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Recipes Used in the Cooking Schools, U. S. Army

By United States. Army

(3.5 stars) • 10 reviews

Discover how to feed an army with hearty, no-fuss recipes, perfect for fueling soldiers and large crowds in the early 20th century.

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Released
2021-05-04
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Summary

"Recipes Used in the Cooking Schools, U. S. Army" by United States. Army is a helpful cookbook from 1906 that shares the recipes used in Army cooking schools, highlighting dishes meant for feeding large groups, like in the military. It's a guide to mass catering, important for when the military needed to feed many people. Inside, you'll find sections for soups, fish, sauces, meats, vegetables, desserts, and drinks. The recipes make a lot of food, usually for twenty or more people, featuring filling soups such as bean and potato, hearty dishes such as beef a la mode, and classic sweets such as apple pie. The book focuses on simple, filling cooking perfect for the military, providing the nutrition soldiers needed in the early 1900s

About the Author

The United States Army (USA) is the land service branch of the United States Armed Forces. It is one of the eight U.S. uniformed services, and is designated as the Army of the United States in the U.S. Constitution. The Army is the oldest branch of the U.S. military and the most senior in order of precedence. It has its roots in the Continental Army, which was formed on 14 June 1775 to fight against the British for independence during the American Revolutionary War (1775–1783). After the Revolutionary War, the Congress of the Confederation created the United States Army on 3 June 1784 to replace the disbanded Continental Army. The United States Army considers itself a continuation of the Continental Army, and thus considers its institutional inception to be the origin of that armed force in 1775.

Average Rating
4.0
Aggregate review score sourced from Goodreads
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Total Reviews
10.0k
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