Timerover51
SOC-14 5K
Yes, I have that one, and copies of the Army cookbook from 1883, 1910, 1916, and 1944, along with the Navy Cookbook from 1944. I also have the a copy of the Apicius Roman Cookbook, several cookbooks from the Elizabethan period, the White House cookbook from 1887 (both hard and downloaded copy), a Confederate cookbook, a Civil War period cookbook, and a bunch of other ones. I have done a reprint of the 1883 Manual for Army Cooks, which is quite interesting for what it has and what it does not have. One major item totally missing is Pasta and tomato sauce. There are a considerable number of recipes for cooking game, and detailed instructions on how to butcher your beef, sheep, or hog. I keep thinking about posting a couple as samples. One very interesting comment, with which I start the book off, is one by General Sir Garnet Wolseley, the best British commander of the period.
If we offered the British soldier the same pay and rations that are given in the United States army, the number of desirable young men anxious to enlist would be so much larger than at present that we could afford to reject a larger percentage than we do.
My added emphasis. Given what I know of the US Army rations of the period, I hate to think what the British soldiers were getting. As for pay, I think that the British private was still getting a shilling a day, or 30 shillings or a pound and a half for the month. As a British pound was worth $4.86 US, that would equate to $7.29. The US Private was getting $9.00 per month. The amount of money budgeted for rations for a month in the US Army was also $9.00.
Oh, one last confession, I collect the cookbooks, but on occasion I do make something from them. I forgot to include the Narnia cookbook and the Harry Potter one. The buttered eggs in the Narnia cookbook are really buttered.
Last edited: