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British Schools
Exploring Society
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?
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With thanks to Trevor "Bill" Powell for this contribution
Any comments to
mailto:webmaster@survey-branch-rea.co.uk