[Sca-cooks] amounts of food per person

[Susan Lin]

Remember that people are not going to eat much more than they usually would
- meaning a single full plate of food.  If you have 12 items know that most
people are only going to try a small taste.  One or two will have bigger
portions and a few won't try it at all.  Do not assume that a recipe that
says it will serve 10 will actually serve 10 it will often serve many more
than that.  I usually look at a recipe and if it says it serve 8-10 I
immediately interpret that to be serves 20 at least.  If it's chicken I
usually cut the pieces into smaller portions so someone doesn't take an
entire breast only to take 2 bites and pitch the rest.

Things that are not commen to the modern palate are likely going to go a lot
further.  In my Barony glazed carrots for 8-10 will probably serve 30!

Good luck.

Shoshanah




On Sun, Apr 3, 2011 at 2:48 PM, tudorpot at gmail.com <tudorpot at gmail.com>wrote:

> Thanks for all the great suggestions for working with limited resources.
> I've scoured Stefan's Florilegium but can't find a file that discusses
> amounts of food per person at feast. ie how much meat per person? ditto veg,
> grains, etc.
> There are various internet sites but they don't address a situation where
> we have multiple courses.
>
> I am planning two courses. In the first course I am considering offering a
> cold chicken dish and ham as the meat dishes. This is all conjecture as I
> can't figure out budget until I know amounts per person, estimates of
> course.
>
> thanks,
>
> Theadora
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