Apricot Whip
Recipe No. 120 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.
Recipe No. 120 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.
Directions
- Substitute 9½ pounds dried apricots, 2½ gallons (10 No. 56 dippers) cold water, and 56 egg whites (1⅓ No. 56 dippers) for similar ingredients in recipe for prune whip. Omit lemon juice. Use apricot liquid in fruit drinks.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 120, Desserts. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.