Manual for army bakers. 1916 PDF Download
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Author: United States. Army. Quartermaster Corps
Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 0
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Author: United States. Army. Quartermaster Corps
Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 0
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Book Description
Author: United States. Army. Quartermaster Corps
Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 158
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Author: L. L. Deitrick
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 123
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Author: United States War Dept
Publisher: Franklin Classics Trade Press
ISBN: 9780344103513
Category :
Languages : en
Pages : 130
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Book Description
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: United States. War Department
Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 123
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Book Description
Author: R. Sheppard
Publisher: Casemate Publishers
ISBN: 1612004717
Category : History
Languages : en
Pages : 247
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Book Description
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
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Author: United States. Superintendent of Documents
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 2442
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Author: United States. Government Printing Office
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 620
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Author: United States. Government Printing Office
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 596
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Author:
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1224
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