Recipes

Apple Crisp

Recipe No. 107a from the U.S. Army's WWII cookbook — Desserts. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Desserts

Serves 3¾ gallons, 100 servings, ½ cup (5½ ounces) each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 107a from the U.S. Army’s WWII cookbook — Desserts. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Apples, fresh* — 40 pounds
  • Nutmeg — 1 ounce (4 mess kit spoons)
  • Sugar, granulated — 3 pounds (1½ No. 56 dippers)
  • Sugar, brown — 7½ pounds (5 No. 56 dippers)
  • Flour, sifted — 4 pounds (4 No. 56 dippers)
  • Butter — 4 pounds (2 No. 56 dippers)

Directions

  1. Wash apples; pare and core. Slice apples.
  2. Spread apples in greased baking pans.
  3. Mix nutmeg and granulated sugar; sprinkle over apples.
  4. Mix brown sugar, flour, and butter together; stir until crumbly. Sprinkle over apples.
  5. Bake in moderate oven (350° F.) 1½ hours or until apples are tender.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Apples, fresh — 3 lb 3¼ oz Nutmeg — about ½ tsp Sugar, granulated — 3¾ oz Sugar, brown — 9⅔ oz Flour, sifted — 5 oz Butter — 5 oz

Four No. 10 cans apples may be substituted for the 40 pounds fresh apples.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 107a, Desserts. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.