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Date: | Fri, 11 Apr 2014 08:42:49 -0700 |
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Also, when I worked in the library during college, there was a journal
called I think "Volume Feeding" that gave recipes in gallons of ingredients.
Military foods predominated.
S. Walter
----- Original Message -----
From: "Keith Doms" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Friday, April 11, 2014 5:06 AM
Subject: Re: WWII Cookhouses
My son, who was once interested in becoming a restraint chef, was given a
WWII US Army mess hall manual that was acquired on EBay. It had approved
menus and recipes and how to stock the mess. You may want to try to find
one of those.
Keith R. Doms
Newlin Grist Mill
Site Manager
219 S. Cheyney Rd.
Glen Mills, PA 19342
(610) 459-2359
[log in to unmask]
-----Original Message-----
From: HISTORICAL ARCHAEOLOGY [mailto:[log in to unmask]] On Behalf Of
[log in to unmask]
Sent: Thursday, April 10, 2014 4:24 PM
To: [log in to unmask]
Subject: WWII Cookhouses
We are analyzing a US World War II military-associated cookhouse/mess hall
dense can dump (with some ceramics, condiment and soda bottles and
enamelware). Has anyone found archival data detailing typical meals
prepared for troops in the US during WWII? I have found details on what was
served overseas and in the war zone but would appreciate comparative data on
typical diet, meals, or archival sources from US bases, especially in the
west.
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