Recipes

Scalloped Ham and Apples

Recipe No. 297 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Meat · Pork

Serves 100 servings.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 297 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Apples — 20 pounds
  • Sugar, brown — 4 pounds (4 mess kit cups)
  • Cloves, ground — ¾ ounce (3 mess kit spoons)

Ham, cooked, chopped — 20 pounds

  • Water or fruit juice — 1½ quarts (1½ No. 56 dippers)

Directions

  1. Wash apples; slice.
  2. Mix brown sugar and cloves together.
  3. Arrange alternate layers of apples, sugar mixture, and ham in baking pans. Pour water or fruit juice over top.
  4. Bake in slow oven (300° F.) 1½ hours or until apples are cooked.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Apples — 1 lb 9⅔ oz Sugar, brown — 5 oz Cloves, ground — about ⅓ tsp Ham, cooked, chopped — 1 lb 9⅔ oz Water or fruit juice — 7⅔ tbsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 297, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.