WW2 D-Ration Bars

[donaldjcheek]

Update:

I wrapped a couple of replica D-ration bars in wax paper, overwrapped in brown Kraft paper, and stored them for a year (figuring that would be a typical time before a D-bar reached the war zone).

Throughout the year, I would take it out & throw it around, carry it in my pocket or backpack, etc.

Rain, shine, snow - I tried all environmental conditions I could in Texas.

Bottom line: after a year, it's still edible, and doesn't taste bad. Yesterday it was 108 degrees F here, so I laid it out in the sun for an hour - it didn't melt.

One word of caution, though. Eat it slowly, or it may upset your stomach.

If you wish, I'll try & take pix and post later.

[hannonmc]

Would love to see pics of this...

[donaldjcheek]

Here are the pics.

My apologies, I couldn't get the camera to focus properly. I will try later with a better camera.

[hannonmc]

Very cool... Thanks for the pics...

I'm wondering if this would be something I would really want to eat if I had to... Small, dense, easy to pack...

[biscuits brown]

@donaldjcheek
Have you tried making a drink from it yet?
I seem to recall on the original period packaging it said that it could be mixed in hot water to make a beverage?
I've never come across an original first-hand account in 20 years+ of researching ration stuff, where a D ration was ever used that way.

Strange, because the K ration only had a coffee powder package in the breakfast menu, I would have thought the D would have been used as a substitute beverage more, as I would think every combat G.I had at least one D on them at any time.

Maybe it just doesnt work, or there is some problem that has never been recorded in historical accounts?

[donaldjcheek]

BB,

No, I haven't. It is mentioned as second-hand information, but you're right - I've never read a first hand account of someone turning a D-ration bar into hot cocoa.

I'll give a try and let you know.

My next big project is how to replicate the beef & wheat component of the WW1 US Army Emergency Ration.

The chocolate portion was simple; confectioner's sugar & cocoa powder whirled together in a blender, then just enough water added to make a thick dough, which I pressed into Altoids tins & dried overnight in the oven at the lowest temperature possible (leave the oven door cracked open if you do this).