[Sca-cooks] Whole to ground spice equivalents

[Philip & Susan Troy]

Also sprach Sue Clemenger:
>"Food for Fifty??"
>--maire

A fairly common, standard reference for caterers and industrial food
service: more or less the bulk cookery bible. Not a good source for
really fine cookery, but a good source to tell you how much roux to
make for two gallons of cream of turkey soup (or whatever...) The
recipes, as the name implies, tend to be for 50 servings. It has a
lot of useful charts of weights and measures, single-serving and
fifty-serving quantities, and some of the recipes have parts or
aspects that are helpful in what SCAdian cooks tend to do.

My copy is "Food For Fifty" by Shugart, Molt, and Wilson (As with The
Joy of Cooking, the original edition is much older -1937- and by
different authors), copyright 1985 John Wiley & Sons, NY, ISBN 0
471-81104-1

Adamantius