Quantity Guide Charts Purchases for 50 Guests
This concise Quantity Recipe Guide was originally prepared by Marian Manners, the pseudonym used by The Los Angeles Times’ director of home economics back in 1959. It’s still a great guide to keep on hand if you’re a large-scale cook.
Your own favorite recipes may be increased by the following rule: Multiply a recipe for six by four times to provide 25 servings, by eight to serve 50 and by 16 to serve 100. Do not attempt the rule with cakes, jellies and candies, which have special formula considerations.
QUANTITY RECIPE GUIDE FOR 50 SERVINGS
Seafood
Fish, fried or baked (13 to 17 pounds) 4- to 4 1/2-ounce servings
Salmon loaf (8 pounds) 3 1/2-ounce servings
Shrimp, Creole or cocktail (7 1/2 pounds)
Shrimp, fried (15 pounds) 5-ounce servings
Tuna, for salad or creamed (10 small cans or 4 pounds)
Fruit
Apples, for 9-inch pie (15 pounds)
Canned fruit (peaches, pears, pineapple) (8 No. 2 1/2 or 2 1/2-cup servings
Meat
Beef pot roast, bone in (20 pounds)
Chicken, for salad (17 to 20 pounds)
Cold cuts (8 pounds)
Ham, canned 1 (14-pound) can
Ham, baked, bone in (25 pounds)
Hamburgers (10 pounds)
Meat loaf (13 pounds)
Turkey, roast sliced (38 to 40 pounds, dressed)
Relishes
Carrots (2-2 1/2 pounds) 2- to 3-piece servings
Celery (10 medium) 1- to 2-stalk servings
Olives, medium (2 quarts) 3- to 4-piece servings
Pickles, 3-inches (1 1/2 pounds) 1/2-pickle servings
Mints, nuts (1 1/2 pounds) 1-tablespoon servings
Potato chips (3 1/8 pounds) 1-ounce servings
Salads
Coleslaw (cabbage) (6-8 pounds)
Mixed greens (12-13 heads)
Potato (15 pounds raw potatoes) 1/2-cup servings
Salad dressings (1 1/2 quarts) 2-tablespoon servings
Vegetables
Any canned vegetable (2 No. 10 cans)
Fresh carrots, green beans (13 pounds) 1/2-cup servings
Potatoes, tomatoes (18 pounds) 1 per serving
Any frozen vegetable (13 to 17 packages) 3 to 4 servings per package
Beverages
Coffee (1 1/4 pounds) 1 cup each serving
Coffee, instant (4 ounces) 1 cup each serving
Punch (2 1/2 gallons) 1 (4-ounce) cup each serving
Dry Tea (3 ounces) 1 cup each serving
Sugar, for coffee ( 3/4 pounds) 1 1/2-teaspoon servings
Water (3 gallons water) 1-cup servings
Breads
Loaves bread, thin sliced (3 (1 1/2-pounds)
Sandwich Fillings) 1/2 gallon2 1/2-tablespoon servings
Rolls (6 to 8 dozen) 1 1/2 to 2 per serving
Butter or margarine (1 1/2 pounds) 1 pat per serving
Jam or preserves (1 1/2 quarts) 1 1/2- to 2-tablespoon servings
Casseroles
Baked beans (5 pounds) 5-ounce servings
Macaroni, spaghetti (6 pounds) 6-ounce servings
Noodles (4 pounds) 4-ounce servings
Rice (4 pounds) 4-ounce servings
Dairy Products
Cream, for coffee (1 quart) 1- to 1 1/2-tablespoon servings
Cream, whipping (1 quart) 2-tablespoon servings
Sour cream for garnish (2 quarts) 2-tablespoon servings
Ice cream (2 gallons) 1/2-cup servings
Cheddar, Swiss cheese (4 pounds) 1 1/4-ounce servings
Cottage cheese (5 pounds) 3-tablespoons servings
Cream cheese (2 pounds) 1-tablespoon servings
Desserts
Cake (2 (14-inch) layer cakes
3 (8-inch) layer cakes
1 (25x18-inch) sheet cake
Fruit cup (1 2/3 gallons) 1/2-cup servings
Gelatin mold (1 (12x20-inch) pan) 1/2-cup servings
Pie (8-inches) (8 pies) 6 to 7 pieces per pie
