[Sca-cooks] Needing help with... Breakfast quantaties

[ekoogler1 at comcast.net]

One suggestion that you might try for breakfast is a condiment...Lemon Curd.  I believe that it can be documented at least to Elizabethan times, and it is WONDERFUL.  If you're interested, let me know and I'll share my wonderful recipe with you...it comes from a Scottish cookery book that I purchased years ago in Aberdeen, Scotland.  It was published by a local home maker's group and contains a number of "traditional" Scottish recipes, some of which sound very much like modernizations of period recipes.

Kiri
> Firstly - Thanks for all the ideas and help I've been receiving regarding
> the "Scottish theme" feast I'm doing, it's all much appreciated.
> 
> I've decided on simple breakfasts of  Porridge (of course!); Bacon and
> Scrambled Eggs (Served with toast and spreads)
> 
> Unfortunately my "Large Quantity Recipes" book ignores the concept of
> breakfast entirely (or perhaps they don't count Bacon & Scrambled eggs as
> "recipes" as such) so I have no idea of how much of each dish to cater
> for....
> 
> I'd like to start my figures at "for 50 people I will require the following
> raw ingredients".....
> 
> Anyone have any clues on this?
> 
> Thanks!
> 
> Mari de Paxford
> 
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