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Rations for several days were issued at the same time to messes of 5-6 soldiers who also shared a tent. Each mess was issued a camp kettle and a camp axe. The food was cooked in the camp kettles over open fires burning in fire pits. The meat ration was usually boiled together with other ingredients to make a thick soup. [3] [12]
Pit beef is a dish of roast beef prepared over a charcoal fire, commonly using top round cuts of beef. The cooked roast is sliced thinly and often served on a Kaiser roll , and may be topped with horseradish or tiger sauce (horseradish and mayonnaise ) and sliced raw onion .
12 ounces of pork or bacon; or 1 pound 4 ounces of fresh or salt beef; 1 pound 6 ounces of soft bread or flour; or 1 pound 4 ounces of cornmeal; or 1 pound of hard bread (hardtack). These were supplemented per 100 rations with: [1] 15 pounds of beans or peas; 10 pounds of rice or hominy
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The precise equivalence between calories and joules has varied over the years, but in thermochemistry and nutrition it is now generally assumed that one (small) calorie (thermochemical calorie) is equal to exactly 4.184 J, and therefore one kilocalorie (one large calorie) is 4184 J or 4.184 kJ.
Fire also played a major role in changing food habits. Cooking allowed a significant increase in meat consumption and calorie intake. [34] It was soon discovered that meat could be dried and smoked by fire, preserving it for lean seasons. [35] Fire was even used in manufacturing tools for hunting and butchering. [36]