Directions for Cooking by Troops, in Camp and Hospital Prepared for the Army of Virginia, and published by order of the Surgeon General, with essays on "taking food," and "what food."

"Directions for Cooking by Troops, in Camp and Hospital" by Florence Nightingale is a hands-on guide offering vital cooking and nutrition advice tailored for military settings, in the middle of the American Civil War. Positioned as a scientific publication, the book dispenses practical methods for preparing nourishing meals for soldiers and hospital patients, emphasizing the impact of food on well-being and morale. Nightingale delivers detailed recipes and techniques for preparing food in large amounts. She also shares insight into the nutritional needs of soldiers and patients, which include instructions on dishes like soups and stews that can feed 100 men. She dives into timing meals and dispels common food myths, stressing the role of nutrition in preserving health during wartime. Nightingale stresses the importance of maintaining a nutritious diet and highlights common misconceptions about food.