Disease killed more men during the American Civil War than combat, accounting for more than half the 600,000 fatalities during the conflict. Dysentery and its accompanying diarrhea alone were responsible for an estimated 100,000 deaths, reportsHistoryNet. Poor diet was one of the causes of this, per Smithsonian Magazine, and Dr. Salisbury, by this time a physician for the Union Army, believed he had a solution. His prescription was lean minced beef formed into patties, which he gave to soldiers to improve their nutrition and digestion.
Dr. Salisbury's description of his steak is a rather unappetizing one: "muscle pulp of beef." (via Smithsonian Magazine) Over time, its actual makeup would be codified by the U.S. Department of Agriculture, which notes in its Food Standards and Labeling Policy Book that Salisbury steak must be at least 65% chopped meat, of which no more than 25% of that may be pork. The rest should be beef, with no more than 30% fat allowed in total. Liquids such as milk and cream may also be used, undoubtedly in the brown gravy.
The chopped beef patties in Salisbury steak were closely related to hamburgers, of course, but it took another war to promote the differences. During World War I, anti-German sentiment led the U.S. Army to eschew hamburgers in favor of the Salisbury steak, which it served to troops, according to the William G. Pomeroy Foundation.
Original post:
Salisbury Steak's Historic Connection To The Civil War - Tasting Table
