This edition had all images removed.
LoC No.: 06035286
Title: Recipes Used in the Cooking Schools, U. S. Army
Note: Reading ease score: 91.7 (5th grade). Very easy to read.
Credits: MFR, Quentin Campbell and the Online Distributed Proofreading Team at https: //www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
Summary: "Recipes Used in the Cooking Schools, U. S. Army" by United States. Army is a practical cookbook published in the early 20th century, specifically in 1906. The book serves as a comprehensive guide to various recipes utilized in Army cooking schools, showcasing a range of dishes suitable for large groups, typical of military dining. Its focus on mass catering reflects the culinary needs of that time, especially during periods of military mobilization. The content of the book is organized into various sections, including soups, fish and oysters, sauces, meats, vegetables, desserts, and beverages. Each section provides detailed recipes designed for large quantities, often catering to groups of twenty or more individuals. The recipes range from hearty soups like bean and potato soup to robust selections like beef a la mode and baked beans, along with an assortment of desserts such as apple pie and lemon sherbet. The book emphasizes straightforward, hearty cooking methods suitable for service in the military context, reflecting the nutritional needs and preferences of soldiers during the early 1900s. (This is an automatically generated summary.)
Creator: United States. Army
EBook No.: 65250
Published: May 4, 2021
Downloads: 142
Language: English
Subject: Cooking
Subject: United States. Army -- Commissariat
Subject: Cooking for military personnel -- Handbooks, manuals, etc.
LoCC: Military science: Maintenance and transportation
Category: Text
Rights: Public domain in the USA.
This edition has images.
LoC No.: 06035286
Title: Recipes Used in the Cooking Schools, U. S. Army
Note: Reading ease score: 91.7 (5th grade). Very easy to read.
Credits: MFR, Quentin Campbell and the Online Distributed Proofreading Team at https: //www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
Summary: "Recipes Used in the Cooking Schools, U. S. Army" by United States. Army is a practical cookbook published in the early 20th century, specifically in 1906. The book serves as a comprehensive guide to various recipes utilized in Army cooking schools, showcasing a range of dishes suitable for large groups, typical of military dining. Its focus on mass catering reflects the culinary needs of that time, especially during periods of military mobilization. The content of the book is organized into various sections, including soups, fish and oysters, sauces, meats, vegetables, desserts, and beverages. Each section provides detailed recipes designed for large quantities, often catering to groups of twenty or more individuals. The recipes range from hearty soups like bean and potato soup to robust selections like beef a la mode and baked beans, along with an assortment of desserts such as apple pie and lemon sherbet. The book emphasizes straightforward, hearty cooking methods suitable for service in the military context, reflecting the nutritional needs and preferences of soldiers during the early 1900s. (This is an automatically generated summary.)
Creator: United States. Army
EBook No.: 65250
Published: May 4, 2021
Downloads: 142
Language: English
Subject: Cooking
Subject: United States. Army -- Commissariat
Subject: Cooking for military personnel -- Handbooks, manuals, etc.
LoCC: Military science: Maintenance and transportation
Category: Text
Rights: Public domain in the USA.