lb. loths. Creutzers.
2 28 of fine semel bread 15
1 0 of beef liver … … … 5
0 18 of fine flour … … … 2 1/2
0 6 of salt … … … … 0 1/2
2 24 of water … … … … —-
———— ————
Total 7 12 Cost 23 creutzers.
These ingredients being made into dumplins, the dumplins after being properly boiled were found to weigh 8 lb.—This gave for each portion 21 1/3 loths; and the amount of the cost (23 creutzers), divided by 12, the number of the portions, gives for each 1 11/12 creutzers.
The quantity of dry ammunition bread furnished to each person was 1 lb. 8 loths; and this, at two creutzers a pound, amounts to 2 1/2 creutzers.
Recapitulation.
For each person
lb. loths. Creutzers.
0 4 1/2 of boiled beef, and ] … 1 31/48
1 8 of bread soup ]
0 21 1/4 of liver dumplins … … 1 11/12
1 8 of dry bread … … … 2 1/2
————— ————-
3 9 5/6 of Food Cost 6 3/48 creutzers.
In Avoirdupois weight, and English money, it is,—for each person:
lb. oz.
0 2.78 of boiled beef, and ] … 0 948/1584
1 8.91 of bread soup ]
0 13.19 of liver dumplins … … 0 276/306
1 8.76 of dry bread … … … 0 10/11
———- —————-
4 1.54 of Food Cost 2 1/5 pence.
June 21st, 1795.
Bill of Fare.
Boiled beef, and bread soup, with bread dumplins.
Details of expenses, etc. for the boiled beef and bread soup.
The same as yesterday,
For the dumplins.
lb. loths. Creutzers. 2 30 semel bread … … … 15 1/2 0 18 fine flour … … … 3 0 6 salt … … … … 0 1/2 3 0 water … … … … ———- ———- 6 22 Cost 19 creutzers.
These dumplins being boiled, were found to weigh 7 lb. which gave for each person 18 2/3 loths; and each portion cost 1 7/12 creutzers.