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The Joy of Field Rations

A blog on military field rations, military food, field cooking, historical recipes, field bread, wartime food, improvised and makeshift cooking.

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The Joy of Field Rations | joyoffieldrations.blogspot.com Reviews
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A blog on military field rations, military food, field cooking, historical recipes, field bread, wartime food, improvised and makeshift cooking.
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1 pain biscuit
2 mixing the dough
3 soft mitadine
4 intermediate and dure
5 pain biscuit é
6 ingredients
7 levain for
8 dough for pain
9 biscuit é
10 dough
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pain biscuit,mixing the dough,soft mitadine,intermediate and dure,pain biscuit é,ingredients,levain for,dough for pain,biscuit é,dough,in the oven,pain ordinaire,finished pain biscuit,right,posted by,peter sauer,2 comments,email this,blogthis,baking,wwii
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The Joy of Field Rations | joyoffieldrations.blogspot.com Reviews

https://joyoffieldrations.blogspot.com

A blog on military field rations, military food, field cooking, historical recipes, field bread, wartime food, improvised and makeshift cooking.

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1

The Joy of Field Rations: January 2013

http://www.joyoffieldrations.blogspot.com/2013_01_01_archive.html

The Joy of Field Rations. The Joy of Field Rations is a blog about the history and preparation of military field rations in the 20th century. Here you can find historical recipes and instructions on how to authentically reproduce them in a kitchen or campsite. Wednesday, January 30, 2013. Cooking in the Trenches, German Army, 1915. Kochbuch für den Schützengraben. Cookbook for the Trenches). Kochbuch für den Schützengraben. Pork, Mutton or Veal Cutlets. 1 each 1 each egg. 1 tbsp 1 tbsp butter. Roll in be...

2

The Joy of Field Rations: October 2012

http://www.joyoffieldrations.blogspot.com/2012_10_01_archive.html

The Joy of Field Rations. The Joy of Field Rations is a blog about the history and preparation of military field rations in the 20th century. Here you can find historical recipes and instructions on how to authentically reproduce them in a kitchen or campsite. Tuesday, October 23, 2012. Mess Tin Cooking, British Army, WW I (Part 3). Mess Tin Cooking with Preserved Beef. 12 oz 340 g canned corned beef. 1 ½ oz 40 g carrots or other root vegetables. 190; oz 20 g onions. To taste to taste pepper. 4 Cover tig...

3

The Joy of Field Rations: April 2014

http://www.joyoffieldrations.blogspot.com/2014_04_01_archive.html

The Joy of Field Rations. The Joy of Field Rations is a blog about the history and preparation of military field rations in the 20th century. Here you can find historical recipes and instructions on how to authentically reproduce them in a kitchen or campsite. Tuesday, April 22, 2014. A Mess Tin Primer, Part III. Bowls, Boilers and Meat Cans. Field feeding systems, methods of transport in individual equipment, manufacturing capabilities, and availability of materials. Http:/ 63kuk.weebly.com ). A later v...

4

The Joy of Field Rations: February 2013

http://www.joyoffieldrations.blogspot.com/2013_02_01_archive.html

The Joy of Field Rations. The Joy of Field Rations is a blog about the history and preparation of military field rations in the 20th century. Here you can find historical recipes and instructions on how to authentically reproduce them in a kitchen or campsite. Monday, February 25, 2013. Constructing a British Army Improvised Cooker. A flat area to place pots or pans for boiling or frying, known as the “boiling/frying plate”. An oven made from a metal drum. US bricks (excluding joints) - 8 x 4 x 2¼ i...

5

The Joy of Field Rations: September 2012

http://www.joyoffieldrations.blogspot.com/2012_09_01_archive.html

The Joy of Field Rations. The Joy of Field Rations is a blog about the history and preparation of military field rations in the 20th century. Here you can find historical recipes and instructions on how to authentically reproduce them in a kitchen or campsite. Sunday, September 30, 2012. Great Curries of World War 2. Century with British soldiers stationed in India. Even the word “curry” is an Anglicized version of (depending on the source) a type of south Indian cuisine. The recipes ...5 oz 145 g onions.

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