SC - Re: can we help this gentle?

[Diana Haven]

This gentle posted on a newsgroup, can anyone here send him a few suggestions?

- --- Original Message -----
From: Honour Horne-Jaruk <honour at banet.net>
Newsgroups: rec.org.sca
To: Shane B - Netscape <shaneb at ij.net>
Sent: Saturday, April 24, 1999 10:48 AM
Subject: Re: Feeding the Hungry Masses - recipes for numbers?


>     Respected friends:
>
> Shane B - Netscape wrote:
>
> > Greetings!
> >
> >    Is there any literature out on recipe's for feasts of large numbers
> > of gentles?  I have a few feast books but the numbers conversion does
> > not always seem to work out right.
> >
> > Thank You
> >
> > Alastair
> > alastair at wyvernwood.org
>
>      The main thing many large group cookbooks get wrong is the effect of
> large pan cookery on spicing levels. Because stirring, exposure to oxygen,
> and heat distribution all change drastically when you go from two cups to
> two gallons, just enlarging the recipe can't work.
>     The basic rule of thumb: Either make 16 batches of 2 cups each (no
> changes);
>     make 8 batches of one quart each (very little change- round your
> measuring spoons slightly)
>     Or multiply the _main_  ingredients normally (2 cups water x 16= 2
> gallons water) but multiply the flavorings by 5 every time you multiply
> the main ingredient by four (2 tsp. sage x 20= 40 tsp./ =13&1/3 Tbs.)
>     Just to make things worse, once you've used this method to turn four
> servings into forty, you have to add _more_ extra when you go to eighty;
> different cooks suggest anywhere from one extra (In the example above, 2
> more extra teaspoons) to switching the multiplier to six(!)
>     The more enthusiastic and reliable your stirrers are, the lower the
> multiplier you can get away with... but it's always there.
>
> --

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