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Suggest a better description1. SEE RECIPE NOS. I-G-1 AND I-1. 2. RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING. DO NOT BOIL. 3. DRAIN 5 LB 1 OZ (3/4-NO. 10 CN) CRUSHED PINEAPPLE. COMBINE CORNSTARCH, SUGAR AND PINEAPPLE JUICE; STIR UNTIL SMOOTH. ADD GRADUALLY TO HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, ABOUT 10 MINUTES UNTIL THICKENED. 4. STIR ABOUT 1 QT HOT MIXTURE INTO EGGS. SLOWLY POUR EGG MIXTURE INTO REMAINING HOT MIXTURE; HEAT TO BOILING, STIRRING CONSTANTLY. COOK 2 MINUTES LONGER. REMOVE FROM HEAT. 5. ADD BUTTER OR MARGARINE; STIR UNTIL WELL BLENDED. FOLD IN PINEAPPLE AND 6 TBSP LEMON JUICE (9 OZ A.P.-2 LEMONS). COOL SLIGHTLY. 6. POUR ABOUT 3 1/2 CUPS FILLING INTO EACH BAKED PIE SHELL. 7. REFRIGERATE UNTIL READY TO SERVE. 8. CUT 8 WEDGES PER PIE. NOTE: FILLING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE HEAT. Recipe Number: I00604 SERVING SIZE: 1/8 PIE From the
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Serving Size: 1 Serving (835g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 2415 | ||
Calories from Fat: 197 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.9g | 29 % | |
Saturated Fat 8.7g | 43 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 58.9mg | 18 % | |
Sodium 154.4mg | 5 % | |
Potassium 566mg | 15 % | |
Total Carbohydrate 558.5g | 164 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 556.1g | ||
Protein 13.5g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2415
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