It was similar to bacon and preserved by using a lot of salt. It was not very tasty. Have you ever had country ham? Salt pork was even saltier. They had to scrape the salt off and soak it in water or partially boil it first to make it edible. The leftover salt could be saved for later to season another meal. Troops sometimes received other additional rations like beans, rice, sugar, and dried vegetables or fruit.
Troops on both sides foraged for fresh food from homes and farms. Some officers also bought food for their company if they were able. But mostly living on hardtack, coffee, and pork was not very nutritious. Many soldiers got scurvy , an illness caused by not getting enough vitamins. Despite this, soldiers got pretty creative. They came up with different recipes that used the same ingredients.
A number of recipes were published in military handbooks to help soldiers find variety. They made stews with hardtack, which would thicken the soup.
If they had it, flour was used to make a number of things. They made gravy with leftover grease from cooking meat. One drummer boy wrote about wrapping dough made of flour and water around his bayonet and cooking it over the fire! It is interesting to think about how a few ingredients can make many different things. But, there were many things the soldiers did to spice up what they had.
Next time I have leftovers, I am going to think about how I can use them in a new way. What are some things you can do to experiment with leftovers at your home? Then follow the recipe and make your own hardtack at home. In addition to having measuring marks to indicate levels of liquid for precise measurement, they can be sealed and placed inside the flameless heater.
Founded in , AmeriQual, headquartered in Evansville, In. Careers and Jobs Benefits. What is the Army? History Structure and Organization.
Serving in the Army Serve Your Way. Post Locations. Army Reserve. Total Compensation. Health Care and Vacation. After the Army. The first modern energy bar was one of these—although apricot, not hamburger, flavored—and was munched by David Scott on the Apollo 15 flight. They were invented by an armed forces contractor, which froze meat, vegetables, and potatoes in a tray. The microwave, also a military invention, came later to heat these up quickly.
Cellophane, the only food film available during World War II, allowed moisture in, so edibles got soggy. So the Quartermaster Corps added food packaging to its wish list of everyday items to be replaced with plastics ones from a classified research program at the Polytechnic Institute of Brooklyn.
The first cling wrap appeared in stores in the s and quickly became a kitchen staple. It might not look it, but that creamy, green dip from the supermarket refrigerator case has been crushed by the equivalent of a stack of twenty minivans.
High-pressure processing was developed by the Natick Center with a consortium of university and industry contractors in the s. Seem odd that that package of soft tortillas can be left indefinitely in the cupboard? Thanks to hurdle technology, a discovery by a scientist working for the German army, room temperature foods can be preserved with a number of mild barriers to microbial growth instead of a single large dose of chemicals.
The Natick Center quickly adapted the technique, first using in its famous poundcake and then moving onto more complex items, such as the three-year, shelf-stable sandwich. Coming up next: pizza!
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