onion mixture in mixer bowl at medium speed 2 minutes.
3 Reconstitute milk; add eggs. Add to potato mixture; blend at low speed 1 minute.
4 Add flour, salt, pepper, nutmeg, thyme and melted shortening or salad oil to mixture; blend at low speed 2 minutes.
5 Drop 1/4 cup, or one No.16 scoop batter onto lightly greased 375 F. griddle. Cook until well browned, about 2-1/2 to 3 minutes on
each side.
6 Serve with 1 tablespoon sour cream. CCP: Hold for service at 140 F. or higher.
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https://theodora.com/recipies/vegetables/german_potato_griddle_cakes_dehydrated.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 2 Cakes |
| Calories: | 114 cal |
| Carbohydrates: | 12 g |
| Protein: | 3g |
| Fat: | 6g |
| Cholesterol: | 46 mg |
| Sodium: | 244 mg |
| Calcium: | 49 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| ONIONS,FRESH,CHOPPED | 11-1/4 oz | 2 cup | 12-1/2 oz |
| WATER,BOILING | 29-1/4 lbs | 3 gal 2 qts | |
| POTATO,WHITE,DEHYDRATED,SLICED | 4 lbs | ||
| MILK,NONFAT,DRY | 6 oz | 2-1/2 cup | |
| WATER,WARM | 6-1/4 lbs | 3 qts | |
| EGGS,WHOLE,FROZEN | 2 lbs | 3-3/4 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 1-3/4 lbs | 1 qts 2-1/2 cup | |
| SALT | 1-7/8 oz | 3 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| NUTMEG,GROUND | <1/16th oz | 1/8 tsp | |
| THYME,GROUND | <1/16th oz | <1/16th tsp | |
| SHORTENING,VEGETABLE,MELTED | 7-1/4 oz | 1 cup | |
| SOUR CREAM | 3 lbs | 1 qts 2 cup |
| Method: | |
|
1 Add potatoes and onions to boiling water. Bring to a boil; simmer 15 minutes or until soft but not mushy. DO NOT OVERCOOK. Drain immediately or mixture will be too moist. 2 Beat potato and onion mixture in mixer bowl at medium speed 2 minutes. 3 Reconstitute milk; add eggs. Add to potato mixture; blend at low speed 1 minute. 4 Add flour, salt, pepper, nutmeg, thyme and melted shortening or salad oil to mixture; blend at low speed 2 minutes. 5 Drop 1/4 cup, or one No.16 scoop batter onto lightly greased 375 F. griddle. Cook until well browned, about 2-1/2 to 3 minutes on each side. 6 Serve with 1 tablespoon sour cream. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence