A GUIDE TO FOOD QUANTITIES
Medium Sliced 20-22 slices per loaf. Allow 1 loaf for 10 persons per
meal at beginning of camp and adjust as necessary. Much depends on
the age of the girls, weather etc.
SOFT BUTTER AND MARGARINE, JAM AND MARMALADE
1/2 lb will spread 11/2 loaves. About 4 ozs per head per week. Usually
more jam than marmalade.
1 lb. Slab cake cuts into ~-1O slices. 1 Swiss Roll cuts into 6-8
1 pint serves 3 people
Drinking Chocolate loz per 1 pint.
Coffee 2ozs makes 1 gallon.
Tea 3ozs to 10 pints water
Soup 1x5 litre packet serves 24-26 people.
Milk 1 pint for 20 cups of tea. Allow more for mugs.
1 pint for 6 portions cereal. At least 1/2pint per head per day..
Allow 6-8 ozs per person per week
SAUCES. GRAVY. CUSTARD
1 pint serves 6-8 ..
1 large packet will serve 16-20.
Allow loz porridge oats per serving
1lb.will make a pudding for 12 - 16
SPAGHETTI. RICE. MACARONI
11/2-2ozs per head for main meal.
Allow 2 streaky rashers per head. Approx. 20 to the pound but order
Pot Roast 5ozs per head makes 1 hot and 1 cold meal.
Stewing Steak with vegetables etc. llb serves 5-.6
Minced Beef for Bolognese etc. llb serves 6
Sausages 4ozs per head for main meal 2ozs for Breakfast.
Liver with 6 onions and bacon llb serves 6-8.
Cooked Cold Meats 2ozs per head.
Potatoes up to 1/2lb per head per meal.
Fresh Vegetables 4ozs raw weight per head.
Frozen Vegetables 2 ozs raw weight per head.
Tinned Vegetables 1 xAlO tin serves 24-30
For stewing 4 ozs per head with custard. 3 ozs per head with milk
Tinned fruit lx AlO tin serves 24-30.
Prunes 2ozs per head with custard or milk pudding.