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Our good old vid about the lighting of the immersion burner. No more events this year and probably neither for a big part of All kitchen stuff is clean and has been tucked away ARC volunteer Lea distributing chocolate and sweets at the company field kitchen. ARC girls followed the American troops while battling through Europe.

WW2 Field Kitchen is very proud to have Lea and her splendid impression as a very welcome and realistic addition to our group! Hot cakes served by choice with maple syrup, butter or jam Sunday morning, first awake! The mess crew is in the process of making a huge load of hot cakes for the men who spent the night in their foxholes again! The company HQ. The kitchen was on the other side of the building. You can see our washing line down the street.

Saturday night, we served supper for all reenactors: US, German and civilian. Menu: Meat Loaf with brown gravy, browned potatoes, savoury green beans, succotash and for dessert: pineapple upside down cake. Jump to. Sections of this page. Accessibility help. Email or phone Password Forgotten account? Log In. Forgotten account? Not Now. How to light an immersion heater. Breakable fuel tablet for C-ration heating. Fuel tablet for in-1 ration heating. WW2 Field Kitchen added a new photo to the album Wackershofen Just happy to get some SOS after some days of fierce fighting.

The mess crew taking a short coffee break before starting up the dinner preparation ww2food ww2armyfood armyfood ww2fieldkitchen ww2kitchen ww2reenactment ww2reenacting. Kitchen Police! Another load of hot cakes being prepared for our hungry men ww2food ww2armyfood armyfood ww2fieldkitchen ww2kitchen ww2reenactment ww2reenacting.

See more.A field kitchen is a mobile kitchenmobile canteens or food truck used primarily by military services to provide warm food to the troops near the frontline or in temporary encampments. The first field kitchens were carried in four-wheeled wagons by military units on campaign throughout history. Indeed, this method of feeding a large travelling group of people was often used, such as on the Wagon Trail in late 19th Century America where the Chuckwagon was employed.

By the 20th Century, smaller two-wheeled trailersbecame common, especially with the invention of locomotive travel. Field Kitchens were often given affectionate nicknames.

Karl Rudolf Fissler of Idar-Oberstein invented a mobile field kitchen in that the Germans came to refer to as a Gulaschkanone Goulash Cannon because the chimney of the stove resembled ordnance pieces when disassembled and limbered for towing. As technology has advanced, larger trailers have evolved as horses were phased out in favour of motorized vehicles more capable of towing heavier loads.

In WWII the mobile canteen was used as a morale booster in the United Kingdom, fitting in with the culture of the tea break and in particular as a result of the successful wartime experiment of the tea lady on productivity and morale.

German field kitchen at the Australian War Memorial. Austro-Hungarian carriers bringing food into trenches during WWI.

FIELD KITCHENS AND CONTAINERIZED KITCHEN UNITS

Finnish soldiers gathering breakfast from a field kitchen before the Winter War. From Wikipedia, the free encyclopedia. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.

German Field Kitchen at Collings Foundation \

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Namespaces Article Talk.Same history re-enactment group has a ww2 German field kitchen, and it worked on anything available, wood, coal, dried camel dung in Africa, straw Patch - if you ever get back to the Boston area, go see the WW2 history museum in Natick.

The place is fascinating. I think they even have a real DeLisle carbine. While there were surgeons attached to combat units in WWII, it wasn't as comprehensive an operation as a full fledged MASH which provided multispecialty surgery for the casualties.

There are photos in the latter edition. He graduated from medical school shortly before Pearl Harbor, and he didn't even begin his residency until after the war. His clinic was an ambulance that rode with the headquarters company of the Twelfth Armored Division's Combat Command B. His book covers his stateside training with his unit, their training in the UK in the final runup to Operation Overlord, and then, from November in Alsace-Lorraine, combat. When the invasion of Germany began after the Battle of the Bulge, Combat Command B was the leading element of the southern pincer of the invasion of Germany.

Phibbs served in the relief operation for the survivors of Dachau. Post a Comment. It's a lot more interesting than you might think. As they say, amateurs talk strategy but professionals talk logistics. A logistics system that gets hot chow in the troops even at the front is something that will help you win.

German Field Kitchens and Bakeries

I hadn't known that they ran on gasoline. That would eliminate the need to find firewood and would almost eliminate smoke don't want the Bad Guys to use your kitchen chimney to walk the artillery inbut you obviously need gas.

Nobody had a gasoline supply like we did, so I expect other army's field kitchens were very different. Posted by Borepatch. Labels: are you pondering what i'm ponderingmilitary stuff.Last week I posted some simple original wartime German field kitchen recipes. Translations are mine. There is a mix here of meat and vegetarian dishes, stuff that does and does not require refrigeration, that uses fresh or canned meat, that would be very simple to make in the field or that would require some more effort.

These are all simple field type recipes for traditional German fare. You can see that the recipes are made to be flexible and can be varied and adapted depending on availability of ingredients, or just to add variety. Bayrisch-Kraut: Clean and quarter the cabbage, remove the core and slice into thin strips. In hot fat, cook 1 tablespoon of diced onions. Add the prepared cabbage and bring to a boil with a little water. Add salt and coriander, cook until done. Add a sweet and sour taste by browning a little sugar, add vinegar with water and season with pepper.

Mix this well with the cabbage. Thicken with raw grated potatoes or stir in potato flour and bring to a boil again. White cabbage, stewed brown: Chop and slice the cabbage as for Bayrisch-Kraut and cook in fat. In a little meat broth, add 1 small onion, 1 small carrot, a little thyme, bay leaves and crushed garlic. Cook this for minutes. Pour this through a sieve over the cabbage and boil until done. Add a shot of Crimean or Caucasian wine. Kraut-Salat: Clean and quarter the cabbage, cut in fine strips.

ww2 field kitchen

Blanch in boiling salt water. Drain and let cool. Mix with vinegar, oil, finely chopped onions, salt, pepper and coriander. Season to taste. With fresh, pickled, smoked, or frozen meat: Remove the bones and put them in cold water, add herbs or vegetable waste such as cabbage cores, celery leaves, cabbage leaves or onion peel in a linen or net bag.

ww2 field kitchen

Bring to a boil to make a broth. Add salt. Cut the meat into kg pieces and add to the boiling broth. Never put pickled or smoked meat in salt water because it releases salt during cooking. Cook the meat without vegetables until done, then remove the meat from the broth and keep warm.

Before serving, slice the meat into portions. Every soldier wants to see his portion of meat. Using canned meat shortens the cooking time ,as canned meat is pre-cooked. When seasoning, keep in mind that canned meat is already salted and seasoned. Put fresh meat, pickled meat, or smoked meat in boiling water and cook according to the above directions. Cook g potatoes in broth or water.

If using canned meat, add to finished dish. Season with salt or chopped fresh herbs before serving. If you have dried herbs, cook them in the dish for only a short time.See what's new with book lending at the Internet Archive.

Uploaded by Unknown on June 17, Search icon An illustration of a magnifying glass. User icon An illustration of a person's head and chest. Sign up Log in. Web icon An illustration of a computer application window Wayback Machine Texts icon An illustration of an open book. Books Video icon An illustration of two cells of a film strip. Video Audio icon An illustration of an audio speaker. Audio Software icon An illustration of a 3. Software Images icon An illustration of two photographs.

Images Donate icon An illustration of a heart shape Donate Ellipses icon An illustration of text ellipses. EMBED for wordpress. Want more? Advanced embedding details, examples, and help! Publication date Usage Public Domain Mark 1. Introduction 2. Beverages 5 3. Breads 4. Cakes and cookies 5. Breakfast cereals 11 6.

Desserts 12 7. Eggs 13 8.I was not aware that German rations favored a joint cooking approach, but it makes sense. I don't know where to make a general comment about the whole blog but I love it. As the sign in the grocery store says, everybody loves to eat, and this just dovetails so nicely into my general interest in soldier's lives, having also been one myself in the distant past. I haven't read that much here yet but it is fascinating. It's interesting how differently different armies do things.

I just acquired, by the way, a French 4-man boiler marmite. It was manufactured post-war post WWII, that is. I've never seen a photo of one later than WWI. I'm not sure how I'm going to make use of it yet. Also, have you noticed that virtually all army mess kits except one are based on what is essentially a pot for boiling things in.

The single exception is the old US pattern, which is based on a frying pan. Thank you for this information. I have searched all over for several years, as I am writing a novel about german soldiers in ww2 on eastern front, mainly, and haven't found anything as thorough and helpful as this on their daily eating situation.

I'm also interested in how they slept in different conditions,hot in summer - cold in winter, so if you or anyone knows about that, I'm interested. The German Army also had pre-made rations mostly canned meats and hard crackers, the infamous "Iron Ration" but there were also dehydrated and condensed canned items, such as tomato soup and milk. I actually tried "Erbswurst" literally, "pea sausage", dehydrated pea soup wrapped to look like sausage- pretty good. Check out www. Thus, eating AND sleeping were done in groups.

Wool blankets and straw filled mattress covers if available were used, and gear for a pillow. Hope this helps. Thanks for the comment and your interest. I'm glad to have been of assistance. Please bear in mind that the primary method of cooking in the field throughout the war remained the Gulaschkanone.

Kind regards, Peter. Hi Peter, great article, very informative. I don't suppose you have a recipe for Zwieback do you?

ww2 field kitchen

Contains, flour, sugar, yeast, salt, seasoning, and water but I don't know the measurements? Hi Jamie, I've been trying to find definitive info on Zwieback for some time now, with little success. If it was produced in the bakery company usually found at divisional levelmy guess is that it would likely be something akin to twice-baked Heeresbrot aka Kommissbrotwhich was normally made from rye flour, water and salt. Leavening was provided by what we would refer to as a sourdough starter, using the "old dough" method.

It was normally rye flour, but the Wehrmacht would often use captured or locally procured stores of wheat or other flours for bread-making. Thanks for commenting, Peter. But he called ordinary American white bread "light bread" and for obvious reasons. However, other sources state that Americans would not like the taste of rye bread but it is available in stores that have a lot of German imported foods.

ww2 field kitchen

Rye breads that you find here in the US are considerably lighter in texture, as they normally contain a large proportion of wheat flour. Heeresbrot was made only from rye flour, water and salt. Personally, I prefer a heavy bread, pure rye included.

I've always been curious about something regarding German combat rations in WW2. What were the main types of food that the encircled German 6th Army received in the Stalingrad pocket during the Stalingrad Airlift?

I've found a web site that gives the tonnage of food flown in each day, but haven't been able to find out the types of food.Though pre-packaged Meals, Ready-to-Eat MREs still have their time and place, eating a cooked meal after returning from a long mission, is a morale booster and from a nutrition standpoint, has been proven to dramatically increase combat effectiveness.

Part of this strategy is providing deployed troops with cooked meals from field kitchens and containerized kitchen units CKUs. The field kitchen also comes configured with attach points for helicopter lift. All cooking equipment conforms to NSF standards. Hydraulics attached to the three lift-up sides effortlessly and quickly transform the field kitchen from transportation mode to cooking mode, and create a covered preparation, cooking, and serving area.

A single food specialist can have the field kitchen fully operational in less than 10 minutes. On-board storage provides the needed space for storing cookware.

There is also a separate storage compartment for an on-board LPG cylinder. Solar panels and battery storage provide power to energy-efficient LED lights for night operation. A jack stand assists with keeping the trailer level when detached from the towing vehicle. Forces and foreign militaries transition to a more expeditionary strategy, reducing contractor and supply chain requirements, resources will be allocated to systems that increase efficiency, scalability, and mobility.

Containerized kitchen units CKUs offer the shortest setup time for high volume kitchens operating in remote military theaters. They can be easily transported to the site by any 5-ton medium tactical vehicle and remain on the chassis for short deployments or placed on the ground to support long-term military operations. Once on-site, a container kitchen can be operational in less than 30 minutes.

A single foot containerized kitchen unit is a fully functional kitchen, complete with preparation space, cooking systems to roast, grill, boil, fry and bake, and designed for serving three complete meals for to soldiers daily.

Two containerized kitchen units, complexed to form a modular kitchen system, is capable of being operational in under 45 minutes and can serve up to 1, soldiers per meal. For larger requirements, a four-unit container kitchen can serve up to 2, soldiers per meal. Each container kitchen is equipped with exhaust hoods, fire suppression systems for safety, interior lighting, environmental control units ECUrefrigeration, dry storage, cooking systems, sinks and hand washing stations.

Water is supplied from a municipal system, from tankers, or from water bladders and pumps. Stainless steel interiors and appliances allow for quick and easy cleaning. For more information about field kitchens or containerized kitchen units from Alaska Structures, contact us by clicking the button below. Learn More. We are excited to hear from you and learn about your project! Please send an email inquiry using the form below!

Improve Combat Effectiveness With Field Kitchens And Containerized Kitchen Units Though pre-packaged Meals, Ready-to-Eat MREs still have their time and place, eating a cooked meal after returning from a long mission, is a morale booster and from a nutrition standpoint, has been proven to dramatically increase combat effectiveness.

Designed for easy transport and relocation by towing, ship, rail, or airlifted. Providing a fully functional kitchen for preparing and supplying hot meals in any terrain, any climate, and fully operational in the shortest amount of time. Scalable mobile kitchen solutions, capable of supporting an entire Regiment, Battalion, or Company with multiple meals per day. Easily adapted to meet changing military requirements.

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