Manual for Army Cooks 1910

Manual for Army Cooks 1910 PDF

Author: United States War Dept

Publisher: Theclassics.Us

Published: 2013-09

Total Pages: 50

ISBN-13: 9781230233024

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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1910 edition. Excerpt: ... MANUAL FOR ARMY COOKS, 1910. Part I. Chapter I.--DEFINITIONS. 1. Allspice.--A common spice (the berry of a West Indian tree) used in mince meat, brown cakes, puddings, soups, game, entries, and gelatin jellies. Ground or whole it is used in pickling pigs' feet, tripe, sweet pickles, etc. It is supposed to combine the flavors of cinnamon, nutmegs, and cloves, hence the name. 2. Anise-seed.--A small seed used for flavoring. Resembles carau-ay seed or celery seed. 3. Arrowroot.--The starch of the root of a West Indian plant. It is very similar to sago and tapioca. It is frequently made into a gruel for the sick, but is little used in the company. So called from the reputed use of it by the natives to heal wounds from poisoned arrows. 4. Baking powder.--A mixture of bicarbonate of soda (generally) with an acid reagent (as cream of tartar, phosphoric acid, or some form of alum), together with a small quantity of starch or other material to keep the active agents better separated. The acid and the carbonate combine when mixed with water, liberating carbonic acid gas, which, in rising, forms in pockets or cells in the dough, making it light and spongy. Cold water or cold milk should be used in the mixture, which should be disturbed as little as possible after the baking powder has been added. The dough should be baked as soon as possible after being prepared, or it should be set in a cool place until the oven is ready. The objection to the use of baking powder is that as a result of chemical action certain solids are left in the bread, cake, etc., which are more or less injurious, but they produce 7 no harmful results if used in limited quantities. The exclusive use of baking-powder bread is impracticable as it turns against the stomach....

The U.S. Army Cooks' Manual

The U.S. Army Cooks' Manual PDF

Author: R. Sheppard

Publisher: Casemate Publishers

Published: 2017-05-19

Total Pages: 247

ISBN-13: 1612004717

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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

Manual for Army Cooks

Manual for Army Cooks PDF

Author: United States. War Department. Subsistence Department

Publisher:

Published: 1896

Total Pages: 318

ISBN-13:

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A manual for U.S. Army cooks for demonstrating cooking techniques, as well as cookery and recipes.