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Soldier's Rations and Mode of Cooking Them
Pards, found this while going thru the "Southern Confederacy" (Atlanta GA) newspaper archives. Looks as if someone was looking out for those assigned to become the company cook.
SOUTHERN CONFEDERACY [ATLANTA, GA], June 1, 1861, p. 2, c. 3
Soldier's Rations and Mode of Cooking Them.
The regular daily ration of food issued to the troops in the United States service, is three-fourths pound of fresh or salt beef; eighteen ounces of bread, or one and a fourth pounds of corn meal, and at the rate of one hundred rations of eight quarts of peas or beans, or, in lieu thereof, ten pounds of rice; six pounds of coffee, twelve pounds of sugar, four quarts of vinegar, one and a half pounds of tallow, or one and a fourth pounds of adamantine, or one pound of sperm candles; four pounds of soap, and two quarts of salt.
On a campaign, or on marches, or on board transports, the ration of hard bread is one pound.
Fresh beef, when it can be procured, should be furnished at least twice a week; the beef to be procured, if possible, by contract.
Receipts.
1st. Soldier's Soup for 25 Men.
Take 15 quarts of water to 25 pounds of meat, 2 small tablespoonsful of salt, half a one of pepper; about 2 pounds of rice, put in while boiling, and what vegetables, fresh or preserved, that can be procured--say three pounds.
2d. Pork Soup for 25 Men.
In 6 gallons of cold water put 12 pounds of pork, 3 quarts of beans, 2 pounds of rice, season to suit; let boil one hour and a half; soak the beans overnight.
3d. Irish Stew for 25 Men.
Take 25 pounds mutton, veal, beef, or pork, cut into pieces six inches square, 4 pounds of onions, 8 pounds of potatoes, 4 tablespoonsful of salt, 1 of pepper, 8 quarts of water; cook it from 1 to 2 hours, slowly, thicken the gravy with flour mixed into smooth paste with water or potatoes mashed fine.
4th. Tea for 25 Men.
Allow 12 quarts of water; put the rations of tea--a large teaspoonful to each--in a cloth tied up very loosely, throw it into the boiler while it is boiling hard for a moment; then take off the boiler, cover it, and let it stand full 10 minutes, when it will be ready for use; first add sugar and milk, if to be had, at the rate of 3 pints or 2 quarts of milk, and 1 or 1 1/2 pounds of sugar.
5th. Pork with Peas or Beans for 25 Men.
To 14 pounds of pork add6 pounds of peas or beans, put them in a cloth to boil, tying it very loosely; place them both in the boiler, let them boil about 2 hours, then take out the pork, add some flour to the gravy, and put the peas or beans in it, with two or three onions cut up fine; let it boil a little longer, mash up the vegetables very finely, and serve them round the dish with the meat.
6th. Plain Stewed Meat for 25 Men.
Take 14 pounds of mutton, beef, veal, or pork, cut it into chunks and put it into the boiler; add 4 quarts of water, 2 quarts to a teaspoonful of salt, and half teaspoonful of pepper, 8 or 10 onions cut in pieces, let it boil half an hour, then let it stew slowly from half an hour to one hour longer, adding one pound of rice, potatoes, or any vegetable that can be obtained; thicken the gravy with flour mixed to a smooth paste in cold water.
7th. Stewed Salt Pork or Beef for 25 Men.
Wash the meat well, let it soak all night, wash out the salt as much as possible; 8 pounds of salt beef, 5 pounds of salt pork, one-third pound of sugar, 2 pounds of sliced onions, 6 quarts of water, and one pound of rice; let it simmer quietly for two or three hours.
8th. Salt Pork with Potatoes and Cabbage for 25 Men.
Take 15 pounds of pork, extract the bones, 3 pounds of potatoes, 2 winter cabbages, let it boil for two hours, 10 quarts of water, serve the meat with the vegetables round it; the gravy will make a good broth with peas, beans, or rice added, also a little onion. Ship biscuit, broken into the broth makes a very nutricious [sic] soup.
9th. To Fry any kind of Meat.
Get your frying pan very hot, put in some fat pork which will immediately melt, then put in the meat you wish to fry; (a small teaspoonful of salt, and a quarter of a teaspoonful of pepper, to every pound of meat;) when done, lay the meat on a dish, add one pint of water to the fat in the frying-pan, a few slices of onion, or two teaspoonfuls of vinegar; thicken it with a little flour, and pour it over the cooked meat. Any sauce, or a few chopped pickles may be substituted for the vinegar or onions.
10th. Coffee for 25 Men.
Take 12 quarts of water, when it boils add 20 ounces of coffee, mix it well, and leave it on the fire till it commences to boil, then take it off, and pour into it a little more than one quart of cold water, let it stand in a warm place full ten minutes; the dregs will settle to the bottom, and the coffee be perfectly clear. Pour it then into another vessel, leaving the dregs in the first. Add sugar, four teaspoonfuls to the quart. If you can get milk, leave out five quarts of water in the above receipt, and put milk in its place.
11th. Peas or Bean Soup for 25 Men.
Take 14 pounds of pork, 8 quarts peas, or beans, 20 quarts of water, 25 teaspoonfuls of sugar, 12 of pepper, and several large onions; boil gently till the vegetables are soft--from four to five hours.
12th. Receipt for a small quantity of Mashed Meat.
Cut the meat in very small pieces; heat the frying-pan, put into it one pint of water, half a teaspoonful of salt, and a teaspoonful of flour, and let it cook fifteen minutes. Salt meat must be cooked the same, omitting the salt, in its place putting a small teaspoonful of sugar, spices, or pickles, chopped fine. Dish it on some ship biscuit. Steak, chops, sausages, bacon, slices of any kind of meat can be cooked in a frying-pan, with a little melted fat at the bottom. Salt meat should always be soaked.--Veile's Hand Book of Active Service.
Pards, found this while going thru the "Southern Confederacy" (Atlanta GA) newspaper archives. Looks as if someone was looking out for those assigned to become the company cook.
SOUTHERN CONFEDERACY [ATLANTA, GA], June 1, 1861, p. 2, c. 3
Soldier's Rations and Mode of Cooking Them.
The regular daily ration of food issued to the troops in the United States service, is three-fourths pound of fresh or salt beef; eighteen ounces of bread, or one and a fourth pounds of corn meal, and at the rate of one hundred rations of eight quarts of peas or beans, or, in lieu thereof, ten pounds of rice; six pounds of coffee, twelve pounds of sugar, four quarts of vinegar, one and a half pounds of tallow, or one and a fourth pounds of adamantine, or one pound of sperm candles; four pounds of soap, and two quarts of salt.
On a campaign, or on marches, or on board transports, the ration of hard bread is one pound.
Fresh beef, when it can be procured, should be furnished at least twice a week; the beef to be procured, if possible, by contract.
Receipts.
1st. Soldier's Soup for 25 Men.
Take 15 quarts of water to 25 pounds of meat, 2 small tablespoonsful of salt, half a one of pepper; about 2 pounds of rice, put in while boiling, and what vegetables, fresh or preserved, that can be procured--say three pounds.
2d. Pork Soup for 25 Men.
In 6 gallons of cold water put 12 pounds of pork, 3 quarts of beans, 2 pounds of rice, season to suit; let boil one hour and a half; soak the beans overnight.
3d. Irish Stew for 25 Men.
Take 25 pounds mutton, veal, beef, or pork, cut into pieces six inches square, 4 pounds of onions, 8 pounds of potatoes, 4 tablespoonsful of salt, 1 of pepper, 8 quarts of water; cook it from 1 to 2 hours, slowly, thicken the gravy with flour mixed into smooth paste with water or potatoes mashed fine.
4th. Tea for 25 Men.
Allow 12 quarts of water; put the rations of tea--a large teaspoonful to each--in a cloth tied up very loosely, throw it into the boiler while it is boiling hard for a moment; then take off the boiler, cover it, and let it stand full 10 minutes, when it will be ready for use; first add sugar and milk, if to be had, at the rate of 3 pints or 2 quarts of milk, and 1 or 1 1/2 pounds of sugar.
5th. Pork with Peas or Beans for 25 Men.
To 14 pounds of pork add6 pounds of peas or beans, put them in a cloth to boil, tying it very loosely; place them both in the boiler, let them boil about 2 hours, then take out the pork, add some flour to the gravy, and put the peas or beans in it, with two or three onions cut up fine; let it boil a little longer, mash up the vegetables very finely, and serve them round the dish with the meat.
6th. Plain Stewed Meat for 25 Men.
Take 14 pounds of mutton, beef, veal, or pork, cut it into chunks and put it into the boiler; add 4 quarts of water, 2 quarts to a teaspoonful of salt, and half teaspoonful of pepper, 8 or 10 onions cut in pieces, let it boil half an hour, then let it stew slowly from half an hour to one hour longer, adding one pound of rice, potatoes, or any vegetable that can be obtained; thicken the gravy with flour mixed to a smooth paste in cold water.
7th. Stewed Salt Pork or Beef for 25 Men.
Wash the meat well, let it soak all night, wash out the salt as much as possible; 8 pounds of salt beef, 5 pounds of salt pork, one-third pound of sugar, 2 pounds of sliced onions, 6 quarts of water, and one pound of rice; let it simmer quietly for two or three hours.
8th. Salt Pork with Potatoes and Cabbage for 25 Men.
Take 15 pounds of pork, extract the bones, 3 pounds of potatoes, 2 winter cabbages, let it boil for two hours, 10 quarts of water, serve the meat with the vegetables round it; the gravy will make a good broth with peas, beans, or rice added, also a little onion. Ship biscuit, broken into the broth makes a very nutricious [sic] soup.
9th. To Fry any kind of Meat.
Get your frying pan very hot, put in some fat pork which will immediately melt, then put in the meat you wish to fry; (a small teaspoonful of salt, and a quarter of a teaspoonful of pepper, to every pound of meat;) when done, lay the meat on a dish, add one pint of water to the fat in the frying-pan, a few slices of onion, or two teaspoonfuls of vinegar; thicken it with a little flour, and pour it over the cooked meat. Any sauce, or a few chopped pickles may be substituted for the vinegar or onions.
10th. Coffee for 25 Men.
Take 12 quarts of water, when it boils add 20 ounces of coffee, mix it well, and leave it on the fire till it commences to boil, then take it off, and pour into it a little more than one quart of cold water, let it stand in a warm place full ten minutes; the dregs will settle to the bottom, and the coffee be perfectly clear. Pour it then into another vessel, leaving the dregs in the first. Add sugar, four teaspoonfuls to the quart. If you can get milk, leave out five quarts of water in the above receipt, and put milk in its place.
11th. Peas or Bean Soup for 25 Men.
Take 14 pounds of pork, 8 quarts peas, or beans, 20 quarts of water, 25 teaspoonfuls of sugar, 12 of pepper, and several large onions; boil gently till the vegetables are soft--from four to five hours.
12th. Receipt for a small quantity of Mashed Meat.
Cut the meat in very small pieces; heat the frying-pan, put into it one pint of water, half a teaspoonful of salt, and a teaspoonful of flour, and let it cook fifteen minutes. Salt meat must be cooked the same, omitting the salt, in its place putting a small teaspoonful of sugar, spices, or pickles, chopped fine. Dish it on some ship biscuit. Steak, chops, sausages, bacon, slices of any kind of meat can be cooked in a frying-pan, with a little melted fat at the bottom. Salt meat should always be soaked.--Veile's Hand Book of Active Service.
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