The feeding of children from one to five years
1942-03 1942 1940s 24 pages SPECIMEN DIET SERVED AT A DAY NURSERY 8.30 a.m. Porridge or groats made with milk : sugar. Crusts dipped in bacon fat; or Wheatmeal bread dipped in coddled egg ; or Wheatmeal bread and dripping. Milk to drink. 12.30 p.m. Potatoes : Sieved vegetables and egg ; or Minced...
| Institution: | MCR - The Modern Records Centre, University of Warwick |
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| Language: | English English |
| Published: |
London : His Majesty's Stationery Office
March 1942
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10796/4E55A498-27E7-4673-878C-F21E5803571E http://hdl.handle.net/10796/A43EF176-7E8A-4DC0-921B-9DB7F98E6F37 |
| Summary: | 1942-03
1942
1940s
24 pages
SPECIMEN DIET SERVED AT A DAY NURSERY 8.30 a.m. Porridge or groats made with milk : sugar. Crusts dipped in bacon fat; or Wheatmeal bread dipped in coddled egg ; or Wheatmeal bread and dripping. Milk to drink. 12.30 p.m. Potatoes : Sieved vegetables and egg ; or Minced Liver or Rabbit or Beef or Fish ; and Milk pudding — ground rice, sago, whole rice, blancmange. Raw fruit if obtainable, slice of orange or apple, or raw carrot. 4.30 p.m. Milk or cocoa. Wheatmeal bread, butter, seedless jam or syrup. Sponge cake. Salad or grated vegetable sandwiches. APPENDIX II — RECIPES. Recipes for Meals for 50 children of 2-5 years. General Notes on Quantities. 1/4 oz. a head = 3/4 lb. for children. 1/2 „ „ „ = 1 1/2„ „ 48 „ 1 „ „ „ = 3 „ „ 48 „ 1 1/2 „ „ „ = 4 1/2„ „ 48 „ 2 „ „ „ = 6 „ „ 48 „ 3 „ „ „ = 9 „ „ 48 „ 4 „ „ „ = 12 „ „ 48 „ Quantities of Basic Ingredients for 50 Children for Separate Meals, Raw Weight. Potatoes 9-10 lbs. (3 oz. per head). Green Vegetables 9 lbs. Carrots 9 lbs. Meat 4 1/2 - 5 lbs. (1 1/2 oz. per head). Fish — Cod or Hake 6-7 lbs. Oatmeal 3 lbs. (1 oz. per head). Bread, Breakfast 3-4 2-lb. loaves } Daily Total 16-18 lbs. Tea 5 2-lb. loaves } RECIPES FOR NURSERY SCHOOL MEALS FOR CHILDREN OF TWO-FIVE YEARS. QUANTITIES FOR 5O CHILDREN. SOUPS. 1. Scotch Broth. 4 lbs. Brisket Flank of Beef, Brisket or Scrag End of Neck of Mutton. 8 quarts of Water. 3 tablesp. Parsley (chopped). 9 oz. Barley. 5 lbs. root Vegetables (chopped), 1 Cabbage (shredded). Salt. Method : Put wiped meat, cut into rough pieces, in covered pan with water, salt and washed barley. Bring to boil and skim. Add prepared root vegetables. Simmer very slowly for 3-3 1/2 hours. Add cabbage 30 minutes before dishing. Add chopped parsley just before serving.
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| Physical Description: | TEXT |