Army Recipes
Author : United States. War Department
Publisher :
Page : 468 pages
File Size : 40,74 MB
Release : 1946
Category : Cookery, Military
ISBN :
Author : United States. War Department
Publisher :
Page : 468 pages
File Size : 40,74 MB
Release : 1946
Category : Cookery, Military
ISBN :
Author : United States. War Department
Publisher :
Page : 468 pages
File Size : 42,74 MB
Release : 1946
Category : Cookery, Military
ISBN :
Author :
Publisher :
Page : 548 pages
File Size : 31,29 MB
Release : 1984
Category : Cooking for military personnel
ISBN :
Author :
Publisher :
Page : 89 pages
File Size : 26,97 MB
Release : 1980
Category : Cooking for military personnel
ISBN :
Author : United States. Army
Publisher :
Page : 52 pages
File Size : 35,63 MB
Release : 1906
Category : Cookery, Military
ISBN :
Author : Department of Defense
Publisher :
Page : 418 pages
File Size : 16,97 MB
Release : 2013-08-15
Category :
ISBN : 9780615862682
The Armed Forces Recipe Service is a large collection of high-volume, standardized food service recipes developed by the United States Department of Defense and used by military chefs, institutional and catering operations. All of the recipes have been developed, tested and standardized for product quality, consistency and yield. The U.S. Dietary Guidelines were among the many considerations in both the selection and development of the recipes. Many of the recipes have been modified to reduce fat, salt and calories. For new and experienced cooks, consistent use of standardized recipes is essential for quality and economy. Broken into two volumes due to its size, the Armed Forces Recipe Service contains over 1,600 tested recipes calibrated to feed 100 people and easily adjusted up or down to adjust portion size depending on the number of people being fed. The recipes contain a basic nutritional analysis as well, detailing calories, carbohydrates, protein, fat, cholesterol, sodium and calcium. Both volumes of The Armed Forces Recipe Service must be purchased to have the manual in its entirety. This volume, Volume I of II, holds the following sections: General Information, Appetizers, Beverages, Breads and Sweet Doughs, Cereals and Pasta Products, Cheese and Eggs, Cakes and Frostings, Cookies, Pastries and Pies, Puddings and Other Desserts, and Desserts (Sauces and Toppings).
Author : R. Sheppard
Publisher : Casemate Publishers
Page : 247 pages
File Size : 50,37 MB
Release : 2017-05-19
Category : History
ISBN : 1612004717
This compendium of US Army cooking manuals features recipes, camp cooking tips, and more from the Revolutionary War to WWI. This collection of excerpts from US Army cooking manuals illustrates how America fed its troops from the late eighteenth century to the early twentieth, offering a glimpse of what daily life was like for those preparing and consuming the rations. With an introduction explaining the historical background, this is a fascinating and fun exploration of American army cooking, with a dash of inspiration for feeding your own army! Beginning with a manual from 1775, you will learn how the Continental Congress kept its Patriot forces fed. A manual from 1896 prepares Army cooks for any eventuality—whether in the garrison, in the field, or on the march—with instructions on everything from butchery and preserving meat to organizing food service and cleaning utensils. Along with classic American fare such as chowder, hash, and pancakes, it also includes recipes for Crimean kebabs, Turkish pilau, and tamales. In contrast, a 1916 manual offers a detailed consideration of nutrition and what must be one of the first calorie counters. Instructions are given on how to assemble a field range in a trench or on a train. Among the more unusual recipes are head cheese—meat stew made from scraps—and pickled pigsfeet. Later manuals produced during WWI include baking recipes for breads and cakes, as well as how to cook dehydrated products. “Culinary and military historians will equally find this a valuable resource.” —Booklist
Author : Jim Lewin
Publisher : Hylas Publishing
Page : 224 pages
File Size : 13,77 MB
Release : 2006-07-01
Category : History
ISBN : 9781592581535
A unique take on history explores the culinary side of the military, from pemmican and hardtack to field kitchens and mudkitchens, covering a wide range of topics and conflicts.
Author :
Publisher :
Page : 246 pages
File Size : 32,61 MB
Release : 1984
Category : Cooking for military personnel
ISBN :
Author : Ivor Claydon,
Publisher : Batsford Books
Page : 87 pages
File Size : 45,15 MB
Release : 2020-05-01
Category : History
ISBN : 1841659193
A fascinating and nostalgic collection of over 40 wholesome recipes from the Second World War At a time of shortages and rationing, the British were challenged with providing nutritious meals daily for the family. This pocket-sized compendium of recipes is illustrated with contemporary propaganda notices, photographs and advertisements. Dishes such as Scotch Broth, Dumplings, Savoury Onions, Corned Beef Rissoles and Coconut Orange Pudding recall the ingenuity and camaraderie of those wartime days. Look out for more Pitkin Guides on the very best of British history, heritage and travel.