Potatoes Baked in Milk
Recipe No. 615 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 615 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Potatoes, white — 45 pounds
- Salt — as needed
- Water, boiling — as needed
- Milk, evaporated — 5—14½ ounce cans
- Water (for milk) — 2 quarts (2 No. 56 dippers)
- Salt — 3 ounces (6 mess kit spoons)
Directions
Key ingredients
- Wash potatoes; pare and dice.
- Cover potatoes with boiling salted water. Cover and heat to boiling point; reduce heat and simmer 20 to 30 minutes or until nearly tender. Drain.
- Mix milk, water and salt together; add to potatoes and mix well.
- Place in baking pans. Bake in slow oven (325° F.) until potatoes are tender and milk is absorbed, stirring occasionally.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Potatoes, white — 3 lb 9⅔ oz Salt — to taste Water, boiling — to taste Milk, evaporated — ½ can (14½ oz) Water (for milk) — 10¼ tbsp Salt — about 1½ tsp
Use water drained from potatoes as the water for diluting the milk.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 615, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.