Noodles and Buttered Crumbs

Recipe No. 216 from the U.S. Army’s WWII cookbook — Macaroni, Spaghetti, Noodles and Rice. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Noodles — 12½ pounds
• Salt — 6 ounces (¼ mess kit cup)
• Water, boiling — 12½ gallons (50 No. 56 dippers)
• Bread crumbs, dry — 2 pounds (2 No. 56 dippers)
• Salt — 1½ ounces (3 mess kit spoons)
• Pepper — ¼ ounce (1 mess kit spoon)
• Butter, melted — 2½ pounds (1¼ No. 56 dippers)

Directions

1. Add noodles to boiling salted water; boil 10 to 15 minutes or until tender. Drain well.
2. Mix bread crumbs, salt, and pepper; cook in melted butter until bread crumbs are brown.
3. Mix bread and noodles together.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Noodles — 1 lb Salt — ½ oz Water, boiling — 1 gal Bread crumbs, dry — 2½ oz Salt — about ¾ tsp Pepper — a pinch Butter, melted — 3¼ oz

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 216, Macaroni, Spaghetti, Noodles and Rice. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.