Food in the Trenches of World War One

Comments · 4.6K

• TA

  @TastingHistory · 1 year ago · pinned

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• CY

  @CynicismFTW · 1 year ago

  Modern infantry here. The salt was probably added to compensate for salt lost through sweat. We do that now.

  10K

• KY

  @KyleG899 · 1 year ago

  every time you say hard tack and you flash back to the clip of you hitting them together cracks me up every time

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• RI

  @rifleman2c997 · 1 year ago (edited)

  Scrounging is not thievery, it is the Strategic Transfer of Equipment to an Alternate Location.

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• BI

  @BillDusty · 1 year ago

  Former infantryman - 1980s. I had the utmost respect for the cooks attached to our unit in the field. They did a great job, and in one especially trying time for me, my gratitude. Years later, I met a guy who was a cook in the Army Reserve, and he said he was embarrassed to tell people he was “just a cook”. I told him my story about those cooks who earned my gratitude and that we loved seeing those guys. No matter what your job in the military, there are people counting on you. Don’t ever think your job isn’t important.

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• MI

  @MitziFranklin · 1 year ago

  This is the first of your military food videos that I&apos;ve watched since my Pacific Theater and Korea combat veteran father passed. He loved your show, especially the war food episodes, and would always have me bring it up on his TV. He never grasped the on demand nature of YouTube, and would say: &quot;Turn on the television and see if that little cookin&apos; boy is on.&quot; <br>Just wanted you to know that you brought an old war dog a bit of enjoyment in his final years. You have my most sincere thanks.

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• 10

  @1000PaperBunnies · 1 year ago

  The high salt content probably tasted great to soldiers. &nbsp;When you&apos;re battling all day and maybe all night, you&apos;re going to be burning electrolytes like crazy.

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• TH

  @thecommissaruk · 1 year ago (edited)

  One of my great, great grandfathers was a cook in WWI with the Gordon Highlanders. &nbsp;When former soldiers started having reunions he was too embarrassed to go because he hadn&apos;t fought on the front lines and didn&apos;t feel he&apos;d done anything. &nbsp;My grandmother eventually convinced him to go to one in the late 60s or early 70s and he received the greatest welcome of his life - so many of the soldiers saw the cooks as their saviours during incredibly hard days.

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• JA

  @Jaxter_5.56 · 1 year ago (edited)

  <a href="https://www.youtube.com/watch?v=S0cM-u7Jrh8&amp;t=780">13:00</a> more about that goat, his name was &quot;Sergeant Bill&quot; named so by the soldiers, and he actually saved two soldiers by pushing them into a trench and out of the way of an artillery shell. Sergeant Bill sustained many wounds in the war, but did not flee. And made all the way to the end. A true Canadian hero!

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• GI

  @GiselleMF · 1 year ago

  The last time I was this early, Franz Ferdinand was still alive.

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• RA

  @RandomDudeFromYT · 1 year ago

  Fun fact about the field kitchen: In Germany, we call these things &apos;Gulaschkanonen&apos; – &apos;Goulash cannons&apos;<br>It was called a cannon because the stove pipe was hinged and could be folded down for transportation. This made the vehicle look like a cannon, and the field kitchen was given the name goulash cannon during the First World War. The soldiers cooked goulash from the meat of horses killed in the war, but also from the meat of goats, donkeys or draught oxen.

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• BJ

  @bjetkabathory5185 · 1 year ago

  My Grandpa was a cook in WW1. He was only 18 when he was conscripted to the Austrian army. He was sent to the front kitchen because he was a trained baker. Of course, Grandpa never cooked any corned beef pie but he learned to make great goulash and after the war, when he married and had kids, he used to make it for his family 🙂

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