"Joseph Littleshoes" > wrote in message
...
> Charlotte L. Blackmer wrote:
>
>> In article >, Kswck >
>> wrote:
>> >
>> >"Charlotte L. Blackmer" > wrote in message
>> ...
>> >>I seem to be in a place in my life where I am contemplating planning
>>
>> >> meals in quantity to serve 120.
>> >>
>> >> This feeding of the multitudes is a low budget operation (please
>> donate to
>> >> your food bank. Thanks!) although we do usually have a respectable
>>
>> >> amount of labor available on the day to make it happen and an
>> industrial
>> >> kitchen.
>> >>
>> >> We have a number of recipes in our file but I am wondering if a
>> cookbook
>> >> geared towards large-scale production might help some (esp. as we
>> often
>> >> need to Be Creative with what we get given). A quick look-see
>> through Google
>> >> popped out "Food for Fifty" (11th ed.) and "Large Quantity Recipes"
>> (4th
>> >> ed) as well-recommended tomes on the subject.
>> >>
>> >> If anyone here with experience in big production cooking has
>> experience
>> >> with either of those books, or can point me towards other books or
>> >> websites with Cheap/Filling/Tasty chow, I would appreciate it.
>>
>> >Many software programs have features that will convert a recipe for
>> say 4
>> >people to a recipe for 100 or more.
>>
>> Actually I can do the math myself; what I need from a large quantity
>> cookbook is more in the lines of logistics and serving-size planning.
>> Some things I would make for four I would never think of for ten ;-).
>> I
>> did note that the home-grown recipes do specify our available pans
>> (e.g.
>> "bake in three of the large trays").
>>
>> Charlotte
>>
>> --
>
> I was interested in your request but did not know how to respond to it
> as the collection i have is not available commercially. I have a large
> collection of recipes & notes from the 1920' through the 1950' from a
> now defunct catering firm.
>
> If you had some suggestions as to particular or individual recipes or
> foods or ingredients ( meat, veggie, grains etc.) i would be happy to
> send along anything i might have.
>
> The collection is standard American fare of the period but there are
> some gems in the collection. If you are interested i have the ratios
> for making up to 10 gallons of various stocks (fish, beef, veggie etc.).
>
> ---
> Joseph Littleshoes
>

You might give the US Navy recipe repository a try. They have recipes and
methods to feed 100 at a time.
the site is http://www.nll.navsup.navy.mil/recipe/default.cfm