ALLOWANCES OF SUPPLIES FOR AN ENTERTAINMENT
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Chicken | 100g cooked | 165 |
| Oyster | 6 medium (84g) | 81 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Cream | 1 tbsp (15ml) heavy | 51 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one quart of oysters to every three persons present
- ten pound turkey boiled
- one gallon of ice cream to every twenty guests
- ten quarts of jellies
- one gallon of cream
- three persons present
- five chickens
- one hundred
- one hundred guests
- three chickens
- one hundred pickled oysters
- two molds of char- lotte russe
- four dozen biscuits
Directions
Allow one quart of oysters to every three persons present. Five chickens (or what is better, a ten pound turkey boiled and minced) and fifteen heads of celery, are enough for chicken salad for fifty guests ;
BREAD-MAKING. 379
one gallon of ice cream to every twenty guests ; one hundred and thirty sandwiches for one hundred guests, and six to ten quarts of jellies for each one hundred guests. For a company of twenty, allow three chickens for salad ; one hundred pickled oysters ; two molds of char- lotte russe ; one gallon of cream, and four dozen biscuits.
BEEAD-MAKII^G.