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The Reserve Ration was issued during the later part of World War I to feed troops who were away from a garrison or field kitchen. It originally consisted of 12 ounces (340 g) of bacon or 14 ounces (400 g) of meat (usually canned corned beef), two 8-ounce (230 g) cans of hard bread or hardtack biscuits, a packet of 1.16 ounces (33 g) of pre-ground coffee, a packet of 2.4 ounces (68 g) of ...
The National Loaf was a fortified wholemeal bread, made from wholemeal flour with added calcium and vitamins, introduced in Britain during the Second World War by the Federation of Bakers (FOB), specifically Dr Roland Gordon Booth. [1]
The K-ration was a United States military ration consisting of three separately boxed meal units: breakfast, dinner, and supper. [1] It was originally intended as an individually packaged daily ration for issue to airborne troops, tank crews, motorcycle couriers, and other mobile forces for short durations. [2]
In World War II, Grape-Nuts was a component of the lightweight jungle ration used by some U.S. and Allied Forces in wartime operations before 1944. [2] 1931 ad published in Pictorial Review magazine. A 1939 ad campaign by cartoonist Walter Hoban continued his Jerry on the Job comic strip in Woman's Day magazine and daily newspaper comics pages. [3]
The rations issued by the Imperial Japanese Government usually consisted of rice with barley, meat or fish, pickled or fresh vegetables, umeboshi, shoyu sauce, miso or bean paste, and green tea. [2] A typical field ration would have 1½ cups of rice, usually mixed with barley to combat nutritional deficiencies such as beriberi . [ 3 ]
The full recipe reminded me of this Grandma's Honey Bun Cake recipe, which makes things even easier by using a boxed cake mix in place of the homemade batter. Big Mama’s Secret Cinnamon Roll ...
When World War II began in September 1939, petrol was the first commodity to be controlled. On 8 January 1940, bacon, butter, and sugar were rationed. Meat, tea, jam, biscuits, breakfast cereals , cheese, eggs, lard, milk, canned and dried fruit were rationed subsequently, though not all at once.
Ewing Steele was “the final word in food and hospitality for over twenty-five years in Birmingham,” according to the 2013 book Lenten Lunches: recipes from the Cathedral Church of the Advent ...