Heathen's Kitchen Witches Compendium

Food Quantities for 25, 50 and 100 Servings

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Sizes of Dishes and Baking Pans
Ingredients and safe Substitutes 8 - Spices
Ingredients and safe Substitutes 9 - Vegetable Products
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Oven Temperature Conversion Chart
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Terms and Definitions Prepared to Answer the Most Commonly Asked Questions About Lamb
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Ingredients and safe Substitutes 7- Miscellaneous Foods
Ingredients and Safe Substitutions
Ingredients and Safe Substitutions 2 Grains and flour
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Ingredients and Safe Substitutions 4 Eggs
Ingredients and Safe Substitutions 5 Fish
Learn the Basics of Freezing Your Fruits and Vegetables
Metric Conversion Chart
Meat Seasonings
Ingredients and safe Substitutions 6 - Baking Products
How to Make Pickles and Relishes
Creating magic in your kitchen
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Mead Names from Around the World
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Glossary of Basic Cuts of Steak
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Food Rich in Antioxidants
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For food preparation
Food Quantities for 25, 50 and 100 Servings
Food Measurements and Yields
Food/Herbs for the Kitchen Witch
Food Additives and Preservatives
Flavored Vinegars
Equivalent Weights and Measures
Fish and Food seasonings
Egg Seasonings
Easy Chocolate Truffles
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Dessert and Dessert Sauce Seasonings
Divination with Chopped Herbs
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cooking Oils
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Cake Recipe Adjustment for High Altitudes
cheese
Magical Food
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On the tea Kettle
Crimson's Essential Kitchen
The legume Family
An Introduction to Home Canning
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Alcohol Substitutions In Cooking
Apples of my Eye
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Can Vegetables Using A Boiling-Water Canner
Candy-Making Temperatures
Cheese Characteristics and Uses
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Cold Storage Life of Foods
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Glossary of Spice Terms
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Egg Seasonings

Edited By Crimsonwolf

Food Quantities for 25, 50 and 100 Servings

Food

25 Servings

50 Servings

100 Servings

Baked Beans

3/4 gallon

1 1/4 gallons

2 1/2 gallons

Bread

50 slices

100 slices

200 slices

Butter

1/2 pound

3/4 to 1 pound

1 1/2 pounds

Cake

1 10x12" sheet cake

1 12x20" sheet cake

2 12x20" sheet cakes

1 1/2 10" layer cakes

3 10" layer cakes

6 10" layer cakes

Carrots

6 1/4 pounds

12 1/2 pounds

25 pounds

Cheese (2 oz.) serving slice

3 pounds

6 pounds

12 pounds

Chicken

13 pounds

25 to 35 pounds

50 to 75 pounds

Coffee

1/2 pound and
    1 1/2 gallons water

1 pound and
    3 gallons water

2 pounds and
    6 gallons water

Crackers

1 1/2 pounds

3 pounds

6 pounds

Fish, fillets or steaks

7 1/2 pounds

15 pounds

30 pounds

Fish, large whole

13 pounds

25 pounds

50 pounds

Fruit Cup
    1/2 cup/serving)

3 quarts

6 quarts

12 quarts

Hamburger

9 pounds

18 pounds

35 pounds

Hot Dogs

6 1/2 pounds

13 pounds

25 pounds

Ice Cream, brick

3 1/4 quarts

6 1/2 quarts

12 1/2 quarts

Ice Cream, bulk

2 1/4 quarts

4 1/2 quarts

9 quarts

Jams and Preserves

1 1/2 pounds

3 pounds

6 pounds

Jello Salad

3/4 gallon

1 1/4 gallons

2 1/2 gallons

Lemonade

10 to 15 lemons and
    1 1/2 gallons water

20 to 30 lemons and
    3 gallons water

40 to 60 lemons plus
    6 gallons water

Lettuce (salads)

4 heads

8 heads

15 heads

Mashed Potatoes

9 pounds

18 to 20 pounds

25 to 35 pounds

Mayonnaise

1 cup

2 to 3 cups

4 to 6 cups

Meat,  Poultry,
bone in

20 pounds

40 pounds

80 pounds

Meat, Poultry,
boneless

8 pounds

16 pounds

32 pounds

Potato Salad

4 1/4 quarts

2 1/4 gallons

4 1/2 gallons

Rolls

8 dozen

8 dozen

16 dozen

Salad Dressings

1 pint

2 1/2 pints

1/2 gallon

Sandwich Filling
    (meat, eggs, fish)

1 1/2 quarts

2 1/2 to 3 quarts

5 to 6 quarts

Sandwich Filling
    (sweet - fruit)

1 quart

1 3/4 to 2 quarts

2 1/2 to 4 quarts

Scalloped Potatoes

4 1/2 quarts

8 1/2 quarts

17 quarts

Soup

1 1/2 gallons

3 gallons

6 gallons

Spaghetti

1 1/4 gallons

2 1/2 gallons

5 gallons

Tea

1/12 pounds and
    1 1/2 gallons water

1/6 pound and
    3 gallons water

1/3 pound and
    6 gallons water

Tomatoes

3 to 5 pounds

7 to 10 pounds

14 to 20 pounds

Turkey

13 pounds

25 to 35 pounds

50 to 75 pounds

Vegetables, canned

1 #10 can

2 1/2 #10 cans

4 #10 cans

Watermelon

37 1/2 pounds

75 pounds

150 pounds

Whipping Cream

3/4 pint

1 1/2 to 2 pints

3 pints

 

 

 

Crimsonwolf

Heathen's Kitchen Compendium