WWII Rations and Mess Kits

"P. L. “Lanier” Anderson, Jr., of Danville, Virginia, served as a Naval officer during World War II. Here are some of his recollections of Navy food.

[A]t Eniwetok in the Pacific during World War II they fed us mostly dehydrated food. One was an orange item that was billed as Pumpkin one time and Sweet Potato at others. Neither way was it worth the trouble to prepare…. [W]e had a small British contingent of four warships in the harbor. One day when they were ashore they were given some dehydrated potatoes. Two days later on my watch, they sent in a visual (flashing light) message that read: “Those potatoes you gave us: we have tried boiling, frying, and stewing them. How can they be prepared for eating?” Our cooks never found out either! But those powdered eggs were not fit for humans to eat. After two attempts, I gave up on them. If it had not been for the tin cans Marie [Anderson's wife] and Mother sent me, I might not have made it!
Shipboard we tolerated powdered eggs at breakfast (best when doused with ketchup — ugh). (Our Engineering Officer was about 5' 6" and weighed about 135 pounds. He could eat a half dozen of those powdered items — and squirt half a bottle of ketchup on them. No one else at the Wardroom table could stand to watch him!) The dehydrated potatoes (Irish) were like dice cubes. After soaking, to take on water again, they were barely edible as mashed potatoes. Our milk was powdered too, so creamed potatoes were less than desirable. Once in a rare while we'd have powdered ice cream. The best thing about it was being cold."

World War II Navy Food Remembered - FoodNotes
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I remember even more recently dehydrated potatoes on ship. The forward galley ("fast food" aka hamburgers etc... ie "sliders, pucks" or other disparaging names) served french fries made with this stuff.
My shop regularly was called on to service the equipment. These french fry makers were from the Frispomatic Corporation of Pocatello Idaho. They were kind of neat to watch working. There was a hopper on top that held the potato powder. It dropped a measured amount of this stuff into a tube below it. Hot water then squirted on the potato powder to rehydrate it. There was a piston at the back that pushed the mush forward through a grating that was swept by a little arm with a piece of fishing line on it to cut the paste into frys.
Too much water you got diarreah. Too little and the fries had little lumpy hairs on them.
Either way they tasted absolutely horrible; especially after a stint in the deep fat fryer with who-knows-how-old grease in it.
Anyway, my primary job as a maintenance man on these evil devices was primarily to ensure they were broken and that parts were perpetually on order. That way we got frozen real potato french fries instead.

 

I am going with Germans!

 

In regards to this topic I remember a story told by a German WW2 Vet.

He was stationed in the Normandy and during the landings he was with a Wehrmacht party that had retaken a bunker at dawn from the allies. As usually they were hungry and started to search trough the crates and boxes left in the bunker.

Suddenly one of them shouted, hey chocolate, I found chocolate and all of them scrambled in the dark for this "sweety". Upon biting in it he very quickly found out that it was waffled but to hard for chocolate.

Upon getting some light they found out that they were holding and chewing on US handgrenades.

Regards
Kruska

 

For what? And why?

 

Seabee cooks make food shortages look like a feast

If it were not for the efforts of one Seabee chef, Chief Commissary Steward Ben C. Rudder, the Sixth may have had a much more arduous first three months ashore in August of 1942. Chief Rudder was faced with a problem that troubled many galley chiefs during the early days of the war: How to feed acceptable, nutritious meals to his troops using short rations that were less than pleasing. Here's how he did it:
"Two meals a day consisting of captured [Japanese] rice and oats or spaghetti, along with an occasional side dish of canned franks or 'corned willie,' made up the menu for nearly a month. There was boiled rice, rice pudding, chili and rice, and rice with raisins."
The history of the unit, Saga of the Sixth, continues with a detailed description of how they subsisted on native cattle. The men were ordered not to harm the cattle. Then one day Chief Rudder "strangely" suffered a vicious cow attack. That night, hamburgers graced the mess trays of the Sixth. Afterwards, the powers that be ruled that cattle "hit by enemy shell fragments would be officially available for chow." The morality rate of cattle surged dramatically.
Can you visualize Chief Rudder as a culinary master, taking scarce, redundant provisions and sustaining the Sixth with wonderful culinary delights for his men? True to the Seabee "Can Do" spirit, the battalion soon built refrigeration units and were able to serve turkey dinners for Thanksgiving and Christmas.​

Seabee cooks proudly display Can Do! Ingenuity

Seabee galley chiefs had quite a challenge even when equipment and food were plentiful. Lcdr. Joseph L. Howard, a Seabee supply officer, describes what two battalions did to overcome problems: The first battalion, assigned to the Manus Islands, solved the problem of provisioning four-100 man detachments scattered throughout neighboring islands by refurbishing a captured Japanese barge with storerooms and a propulsion unit. When the supply officer finished, he had a "supply ship" that traveled to each detachment several times per week providing them with food stores, clothing and a ship's store.
A "chuck wagon," constructed using a cargo trailer, solved a serious problem for another battalion. The chuck wagon traveled to distant construction projects at meal time. Seabees crews were fed at the construction site, saving valuable work hours spent transporting then to and from the main galley. The chuck wagon boosted morale. The men were able to relax at meal time. They did not have to take the long, bumpy trip back and forth between the main camp and project site at meal time.
A visit to Joe's Hamburger Stand, nestled against the air field in the Russell Islands, convinced even the most critical skeptics of the inspiring abilities of Seabee cooks. Chief Commissary Steward Joe Hayden of the 33rd Seabees took two battered pontoons and converted them into an oven and griddle. The oven had a door cut into the side with shelves installed. A gasoline fire unit provided heat. The griddle, hamburgers and hot cakes sizzling on the surface, had a roaring fire inside.
To further complicate matters, Chief Hayden, civilian caterer turned Seabee chef, must not have had a good supply of hamburger meat and side orders. To resolve the problem, he persuaded his supply officer to purchase cattle from a local herd, set up a slaughtered house, and ground 400 pounds of beef each day by hand. Bartering with local residents, Chief Hayden obtained fresh potatoes, fruit for juice and an occasional crate of eggs for his establishment. The 33rd's Mess Hall, build to serve Seabees, was soon invaded by the pilots from the airfield.

Seabee Food Service in World War II​

 

Emergency Rations for WW II Air Crews


U.S. Army Air Corps Parachute Kit Bailout Ration.
Starting in 1942 "Bailout Rations" were provided for air crews to be used in case the plane had to be ditched and the crew would be on its own for a time. Individual rations were developed to be included in the kit of parachutists, an assault ration to be used until resupply could catch up with the airborne troops. The photo above shows an "Emergency Air Corps Ration" in a parachute kit, during World War II. Note the can opener "key" attached -- this type of "sardine can" ration was typical packaging for the time.


In the final procurement in 1943, the ration included a combination of D Ration bars, fruit bars, hard candy, lemon-juice powder, and K Ration biscuits. After 1943, the bailout was abandoned in favor of the "ration, parachute, emergency," a pack designed to fit the pocket of the Air Force emergency vest. The components for the new parachute pack included sweet chocolate, hard candy, dehydrated cheese and crackers, bouillon cubes, sugar, cigarettes, water-purification tablets, soluble coffee, chewing gum, and a small cellophane bag to contain the uneaten food after the can had been opened. The ration weighed 11½ ounces and contained about 1,062 calories.69 The parachute ration went through the war without major change and remained in official standing until February of 1952 when the specification was cancelled.70
It is also documented that the 5-in-1 or 10-in-1 group rations were placed aboard aircraft to be used to sustain the crew if the plane had to land in an unexpected location.
Lifeboat Rations During World War II

A ration pack for lifeboats was required by Merchant Marine and Coast Guard regulations during WW II. The typical ration requirement included canned water (10 quarts for each person), survival items and these food provisions (fourteen ounces for each person):

• Biscuits, U.S. Army "Type C" ration
• U. S. Navy Aircraft Emergency Ration Pemmican
• Chocolate tablets
• Milk tablets

Canned lifeboat rations and emergency water. WW II era packages, photographed in 2004. Photo: Courtesy of eBay seller calcanmac13.



All items were required to be in waterproof packages or containers, and further packaged into hermetically sealed containers, stowed in provision lockers on the lifeboats. Rations of this type were procured starting in 1942.


For military use the Quartermaster Corps developed the "Ration, Lifeboat", basically a candy package for bare survival. The confections selected were fruit-flavored hard-candy tablets, commercially available as "Charms". Ten packages of these candies were contained in a key-opening, rectangular metal can approximately 4x3x3 inches in size. Chewing gum and six B-complex vitamin tablets were included to utilize all the can's space. Directions for use printed on the can declared that "one to two packages of candy and one vitamin pill should be eaten each day by each man--chewing the gum will help keep your mouth clean." Additional instructions appeared on a printed sheet placed in the can.
In 1944, another ration was developed to be included with a lifeboat dropped into the water for the crew of a downed aircraft or parachutists lost at sea. It was called the "Airborne Lifeboat Ration" and contained food for two men for one meal. Rations for a breakfast and supper unit were produced, made up of two menus for variety. The breakfast menu included a B unit from the C ration, a canned meat-food combination (four types were specified), condensed soup, matches, and toilet paper. In the supper menu, the B units and meat items were augmented with Liferaft Rations. Each menu was packaged in a fiberboard container and stowed in the lifeboat at the boat manufacturer's plant.

WW II EMERGENCY RATIONS

 

H.M.S. Totem - Promotion to "Rum Captain"

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Here's one of the crew loading up the rum ration through the torpedo hatch forward. I was now acting 2nd Coxwain on the boat (known as "Scratch") which was a step up and with it came responsibility for the rum locker. Needless to say I lost the key to this on one occasion and was not popular for this error - which I soon rectified. Rum was issued at the skipper's discretion as on all Royal Navy ships at that time. This was genuine Pusser's with a very high octane rating. The spirit was not cut with water as on surface ships and was not usually issued immediately before surfacing; as the combined effects of fresh air and alcohol made standing upright difficult. Repayment of minor debts was by "sippers" from your tot and larger ones were repaid by "gulpers".

Royal Navy Submarine - HMS H33, P512, HMS Unrivalled & HMS Totem

 

"The officers had a beer and whiskey ration. I think the whiskey ration was courtesy of the British who had a small contingent stationed in Bandar Shahpur. I used to use my whiskey ration as barter with the ships commissary in exchange for food supplies for my company such as frozen meat, milk and other items not available from the Quartermaster. One other goody provided by the British was their version of our PX. Once a month a railroad car arrived with things to purchase. I bought excellent leather dress shoes, cotton pajamas, sun helmet, bush jackets and shorts and other miscellany."

Gallery IA: Bandar Shahpur - World War II - Persian Gulf Command

 

"We received 50 cigarettes each week and a beer ration once a fortnight. The beer was supposed to last a fortnight but it was usually drunk in one or two nights in the canteen when most people ended up very merry."

BBC - WW2 People's War - BEST OF TIMES, WORST OF TIMES: A New Assignment

 

"After returning from strikes we would get our beer ration ticket which purchased two beers which would have to last for the duration of our stay in trinco.
I overcame this problem by meeting an old pal who took me to an out of bounds drinking place where they brewed their own concoctions. The one we chose was some kind of a drink made out of bananas, it was quite nice while being consumed but next day you thought you had been polaxed, and I did;nt rush to thank brummee,just hoping to get back to sea."
BBC - WW2 People's War - beer ticket

 

Let me describe in detail what we did yesterday --- (the reason I had the time is because of my car not being here for a few days). We got up at seven or so, as usual --- had breakfast at our cook house, and then went downtown (rather into town, as you would hardly go downtown here any more than you would in Ashland). We went to the "black market" (native market) and haggled with the Libians for chickens, red and green peppers, onions, dates, garlic, other spices, Itai tomato sauce, macaroni, and nuts. Than we returned to our little home and Ned Fenton, former book shop owner from the east and "chef-par excellence" began work! The wogs had picked the chickens at the market, so there wasn't much dirty work to do, We had two of the fellows decorate the dining room with branches, charcoal drawings, etc. and set the tables for ten. Then, we (Madsen, Fenton and I) worked all afternoon in the kitchen getting things ready. Dinner, which consisted of a base layer of macaroni with a sauce of olive oil and garlic, covered by and smothered in the most delicious and tender "Chicken Chat Rousse" was served at 6 P. M. and I don't hesitate to say that it was the best meal I've had since I left home. It was truly amazing, considering the fact that all the cooking was done in halves of 5 gal. petrol tins, and served in various pans we had scrounged. Fenton really knows his stuff when it comes to cooking. Tonight, if all goes well, we plan to have fried chicken!!

AFS Letters, 1943-1944. No. 10. Published at AFS HQ, 60 Beaver Street, New York
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Haversack Rations


When soldiers or A.T.S are away from camp for some considerable time a meal is issued in the form of a Haversack Ration. The main hot meal being issued on arriving or returning to their destination. With the daily rations issued a good Haversack Ration can be made. The following will help in the making of the Haversack Ration.

Sandwich Fillings
Ham and beef etc
Ham and beef mince
Meat roll or preserved meats
Luncheon sausage
Liver paste
Bacon and sausage
Cheese
Cheese paste
Cheese and tomato
Cheese and lettuce
Fish paste
Salmon
Jam, marmalade or syrup

Cakes and Pastries
Small Cakes
Yeast buns
Turnovers etc
N.A.A.F.I (Navy, Army and Air Force Institutes) cakes
Unit made cakes
Savoury pasties
Cornish pasties
Bacon pasties
Sausage rolls
Meat rolls
Meat pies
Pork pies

Miscellaneous
Various fruit if obtainable
Chocolate
Smiths crisps
Smiths nuts and raisins
Boiled eggs
Packet of biscuits

I.E
1 meat sandwich, 2 jam sandwiches, 1 fish sandwich, 1 sausage roll or pastry, 1 cheese sandwich, 1 cake, chocolate or fruit.

WW2 ATS Catering Training: Haversack Rations

 

The menu above made me want to look up some recipes for "Bacon pasties" . Gonna make some this weekend.

 

"Food in WWII of course varied widely from ship to ship and location to location. Nevertheless, many ships' companies did not miss the opportunity to go ashore for some variety when they could. WE Reeve noted that during his time in the Mediterranean: 'Leave ashore meant the usual chores, haircut (much better than the ship's crew) and a good meal was a must. It was quite a relief to have food served that had not been cooked in the Navy style.' Stan Nicholls notes of his time in HMAS Shropshire in the Japanese Pacific war the ship's company had "... boiled eggs for breakfast, tinned sausages and 'redlead' for lunch and camp pie or bully beef for supper. Some variation ... was tinned beans and pork for the action station breakfast followed by frankfurts for lunch and tinned fruit and out 'favourite' bully beef for supper".

Historical Highlights - Food in the Navy - bad to best

 

Apart from civilians, people in the services (Army, Royal Navy and the Royal Air Force) also relied on rations. The sailors on board HMS ships had a daily ration.
The rations served to the sailors on board each day were as follows:-

10 oz bread
½ lb fresh meat
1 lb vegetables
1 oz butter
2 oz sugar
½ oz hot chocolate
¾ oz condensed milk
1 oz jam, marmalade or pickles
4 oz preserved meat
eighth of a pint of rum
½ oz tea or coffee

Rationing WW2​

 

1st Alaskan Combat Intelligence Platoon (Provisional), also known as Alaskan Scouts or Castner's Cutthroats.They carried .22 pistols for securing small game for food and scoped bolt-action rifles for selectively engaging the enemy.They provided for themselves and comrades with their own food. Small game and fish like salmon.

 

"35. Nutrition Nutrition


Assimilation of food and production of body heat are about 10 to 15 percent lower in hot areas than in Europe. Therefore, under normal conditions, the total nutritional needs are less than in Europe. Heavy physical exertion requires about the same food intake as at home. Too much meat, especially canned meat, was rejected by the men.

A fundamental alteration of nutritional standards soon makes itself felt. Vegetables and fruit are more popular than meat. Too great a meat consumption considerably increases the body's need for water. The high caloric count of fat is in contradiction to the above-mentioned low production of body heat in hot regions. Increased intake of vegetable products, especially marmalade, are necessary to equalize the low fat requirements.

Fresh meat is preferable if refrigeration facilities are available. Smoked meat, especially hard sausage that is not too fatty, finds a ready audience. Eggs should never be eaten raw. Legumes should not be served too often. Moreover, because of the danger of infection with intestinal diseases, greens should be thoroughly washed with a solution of permanganate of potassium. All sorts of dried fruits proved very satisfactory.

The consumption of concentrated alcoholic beverages should be carefully avoided; the best principle is "No alcohol before sunset." The furnishing of lemon and other citric juices is the best means of avoiding Vitamin C deficiency.

As wide a variety as possible should be attempted in the menu, as the troops came to dislike foods that were served constantly.

Refrigeration of foods (meat and fresh vegetables) is achieved by means of so-called cooling units manipulated by aggregates, which can be set up in trucks. The Luftwaffe also had refrigeration planes.

The Field Cookbook for Improuised Cooking and Baking in the Colonies was drawn up as a cooking aid. Field Cookbook for Improuised Cooking and Baking in the Colonies

The crews of armored vehicles and of planes needed extra rations because of the increased pressure exerted upon them."

Desert warfare: German experiences in World War II

 

More POW food,

Biscuit blancmange

"We received Red Cross parcels from Canada, the USA and the UK. They contained valued items such as tea, coffee, magazines, powdered milk and biscuits.
Sometimes the biscuits were flat, about four inches square and best described as ship’s biscuits. We soaked them to form a thick substance that could be put into tin moulds and tipped out like a blancmange. This was then smeared with jam from the parcel and eaten with gusto. These days, of course, the whole mess would be considered very unpalatable. "

BBC - WW2 People's War - Anecdotes from Life as a POW Taken by the Italians

 

Red Cross Parcel #10​

Sgt. L.C. Potter - WWII POW - Stalag Luft IV and I