MESS HALL RECIPES
Authentic recipes from the 1920 U.S. Navy Cook-Book, originally written to feed 100 sailors — now scaled for your home kitchen.
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A PIECE OF HISTORY IN YOUR KITCHEN
In 1920, the U.S. Naval Institute published a cookbook to train cooks at the Naval Training Station in Newport, Rhode Island. These recipes fed thousands of sailors with hearty, practical dishes.
We've preserved every recipe and scaled them down from 100 servings to family-sized portions — while keeping all the authentic Navy character.
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FEATURED RECIPES
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CLAM CHOWDER
The debate between tomato-based (Manhattan) and cream-based (New England) chowder raged even in the 1920s Navy!
ROAST BEEF
The intense heat sears the meat retaining the juices. This was the standard method used in Navy galleys.
BEEF STEW
A Navy staple that could feed many with economical cuts.
CORNED BEEF HASH
An excellent way to use leftover corned beef.
BAKED BEANS
A staple of Navy messes. The long, slow baking develops deep flavor.
APPLE PIE
Dried apples were used when fresh weren't available. A taste of home for sailors.
COOK WITH THE DRILL SERGEANT
Get the MessHall app for AI-powered cooking assistance. The Drill Sergeant will guide you through every recipe, answer your questions, and keep you motivated in the kitchen.
