Source - Pelle Józsefné: Cookery school
How much to buy, and how much to cook?
Meat - without bones - per person | 10-15 decagram |
Meat with bones per person |
15-20 decagram |
Meat for goulash or minced meat per person |
8-10 decagram |
Fish per person |
20-25 decagram |
Poultry per person |
25-30 decagram |
Garnishment from potato per person |
20-25 decagram |
Garnishment from vegetables and greens per person |
15-20 decagram |
Garnishment from rice, small pasta pellets per person |
5 decagram |
Uncooked pasta per person |
12-14 decagram |
Pulses for vegetable dish per person |
10-12 decagram |
Rice or pasta pellets as soup garnish per person |
1,5 decagram |
Pasta as soup garnish per person |
1 decagram |
Roux per person from: |
1 decagram flour 1 decagram lard |
But! roux for 4 persons from: |
2,5 decagram flour 2,5 decagram lard |
Roux for fricassee or meat |
3 decagram roux |
Soup per person approx. |
2,5-3 dl |
Sauce (gravy) per person |
1 dl |
Vegetable dish per person approx. |
2,5 dl |
Meat per person approx. |
2 slices |
Pancake per person approx. |
3 pieces |
Scrambled egg per person approx. |
2 eggs |
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2000-November-21
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