[Sca-cooks] newbee cook attempting feast for the first
susanne.mayer5 at chello.at
Fri Jun 5 09:50:07 PDT 2009
There are at least two military (modern) cookbooks out there with recipes
for 100 people:
Die besten Rezepte der Österreichischen Bundesheerköche, Die Gulaschkanone
oder Menage á la carte, ISBN 3-85333-055-X, Verlag austria medien service,
This book does have recipes for 4 and 100 side by side.
Just to illustrate the difference here is a recipe for a Carinthian
"Kirchtagssuppe" (served on a Patron Saint feast day) wich resembles some of
the hodgepot/olla potrida soups:
4 persons 100persons
whole Chicken 1/2 12
shoulder of calf 150g 3.75kg
schoulder of pig 150g 3.75kg
Soupvegetable (premix) 1
Carrots 1 5kg
celery (root) 1 small 1.5kg
onions 1/2 1kg
Spices: cloves, aniseed, pepper, bay leaf (laurel), salt to taste for both
sourcream 500ml 10l
eggyolk 2 50
flour 1 tbs 0.5kg
Water 1.5l adjust to
pot and cover meat
Cook the meat, vegetable and spices till teh meat is soft and through.
Strain soup, set meat aside and let soup cool enough to get rid of the
Cut the meat and vegeatble in bite sized pieces.
Reheat soup and mix the sourcream with teh eggyolk and flour, pour slowly
into soup under continous stirring, let simmer.
put the cut meat and vegetable in to the soup and serve.
And the swiss military cook book (i only have a coppy of this):
Behelf des Öberkriegskommissärs über die Kochrezepte vom 31. Juli 1992
this book does have a chapter on qantities per portion (which you should
adjust according to wheater, and activities)
various food an beverages
breakfast beverages 300ml
various other beverages 500ml
sauces for meat 100ml
grated cheese 20g (this is a SWISS book after
bread for main and side dishes 40g
Lemon water cold
fresh lemon juice 3l (about 60 lemons) or 1l concentrated juice
heat water , dissolve sugar in the hot water, let cool add lemonjuice, chill
but you could serve it hot also.
oat flakes (rolled) 3kg
cinnamon powder 20g
boil water with milk and salt.
add oats under constant stirring and let it boil up once.
set aside for at least 20 min before serving
mix sugar/cinnamon and extra.
We did a very nice chicken you can even prepare in advance from
Das Kochbuch des Mittelalters by Trude Ehlert Artemis, ISBN 376081025X
filled chicken, cooked and baked
original from the Küchenmeisterei Nürnberg 1490,
Here you debone the chicken, fill it, resew it, cook it in a wine/soup mix
(at that point we froze the stuff) and then bake it in an oven. a standard
chicken feeds about 8-10 cut in slices and if you use bread filling: instant
vegetarian food to add as you will have extra you can cook.
You will need to add a sauce
No waste from bone, had good succsess at various events with this.
Hope that helps
Ad flumen careulum
> Message: 4
> Date: Fri, 5 Jun 2009 16:33:13 +0200
> From: brooke white <traumspindel at googlemail.com>
> Subject: Re: [Sca-cooks] newbee cook attempting feast for the first
> time in
> To: sca-cooks at lists.ansteorra.org
> <4a0267d50906050733h16142a75oce8c084bff8347a at mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
> Thank you this is very helpful. All sugestions. Jenn's comment gives me a
> clear option for planning, but the other comment were helpful since I can
> use them to adjust. I am also now delving into the *seasonal* aspect of
> planning by looking for recipies including chestnuts or chestnut flour,
> sloes and rotabaga...first weekend of december.. In drachenwald that would
> be the least *variety* date you could possibly get... red cabbage and the
> classics I know from, mundane cooking, but the more exotic stuff...is a
> challengeThank you for your help
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