ANDREW LUCE | 1 SEPTEMBER 2019
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.
- ½ cup (57 grams) Unbleached All-Purpose Flour
- 1 ½ cups (170 grams) White Whole Wheat Flour or Whole Wheat Flour
- 1 teaspoon baking powder
- 1 stick (8 tablespoons/113 grams) unsalted butter at room temperature
- ¾ cup (85 grams) confectioner’s sugar
- ¼ cup (57 grams) cold milk
- Baking sheets
- Parchment paper, silicone baking mat or good ol’ grease
- Pastry blender (optional but recommended)
- Food processor (optional)
- Rolling pin
- 2 ½” diameter cookie cutter
- Preheat oven to 350 degrees F. Lightly grease a few baking sheets, or line with parchment or a silicone baking mat.
- 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.
- Roll the dough out to about ⅛” thick (or more, you may want to experiment with this). Cut into approximately 2 ½” diameter circles – use a cookie cutter if you got it or an appropriately sized glass.
- Place the cutout cookies on the prepared baking sheets, and prick them with a fork (see note above). Don’t pierce all the way through, but just enough. Bake until pale gold, 15-20 minutes.
- 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.
ANDREW LUCE | 6 DECEMBER 2020
Ingredients for a single bar:
Each bar should weigh 4 oz (113g).
- 151g Unsweetened baking chocolate (chopped coarsely)
- 151g powdered sugar
- 19g nonfat dry milk powder
- 28g gulf wax or cocoa butter (finely grated)
- 22.5g oat flour
- Vanilla extract
Ingredients for five bars:
- 5 bars, making one at a time in the double boiler:
- 6 2/3oz chocolate
- 6 2/3oz powdered sugar
- 3 1/3 oz milk powder
- 1 1/4 oz cocoa butter or gulf wax
- 1 oz oat flour
Note: when making multiple D-Rations, make one at a time in the double boiler.
Note: If you don’t have a double boiler,
Reid Smiley – on the website there’s an error. It should say 19g nonfat dry milk powder for the single bar (divide 94.5 by 5)
Also, with 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.
- In a double boiler over low heat, melt chocolate stirring often.
- Pulse sugar, oat flour and dry milk in a food processor until it turns to a fine powder.
- Add wax/cocoa butter and a drop of vanilla extract to melted chocolate, stir to combine.
- Cook in the double boiler for 7-10 minutes.
- 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.
- Pour mixture into mold and press it in to help it conform to the mold. Refrigerate for approximately 1 hour.
- Take out of fridge, let it come to room temp and tap out bar carefully.
- wrap in foil or cellophane and box.
German Goulash for Field Kitchen
PAUL DER KOCH | 1 AUGUST 2019
- 1 kg goulash (beef)
- 3 onions, diced
- 3 bell peppers, green and red, diced
- 1 can of tomato (pizza tomatoes), unseasoned
- n.B. salt
- 2 tbsp paprika powder, noble sweet
- 2 tbsp paprika powder, spicy
- ½ tube / n tomato paste
- ¼ liter of red wine, drier
- 1½ liters of vegetable broth
- 500 g potatoes, diced
- 1 tsp marjoram
- ½ tsp caraway seeds
- 50 g soup green (frozen)
- 4 tablespoons of oil
- n. pepper, ground
- Sear the goulash in hot oil in portions and keep warm, catch the gravy.
- Let the meat cook briefly together with the diced onions, peppers, soup greens and tomato paste.
- Add the pizza tomatoes and season with salt, pepper, paprika, marjoram and caraway.
- Deglaze with red wine and the gravy and cover and simmer for 45 minutes at low temperature.
- Add the vegetable stock and the diced potatoes, bring to the boil briefly.
- Continue to cook covered for another 45 minutes.
- Season the soup to taste and season with salt, pepper and paprika powder.
Tip: The soup can be prepared a day in advance. It tastes even better when warmed up the next day.
Cherry Jar Cocktail
COREY VAUGHN | 6 DECEMBER 2020
I originally got this idea from All The Way to Berlin by James Megellas. Basically, James’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’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.
- Maraschino cherries
- Your choice of whiskey/bourbon (I chose whatever I could get in the largest bottle for the cheapest price, so a big name brand)
- vanilla extract
- Brown or white sugar. Brown sugar creates a milder sweetness
- Mason jars (pint size)
- Fill about 1/3 of the mason jar with split cherries (2-3 layers). Note: I split the cherries to get the juices flowing.
- Transfer remaining juice from the Maraschino cherry jar to your mason jar.
- Add the whiskey of your choice, nearly filling the mason jar. Leave about an inch for the rest of the ingredients.
- 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).
- Put the lid on the jar and shake vigorously to mix the cocktail.
Official US Army Chow
When not eating rations, soldiers might be lucky enough to receive hot meals prepared by Army cooks at field kitchens. Click here for the official recipe book of the US Army circa 1941.
Pre-Invasion British Recipes
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 this website!