Previous story I finished on appears in canned Army. It turned out as a kind of Rubicon, because it became clear, that "it would be better to live, live will be tastier ", if somewhat paraphrased the famous historical statement.
Really, the use of meat and vegetable canned food makes life easier for all. quartermaster, which it did not have to carry or drive and feed the cow carcass / cows, cooks, which was less hassle in terms of allocation of portions, officers (hereby, y's other Camer Eleven sıtogo Fallout) and, naturally, soldier, whose two-day rations of meat could be in the duffel bag / knapsack.
Universal lepota? Nearly. But more on that later, and while, time we stayed at the hypothetical border, talk about, that all have eaten Russian soldiers 19 century.
At all, since World War II 1812 of the year, in terms of food preparation and its use, Russian army was made if not a breakthrough, it is very significant evolution. Particular stress, that it is in 19 century, precisely because, that Russia was involved in a number of wars, it happened.
It was then that began the transition from the "soldier, feed yourself" to "a soldier must be fed". Here, of course, We played a huge role of the individual in our military history. Starting and ending Suvorov Ignatiev.
"Kashevarnye carts in front with tent drawers. Brothers came - a porridge ripe. Artel'nyi mayor - "to porridges!». At four o'clock breakfast vacation. The same goes for the night stay six hours and up Eighth, What is the road. And coming closer to the enemy, boilers with supplies to the tent snorovleny boxes, logs are stored on the add " (A. AT. Suvorov, "Science of Victory").
It is to march. While marching columns raise dust on the roads and fields, cooks with quartermasters, along with the cavalry go forward, by the turn of the end of March. There is preparing a breakfast, after which the second part of the march, or lunch. After dinner, we put up tents and started spending the night.
In general, the power of the time the soldiers were half-board. by the way, until the end of World War II has not changed, because it was not that comfortable, it was expedient.
The soldiers were fed in the morning or in the afternoon and at bedtime. Yes, from the point of view of modern gastronomy is not very, but the haze kitchens not unmasked at dusk arrangement of parts. And so forth, about the First World (talk separately), when there was heavy artillery ...
Rummaging in various sources (by the way, a lot of interesting things can be found in the Museum of the Battle of Borodino, surprisingly), has concluded: anything from breakfast lunch or dinner from the dinner, then you can call whatever you like, no different.
I have already mentioned, that meal - it's not just. This is not a dull reception of calories, it is also a period of psychological relief, relaxation, if you want to. relaxation. A soldier relax better on a full stomach.
And here we come to the smoothly, than, properly, stomach filled with Russian soldiers.
first, that around the head. Bread.
With bread, frankly, It was not very. bread baked, but this nuance: where and how. Naturally, at the locations of the bakery parts were. The trip begins in terms of complexity, if part went to the village, where it was possible to bring to bake the local population in terms of the use of furnaces, this one. In the fields - alas!, all questions to his Highness breadcrumbs.
Yes and it, It not always had the opportunity to bake on the march hlebushek in passing villages. The process of preparing test lasted about 30-32 hours, plus time for baking and preparation. I.e, with the inevitable loss of time (the, that today in the army "blunt" the term) - up to two days.
This is despite the simple recipe. For the preparation of bread used water, flour, yeast and salt. Eggs and butter, of course, missing. Pohodnыe conditions, Still ...
They were preparing the same bread and rusks, a drying process adds another 2-3 o'clock.
Bread was supposed soldier 3 pounds per day. We are talking about the so-called Russian pound, which the 409,5 gram. And all the army that was measured only by the pound, as opposed to civilian life, which is quite normal in the Russian Empire coexisted more English apothecary pounds.
But for less straining the brain in the future I will translate to grams. It will look sometimes wonder, but clear.
so, 1228,5 grams of bread a day. Or (in the field) 717 grams of crackers.
Notably, but in breadcrumbs 19 Century abuse has stopped. completely. Mass rusks diarrhea taught wits quartermasters, and the presence of all the doctors in the army increased.
Especially in the Russian army finally appeared Field bakeries. 1888 year. And baked bread has become an indispensable attribute of a soldier's dinner even in fields.
But do not live by bread alone do, and soldiers in particular. Necessary meat.
Daily meat consumption rate for the lower ranks since the time of Peter the Great was 1 pounds, i.e 409,5 gram. We are talking about beef, boneless. clean, so to speak, weight. And only beef was used in the Russian army, Unlike many European armies, where it is normally used lamb and pork.
Since the Russian army were representatives of the Muslim world, for which special awards even introduced (St. George signs with the inscription "For the king and Fatherland" instead of the usual "For Faith, King and Fatherland »), in his time (during the reign of Alexander II) it was decided to only use beef for the army.
And it was abolished only in the 30s of the 20th century.
Meat - it was a separate headache procurers and quartermasters. Before the advent of canned food - especially.
Take a company of Infantry Regiment of the time. it 220-240 privates and non-commissioned officers and 4 officer. applying calculator, get 100 kg pulp per day beef. 100 kg pulp - it is such a well-fed calf, kg weight under 200. Maybe more even, as by-products not taken into account, together with the bones, conductors and other Leaver.
In the company of the year it took about 200 animals, because the positions has not been canceled. How many mouths in the army, will not be considered, but it is clear, that we are talking about the whole herds of cattle, that it was necessary not only, that to drive to the site of the troops home, feed / water on the way, Score, butcher, etc.. I.e, until dispensing portion soldier beef, work was a wagon with trolley.
Eat beef only boiled, because it is boiled along with soups. no cutlets, schnitzels and steaks. Question, perhaps, not so much in qualifying, cooks cooks, how much is, that the cooked meat could still be stored extra time.
a few words should be said about positions, Yes. devotions, Unfortunately, in the Russian army observed carefully enough. Why "Unfortunately? because, that in the post soldier's diet to cut back, and trim very much.
In a post about the meat could forget. it replaces fish, but not our usual pollock, cod or Heck. The Russian army it was smelt.
Whitebait - this is not the kind of fish, and the method of preparation. Smelt - a lake or river small fish, which first vyalili the sun, and then finally dried in ovens. Obtained fish canned semi-finished product with an amusing air-cured and baked taste "smoky".
From Snetkov prepared soup, and in porridge can be added with ease.
V Russian soldiers received 100 grammes and Snetkov 100 grams of cereals. Little in comparison with 400 g meat and 200 g cereals in carnivore. But the post office has been, nothing you can do.
by the way, in the post of Russian soldiers could indulge (quite officially) this dish, as the cabbage soup with mushrooms.
Nevertheless, Power was in the Post system, to put it mildly, somewhat illogical. In my opinion, allowances, adopted by the Soviet Army in the last century was more rational. 100 g of meat were equal in value to the 150 g fresh or salted fish.
Now go ahead. Vegetables and cereals. The soups were placed necessarily fresh or dried vegetables. The daily rate of approximately soldier 250 g fresh or about 20 g of dried vegetables. clear, salads and stews that in those days did not cook, so that all the vegetables were only in soups.
If you believe the documents and memoirs, for the first time began to use dried vegetables during the Crimean campaign 1856 year. At first they were imported vegetables, but after the war had been established on site drying of vegetables on a commercial scale for the army.
It produced the so-called vegetable soup set, weight represents about tiles 900 grams. The mixture consisted of dried cabbage (20%), carrots (20%), beets (15%), turnips (15%), Luke (15%), onion-porous (5%), celery (5%) and parsley (5%).
Independently standing set of dried vegetables for cooking borsch. It consisted of cabbage (50%), beets (45%) and port (5%).
Naturally, Do not discount the native Russian ways of preserving vegetables by salting and pickling. In some regions used absolutely exotic: Dried sauerkraut and beets.
layouts in the time of potatoes and tomatoes we find, even if very want. Just their time has not come yet.
With cereals, too, everything was, as when Peter the Great. buckwheat, yachnevaya / perlovaya, spelled, millet. Figure in the army did not take root hard, as it was on the one hand, roads, on the other hand, held together.
groats. How can you imagine a kitchen without an army? At first, They are cooked porridge, Secondly, cereals in large quantities were added to the first courses, in soup and soups. And, in soup of flour was added instead podboltochnoy, «as needed to taste and density». Well, pea soup, you know, cooked peas.
In the Russian army 150 years ago used cereals: polbennaya, oatmeal, buckwheat, barley, millet (millet). Figure in the ranking did not participate, but in extreme cases it allowed to replace cereals rice.
In the Soviet army figure he has been admitted to the table, but in all the norms of a separate budget line.
Speaking of cooking in specifics, it was very simple. In the field, until the field kitchens Turchanovich (1907 year) all cooked in boilers. first, copper, and when again Alexander the Second boilers steel aluminum. And it is easier, and not harmful to health.
Brewed in the 19th century still Artel'nykh or offices. The company commander kitchen appeared about 80 years, but only change the method favorites, as the portions were more.
The most common capacity of the boiler was vederny. He was separated (in terms of, compartment) a container for cooking. On 10 human.
The easiest recipe for cabbage soup looked:
AT 10-12 liters of water laid meat rate (4 kg), 3-4 kg sauerkraut, cereals "to thickness", oats or millet, for the same purpose can be used flour (200 g), salt, Bay leaf, pepper and onion - to taste.
properly, it was a real army soup. 2-3 hours of work - and a bucket of cabbage soup is ready to eat. The beef was taken out and divided into separate portions.
When I am preparing for the field borscht, the formulation was absolutely the same, except, half cabbage replaced beet. As the saying goes, simple and tasteful.
And note, no potato. Our shtah, our borshte. All potatoes in the Russian army was present, but I found one recipe, in which it was used. So-called Potato Soup.
A bucket of water, 4 kg of meat, about 6 kg of potatoes, 100 of flour and 2 kg oat or barley grits. Naturally, all available spices and salt.
Generally about the recipes of dishes of the army, we'll talk in more detail in the next article. We can not say, that the dishes they are similar or slightly. quite diverse, but the main distinguishing feature of the cuisine of the time - the simplicity and practicality.
A very important part of the soldier's allowance was tea. Tea in Russia in general drank an enormous amount, that left an imprint on the army. Russian soldiers received 6,4 g and tea 21 grams of sugar per day.
for comparison: Soviet soldier got 2 g and tea 35 g sahara, modern Russian - 4 g and tea 60 g sahara. So softly in terms of "drink tea" Russian soldier was speaking, not offended.
Today (and even before) soldiers could not be surprise compotes and Kissel as beverages. Not only as a tea.
And in the Russian army was kvass. Furthermore, if possible Russian soldiers could drink a lot of kvass! Red Rye kvass, who was preparing to anywhere, furnace where present.
What can be said in the end, before, how to begin to consider closely the army kitchen end 19 - start 20 century. Just, but hearty.
As I already said, the food was still half-board. Breakfast of bread and tea, from soup lunch and porridge, dinner of gruel. Gruel of cereal is exceptionally density. the meat, which did not go to the soup, decoct (very rarely practiced roast with onions) for porridge or gruel. Wherein, usually, 2/3 meat ration was used for lunch and 1/3 - for dinner. agree, choke on dinner empty porridge at least, not interested.
In general, in the 19th century, the army has made a huge step forward. It's not even the appearance of marching bakeries, kitchens (Well later) and canned. I changed the approach to the issue of the soldier Power.
