Making 48 servings

Multiply all quantities by 12, so:

21 cups of flour
¼ cup baking soda
2 Tablespoons salt
2 Tablespoons pepper
approximately ¾ gallon of water
about 6 cups of flour for dredging
12 cups of frying oil
24 lbs potatoes
something under ½ lb salt
3 bottles of malt vinegar

Notes

This recipe needs some work for quantity cookery. How many pans? How do you coordinate the timing? Can you reheat? Proceed under your own risk.