| Name: David Goodwin |
10th January 2010 |
| My grandfather fought WW1 in the trenches of France for the Canadian Expeditionary Force. He said they made stew over a candle, often using fresh carrots plucked from farmer's fields and rabbits they had caught.
|
|
|
| Name: Shannon |
20th April 2010 |
| well i would really hate to eat the food that they haved to eat and if you haved to eat it cold omg i wish we could of got you all out of it .
|
|
|
| Name: Carrie |
18th June 2010 |
| Corned beef casserole is how its now known...minus the biscuits. I've not made it but have tasted it when a friend has made it and its ok...probably not the most appealing visually, the corned beef breaks up unless you add it last minute but the taste is perfectly fine, like any other casserole/stew
|
|
|
| Name: Alan Lancashire |
14th January 2011 |
The biscuits shown in the photo appear to be modern Digestives, which are much too sweet. The correct biscuits were known as Hard Tack, and were made using simply flour, water and salt. The nearest thing available today are the large square dog biscuits, which are made in the same way, and are about the same size. They are safe to eat. Stew made to a similar recipe but with potato in stead of Hard Tack was often supplied to soldiers in the field at least until the mid-1980`s.
We used rich tea biscuits and yes we agree hard tack biscuits would be more authentic, if you have the time to make these first. We don't recommend trying pet foods, as these are not prepared to the same standards and regulations as human foods. There is a Hard Tack recipe in the Tudor section of the History Cookbook. The Cookit Team.
|
|
|
| Name: Alan M |
17th August 2011 |
| You can get hardtack. Here in Alaska, it is very popular in remote areas, and as a survival food staple. Google up "Sailor Boy Pilot Bread", and you'll have it. Btw, the photo of the stew actually looks pretty good.
|
|
|
|
|
|
| Name: Anon |
8th January 2013 |
| Anzac biscuits are the best. They lasted for years and actually tasted good.
|
|
|
|
|
|
| Name: Paul L |
15th April 2014 |
| Very popular in the North of England, although the Corned beef is now often replaced with other meats due to the price these days.
|
|
|
|
|
|
|
|
|
| Name: Lilly Briggs |
2nd October 2014 |
| I love this trench stew. Made it myself and loved it! Went on a diet and eat the stew every day and lost 4 stone.
|
|
|
|
|
|
|
|
|
| Name: Lily Logan |
7th December 2014 |
| I love this stew Gunta especially likes it when i cook it for him on a romantic evening a cheeky tip is to add loads of garlic to give it that sweaty trench scent
|
|
|
|
|
|
|
|
|
| Name: Amelia |
27th October 2015 |
| i tried it at school in y5 becase were learning about world war and it was tremendos
|
|
|
|
|
|
| Name: Max |
22nd November 2015 |
| i tried it and it made me throw up. i looked like a bowl of sick. i feel really sorry for the soldierrs who eat that
|
|
|
| Name: Meeru |
7th December 2016 |
As a WWI reenactor doing the Liverpool Regiment, during a training outing I made some for the entire section. Needless to say after a whole day of drilling, building camp, digging trenches, a nice hot and high in fat content meal was required and that's what my men got.
That being said constipation was then endured for the following day.
All in all 9/10 loved it !
(I also added in a few herbs for taste... sshhhhhh)
|
|
|
| Name: Julie |
13th December 2016 |
| Use a full tin of corned beef, a whole stock cube, leave out the biscuits and put in an onion. I still make this regularly in 2016 and always wondered where my family got a liking for it. It seems we've been eating it since WW1! We have it on pancakes and I have no idea why. Its delicious when made properly, cheap, nutritious and perfect food for students, as my children will tell you.
|
|
|
| Name: Chloe |
2nd March 2017 |
| I'm a student at South Dartmoor Community College in Ashburton Devon in England... and I'm making this Trench Stew for my teacher for History and he said that he will eat literally everything.....LOL😂😂😂😂😂
|
|
|
| Name: Timothy |
21st September 2017 |
| I'll be honest: I'm going to try this out, simply because it actually looks good. Simple, but if cooked by someone who knows how to bring out the flavors, it seems like a hearty stew.
|
|
|
| Name: Franklyn Saunders |
13th November 2017 |
| this is a very good example of WW1 trench food i would recommend this to a friend
|
|
|
| Name: Lynn |
19th November 2017 |
| I was born in 1949 the eldest of 5 children. We ate what my mother called Corned beef stew most weeks. She made it in a large utility saucepan with loads of potatoes and assorted veg but only ever 1 tin of corned beef. It was tasty and filling and I continued to make it for my own children until they left home (but not every week)!
|
|
|
| Name: Keith Smith |
5th January 2018 |
| I made a slightly updated version of this yesterday. Updated in that I added an onion for extra flavour and had to use swede instead of turnip. That said it was extremely tasty and filling and enjoyed by all.
|
|
|
| Name: Ellie |
4th February 2018 |
| this site is really good and will never stop using it xx
|
|
|
|
|
|
| Name: Wendi |
16th August 2018 |
Hi, i am Jeanine and I really like glowing seasonal food that's frequently done
with a press of lemon. Hence the name. I really do almost all of the cooking food around here and
my hubby Jack port is my #1 taste-tester. Along, we
photo our quality recipes from our home in Chicago, IL.
Food Recipes
|
|
|
| Name: Yo |
13th September 2018 |
| not great :(
|
|
|
|
|
|
|
|
|
|
|
|
| Name: Andrew MacMartin |
29th April 2020 |
| I made this and I can tell you as an ex soldier, this recipe is fantastic and the result delicious. Thank you. Best eaten out of a Mess Tin when the weathers cold and grey, nothing better ;o)
|
|
|
Cookit