Category: History - Modern (1750+)

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

United States. Army· 2 chapters· 6,869 words

RECIPES. SOUPS: Bean 7 Beef 7 Bouillon 7 Pea 7 Potato 8 Rice 8 Spanish 8 Tomato, cream 8 Tomato and corn 9 Vegetable 9 FISH AND OYSTERS: Codfish balls 9 Salmon, boiled 9 Salmon, creamed, on toast with egg sauce 10 Salmon croquettes 10 Oyster potpie 10 SAUCES: Army 11 Army choc...

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2. Part 2

Take 8 pounds raw potatoes, diced in 1-inch pieces, boil until done, then pour water off; add 1 quart cold water, 1 can cream, and a little parsley, salt and pepper, and thicken...

1. Part 1

RECIPES. SOUPS: Bean 7 Beef 7 Bouillon 7 Pea 7 Potato 8 Rice 8 Spanish 8 Tomato, cream 8 Tomato and corn 9 Vegetable 9 FISH AND OYSTERS: Codfish balls 9 Salmon, boiled 9 Salmon,...