Historian Reacts - What did WWII Soldiers Eat? | S.O.S

[@RyanPetersonReacts]

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[@HBHaga]

Yeah, when recipes like these call for 'fat' you can't go too far wrong with either butter or lard.

[@USOtaku013666]

Tasting history is always fantastic! I actually bought Max Miller’s cook book and it’s fascinating. I don’t even cook much but it’s really quite good.

[@KimFareseed]

Oh, more tasting history. Nice.

[@quixoticraven4242]

He did a more recent episode on biscuits and gravy and what the miners ate in the Wild West, though I think evaporated* milk is part of the recipe. Edit: Originally wrote condensed milk but that was wrong, whoops. Thanks @HBHaga

[@HBHaga]

Evaporated milk, actually. Condensed milk is typically sweetened and very thick. Good for fudge.

[@quixoticraven4242]

@@HBHaga whoops, you’re right. Thanks for the correction

[@HBHaga]

@@quixoticraven4242 No problem!

[@Blondie42]

Max is a year younger than I am. I am 42.

[@eirrenia]

My dad served in the Air Force. He taught us a version using ground beef instead - and sanitized the name into “Slop on a Shingle”. It’s actually pretty good. I’ve also seen it with green beans, but I suspect that’s due to housewives making due with what’s available.

[@RLKmedic0315]

My grandfather was in the Navy for WWII. He called this "Beef on a Biscuit" until I was old enough for him to be co.fortable saying Shit on s Shingle, lol.

[@theresemalmberg955]

We had this growing up but my mom, who would never use the "S" word, called it creamed chipped beef on toast. I don't remember what fat she used but I would guess Crisco because most people used that in the 1960's. We certainly didn't use lard and olive oil only rarely.

[@MrEd8846]

My grandpa used to make a version of it becausr he couldnt find chipped beef. He'd use ground beef