posted August 27, 2014 01:42 AM            

A total of 3,240,948 tons of food was sent from Britain to the soldiers fighting in France and Belgium during the First World War. The British Army employed 300,000 field workers to cook and supply the food. At the beginning of the war British soldiers were given 10 ounces of meat and 8 ounces of vegetables a day. As the size of the army grew and the German blockade became more effective, the army could not maintain these rations and by 1916 this had been cut to 6 ounces of meat a day. Later troops not in the front-line only received meat on nine out of every thirty days. The daily bread ration was also cut in April 1917. The British Army attempted to give the soldiers the 3,574 calories a day that dieticians said they needed. However, others argued that soldiers during wartime need much more than this.

Soldiers in the Western Front were very critical of the quantity and the quality of food they received. The bulk of their diet in the trenches was bully beef (caned corned beef), bread and biscuits. By the winter of 1916 flour was in such short supply that bread was being made with dried ground turnips. The main food was now a pea-soup with a few lumps of horsemeat. Kitchen staff became more and more dependent on local vegetables and also had to use weeds such as nettles in soups and stews.

The battalion's kitchen staff had just two large vats, in which everything was prepared. As a result, everything the men ate tasted of something else. For example, soldiers often complained that their tea tasted of vegetables. Providing fresh food was also very difficult. It has been estimated that it took up to eight days before bread reached the front-line and so it was invariably stale. So also were the biscuits and the soldiers attempted to solve this problem by breaking them up, adding potatoes, onions, sultanas or whatever was available, and boiling the mixture up in a sandbag.

The catering staff put the food in dixies (cooking pots), petrol cans or old jam jars and carried it up the communication trenches in straw-lined boxes. By the time the food reached the front-line it was always cold. Eventually the army moved the field kitchens closer to the front-line but they were never able to get close enough to provide regular hot food for the men. Sometimes a small group of soldiers managed to buy a small primus stove between them. When they could obtain the fuel, which was always in short supply, they could heat their food and brew some tea.

Food was often supplied in cans. Maconochie contained sliced turnips and carrots in a thin soup. As one soldier said: "Warmed in the tin, Maconochie was edible; cold it was a mankiller." The British Army tried to hide this food shortage from the enemy. However, when they announced that British soldiers were being supplied with two hot meals a day, they received over 200,000 letters from angry soldiers pointing out the truth of the situation. Men claimed that although the officers were well-fed the men in the trenches were treated appallingly.

posted August 27, 2014 10:23 AM            

i have a story about my dad serving in ww2
he was a medic stationed in england and because of his locality he was served brussels sprouts every single day!
(they are named after the belgian city of brussels)

when he arrived home and married he swore he would never eat brussels sprouts again and my mother never cooked them except when he was not expected home for dinner

i did not discover brusells sprouts until i first moved away from home and purchased them fresh from the farmers' market in tact on the stalk and found them wonderful to eat when blanched or steamed, then sliced in half and grilled with butter in a fry pan