Recipes Used in the Cooking Schools, U. S. Army by United States. Army

Read now or download (free!)

Choose how to read this book Url Size
Read online (web) https://www.gutenberg.org/ebooks/65250.html.images 88 kB
EPUB3 (E-readers incl. Send-to-Kindle) https://www.gutenberg.org/ebooks/65250.epub3.images 242 kB
EPUB (older E-readers) https://www.gutenberg.org/ebooks/65250.epub.images 242 kB
EPUB (no images, older E-readers) https://www.gutenberg.org/ebooks/65250.epub.noimages 94 kB
Kindle https://www.gutenberg.org/ebooks/65250.kf8.images 274 kB
older Kindles https://www.gutenberg.org/ebooks/65250.kindle.images 258 kB
Plain Text UTF-8 https://www.gutenberg.org/ebooks/65250.txt.utf-8 64 kB
Download HTML (zip) https://www.gutenberg.org/cache/epub/65250/pg65250-h.zip 218 kB
There may be more files related to this item.

About this eBook

Creator United States. Army
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.)
Language English
LoC Class UC: Military science: Maintenance and transportation
Subject Cooking
Subject United States. Army -- Commissariat
Subject Cooking for military personnel -- Handbooks, manuals, etc.
Category Text
EBook-No. 65250
Release Date
Copyright Status Public domain in the USA.
Downloads 118 downloads in the last 30 days.
Project Gutenberg eBooks are always free!