Recipe#852

Servings: YIELD: 1 Gallon
Portions:
Pan Size:
Temperature:

INGREDIENTS

1 cup (5 oz) cornstarch
3/4 cup water
3 cups (14 to 15 eggs) eggs, whole, slightly beaten
2 cups juice, lemon
1 qt. juice, orange
1 qt. (2/3-No. 3 cyl cn) juice, pineapple
1/2 tsp. salt
4 1/2 cusp (2 lb) sugar, granulated

INSTRUCTIONS

Combine cornstarch and water to form a smooth paste. Add eggs; mix thoroughly. Set aside. Combine juice, salt, and sugar. Heat to boiling point. Add gradually to egg mixture. Stir constantly. Cook 5 minutes or until thickened. DO NOT BOIL. Cool; cover and refrigerate. Keep chilled until ready to serve. Stir well before using.

NOTE: 1. 3 lb lemons A.P. (1 dozen) will yield 2 cups juice.
2. 1/4-32 oz cn frozen (3 plus 1) concentrated orange juice plus 3 cups water will yield 1 qt orange juice.