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.


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


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 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


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

About this story

Source publication: The Pensacola Journal (Pensacola, Florida)

Source publication date: December 19, 1909

Filed under: 1900s, Christmas, Food & drink, New Year, Thanksgiving, Weddings

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