serving-spoonful

serving-spoonful (plural serving-spoonfuls or serving-spoonsful)

1. Alternative form of serving spoonful.
   • 1946, Gayelord Hauser, The Gayelord Hauser Cook Book: Good Food, Good Health, Good Looks, New York, N.Y.: Capricorn Books, published 1963, page 119:

     Turn out onto a small greased dripping pan and spread in a sheet, or drop by heaping serving-spoonfuls onto a buttered pan for individual steaks.

   • 1948 September 22, Dick. Stone, “Eat-itorially speaking”, in The Indianapolis Star, volume 46, number 109, Indianapolis, Ind., page 8:

     A large serving-spoonful of vegetables with a generous “puff” on top makes a good lunch.

   • 1950 October 25, Mary Moore, “Mary Moore Says: Special-Purpose Menus For Everyday Cook”, in Peterborough Examiner, volume CI, number 96, Peterborough, Ont., page 13:

     Baked Cheese Omelette (3 heaping serving-spoonsful 200 cal.)

   • 1950 October 26, Mary Moore, “[Fresh From the Kitchen] Special-Purpose Menus”, in The Windsor Daily Star, volume 65, number 46, Windsor, Ont., page twelve:

     Baked Cheese Omelette (3 heaping serving-spoonfuls, 200 cal.)

   • 1976 June 16, “Corn fritters always popular”, in The Vancouver Sun, volume 90, number 214, Vancouver, B.C., page 71, column 4:

     Drop by serving-spoonsful into hot oil in skillet.

   • 1977, John Wootters, Hunting Trophy Deer, New York, N.Y.: Winchester Press, →ISBN, page 233:

     Blend the butter into the consommé and add a couple of serving-spoonfuls of red currant jelly and stir until melted.

   • 1986, Betty Fussell, I Hear America Cooking: A Journey of Discovery from Alaska to Florida—the Cooks, the Recipes, and the Unique Flavors of Our National Cuisine, New York, N.Y.: Elisabeth Sifton Books, Viking, →ISBN, page 210:

     Heat 2 to 3 inches of lard or oil in a wok or deep skillet and immediately drop the batter by serving-spoonfuls into the fat.

   • 1987, Joseph C. Piscatella, Bernie Piscatella, Don’t Eat Your Heart Out Cookbook, revised edition, New York, N.Y.: Workman Publishing, →ISBN, page 524:

     Drop by large serving-spoonfuls onto teflon baking sheets.

   • 1989, Lucy Wing, editor, Country Living Country Mornings Cookbook, New York, N.Y.: Hearst Books, →ISBN, page 72:

     Drop the batter by heaping serving-spoonfuls (about 2 tablespoons each) into the hot fat, pulling in the edges of the cakes with a metal spatula to prevent spreading.

   • 1993 November, “Desserts to be thankful for”, in Myrna Blyth, editor, Ladies’ Home Journal, volume CX, number 11, New York, N.Y.: Meredith Corporation, →ISSN, page 238, column 1:

     (Or drop pastry by serving-spoonfuls in mounds, barely touching, around circle.)

   • 1998, Loyd Grossman, The 125 Best Recipes Ever, London: Michael Joseph Ltd, →ISBN, page 85:

     Take serving-spoonfuls, or as much as 50ml/2fl oz, of the mixture and drop into the hot oil.

   • 2004, Carolyn Humphries, The Classic 1000 Student Recipes, Slough, Berks.: Foulsham, →ISBN, page 375:

     You will need enough fresh fruit to make about 3 good serving-spoonfuls of prepared fruit per person.

   • 2005, Jeffrey Alford, Naomi Duguid, Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent, New York, N.Y.: Artisan, →ISBN, page 162:

     “We eat one dish at a time,” she explained as she placed several serving-spoonfuls of the first dish, niramish (mixed vegetable curry), on one area of my rice.

   • 2008, Anne Bramley, Eat Feed Autumn Winter: 30 Ways to Celebrate When the Mercury Drops, New York, N.Y.: Stewart, Tabori & Chang, →ISBN, page 109:

     Drop the vegetable mixture by serving-spoonfuls (about 3 tablespoons) into 3½-inch discs. […]

   • 2012, Kate Harvey, Karl Zinsmeister, Finger Lakes Feast: 110 Delicious Recipes from New York’s Hotspot for Wholesome Local Foods, Ithaca, N.Y.: McBooks Press, →ISBN, page 115:

     1 big serving-spoonful of mayonnaise / 2 big serving-spoonfuls of sour cream