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In the heart of the trenches, the cooks of 1914 were much more than ordinary stewards, but passionate soldiers against hunger and depression. Eating hot, eating well, is already a bit of winning the war. From “country donuts” to “winegrower soup”, this book will give you an overview of the simple and strengthening recipes of the hairy people of the Great War.
The 14-18 war, 8,500,000 French people were mobilized over a period of over 1,500 days! At the rate of three meals a day this gives an idea of the tasks that the administration and requisition services had to accomplish.
The men from the fields mobilized can no longer carry out their work, the women and children are trying as best they can to replace them. As crop yields were reduced, the authorities were led to put in place ration tickets for civilians to feed the growing number of soldiers, until 1921.
Supply for the troop on the move
Food for men is ensured:
-locally with cooperatives or various suppliers
- at the inhabitant; the price of the meal being fixed by the command.
They are basic and not very varied, it is their combination and the method of cooking that bring the variety.
Those are :
- Beef and bones for soups
- Bacon and lard
- Pulses, rice and wheat flour
- Vegetables: carrots, potatoes, onions, cabbage
- Wine, sugar and salt
Three meals a day
- Morning: coffee, bread and soup cooked the day before.
- Midday meal taken at the main halte.
- Most substantial and abundant evening meal
The day's food is intended to be consumed the same day, transported by the kitchen on wheels.
The provisions in reserve are carried on the vehicles of the combat management.
Route provisions are rations consumed on arrival at destination.
The manual of "maneuvers in the field" provides that the cooks are appointed from among the strong and clean soldiers who have spent as much as possible some time in the garrison kitchens as cooks' helpers.
The pots, pots, pans, bowls, cups, glasses, jugs and tin cans are cleaned in hot water, preferably with wood ashes, using paper, rags, herbs, leaves, straw stoppers. . while the area around the kitchen is cleared of peelings and other garbage.
White beans with bacon
Potatoes with bacon
Potatoes with bacon or quick rata
Canned beef with beans
Soups and soups:
Peasant soup with vegetables
Rice bread and salt soup
Cold winegrower's soup
Flour, onion, pasta soup
Fruit bats or donuts
Discovered by the author (during a flea market), a trunk filled with rusty military kitchen utensils turned out to have belonged to the seller's grandfather, as well as a patinated notebook containing these precious recipes made by the cooks of the great war of 14-18! Repaired and cleaned these utensils made it possible to redo the kitchen according to the procedures of the time.
To the soup! The meal of the hairy, by Anne-Elisabeth Groult and Jérome Delile. Heimdal Publishing