US Army’s Combat Food
C-ration Previous
The "Iron Ration", written between 1907 and 22, is the first US combat food. Cake 3 ounces (85g) 3, sweet chocolate bar 1 ounce (28g) 3 pieces, salt and pepper 1 wrapped pack in tin cans. In terms of composition and quantity, it is closer to the nature of emergency food when it is difficult to supply it, rather than modern field food. It focuses on the characteristics of emergency food that is very compact and later becomes the origin of the D-Ration.
In the trenches of the First World War , there was a lot of difficulty to prepare food that had not been processed beforehand in the field restaurant, and the answer was "trenching". Salted meat I have to cook a variety of foods, including the state canning …show more content…
The basic configuration consists of 12 ounces (340 grams) of bacon or 1 pound (453 grams) canned meat , The biscuit 8 ounces (230g) canned two, ground coffee 1.16 ounces (33g) 1 pack, granules in the form of back- sugar is 2.4 ounces (68g) 1 pack, salt 0.16 ounces (4.5g) composed of one cartons.
In addition to this, "tobacco ration" (tobacco ration) and tobacco 0.4 ounce (11g) and cigarette paper, a set of 10 comes out separately. Tobacco products are later replaced with branded tobacco products.
It was a simple food, and there were a many disrepute because the taste was so bad. In several attempts to improve the food after the First World War, increasingly meat menu became pork and beans were improved to turn into canned food.
In 1922, the ironing completely disappeared and only the reservations were left. The menu was changed to one pound of beef jerky , 3 ounces of salted beef, 3 ounces of chocolate, 14 ounces of hard biscuits (400 grams), coffee and sugar.
1925 , the meat menu pork and beans were replaced by (pork and beans) and canned goods. At last, flour and non-meat appeared. It should be noted that soybeans first appeared in American combat food. But it is still far from full-fledged
C-ration Previous
The "Iron Ration", written between 1907 and 22, is the first US combat food. Cake 3 ounces (85g) 3, sweet chocolate bar 1 ounce (28g) 3 pieces, salt and pepper 1 wrapped pack in tin cans. In terms of composition and quantity, it is closer to the nature of emergency food when it is difficult to supply it, rather than modern field food. It focuses on the characteristics of emergency food that is very compact and later becomes the origin of the D-Ration.
In the trenches of the First World War , there was a lot of difficulty to prepare food that had not been processed beforehand in the field restaurant, and the answer was "trenching". Salted meat I have to cook a variety of foods, including the state canning …show more content…
The basic configuration consists of 12 ounces (340 grams) of bacon or 1 pound (453 grams) canned meat , The biscuit 8 ounces (230g) canned two, ground coffee 1.16 ounces (33g) 1 pack, granules in the form of back- sugar is 2.4 ounces (68g) 1 pack, salt 0.16 ounces (4.5g) composed of one cartons.
In addition to this, "tobacco ration" (tobacco ration) and tobacco 0.4 ounce (11g) and cigarette paper, a set of 10 comes out separately. Tobacco products are later replaced with branded tobacco products.
It was a simple food, and there were a many disrepute because the taste was so bad. In several attempts to improve the food after the First World War, increasingly meat menu became pork and beans were improved to turn into canned food.
In 1922, the ironing completely disappeared and only the reservations were left. The menu was changed to one pound of beef jerky , 3 ounces of salted beef, 3 ounces of chocolate, 14 ounces of hard biscuits (400 grams), coffee and sugar.
1925 , the meat menu pork and beans were replaced by (pork and beans) and canned goods. At last, flour and non-meat appeared. It should be noted that soybeans first appeared in American combat food. But it is still far from full-fledged