Planning Big Meals for Large Banquets and Feasts
A well known chef outlines practical per serving estimates for large events. One gallon soup serves about 40, thick chowder or cream soups fit 40 44 portions. cooked vegetables yield 64 to 80 portions per gallon. 50 pounds of potatoes cooked yield 125 to 135 servings. one pound ground coffee makes two gallons of strong coffee for about 80 servings. Butter yields 24 to 48 portions, olives 300 per gallon, ice cream desserts serve 24 to 30, bread cuts allow 22 average slices per loaf, meat portions max around three quarters of a pound per person, salads about one half cup per serving, and coleslaw about 36 servings per gallon.
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Moat
Dliveri Oe
Potatoes and Pecans in New Croquettes
Mix three cups hot mashed potatoes with onion, melted fat, parsley, and finely chopped pecans. Shape into oblong croquettes two by four inches thick. Dip in beaten egg and cold water, roll in dry crumbs, fry deep or bake until browned. test by a small piece until brown.
Pears Are Good Apple Substitute Recipe Note
Instructions describe using canned pears as a substitute for baked apples when fresh fruit is scarce. Drain pears into a shallow baking dish, sprinkle soft brown sugar and a touch of cinnamon, add enough juice to cover the bottom, and bake hot for about 15 minutes until warm and the sugar melts. Serve with pear juice, custard, whipped cream, or custard sauce.
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