FIVE-FOOT WEDDING CAKE
A ton of potatoes was consumed at the recent wedding breakfast of the daughter of one of the State Governors in the U.S.A., according to a report in the American “Hotel and Restaurant News.”
Into the fruit cup. went 12 eases of oranges, 9 cases of grapefruit, 8 boxes of apples, 8 cases of honeydew melons, 5 cases of cantaloupes and 12 gallons of cherries. That was the first course.
Next came 20 boxes of celery and 20 gallons of olives, accompanied by 75 pounds of salted nuts. One ton of lobsters was served with 30 cans of milk, 8 cans of cream, 15 pounds of salt, pepper and spices, 100 pounds of flour, 75 pounds of butter, 15 dozen eggs and 3 gallons of Hollandaise sauce. The result was “Lobster Tbermador.’’
For 45 baskets of fresh garden peas it took 12 pounds of butter for seasoning. Meanwhile, guests toyed with 4000 rolls and 100 pounds of table butter. The five-foot wedding cake contained 50 pounds of butter, 50 pounds of sugar, 3 gallons of cherries, 35 pounds of flour, 180 pounds of mixed fruits, 25 pounds of confectioner’s sugar and 10 pounds of almond paste.
Preparing the breakfast were 40 assistants to the chef in the kitchen. It was served by 200 waiters.
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Bibliographic details
Dominion, Volume 28, Issue 247, 16 July 1935, Page 4
Word Count
217FIVE-FOOT WEDDING CAKE Dominion, Volume 28, Issue 247, 16 July 1935, Page 4
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