Eating on a German U-Boat in WW1
Tasting History with Max Miller・2 minutes read
A German U-boat from World War I that attacked The Lusitania carried a sauerkraut soup recipe, showcasing the challenges of food storage and preparation onboard submarines. The crew faced difficulties with limited fresh ingredients, resorting to hunting, plundering merchant ships, and relying on canned or dried foods to survive.
Insights
- The German U-boat that attacked The Lusitania had a sauerkraut soup recipe on board from a 1915 cookbook, showcasing the practicality and relevance of food provisions during wartime naval operations.
- U-boat crews faced challenges such as limited living space, reliance on preserved foods, and even resorted to hunting for fresh provisions, highlighting the resourcefulness and adaptability required for sustenance in the harsh conditions of submarine warfare.
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Recent questions
What recipe did the U-boat have for sauerkraut soup?
German
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Summary
00:00
German U-boat's Sauerkraut Soup Recipe Intrigue
- The U-boat that fired the torpedo at The Lusitania during World War I had a German recipe for sauerkraut soup.
- The cookbook 'Kriegs Kochbuch' from 1915 was chosen for its relevance to the time of the Lusitania's sinking.
- The sauerkraut soup recipe is basic, instructing to use sauerkraut instead of pickles, with vague instructions on the amount of sauerkraut.
- Hellofresh sponsors the video, offering fresh ingredients and chef-crafted recipes with pre-portioned ingredients.
- To make the sauerkraut soup, you need butter, flour, water, vinegar, salt, and sauerkraut, with no specific sauerkraut quantity mentioned.
- German U-boats during World War I evolved from kerosene-powered to diesel-powered vessels, with limited living space due to torpedoes and tanks.
- Food on U-boats was stored everywhere, including under bunks, hung from pipes, and even in the ammunition room for perishable items.
- Perishable goods would only last for the first 10 days of a mission, leading to reliance on pickled, dried, or canned foods.
- Mold was a common issue due to poor ventilation and condensation, with diesel fumes mixing with food.
- Crews sometimes resorted to hunting for food, like wild goats on uninhabited islands, or plundering merchant ships for provisions.
11:59
Luxury and Struggle: U-boat Food Stories
- Robert Moraht, commander of U64, would test special ingredients in his room, enjoying luxury items like marmalade and pancakes.
- The U-boat cook, Miedtank, struggled due to poor ingredients, leading to false compliments from the commander to keep him content.
- To placate the upset cook, Moraht promised him an Iron Cross, typically for combat, which he earned during a firefight.
- U-boats often had to settle for canned and dried food, but once captured a hogshead of butter, craving something to cook with it.
- Desperate for fresh food, the crew captured fish from French boats, enjoying various butter-fried fish dishes.
- Passengers and crew from sunken ships were sometimes taken aboard U-boats, treated variably, with some receiving special treats like cake.
- Animals, including a black dachshund named Maria and a monkey named Fipps, were also aboard U-boats, with Fipps famously stealing eggs.
