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United States Army RationsFrom the Revolutionary war to World War I, the United States army ration, as decreed by the Continental Congress, was the garrison ration which consisted of meat (or salt fish), bread, vegetables and something to drink (which in 1775 was supposed to be milk but which, in practice, could be an alcoholic beverage). In World War I three types of rations came into usage by the American forces: the Reserve ration, the Trench ration, and the Emergency ration (also known as the Iron ration). The reserve ration was considered to be food for a single day carried by the individual soldier as a substitute, in case other food became unavailable and the emergency ration, also carried on the soldier's person, was concentrated food such as beef powder mixed with wheat flour. The trench ration was the general food supply to men in the trenches. After 1918 the army ration went through some revisions leading to the: - C-ration: A complete meal-in-a-can, ready-to-eat.
- D-ration: Bars of concentrated chocolate combined with other ingredients to provide high calorie content (intended as an emergency ration).
A and B rations were discontinued and the U.S. Army entered World War II with C-rations and D-rations. The composition of the D-ration didn't change much throughout the war but the C-ration developed many variations. During the war a new ration for combat conditions, the K-ration was developed. One form of K-ration which developed was a breakfast, dinner and supper package. This version was carried by paratroopers. There were various other special rations developed for specific circumstances including: Most of these rations ceased after World War II but the C-rations continued until 1983 when they were replaced by the MRE, the Meal Ready to Eat. The traditional military hot breakfast is chipped beef on toast, which is commonly referred to as "Shit On a Shingle" (SOS). External links * Quartermaster Museum
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