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Folks,

The Cookbook of the United States Navy, NAVSANDA Publication 7, 1945, shows the culinary arts at the end of WW II.

If you are looking for a particular recipe, the index starting on page 434 is a great place to start.

Richard Pekelney
Webmaster

 

The
COOK BOOK
OF THE
United States Navy



The
COOK BOOK
OF THE
United States Navy

Department of the Navy * Bureau of Supplies and Accounts

BUREAU OF SUPPLIES AND ACCOUNTS
NAVSANDA PUBLICATION No. 7
[ REVISED 1945 ]


UNITED STATES GOVERNMENT PRINTING OFFICE
WASHINGTON: 1945



 


For sale by the Superintendent of Documents, U.S. Government Printing Office
Washington 25, DC


TABLE OF CONTENTS

Page
FOREWORD V
FOOD PREPARATION FOR THE MESS 1
SANITARY ASPECTS OF FOOD PREPARATION 4
NUTRITIONAL VALUE OF FOODS 6
THE MENU 8
GENERAL INFORMATION AND TABLES 17
  Canned Foods 17
  Dehydrated Foods 19
    Information on powdered eggs 19
    Information on powdered and evaporated milk 20
  Quick-frozen Foods 22
  Tables 23
  Cookery Terms 30
RECIPES-GALLEY 32
  Information 32
  Beverages 34
  Cereals 42
  Cheese 45
  Desserts 56
  Ice Cream 68
  Dessert Sauces 71
  Eggs 77
  Fruits 82
  Fish 93
  Meat 110
  Poultry 194
  Gravies and Sauces 207
  Salads 220
  Sandwiches 241
  Soups 250
  Vegetables 278
BAKING 333
  Information 333
  Baking Terms 339


IV
 

TABLE OF CONTENTS (Continued)

Page
FORMULAS-BAKING 341
  Yeast Breads 341
  Sweet Yeast Dough 351
  Toppings for Sweet Yeast Dough Products 356
  Fillings for Sweet Yeast Dough Products 358
  Quick Breads and Griddle Products 360
  Cakes 378
  Cake Icings 390
  Cake Doughnuts 396
  Pies 398
  Cookies 421
  Trouble Shooting 432
INDEX 434


V
 
FOREWORD
Navy Department,
Bureau of Supplies and Accounts,
Washington, D. C., 1 July 1945.

The Cook Book of the United States Navy contains a summary of the principles of cookery, menu planning, and a comprehensive collection of recipes based on the newer knowledge of nutrition.

Many of the recipes were suggested and tested by commissary personnel of the Navy, and all the recipes have been developed and tested for practical use in the Navy.

Supplementary information which will be helpful to commissary personnel in preparing food of high standard is presented in tabular and other form. In an attempt to assist with some of the feeding problems of the forces afloat and at advance bases, more recipes for dry provisions have been added in this edition.

W. J. CARTER,
Chief of the Bureau of Supplies and Accounts.

 

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