{"id":427,"date":"2020-12-06T17:30:11","date_gmt":"2020-12-06T23:30:11","guid":{"rendered":"http:\/\/401gir.com\/?page_id=427"},"modified":"2024-10-29T20:39:39","modified_gmt":"2024-10-29T20:39:39","slug":"ration-recipes","status":"publish","type":"page","link":"https:\/\/401gir.com\/?page_id=427","title":{"rendered":"Rations!"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">The most common rations served in the field were known by their Letters: C, D, and K. The letters did not stand for anything, they were just the next in a sequence, not all of which made it into widespread production.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">C Rations: Canned, in two parts, the M (Meat) Unit and the B (Bread) Unit, these were intended to fully sustain the troops for 3 or 4 days until the Field Kitchen could catch up with troop movement.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">D Rations: An emergency ration which resembled a large chocolate bar in all but taste and consistency, this was intended to be used when no other rations were available, in place of a single meal.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">K Rations: A lightweight portable ration contained in a pocket-sized cardboard box, which could be burnt to heat the meat portion. Developed to optimize light weight and portability in modern, fast-moving warfare.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">As reenactors, we endeavor to recreate this experience in a number of ways.<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-contrast-color has-accent-4-background-color has-text-color has-background has-link-color wp-elements-8ba6f4ab1e88d2a558b2d71ab2c125f1\">C-Rations<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">For an in-depth look at creating your own highly authentic C-Rations, check our 3 part series here: <a href=\"https:\/\/www.facebook.com\/groups\/401GIR\/permalink\/10161984495200429\/\" data-type=\"link\" data-id=\"https:\/\/www.facebook.com\/groups\/401GIR\/permalink\/10161984495200429\/\">https:\/\/www.facebook.com\/groups\/401GIR\/permalink\/10161984495200429\/<\/a><\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-color has-background\" style=\"color:#ffffff;background-color:#385a00\">C-Ration Biscuits <\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">ANDREW LUCE | 1 SEPTEMBER 2019<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/yankreenactment.nl\/_Media\/c-ration-cans-top-labels-b.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Use these in your next C-Ration can! For best results, use King Arthur-brand flours and to weigh your ingredients for overall consistency. Feel free to adjust the sugar for sweetness. For bonus points, check out original pictures of the biscuit to poke holes appropriately.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00bd cup (57 grams) Unbleached All-Purpose Flour&nbsp;<\/li>\n\n\n\n<li>1 \u00bd cups (170 grams) White Whole Wheat Flour or Whole Wheat Flour<\/li>\n\n\n\n<li>1 teaspoon baking powder<\/li>\n\n\n\n<li>1 stick (8 tablespoons\/113 grams) unsalted butter at room temperature<\/li>\n\n\n\n<li>\u00be cup (85 grams) confectioner\u2019s sugar&nbsp;<\/li>\n\n\n\n<li>\u00bc cup (57 grams) cold milk<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Equipment:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Baking sheets<\/li>\n\n\n\n<li>Parchment paper, silicone baking mat or good ol\u2019 grease<\/li>\n\n\n\n<li>Pastry blender (optional but recommended)<\/li>\n\n\n\n<li>Food processor (optional)<\/li>\n\n\n\n<li>Rolling pin<\/li>\n\n\n\n<li>2 \u00bd\u201d diameter cookie cutter<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Preheat oven to 350 degrees F. Lightly grease a few baking sheets, or line with parchment or a silicone baking mat.&nbsp;<\/li>\n\n\n\n<li>Measure the flour and baking powder into a mixing bowl. With a pastry blender or your hands, rub the butter into the flour mixture. Toss in the sugar and enough milk to make a stiff dough. Gently and briefly knead the mixture on a floured surface until smooth. You can do this in a food processor, but by hand is easy enough.<\/li>\n\n\n\n<li>Roll the dough out to about \u215b\u201d thick (or more, you may want to experiment with this). Cut into approximately 2 \u00bd\u201d diameter circles &#8211; use a cookie cutter if you got it or an appropriately sized glass.&nbsp;<\/li>\n\n\n\n<li>Place the cutout cookies on the prepared baking sheets, and prick them with a fork (see note above). Don\u2019t pierce all the way through, but just enough. Bake until pale gold, 15-20 minutes.&nbsp;<\/li>\n\n\n\n<li>Remove the cookies from the oven, and cool right on the pan. Store airtight at room temp for up to a week; freeze for long-term storage.&nbsp;<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/401gir.com\/wp-content\/uploads\/2020\/12\/img_5227.jpeg?w=1024\" alt=\"This image has an empty alt attribute; its file name is img_5227.jpeg\"\/><figcaption class=\"wp-element-caption\">D-Rations in Production<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading has-text-color has-background\" style=\"color:#ffffff;background-color:#385a00\">D-Ration Bars<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">ANDREW LUCE | 6 DECEMBER 2020<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/delicioushistoryblog.files.wordpress.com\/2012\/10\/d-ration.gif\" alt=\"D ration Bar | Delicious History\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients for a single bar:<\/strong><br>Each bar should weigh 4 oz (113g).<\/p>\n\n\n\n<ul id=\"block-05f2ae52-a6c6-4653-8beb-90e1eae11a0f\" class=\"wp-block-list\">\n<li>151g Unsweetened baking chocolate (chopped coarsely)<\/li>\n\n\n\n<li>151g powdered sugar<\/li>\n\n\n\n<li>19g nonfat dry milk powder<\/li>\n\n\n\n<li>28g gulf wax or cocoa butter (finely grated)<\/li>\n\n\n\n<li>22.5g oat flour<\/li>\n\n\n\n<li>Vanilla extract<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients for five bars:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>5 bars, making one at a time in the double boiler:<\/li>\n\n\n\n<li>6 2\/3oz chocolate<\/li>\n\n\n\n<li>6 2\/3oz powdered sugar<\/li>\n\n\n\n<li>3 1\/3 oz milk powder<\/li>\n\n\n\n<li>1 1\/4 oz cocoa butter or gulf wax<\/li>\n\n\n\n<li>1 oz oat flour<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Instructions:<\/strong> <br>Note: when making multiple D-Rations, make one at a time in the double boiler.<br>Note: If you don\u2019t have a double boiler, a saucepan and a small glass bowl can be used instead. Add a small amount of water to the saucepan. Put the glass bowl into the saucepan. It should fit on the pan but not touch the bottom.<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>In a double boiler over low heat, melt chocolate stirring often.<\/li>\n\n\n\n<li>Pulse sugar, oat flour and dry milk in a food processor until it turns to a fine powder.<\/li>\n\n\n\n<li>Add wax\/cocoa butter and a drop of vanilla extract to melted chocolate, stir to combine.<\/li>\n\n\n\n<li>Cook in the double boiler for 7-10 minutes.<\/li>\n\n\n\n<li>Add half the fine powder to the chocolate, fold until all combined, then add the other half and repeat. It should be a thick paste\/doughy.<\/li>\n\n\n\n<li>Pour mixture into mold and press it in to help it conform to the mold. Refrigerate for approximately 1 hour.<\/li>\n\n\n\n<li>Take out of fridge, let it come to room temp and tap out bar carefully.<\/li>\n\n\n\n<li>wrap in foil or cellophane and box.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading has-contrast-color has-accent-4-background-color has-text-color has-background has-link-color wp-elements-b867d884cbeb313fd077cd2a45df78b7\">K Rations<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">COMING SOON<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-color has-background\" style=\"color:#ffffff;background-color:#385a00\">German Goulash for Field Kitchen<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">PAUL DER KOCH | 1 AUGUST 2019<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/scontent-msp1-1.xx.fbcdn.net\/v\/t1.0-9\/83894294_2768362933218540_6999969696527155200_n.jpg?_nc_cat=103&amp;ccb=2&amp;_nc_sid=0debeb&amp;_nc_ohc=CG2r07ep1MwAX_YxIGD&amp;_nc_ht=scontent-msp1-1.xx&amp;oh=952c03ae04810f6ed5a4cd06d319d7d9&amp;oe=5FF3764C\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 kg goulash (beef)<\/li>\n\n\n\n<li>3 onions, diced<\/li>\n\n\n\n<li>3 bell peppers, green and red, diced<\/li>\n\n\n\n<li>1 can of tomato (pizza tomatoes), unseasoned<\/li>\n\n\n\n<li>n.B. salt<\/li>\n\n\n\n<li>2 tbsp paprika powder, noble sweet<\/li>\n\n\n\n<li>2 tbsp paprika powder, spicy<\/li>\n\n\n\n<li>\u00bd tube \/ n tomato paste<\/li>\n\n\n\n<li>\u00bc liter of red wine, drier<\/li>\n\n\n\n<li>1\u00bd liters of vegetable broth<\/li>\n\n\n\n<li>500 g potatoes, diced<\/li>\n\n\n\n<li>1 tsp marjoram<\/li>\n\n\n\n<li>\u00bd tsp caraway seeds<\/li>\n\n\n\n<li>50 g soup green (frozen)<\/li>\n\n\n\n<li>4 tablespoons of oil<\/li>\n\n\n\n<li>n. pepper, ground<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Sear the goulash in hot oil in portions and keep warm, catch the gravy.<\/li>\n\n\n\n<li>Let the meat cook briefly together with the diced onions, peppers, soup greens and tomato paste. <\/li>\n\n\n\n<li>Add the pizza tomatoes and season with salt, pepper, paprika, marjoram and caraway. <\/li>\n\n\n\n<li>Deglaze with red wine and the gravy and cover and simmer for 45 minutes at low temperature. <\/li>\n\n\n\n<li>Add the vegetable stock and the diced potatoes, bring to the boil briefly. <\/li>\n\n\n\n<li>Continue to cook covered for another 45 minutes. <\/li>\n\n\n\n<li>Season the soup to taste and season with salt, pepper and paprika powder.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Tip: The soup can be prepared a day in advance. It tastes even better when warmed up the next day.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-color has-background\" style=\"color:#ffffff;background-color:#385a00\">Cherry Jar Cocktail<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">COREY VAUGHN | 6 DECEMBER 2020<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/401gir.com\/wp-content\/uploads\/2020\/12\/4d23d57a-10ed-434b-a13b-6930f3598c0b-81300-00000e8f3fd57d40_file.jpg\" alt=\"\" class=\"wp-image-456\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Author&#8217;s Note:<br><\/strong>I originally got this idea from <em>All The Way to Berlin<\/em> by James Megellas. Basically, James&#8217;s brother on the homefront sent him a jar of cherries. If I remember correctly, James received the package in Belgium during the Battle of the Bulge. Confused and frustrated by why his brother had sent him this odd package that made no sense for a frontline infantryman, he gave the jar to a local boy. When the boy started eating the cherries, he began coughing and choking. James took the jar back and realized his brother had emptied the jar, filled it with whiskey (from what I gather), put enough cherries in it to fool any censor or inspector, and sent it. I don&#8217;t currently have a copy of the book, but its in there! The recipe I did on the fly, and I did to my own taste as I went.<br><br><strong>Ingredients: <\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Maraschino cherries <\/li>\n\n\n\n<li>Your choice of whiskey\/bourbon (I chose whatever I could get in the largest bottle for the cheapest price, so a big name brand) <\/li>\n\n\n\n<li>vanilla extract <\/li>\n\n\n\n<li>Brown or white sugar. Brown sugar creates a milder sweetness<\/li>\n\n\n\n<li>Mason jars (pint size)<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Fill about 1\/3 of the mason jar with split cherries (2-3 layers). Note: I split the cherries to get the juices flowing.<\/li>\n\n\n\n<li>Transfer remaining juice from the Maraschino cherry jar to your mason jar.<\/li>\n\n\n\n<li>Add the whiskey of your choice, nearly filling the mason jar. Leave about an inch for the rest of the ingredients.<\/li>\n\n\n\n<li>Add sugar and vanilla extract to taste (I went with about 2-3 heaping tablespoons of brown sugar, and probably a spoonful of vanilla extract). <\/li>\n\n\n\n<li>Put the lid on the jar and shake vigorously to mix the cocktail.<\/li>\n\n\n\n<li>Enjoy! <\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading has-text-color has-background\" style=\"color:#ffffff;background-color:#385a00\">Official US Army Chow<\/h3>\n\n\n\n<p class=\"has-contrast-color has-text-color has-link-color wp-elements-a7dbb3af400a10c150ffbc14c3240db0 wp-block-paragraph\">When not eating rations, soldiers might be lucky enough to receive hot meals prepared by Army cooks at field kitchens. Click <a href=\"https:\/\/archive.org\/details\/TM10-405\">here<\/a> for the official recipe book of the US Army circa 1941.<\/p>\n\n\n\n<p class=\"has-contrast-color has-text-color has-link-color wp-elements-0df2ad5d8116277e539fd04d3132086c wp-block-paragraph\">Like many American military units, the 401st spent a long time training in Great Britain throughout the war. For a taste of what they might have been offered by our British allies, check out <a href=\"https:\/\/the1940sexperiment.com\/100-wartime-recipes\/\">this<\/a> website!<\/p>\n\n\n\n<p class=\"has-contrast-color has-text-color has-link-color wp-elements-60bf8c67e2b6a9a3c02661d382b116e1 wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The most common rations served in the field were known by their Letters: C, D, and K. The letters did not stand for anything, they were just the next in a sequence, not all of which made it into widespread production. C Rations: Canned, in two parts, the M (Meat) Unit and the B (Bread) [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":667,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-427","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/401gir.com\/index.php?rest_route=\/wp\/v2\/pages\/427","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/401gir.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/401gir.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/401gir.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/401gir.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=427"}],"version-history":[{"count":4,"href":"https:\/\/401gir.com\/index.php?rest_route=\/wp\/v2\/pages\/427\/revisions"}],"predecessor-version":[{"id":771,"href":"https:\/\/401gir.com\/index.php?rest_route=\/wp\/v2\/pages\/427\/revisions\/771"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/401gir.com\/index.php?rest_route=\/wp\/v2\/media\/667"}],"wp:attachment":[{"href":"https:\/\/401gir.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=427"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}