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]
This page requires JavaScript
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.