WWII German Ration Recipes
from Original Wartime Wehrmacht Cookbooks
Translated by Michael Holub and Chris Pittman


Field Kitchen Recipes- from
"Fleischlose und fleischarme Feldkuechengerichte" by Richard Schielicke
Published by E. S. Mittler & Sohn, Berlin 1942.



These recipes come from a field kitchen cookbook published in 1942 with dishes including little or no meat. These recipes reflect the reality of the wartime ration situation and food shortages. We prepare these meals in a real German field kitchen, but the recipes will work with a stove or even in a pot over a fire. Wartime German field rations were predominately these type of meals, prepared from fresh bulk foods. The portions indicated in the recipes are for one portion.


rec22


Potatoes in Herb Sauce


Up to 1,000 grams potatoes
5 grams onions
10 grams fat
5 grams flour
0.5 liters
beef bone stock, or water and soup seasoning
Season with salt and chopped herbs (parsley, chives, dill, chervil, etc.)








Finely chop the onions and cook them in the fat, add the flour and cook together but do not brown. Use this as a roux to bind the broth into a sauce, add the peeled and diced potatoes and slowly cook until done. At the end, season with the chopped herbs and if you have any, add chopped pickles, pickle juice or some vinegar to taste.




rec3


Sweet and Sour Lentils


120 grams lentils
300 grams potatoes
5 grams fat
10 grams fresh soup vegetables (carrots, celery, leek)
Season with salt, vinegar, sugar, and fresh chopped herbs (parsley, chives, etc.)




Rinse and soak the lentils, add to ΒΌ liter stock or water and bring to a boil. Peel and dice the potatoes and after 30 minutes of boiling, add to the pot. Clean the soup vegetables, dice them, cook them in the fat and then add to the pot and cook for another 15 minutes. Brown some sugar in a pan, add vinegar and stir until the sugar is dissolved. At the end, season the lentils with this mixture and the chopped herbs.




rec1


Noodles with Leek and Celery


Up to 120 grams noodles
100 grams leek
150 grams celery
5 grams fat
2 grams soup spices
Season with salt and fresh chopped herbs










Clean the leek and celery, finely dice or cut into strips, and in approximately 0.4 liters broth or water boil until nearly cooked. For best flavor, cook part of the vegetables in the fat. Then add the noodles, again bring to a boil and cook until done. At the end seaon with the chopped herbs and soup spices.




rec5


Pichelsteiner Gemuesetopf


30 grams beef
Up to 400 grams savoy cabbage and white cabbage
Up to 400 grams soup vegetables (carrots, celery, leek etc.)
Up to 500 grams potatoes
5 grams fat
Season with salt, a little pepper and fresh chopped herbs (parsley, chervil, chives)


Finely dice the beef, brown it in the fat and boil for about 30 minutes in a little water (about 1/8 liter). Clean and peel the vegetables and potatoes, chop the cabbage into not-too-big rectangular pieces, slice the vegetables and potatoes and combine them all. It is advised to cook some of the vegetables in fat and add them later for a fuller flavor. When all is done, season with the herbs and spices.




rec6


Carrots with Potatoes and Pork


30 grams pork
600 grams carrots
400 grams potatoes
5 grams fresh onions
Season with salt and chopped parsley









Dice the pork, cook it in the fat, add the finely chopped onions but do not brown them, add a little water (about 1/8 liter) and boil for about 30 minutes. Clean and slice the carrots, peel and dice the potatoes, and add both to the pot. When all is cooked, season with plenty of chopped parsley.


rec7


Barley with Pickles


30 grams beef or smoked beef
80 grams barley
300 grams potatoes
50 grams pickles
5 grams fresh onions
Season with salt and chopped herbs (parsley, dill, tarragon)



Dice the meat and cook it in the fat, place in about 0.4 liters water with the soaked barley, and boil for about 1 hour. Finely chop the onions and cook them in the fat, peel and dice the potatoes, and add them both to the pot. Boil until done. At the end, season with diced pickles and chopped herbs.




rec10


Peas with Leek and Celery


up to 100 grams peas
up to 200 grams leek and celery
up to 300 grams potatoes
100 grams fat
Season with salt and fresh chopped herbs (marjoram, parsley, chives)



Wash and soak the peas and boil for about 1 hour in 1/4 liter water (including the soaking water). Wash the leek and celery and cut into strips, roast part of this in the fat and add this and the rest of the leek and celery to the peas along with the peeled and diced potatoes. 15 minutes before serving, add the marjoram, and at the end, season with the herbs.




rec9


Macaroni with Vegetables


up to 75 grams macaroni or spaghetti
1/4 can mixed vegetables or the equivalent in fresh vegetables
5 grams fat
5 grams onions
10 grams tomato paste
Season with salt and fresh chopped herbs (parsley, chives, chervil or wild herbs)




Drain the vegetable can and put the liquid aside for boiling the macaroni. Break the macaroni and boil for about 10 minutes in about .3 liters broth and liquid from the can. Roast the onions in the fat and add to the pot along with the vegetables and cook through. At the end season with the tomato paste and chopped herbs. If using fresh vegetables, cook them until done in advance.




rec8


Brown Potatoes with Pickles


Up to 1000 grams potatoes
10 grams fat
5 grams onions
10 grams flour
1/2 liter broth
50 grams pickless
Season with salt, vinegar, thyme




Boil the potatoes with the peel on, peel them and slice into not-too-thin slices. Heat the fat in the pot, stir in the flour, add the finely diced onions and roast them, then add the broth. Bring to a boil, add the seasonings, then add the potatoes to this sauce. Dice or slice the pickles and add them just before serving. The dish can also be prepared without pickles.