ALL RECIPES
167 authentic recipes from the 1920 U.S. Navy Cook-Book
MACARONI SOUP
A hearty soup served aboard Navy vessels. The egg yolks enrich the broth and provide additional nutrition for sailors.
NOODLE SOUP
Similar to macaroni soup, this variation uses noodles for a different texture while maintaining the rich, egg-enriche...
VERMICELLI SOUP
The thin vermicelli pasta cooks quickly in the stock, making this a faster preparation than macaroni soup.
VEGETABLE SOUP
Sautéing the vegetables before adding to the stock greatly improves the flavor, a technique that distinguishes this f...
ENGLISH BEEF SOUP
Pearl barley adds substance and nutrition, making this soup a complete meal that sustained sailors during long watches.
SCOTCH BROTH
This traditional Scottish soup uses mutton stock for a distinctive flavor. The Navy version maintains authenticity wh...
ONION SOUP
A little chopped parsley greatly improves the appearance and flavor of this soup. The Navy version uses milk for adde...
CREAM OF CELERY SOUP
The technique of using both cooked celery for flavor and diced white celery for texture creates a superior soup.
RICE AND TOMATO SOUP
A simple, satisfying soup that uses rice to add body without the heaviness of cream or flour.
CREAM OF TOMATO SOUP
The consistency should be that of good thick cream. The baking soda prevents curdling when milk is added.
POTATO SOUP
If water is used instead of stock, 3 pounds of milk should be added for richness.
PRINTANIER SOUP
A French-inspired spring soup featuring the season's fresh vegetables.
JULIENNE SOUP
Similar to Printanier but distinguished by the julienne (matchstick) cut of vegetables.
BEAN SOUP
A staple of Navy messes. This thick, filling soup was served to keep sailors energized during long watches at sea.
DRIED PEA SOUP
A few carrots improve the flavor of this soup considerably.
OYSTER SOUP
Care must be taken not to overcook the oysters or boil the milk too long.
CONSOMMÉ ROYAL
The egg custard garnish adds richness and elegance to clear soup.
CONSOMMÉ WITH TAPIOCA
The translucent tapioca pearls add texture without clouding the clear broth.
CONSOMMÉ WITH SAGO
Similar to tapioca, sago provides an alternative starch garnish for clear soups.
CLAM CHOWDER
The debate between tomato-based (Manhattan) and cream-based (New England) chowder raged even in the 1920s Navy!
FISH CHOWDER
Using the fish heads and tails for stock ensures no waste while creating rich flavor.
FRIED FISH
The standard breading technique used throughout the Navy ensures a crispy coating.
FISH FRIED IN BATTER
The batter creates a lighter coating than breadcrumbs.
FISH FRITTERS
An excellent way to use leftover cooked fish or reconstitute salt cod.
CANNED SALMON FRITTERS
Canned salmon was a staple on Navy ships for its long shelf life.
CANNED CODFISH FRITTERS
Another variation using canned provisions common on naval vessels.
OYSTER FRITTERS
The oyster liquid adds rich flavor to the batter.
CLAM FRITTERS
Use soft-shell clams for best results in fritters.
CANNED SALMON CROQUETTES
Croquettes were an elegant way to present canned salmon.
LOBSTER CROQUETTES
A luxury dish when fresh lobster was available in port.
CRAB CROQUETTES
Fresh or canned crab meat works equally well in this recipe.
CANNED SALMON CAKES
The addition of eggs greatly improves this dish.
CODFISH CAKES
A New England classic adapted for Navy service.
ROAST BEEF
The intense heat sears the meat retaining the juices. This was the standard method used in Navy galleys.
BRAISED BEEF
Braising makes tough cuts tender through long, slow cooking with steam and moisture.
BOILED BEEF
Simple preparation that was easy to scale for large crews.
FRIED BEEFSTEAK
Steak may be cooked on wiped-off plates greased with fat for large quantities.
BROILED STEAK
Broiling over an open fire gives the best flavor when possible.
STEWED STEAK (SPANISH)
The Spanish style with tomatoes and peppers was popular with crews.
HAMBURGER STEAK NO. 1
An economical dish that stretched meat rations. Popular with sailors as it could be prepared quickly.
HAMBURGER STEAK NO. 2
Simpler version without bread, cooked on a hot griddle for speed.
BEEF LOAF
Often served cold, making it convenient for large crews.
BEEFSTEAK PIE
A hearty dish popular in cold weather at sea.
ROAST BEEF HEARTS
Hearts were economical and nutritious, making them valuable in Navy galleys.
BEEF STEW
A Navy staple that could feed many with economical cuts.
BEEF SEA PIE
A hearty one-dish meal perfect for feeding hungry sailors.
RAGOUT OF BEEF
Browning the meat first adds depth of flavor compared to regular stew.
BEEF KIDNEYS
Kidneys required special preparation but provided economical protein.
BEEF PLATES BOILED
Could be served hot or allowed to cool for cold meats.
BEEF PLATES BRAISED
Braising produces a richer flavor than boiling.
MINCED BEEF NO. 1
An excellent way to use leftover cooked meats.
MINCED BEEF NO. 2
For Spanish minced beef, add Spanish peppers and lemon juice.
BEEF A LA MODE NO. 1
The vinegar tenderizes the meat and adds a distinctive tangy flavor.
BEEF A LA MODE NO. 2
This traditional preparation results in very tender, flavorful beef.
ROAST VEAL
Veal must always be cooked thoroughly, unlike beef.
FRICASSEE OF VEAL
The egg yolks enrich the sauce, making this an elegant preparation.
VEAL STEW
Veal stew is milder in flavor than beef stew.
RAGOUT OF VEAL
Browning the veal first enhances its delicate flavor.
CREAM OF VEAL
Chicken and mutton may be prepared the same way.
VEAL SALAD
A hearty salad that uses leftover cooked meats effectively.
VEAL OR BEEF AND POTATO SALAD
The hot stock keeps the salad warm and helps blend flavors.
VEAL CROQUETTES
Veal croquettes are milder and more delicate than beef.
VEAL OR BEEF LOAF
Versatile dish that serves well hot or cold.
BOILED LEG OF MUTTON
Mutton was common on Navy ships in the 1920s.
ROAST LEG OF MUTTON
Ginger removes the strong mutton flavor that some find objectionable.
STUFFED SHOULDERS OF MUTTON OR VEAL
The dressing adds flavor and makes an economical cut more substantial.
ROAST PORK LOINS
Pork must always be cooked thoroughly for safety.
ROAST LEG OR SHOULDER OF PORK
The fat was valuable and saved for other uses.
FRIED PORK CHOPS
Thin chops cook quickly and thoroughly.
CORNED BEEF HASH
An excellent way to use leftover corned beef.
BOILED CORNED BEEF
A Navy staple that was simple to prepare in large quantities.
FRESH BEEF HASH
Fresh beef hash has a different character than corned beef hash.
BEEF CROQUETTES
An elegant way to use leftover meats.
BEEF POTATO CROQUETTES
Potatoes extend the meat and add substance.
FRIED BEEF LIVER
Cooking liver too long makes it hard and tough. If serving with bacon, use 40 lbs liver and 10 lbs bacon.
VEAL CUTLETS
The breading keeps the delicate veal moist and tender.
COLD SLICED CORNED BEEF
Chilling makes canned corned beef much easier to slice neatly.
CORNED BEEF FRIED IN BATTER
The batter adds texture and flavor to canned corned beef.
RISSOLES OF CORNED BEEF
Addition of canned tomatoes greatly improves this dish.
BOILED SALT PORK (NAVY)
The multiple water changes remove excess salt.
FRIED SALT PORK
A brown gravy improves fried salt pork considerably.
BOILED HAM
Allowing ham to cool in its liquid produces a very juicy result.
FRIED SMOKED HAM
Compressed ham can be used (35 lbs) without parboiling step.
BAKED SPICED HAM
An elegant presentation for special occasions.
TINNED HAM
This method improves canned ham significantly.
FRIED BACON
Parboiling removes excess salt and ensures even cooking.
SMOKED TONGUE
Tongue was a delicacy when available.
ROAST TURKEY OR CHICKEN
Proper cleaning and preparation was essential for serving large quantities.
CHICKEN STEW
A comforting dish that used the whole chicken economically.
BOILED POTATOES
Steaming after draining produces fluffy, dry potatoes.
PEELED BAKED POTATOES
A flavorful alternative to plain boiled potatoes.
BAKED POTATOES
The grease softens the skin, making it more palatable.
MASHED POTATOES
Beating well after adding milk makes them light and fluffy.
SAUTÉ POTATOES
The parsley adds color and fresh flavor.
LYONNAISE POTATOES
A French-inspired preparation popular in Navy galleys.
HASH BROWN POTATOES
The crispy browned crust was popular with sailors.
FRENCH FRIED POTATOES
Soaking in cold water removes starch for crispier results.
AMERICAN FRIES
A quick way to use leftover boiled potatoes.
COTTAGE FRIED POTATOES
Best made with fresh new potatoes when available.
STUFFED BAKED POTATOES
An elegant presentation for special occasions.
POTATO CROQUETTES
Can be shaped into various forms for visual appeal.
POTATO CAKES
Simpler than croquettes and uses less fat.
CREAMED POTATOES
A rich alternative to plain boiled potatoes.
BOILED SWEET POTATOES
Sweet potatoes were a nutritious and filling side dish.
FRIED SWEET POTATOES
Two cooking methods give different textures.
CANDIED SWEET POTATOES
The sugar caramelizes for a sweet glaze.
BAKED SWEET POTATOES
Baking concentrates the natural sweetness.
BOILED CABBAGE
Careful washing was essential for spring cabbage.
HOT SLAW
The warm dressing wilts the cabbage pleasantly.
COLD SLAW
A refreshing cold salad, especially in warm weather.
BOILED TURNIPS
Baking soda helps soften tough yellow turnips.
MASHED TURNIPS
Draining through a colander creates smooth texture.
MASHED TURNIPS WITH POTATOES
Mixing removes strong turnip flavor that some find objectionable.
CREAMED TURNIPS
Cream sauce mellows the turnip flavor.
BOILED CARROTS
Cooking in meat stock adds rich flavor.
BOILED CARROTS WITH GREEN PEAS
A colorful and nutritious vegetable combination.
CREAMED CARROTS
The cream sauce complements the natural sweetness of carrots.
BAKED BEANS
A staple of Navy messes. The long, slow baking develops deep flavor.
BROWN SAUCE
A versatile sauce for roasted meats.
WHITE SAUCE
The foundation for many cream-based sauces.
CREAM SAUCE
Used for creamed vegetables and fish dishes.
BREAD PUDDING NO. 1
An economical dessert that used leftover bread. Nothing was wasted in the Navy galley!
BREAD PUDDING NO. 2
The molasses and spices create a rich, dark pudding.
LEMON SUET PUDDING
A traditional English-style steamed pudding adapted for Navy service.
COTTAGE PUDDING
A simple, satisfying dessert that was easy to prepare for large crews.
INDIAN PUDDING
A New England classic that was popular in Navy messes.
RICE CUSTARD PUDDING
A comforting pudding that uses simple ingredients.
CUSTARD PUDDING
A simple, elegant dessert when eggs were plentiful.
CORNSTARCH PUDDING
The meringue topping makes an elegant presentation.
TAPIOCA PUDDING
Tapioca was a staple pudding ingredient with good shelf life.
STEWED APPLES OR APPLE SAUCE
Dried apples reconstituted well and had excellent keeping qualities.
STEWED PEACHES
Dried peaches were a luxury when available.
MACARONI RECIPE NO. 1
A hearty, filling dish that combined pasta with meat.
MACARONI RECIPE NO. 2
A rich, cheesy version that was popular with crews.
POTATO AU GRATIN
The cheese and crumbs create a delicious golden crust.
BOILED HOMINY
A staple Southern-style side dish in Navy galleys.
FRIED HOMINY
A crispy alternative to boiled hominy.
JOHNNY CAKES
A traditional New England breakfast item.
GRIDDLE CAKES
Care in mixing preserves the gas from baking powder for light cakes.
BREAD GRIDDLE CAKES
Another economical use of leftover bread.
CORNMEAL GRIDDLE CAKES
The cornmeal adds texture and flavor.
COFFEE (NAVY STYLE)
Navy coffee was strong and hot. Essential for keeping sailors alert during night watches.
TEA
Steaming rather than boiling prevents bitterness.
COCOA
A warming drink for cold weather at sea.
FRENCH DRESSING FOR SALAD
Must be used immediately as it separates quickly.
MAYONNAISE DRESSING
Not to be placed on articles until ready to serve. All ingredients must be ice cold.
WHITE BREAD
Bread was baked fresh daily in Navy galleys. The aroma was a comfort to sailors at sea.
GRAHAM BREAD
Graham flour provided extra nutrition and fiber for sailors.
CORN BREAD
A quick bread that doesn't require yeast or rising time.
STEAMED BROWN BREAD
A New England specialty. The dense, sweet bread was nutritious and filling.
PARKER HOUSE ROLLS
An elegant roll for special occasions or officer's messes.
PLAIN ROLLS
Simpler to shape than Parker House rolls.
BAKING POWDER BISCUITS
The standard Navy biscuit - quick to make and always popular.
SODA BISCUITS
Used when baking powder wasn't available.
MUFFINS
Quick and easy for breakfast or with meals.
CORN MUFFINS
Cornmeal adds flavor and texture.
GRAHAM MUFFINS
A healthier alternative with whole grain flour.
PLAIN CAKE
A versatile cake for celebrations at sea.
CHOCOLATE CAKE
Chocolate was a rare treat, making this cake special.
GINGERBREAD
A spicy, moist cake that kept well at sea.
DOUGHNUTS
Fresh doughnuts were a morale booster for sailors.
PIE CRUST
The foundation for all Navy pies. Cold water and light handling make it flaky.
APPLE PIE
Dried apples were used when fresh weren't available. A taste of home for sailors.
MINCE PIE
A holiday tradition, even at sea. Mincemeat kept well and added festivity.
LEMON PIE
The tangy lemon was a welcome change from heavy desserts.
PUMPKIN PIE
A Thanksgiving tradition, celebrated even aboard ship.
CUSTARD PIE
A simple, comforting dessert using basic ingredients.
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