The cook book of the United States Navy.

Format:

Book

Government document

Contributor:

United States. Navy Department. Bureau of Supplies and Accounts.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Series:

NAVSANDA publication ; no. 7.

Navsanda publication ; no. 7

Language:

English

Subjects (All):

United States. Navy.

United States.

Cooking on ships.

Cooking for military personnel--United States.

Cooking for military personnel.

Genre:

Cookbooks.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

v, [1], 456, [2] pages ; 28 cm

Edition:

Revised 1945

Place of Publication:

Washington : United States Government Printing Office, 1945.

Contents:

Food Preparation for the Mess

Sanitary Aspects of Food Preparation

Nutritional Value of Foods

The Menu

General Information and Tables: Canned Foods; Dehydrated Foods-Information on powdered eggs. Information on powdered and evaporated milk; Quick-frozen Foods; Tables; Cookery Terms

Recipes-Galley: Information, Beverages, Cereals, Cheese, Desserts, Ice Cream, Dessert Sauces, Eggs, Fruits, Fish, Meat, Poultry, Gravies and Sauces, Salads, Sandwiches, Soups, Vegetables

Baking: Information, Baking Terms

Formulas-Baking: Yeast Breads, Sweet Yeast Dough, Topping for Sweet Yeast Dough Products; Fillings for Sweet Yeast Dough Products, Quick Breads and Griddle Products, Cakes; Cake Icings, Cake Doughnuts, Pies, Cookies, Trouble Shooting.

Notes:

Includes index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

OCLC:

3817804