MILITARY FOOD & COOKING

Christopher Ludwick, a German immigrant to Philadelphia, was the city's first gingerbread baker. He was later commissioned by the early American Congress as baker general of Continental Army.

The D ration was a survival ration. The C ration with 3700 calories per meal was to be used for 3 to 21 days.  The K ration, with 2700 calories was to be used for up to 15 meals. Most of the time the K ration and the C ration were used together and interchangeably.

The D ration was developed in 1935 and with some changes, was designated, a survival ration in 1939. It was a bar with chocolate, sugar, oat flour, cacao fat, skim milk powder and artificial flavoring.

The C ration was originally developed in 1939, and with many revisions, was finalized in 1941. The varieties were meat and beans, meat and vegetable hash, and meat and vegetable stew.

In a survey conducted in 1951 of the U.S. armed services, banana cream pie was the favorite dessert. Rice pudding was the least liked.

 

 

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