Thread by @ChefDad17

Thread: German field kitchens of the Second World War

Part Two: Caloric Intake and Diet

1/18

During the interwar period German scientists and agronomists placed a particular emphasis on a soldiers caloric intake. The food shortages of the first world war and the sharp decline in morale that followed was a lesson that pre-war planners were determined to learn from. 2/18

The German soldier of the second world war would have a high calorie-high protein diet. Frontline soldiers were given highest priority and were to have about 3.75 lbs of food...or 4500 calories per day. This does not include any combat rations (future thread). 3/18

As a result...ration levels for soldiers were split into four tiers. Ration level 1 ( Verpflegungssatz 1) would have the highest caloric count. It was intended for frontline troops, recuperating troops, and troops stationed north of 66 degrees N latitude(such as Norway) 4/18

Ration level 2 was similar to level 1, with a slight decrease in fat intake. This was intended for occupation and communication troops behind or close to the front lines. 5/18

Ration level 3 would have decreased fat and meat intake and would be strictly for garrison troops. 6/18

And finally... Ration level 4 would have a noticeable decrease in every part of the ration. This was intended for staff workers, nurses, and women auxiliaries in Germany. 7/18

These tiers were mainly guidelines....as I've found very little information on whether or not they were enforced. Pictured below is a chart showing the caloric requirements of each ration level. 8/18

Elite formations such as Fallschirmjäger or Sturmpioneers would sometimes receive extra food before or after a special mission. These might include items such as real cheese and canned ham chunks, real coffee, and hard candy. I'll be discussing these items in a future thread. 9

In reality the average Landser at or near the front lines could expect a small breakfast, a large midday meal, and a small evening meal. Pictured below are a few of the foods that would be part of the typical soldiers diet. 10/18

Breakfast would include bread(kommisbrot), jam, butter or some type of animal fat, and Ersatz coffee(made from chicory or acorn). Real coffee was a luxury during wartime. Pictured below we see a soldier spreading butter on his bread...his bakelite butter dish at the ready. 11/18

Kommisbrot...or "military bread" was the standard sourdough rye made by most bakery kompanies due to its excellent shelf life. I will be discussing bread in much more depth in another upcoming thread. 12/18

The midday meal was the most important...and was required to have over half of the necessary caloric requirements for the day. A stew...or "one pot" would be made for this meal using the large kettle of the field kitchen. 13/18

This stew...or goulash would be made using beef, pork, mutton, or poultry. It would contain potatoes, beans, or rice...and a variety of different vegetables. Vegetables could vary widely depending on supply and area of operation. 14/18

And finally..the evening meal would be another small meal consisting of bread, fat, and milk with powdered pudding(if available). As pedestrian as it sounds...the German soldiers diet was scientifically engineered to get the best performance from the troops on the battlefield. 15

The boost in morale that the troops received from a good hot meal was hard to quantify. Feeding the troops was one of...if not the most important job during wartime. 16/18

I hope you've enjoyed part two of my threads on German field kitchens. My thread was meant to give a broad overview of the soldiers daily diet. There would have been many different stews and soups served at the midday meal...too numerous to discuss in just one thread.

17/18

Upcoming threads will include:

Butcher and Bakery Units
Iron Rations and Specialty Foods
Requisitioning
Supply Depots and Logistics
Late War Food Situation
#feldküche #gulaschkanone #Germanfieldkitchens
Source:Gulashkanone/Thompson
Source:Bundesarchiv

End thread