Making 150 servings

Multiply all quantities by about 37, so:

32 lbs flour
23 dozen eggs
about 5 cups water
salt
ground nutmeg
2 ½ cups cooking oil
1 ¼ lbs butter
parsley

Special Instructions

You make perfectly well cut down on the richness as we have here by reducing somewhat the quantity of eggs and using more water. Make this ahead of time, and retain in covered steam trays.