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."

By Florence Nightingale

This book is a quick guide to cooking a healthy and nutritious meal for army troops with limited rations. Most interestingly, the author of this work is Florence Nightingale, an English social reformer, statistician and the founder of modern nursing. Nightingale came to prominence while serving as a manager and trainer of nurses during the Crimean War, in which she organized care for wounded soldiers at Constantinople. She significantly reduced death rates by improving hygiene and living standards. Nightingale gave nursing a favorable reputation and became an icon of Victorian culture, especially in the persona of "The Lady with the Lamp" making rounds of wounded soldiers at night.

• Language: English
• Publisher: Good Press
• Release date: Dec 9, 2019
• ISBN: 4064066216719

Book preview

Florence Nightingale

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.

Published by Good Press, 2022

[e-mail]

EAN 4064066216719

Table of Contents

No. 1. COFFEE FOR ONE HUNDRED MEN, ONE PINT EACH.

No. 2. FRESH BEEF SOUP FOR ONE HUNDRED MEN.

No. 3. SOYER'S STEW FOR ONE HUNDRED MEN.

No. 4. SUET DUMPLINGS.

No. 5. TO FRY MEAT.

No. 6. TO COOK SALT BEEF OR PORK.

No. 7. SALT BEEF OR PORK, WITH MASHED BEANS, FOR ONE HUNDRED MEN.

Directions for Cooking in Hospital.

No. 1. MUTTON STEWED AND SOUP FOR ONE HUNDRED MEN.

No. 2. BEEF SOUP.

No. 3. BEEF TEA, SIX PINTS.

No. 4. THICK BEEF TEA.

No. 5. ESSENCE OF BEEF.

No. 6. CHICKEN BROTH.

No. 7. PLAIN BOILED RICE.

No. 8. SAGO JELLY.

No. 9. ARROW-ROOT MILK.

No. 10. ARROW-ROOT WATER.

No. 11. RICE WATER.

No. 12. BARLEY WATER.

No. 13. CRIMEAN LEMONADE.

No. 14. CITRIC ACID LEMONADE.

No. 15. TOAST AND WATER.

TAKING FOOD.

TAKING FOOD.

WHAT FOOD.

WHAT FOOD.

No. 1.

COFFEE FOR ONE HUNDRED MEN, ONE PINT EACH.

Table of Contents

Put 12 gallons water into a suitable vessel (or divide if necessary), on the fire; when boiling, add 3 lbs. ground coffee, mix well with a spoon; leave on the fire a few minutes longer; take it off, and pour in ½ a gallon cold water; let it stand till the dregs subside, say from 5 to 10 minutes; then pour off and add 6 lbs. sugar. If milk is used, put in 12 pints, and diminish the water by that amount.

No. 2.

FRESH BEEF SOUP FOR ONE HUNDRED MEN.

Table of Contents

Take 75 lbs. beef; cut into pieces of about ¼ lb. each; 15 gallons water; 8 lbs. mixed vegetables; 10 small tablespoonfuls salt; 2 small tablespoonfuls ground pepper; some cold bread, crackers, or 3 lbs. rice, to thicken; place on the fire; let it come to a boil; then simmer for 3 hours. Skim off the fat and serve.

No. 3.

SOYER'S STEW FOR ONE HUNDRED MEN.

Table of Contents

Cut 50 lbs. fresh beef in pieces of about ¼ lb. each, and with 18 quarts of water put into the boiler; add 10 tablespoonfuls of