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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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German Potato Griddle Cakes (Dehydrated)

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.

https://theodora.com/recipies/vegetables/german_potato_griddle_cakes_dehydrated.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence