I was
recently cataloging the book “The
Hospital Steward’s Manual,” by Joseph Janvier Woodward, published in
1862. It contains a section titled, “Cooking in Hospitals” which not only
lists the foods served to the patients, but the recipes (or “receipts”) as
well! The opening section reads, “Perhaps no subject is more worthy of
attention in a hospital than the quality of the food and the character of the
cooking. In the latter there is
certainly greater room for improvement in United States army hospitals than in
the former.” So, it appears that
perhaps hospital food was regarded about as well as it is today!
Let’s
take a look at a few of the “Receipts
adapted to the ordinary diet in hospitals.”
“No.1.
Coffee for ten men.
Put
9 pints of water into a canteen, saucepan (or other vessel) on the fire; when
boiling, add 7 1/2 oz. of coffee; mix them well together with a spoon or piece
of wood; leave on the fire a few minutes longer, or until just beginning to
boil. Take it off, and pour in 1 pint of
cold water; let the whole remain ten minutes, or a little longer; the dregs
will fall to the bottom, and the coffee will be clear. Pour it from one vessel into another, leaving
the dregs at the bottom; add 2 teaspoonfuls of sugar to the pint. If milk is to be had, make 2 pints less of
coffee, and add that much milk; boiled milk is preferable.
REMARKS.
- This receipt, properly carried out, would give 10 pints of coffee, or 1 pint
per man.”
During the Civil War coffee was also dispensed as medicine. This bottle contained Coffea cruda, or unroasted coffee. The handwritten label reads, "2X Coffea * Cruda 10 oz.” |
Many of
the hospital patients required fairly bland, easy-to-digest food. Corn mush, called Indian mush in this Hospital Steward's manual,
served this purpose.
“No.
12. Indian Mush for one hundred men
Ingredients
– Indian meal [corn meal], 20 lbs., water, 70 pints (8 ¾ gallons), salt, 6
oz.
Moisten
slightly the meal with water. It will
require about one gallon and three-fourths for this purpose. Have the rest of the water – say 7 gallons –
in the caldron boiling; add the salt, then stir in the moistened meal. The stirring should be continued after all
the meal is in, to prevent burning. From
twenty minutes to half an hour will be found long enough to boil. The above quantities will make 100 pints of
mush, or a little more. One pint may be
served to each man, with molasses or milk.
If milk, one pint should be allowed to each patient; if molasses, one
gallon to one hundred men.
REMARKS.
– If the meal is stirred in dry, the mush will be lumpy.”
As the
patients improved, so did their dinner menu!
The following recipe for stew may have been a bit bland, but certainly
sounds palatable.
“No.
9. Plain Irish Stew for fifty men
Ingredients
- Fresh mutton or beef, 50 lbs., large onions, 8 lbs., whole potatoes, 12 lbs.,
8 tablespoonfuls of salt, 3 tablespoonfuls of pepper; water, a sufficient
quantity.
Directions.
- Cut the meat into pieces of a quarter of a pound each; put the ingredients
into the pan with enough water to cover them all. Set it on the fire, and keep up gentle
ebullition, stirring occasionally, for an hour and a half for mutton, and two
hours for beef. The mash some of the
potatoes to thicken the gravy, and serve.
Variations.
- Fresh veal, or pork, may be used instead, when convenient.”
Other
"receipts" in the manual include beef soup, codfish hash, boiled salt
pork, bean soup, baked pork and beans, corned beef and cabbage, and of course,
bread. It may not be considered fine
dining today, but I’m sure the hospital patients were glad to get something
besides hardtack!
Photos
courtesy of the National Museum of Civil War Medicine, except where otherwise
noted.
Originally published by Lori Eggleston
Guardian of the Artifacts
Originally published by Lori Eggleston
Guardian of the Artifacts