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.