Big party? Get a food checklist (1909)
Quantities needed for entertainments
Amount of provisions required by hostesses of large parties, reunions, etc.
As the time approaches for general entertaining — including the many church reunions — many hostestesses are puzzled, when refreshments must be served, as to the exact quantities that should be prepared for a given number.
For the benefit of the inexperienced entertainer, the following table has been prepared from actual experiences. These quantities can be divided, subdivided or multiplied, according to the number to be served.
Beverages
Coffee to make three gallons: one and one-half pound
Coffee, black, in after dinner cups: two and one-quarter
Chocolate, to make two gallons: one pound (Twenty-five to thirty cupfuls are counted to one gallon.)
When both tea and coffee are served, Tea: one gallon, coffee: one and one half gallon, loaf sugar: two pounds
Whipped Cream, each quart yielding twenty-five spoonfuls: two quarts
Lemonade or Fruit Punch: two and one half gallons
Frappe or Sherbet: two to three gallons
Bouillon, hot: two and onehalf gallons
Bouillon, jellied: two and one-fourth gallons
Ice Cream
Ice Cream: two and onehalf gallons
Brick Ice Cream: two gallons
Ices to serve in small sherbet glasses: one and one-half gallon
Mousse, Biscuit or Parfait: two gallons
Cakes, loaf or layer: two to four
Wafers: five boxes
Bon-bons: three and one-halfs pound
Salted Nuts: three to four pounds
One-half pound of blanched almonds makes twenty-four dessertspoonfuls, equal to two and one-quarter pounds
Berries: seven to ten quarts
Sugar for berries: two pounds
Oysters
Raw Oysters, four to each person: two hundred
Oysters, used chopped: one gallon
Large Oysters in Coquilles: seven and one-half quarts
Ham: one small and one-half large ham
Chicken
Chicken or Turkey, dressed but uncooked: twenty-five pounds
Salad: one and twothirds gallon
Chicken Salad: four pounds chicken to one quart salad –seven pounds
Lobsters: two for one quart of salad
Potato Chips: four pounds
Delicacies
Olives, by number: two hundred to two hundred and ten in bottle of one quart
Rolls: six dozen
Butter for rolls: one pound
Sandwiches — one sandwich loaf cuts into twenty-four slices: three to six loaves
Butter for six loaves: two pounds (Each loaf requires one cupful of butter and paste of other filling, one pint)
Meat for Croquettes: three quarts
Mixture for timbales or patties: two quarts
Fruit jelly: five quarts
Aspic or other jelly, molded, one quart to six or eight people: seven quarts
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Publication: The Pensacola Journal (Pensacola, Florida)
Publication date: December 19, 1909
