On the D-Day Menu: Bacon and Jam Flan
August 11, 2010I came across an interesting story in the news today about how the secret of the British D-Day success was down to some ingenius home cooking! Never-before-seen documents detailing dishes for the men on the front line were discovered during a house clearance in Wiltshire.
Apparently, what gave our boys their strength when they landed in Normandy in 1944 was a set of recipes which had been created with military precision. On the menu was essential fats, proteins and carbohydrates. Breakfast consisted of bacon and fried bread, dinner included hotpot or a braised steak and sweet treats introduced desserts such as jam flan and baked fruit pudding.
Celebrity chef Anthony Worrall Thompson has commented that the amount of hot food offered would have been good for morale. He said, ‘Coming back to a cooked meal would have been great psychologically…whoever put these recipes together would have worked out the nutritional content and made sure the men got what was necessary.’
The recipes, which give such a unique insight into the day to day diet of serving World War II soldiers, are now going up for auction, and are expected to fetch up to £1,000.








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