[Sca-cooks] Feast quantities

[Robin Carroll-Mann]

On 21 Jul 2002, at 9:14, Bronwynmgn at aol.com wrote:

> Food for Fifity is a fabulous book for this sort of thing, since it
> gives not only recommended amounts to serve for 50 diners, but also
> how much you need to purchase to get that amount after it's cooked.
> As long as you keep in mind that in is based on modern food service
> work, and they are dealing with anywhere from 4-7 dishes total per
> meal rather than the 10 or more many of our feasts run to.

I have a similar book called Quantity Food Production, which has
some useful charts in it.  But I keep hearing about Food for Fity,
and I think I need to hunt around for a copy.


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net