expedition to Newfoundland in 1955
Details of daily rations per person
|Dry (unsweet) biscuits||12 oz||340 gr|
|Pemmican (dried minced meat) 40% fat content .||2 oz||57 gr|
|Processed cheese||4 oz.||113 gr|
|Margarine||2 oz.||57 gr|
|Sugar||2 oz.||57 gr|
|Dried peas or lentils||2 oz.||57 gr|
|Chocolate||2 oz.||57 gr|
|Oatmeal||2 oz.||57 gr|
|Raisins||1 oz.||28 gr|
|Dried onion||¼ oz.||7 gr|
|Dried carrot||¼ oz.||7 gr|
|Tea||¼ oz.||7 gr|
|Salt||¼ oz.||7 gr|
|The typical daily menu was:|
|breakfast:||porridge, biscuits and cheese, tea|
|lunch:||biscuits and cheese|
|evening meal:||hoosh (a stew made from pemmican, dried peas (or lentils), onion and carrot, salt and water),biscuits and cheese.|
The chocolate and raisins were usually eaten
mid-morning during the period of greatest energy expenditure.
Every seven days there was a supplementary issue (small amounts) of dried milk, dried eggs, wholemeal flour, jam and marmalade, sweet biscuits, dried fruits and cocoa.
Is there any wonder we were always hungry?
With thanks to Trevor "Bill" Powell for this contribution.