Working on labor intensive sailing ships meant sailors burned more than 4,000 calories a day. Sailors wanted to know they would be well fed, which was a major concern in early America where the diet was not nearly as diverse as our modern eating habits. Early on, a quality meal was an influential recruiting tool. Other than helping push through bulk amounts of food products, the cookbook shows the heavy importance placed on quality food for sailors and how it was prepared aboard ship.įood has always been one of the most important elements in the US Navy. You only need 150 eggs (approximately two gallons) 6 tablespoons of salt, ¾ tablespoon of pepper, ¾ gallon of whole milk, and 1 ¼ quarts of butter or other fat-easy enough. So, ship aside, if you need to cook some of the eggs you have, try the scrambled eggs recipe on page 78. The difference was the entire crew compliment was together as their ship sailed the world’s oceans. Like many people today, US Navy ships were packed with enough food and toilet paper to survive many weeks of isolation. Looking for a way to cook the hordes of food you have stockpiled? You need to look no further than the 1945 edition of The Cook Book of The United States Navy.
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