This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Dinner for about 200 railroad passengers snow-bound on a train in the far West; dinner given free by the railroad compat.y at the next station reached. Made a western hotel dinner, but greater part ready set on two long tables.
Cooked and used:
Fresh meats, 100 pounds (raw weight).
Ham, 20 pounds. .
Chickens, 40 pounds.
Clams in baked chowder, 12 cans.
Oysters in soup, 20 cans.
Potatoes, 75 pounds.
Tarts, various, 150
Cake, 28 pounds.
Pudding, 4 quarts.
Charlotte ru6se, 12 quarts, in 15 moulds on tables.
Jelly, 13 quarts, in 18 moulds on tables.
Bread, and various vegetables, not counted.
Coffee, about 15 gallons.