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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Quantities of each Ingredient Required for 50 Children.
| WINTER MENUS. | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Menu No. | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | |
| *Meat (excluding Bone) | net. | 25% | net. | net. | 25% | 25% | net. | net. | ||||
| Beef | Lbs. | 12 | (Todside) | 9 | (Stewine) | 9 | 8 | — | — | — | ||
| Mutton | „ | — | 10 | (Neck) | 12 | 12 | (Stewing) | — | — | — | ||
| Salt Beef | „ | — | — | 12 | (Silverside) | (Leg) | — | — | — | — | ||
| Ham, Bacon or Pork | „ | — | — | — | — | — | — | — | — | — | 5 | — |
| Kidneys | „ | — | — | — | — | — | — | — | 4 | — | — | — |
| Rabbits | „ | — | — | — | — | — | — | — | — | — | 12 | — |
| Suet | „ | — | 2½ | 2½ | — | 2½ | — | — | 2½ | 1½ | — | 2½ |
| Fish | „ | — | — | — | — | — | — | — | — | — | — | 18 |
| Fresh Green Vegetables— | ||||||||||||
| Cabbage | „ | 15 | — | — | — | — | — | — | — | — | 15 | — |
| Brussels Sprouts | „ | — | — | — | — | — | — | — | 14 | — | — | — |
| Fresh Vegetables— | ||||||||||||
| Carrots | „ | — | — | 6 | 4 | — | — | 5 | — | 2 | 4 | — |
| Turnips | „ | —. | — | — | — | — | — | 5 | — | 2 | 3 | — |
| Onions | „ | — | 5 | — | 4 | — | 3 | 5 | — | 4 | 4 | — |
| Celery | Heads | — | 8 | — | — | — | — | — | — | — | — | — |
| Dry Vegetables— | ||||||||||||
| Butter Beans | Lbs. | — | — | — | — | — | 6 | 3 | — | — | — | — |
| Split Peas | „ | — | — | — | — | — | — | — | — | 6 | — | — |
| Potatoes | „ | 20 | 22 | 18 | 18 | 20 | 20 | 18 | 18 | 18 | 18 | 20 |
| Bread | „ | 4 | 4 | 4 | 7 | 4 | 4 | 4 | 4 | 4 | 4 | 4 |
| Flour | „ | — | 6 | 6 | 1 | 6 | 34 | 1 | 4 | 10 | — | 6 |
| Margarine | „ | — | — | — | 1 | 1 | 2 | — | — | 14 | — | — |
| Sugar | „ | 2 | — | 2 | 1½ | 2 | 2 | 4 | 2 | 4 | — | 1 |
| Jam | „ | — | 4 | — | — | — | — | — | — | — | — | — |
| Syrup | „ | — | — | — | — | — | — | — | — | 4 | — | — |
| Fresh Fruit— Apples | „ | 12½ | — | — | — | — | 12½ | — | — | — | 12½ | — |
| Dry Fruit— | ||||||||||||
| Currants | „ | — | — | — | 1 | — | — | — | — | — | — | — |
| Raisins | „ | — | — | — | — | — | — | — | — | — | — | 2 |
| Sultanas | „ | — | — | — | — | 1½ | — | — | — | — | — | — |
| Figs | „ | — | — | — | — | — | — | 8 | — | — | — | — |
| Sago | „ | — | — | 3 | — | — | — | — | — | — | — | — |
| Rice | „ | — | — | — | — | — | — | — | 2 | — | — | — |
| Eggs | Each | — | — | 6 | 6 | — | — | — | — | — | — | — |
| Milk | Pints | 15 | — | 20 | 9 | — | 15 | 15 | 20 | 6 | — | 15 |
| Custard Powder | Lbs. | 1 | — | — | — | — | 1 | 1 | — | — | — | 1 |
* Meat.—The average weight of the meat to be delivered will be nett or 25% in excess as shown above.
All other food materials required to be requisitioned by Cooks-in-Charge as may be necessary.