[Sca-cooks] Formula for dayboards?

[Robin Carroll-Mann]

In March, I'll be doing a dayboard for 500 people.  Although I've
done half a dozen feasts, I haven't done a dayboard -- or at least
not a major one.  I have an idea of what kinds of foods are
workable.  So that I don't reinvent the wheel, are there any rules of
thumb for quantities?  How much meat, cheese, fruit, etc.?

I've looked in the Florilegium, but didn't find the info I sought in the
dayboards file.


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