Royal Logistics Corps Museum
Originally published 05/23/2013
In the BBC series Blackadder Goes Forth, Baldrick memorably described the finest culinary delight available in the trenches of the First World War as “rat-au-van” – rat that had been run over by a van. In fact, new research suggests the standard of fare on offer to the men on the Western Front was, if perhaps repetitive, at least nutritious, plentiful and, on occasions, flavoursome.Andrew Robertshaw, curator at the Royal Logistic Corps Museum, has produced a guide to the food eaten by British soldiers of the First World War, complete with recipes for some of the meals.Although there was no rat-au-van, there were some now largely forgotten dishes, such as beef tea, mutton broth, brawn, potato pie and duff pudding.But Mr Robertshaw also shows how some modern favourites, such as egg and chips, and curry were popularised by the conflict.The research, contained in a new book Feeding Tommy, involved an investigation of the archives of the RLC – the successor to the Army Service Corps, whose job it was to feed the men – as well as study of memoirs from serving soldiers....
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