Abstract
Florence Nightingale's Directions for Cooking by Troops in Camp and Hospital was published for the Army of Virginia by order of the Surgeon General in 1861. The principles emanating from her European experience represent the introduction of nutrition concerns into military food directives for camp and hospital diet kitchens. They represent practices that if they had been implemented, could have prevented the huge losses from malnutrition and poor sanitation that occurred in the Civil War.