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Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940
Page 17
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Sergeant Legge. 2/10/40. Dinning Hall Management. 1/ Cleanliness. 2/ Prevention of waste. 13 ozs. out of wery 16 ozs. wheat is sea borne. If everbody in the army (British) wasted 1 oz bread per day for a year it would take 30 ships each carrying 8,500 tons of wheat to make up the Pos 3/ Conduct in the dinning hall. Be decent in asking for more. Ration per day per man. 1oz jam, Marmamlbede. 1/2 oz butter 1 oz margarine 2 1/2 ozs. sugar. Used for cooking too. 4/ Neatness in settling table. Mustard to be made every day, 5/ Tea to stand 4 mins. Strain off Add sugar and milk when ready to serve.
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Sergeant Legge. 2/10/40. Dinning Hall Management. 1/ Cleanliness. 2/ Prevention of waste. 13 ozs. out of wery 16 ozs. wheat is sea borne. If everbody in the army (British) wasted 1 oz bread per day for a year it would take 30 ships each carrying 8,500 tons of wheat to make up the Pos 3/ Conduct in the dinning hall. Be decent in asking for more. Ration per day per man. 1oz jam, Marmamlbede. 1/2 oz butter 1 oz margarine 2 1/2 ozs. sugar. Used for cooking too. 4/ Neatness in settling table. Mustard to be made every day, 5/ Tea to stand 4 mins. Strain off Add sugar and milk when ready to serve.
Szathmary Culinary Manuscripts and Cookbooks
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