Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
[Report of the Medical Officer of Health for East Ham]
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Q uantities of each I ngredient R equired for 50 C hildren.
SUMMER MENUS. | ||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
Menu No. | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | |
*Meat (excluding Bone) | 25% | net. | net. | net. | net. | 25% | net. | net. | - | |||
Beef | Lbs. | — | 9 | 9 | — | 12 | 9 | 6 | — | 9 | 9 | — |
Mutton | „ | 12 | — | — | — | — | — | —. | — | (Stewing) | - | |
Corned Beef | „ | — | — | - | 8 | — | - | - | - | - | - | - |
Bacon or Pork | „ | - | - | - | - | - | - | - | 4 | - | - | - |
Liver | „ | - | - | - | - | - | - | - | 8 | - | - | - |
Suet | „ | — | — | 1½ | — | — | — | — | 2 | — | — | 2 |
Fish | „ | - | - | - | - | - | - | - | - | - | - | 18 |
Fresh Green Vegetables— | ||||||||||||
Cabbage | „ | 15 | — | 15 | — | 15 | — | - | 15 | - | - | — |
Peas, Beans† | „ | 8 | - | - | - | - | - | 8 | - | - | - | - |
Fresh Vegetables— | ||||||||||||
Carrots | „ | — | — | 6 | - | - | - | - | - | 5 | - | - |
Turnips | „ | — | — | 6 | — | — | 12 | — | — | 5 | - | — |
Onions | „ | — | — | — | — | — | 3 | 3 | — | 5 | - | — |
Tomatoes | „ | — | 6 | — | 6 | - | - | - | - | - | 6 | - |
Lettuce | Each | — | 15 | — | 15 | — | — | — | — | - | 15 | - |
Potatoes | Lbs. | 20 | 18 | — | — | 20 | 18 | 9 | 20 | 18 | — | 20 |
Dry Vegetables— Butter Beans† | „ | - | - | - | - | - | - | 6 | - | 3 | - | - |
Bread | „ | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 7 | 4 |
Flour | „ | — | — | 5 | 3½ | — | — | 4½ | 4 | 1 | — | 3½ |
Margarine | „ | — | — | — | 1¼ | — | — | 1½ | — | — | — | — |
Sugar | „ | 2 | 2 | 2 | 2 | 2 | 2 | 1 | — | 4 | 2 | 1 |
Jam | „ | - | - | - | - | - | - | - | 4 | — | — | — |
Fresh Fruit— | ||||||||||||
Rhubarb | „ | — | — | — | 12 | - | - | - | - | - | - | — |
Oranges | Each | 50 | - | - | - | - | - | - | - | - | - | - |
Apples | Lbs. | — | 12 | — | — | — | 12 | — | — | - | — | - |
Bananas | Each | - | - | - | - | - | - | 50 | — | — | — | — |
Dry Fruit— | ||||||||||||
Figs | Lbs. | - | - | - | - | - | - | - | - | 8 | - | - |
Currants | „ | - | - | - | - | - | - | - | - | - | 1 | - |
Sultanas | „ | - | - | - | - | - | - | - | - | - | - | 1½ |
Rice | „ | - | - | - | - | - | 2 | - | - | - | - | - |
Sago | ,, | - | - | 3 | - | - | - | - | - | - | - | - |
Tapioca | ,, | - | - | - | - | 2 | - | - | - | - | - | - |
Eggs | Each | — | — | 6 | 20 | - | - | - | - | - | 20 | — |
Milk | Pints | — | 20 | 20 | 15 | 20 | 20 | 15 | — | 15 | 3 | 15 |
Watercress | Lbs. | — | 4 | — | — | — | — | — | — | |||
Custard Powder | „ | - | 1 | — | — | — | — | 1 | — | 1 | — | 1 |
Cornflour | „ | - | - | - | 1 | - | - | - | - | - | - | - |
*meat.—The average weight of the meat to be delivered will be net or 25% in excess as shown above.
† Fresh green peas when in season, otherwise Cabbage (Menu No. 1) or Butter Beans (Menu No. 7).
All other food materials required to be requisitioned by Cooks-in-Charge as may be necessary.