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Sign in Mess Kitchen
The rooms in the basements of the Soldiers’ barracks were originally intended to be kitchens. Men were assigned on a rotating basis to cook for the companies. The quality of the prepared meals must have reflected this lack of continuity. Meals were usually boiled pork or beef combined with potatoes and vegetables into soups or stews. Salt and Vinegar were provided as part of the ration to flavor the food. Vinegar was essential because it prevented the disease scurvy. While monotonous, the food was more nutritious than that eaten by many Civilians. An inspection report in 1842 found the troops’ diet “Abundant (and) of the best quality”.
(Narrative Courtesy of Sign at Fort Snelling)
