Recipes

Toasted Nut Topping

Recipe No. 106 from the U.S. Army's WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Desserts

Serves 4½ pounds mixture
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 106 from the U.S. Army’s WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Nuts, chopped — 3 pounds (3 No. 56 dippers)
  • Sugar, granulated — 1½ pounds (¾ No. 56 dipper)

Directions

  1. Mix nuts and sugar.
  2. Sprinkle generously over cake batter before baking.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Nuts, chopped — 3¾ oz Sugar, granulated — 2 oz

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 106, Cakes and Cookies. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.