Questions

What did Napoleon feed his troops?

What did Napoleon feed his troops?

For his army, Napoleon requested a bread ration of 24 ounces (640g) per man, per day. While it may sound generous, most, if not all, of this bread ration was made up of hardtack, sometimes known a ship’s biscuit.

What did Napoleon eat for breakfast at Waterloo?

Boiled or poached eggs, an omelette, a small leg of mutton, a cutlet, a filet of beef, broiled breast of lamb, or a chicken wing, lentils, beans in a salad were the dishes which they habitually served at his breakfasts.

What did soldiers eat in the French and Indian War?

Historic documentation indicates that French and Indian War soldiers were provisioned with daily meat rations composed largely of beef and pork (Anderson 1984; Beattie 1986; Knox 1769; Parker 1970).

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What did soldiers eat in 1700s?

Officially, soldiers were to be issued daily rations that were to include meat (often beef or pork), bread (often hardtack), dry beans or peas, and a gill of rum or beer.

What did the Vietnamese eat during the war?

These were known as Long Range Patrol Rations (LRP), which the troops immediately pronounced “lurps.” They featured eight main meals, in cluding “Chicken With Rice,” “Spaghetti With Meat Sauce,” “Pork With Scalloped Potatoes,” “Chili Con Carne” and “Beef Stew.” They also included a cereal or fruitcake bar, two foil- …

What is Napoleon’s favorite drink?

First of all there’s Napoleon cognac: not a brand but a legally defined type of brandy, equivalent to an XO. The story goes that Napoleon was a great cognac drinker and had it sent to him when he was off conquering Europe. The Courvoisier bottle is known as the Josephine in homage to the shape of the Empress’s neck.

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What was Napoleon’s favorite cheese?

Époisses
Although he never stabbed Époisses with a sword (that we know of), it was apparently one of his favorite cheeses. So that adds more points for Napoleon on our culture king count. Not only was Époisses the favorite of an emperor, but it was also the favorite of one of France’s most famous gastronomes.