[Sca-cooks] vege proportions

[Phil Troy / G. Tacitus Adamantius]

Also sprach Martinsen at ansteorra.org, Kerri":
>I am helping with a feast on Saturday and we have a question about 
>vege proportions.  We are making honey carrots in home size crock 
>pots.  How many servings to ya'll typically get out of something 
>like that? I know YMMV, but I would like to avoid turning orange...

"Food for Fifty" suggests a three-ounce portion per person, with 10 
lbs EP (edible portion) making just a touch over 50 servings, and 
using 14 lbs AP (as purchased, IOW, unpeeled and untrimmed) to 
achieve this.

Now, this will all depend on what else you're serving, and how much 
of that is a vegetable. The above numbers are for a more standard 
meat, two vegetables and a starch, eat it all in 45 minutes or less, 
kind of meal.

How you adjust for your own circumstances is up to you -- maybe go 
down to 2 ounces per person with other dishes, but you may not want 
to go much lower than that.

Adamantius
-- 




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
brioche!" / "If there's no bread to be had, one has to say, let them 
eat cake!"
	-- attributed to an unnamed noblewoman by Jean-Jacques 
Rousseau, "Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
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