15 Surprising Foods Eaten By Historic Armies

5. Horsemeat

In dire circumstances, some armies resorted to consuming horsemeat for survival. During Napoleon’s retreat from Moscow in 1812, soldiers faced starvation and harsh conditions, leading them to eat horses that had fallen or been abandoned. An eyewitness account describes soldiers opening the skin of fallen horses to roast or eat raw meat, as they had no other food sources. (napoleonguide.com) Similarly, Mongol warriors utilized their horses as a vital food source. They would draw blood from their horses’ neck veins, sometimes mixing it with milk or drinking it straight, providing emergency nutrition without harming the animal. This practice allowed Mongol armies to operate in environments where other forces would starve, traversing deserts and mountains that formed natural barriers to conventional armies. (saddlesociety.com) Consuming horsemeat was controversial but sometimes essential for survival, highlighting the extreme measures armies have taken throughout history to sustain themselves during challenging campaigns.

6. Acorn Flour Bread

In times of scarcity, armies have improvised with available resources, including making bread from acorn flour. Acorns, rich in carbohydrates, were leached to remove toxins and then ground into flour. This flour was mixed with wheat flour to create bread, providing sustenance when grain was scarce. While the taste was not always preferred, this creative substitute kept hungry soldiers going. (mednatureculture.org)

7. Sauerkraut

Sauerkraut, fermented cabbage rich in vitamin C, was utilized by Prussian and German forces to prevent scurvy during prolonged campaigns. Its tangy flavor and long shelf life made it a valuable addition to military rations, especially during lengthy sieges or winter campaigns. The practice of consuming sauerkraut for its health benefits was well-documented among these troops.

8. Dried Blood Sausages

Blood sausages, crafted from animal blood and filler grains, were a staple in Roman and Viking military rations. These sausages, known as “lucanicae” in Rome, combined minced meat with spices and were often dried or smoked for preservation. Similarly, Vikings produced blood sausages from the offal and blood of their domestic animals, consuming them during the autumn slaughter. These nutrient-dense sausages provided essential iron and protein, especially in colder climates or when rations were scarce. (britannica.com)

9. Roasted Grasshoppers

Mesoamerican warriors, notably the Aztecs, relied on protein-rich roasted grasshoppers, known as “chapulines,” during campaigns. These insects were abundant, easy to dry and store, offering valuable nutrients. Roasted grasshoppers remain a popular snack in modern Mexico.

10. Barley Gruel

Barley gruel, a porridge made from boiled barley and water, was a staple for Roman legionaries and medieval European armies. (resmilitares.com) Its high fiber and slow-digesting carbohydrates provided sustained energy during long marches. (fchsmuseum.com) The gruel could be flavored with available ingredients, making it a versatile and essential part of soldiers’ diets.

11. Smoked Reindeer

Russian and Scandinavian troops in northern campaigns often consumed smoked or dried reindeer meat. This lean, high-protein meat was well-suited to cold climates, providing crucial sustenance for soldiers operating in harsh environments. The preservation methods ensured the meat remained edible during extended periods, making it a valuable resource for troops on the move. (munin.uit.no)

12. Pickled Eggs

Pickled eggs, hard-boiled eggs soaked in vinegar and spices, were a portable, long-lasting snack for some European armies, notably British forces. Pickling preserved eggs for weeks without refrigeration and provided protein and energy during campaigns. (wpcdn.web.wsu.edu)

13. Dog Stew

In dire emergencies or due to cultural norms, some armies—including Napoleon’s soldiers during the retreat from Moscow and early Korean warriors—resorted to consuming dog meat for protein and survival. Although shocking to some, this practice highlights the extremes of historical warfare and adaptation to scarcity.

14. Lizard and Snake Meat

In desert campaigns, such as those undertaken by Roman and Arab armies, soldiers sometimes consumed lizard and snake meat when provisions failed. Reptiles offered a surprising but vital source of protein, fat, and micronutrients during survival situations in arid regions. Archaeological evidence indicates that ancient humans, including those in Israel 15,000 years ago, regularly dined on lizards and snakes, adapting to their environment by utilizing available resources. (smithsonianmag.com)

15. Pea Soup with Rum

The Royal Navy’s classic pea soup was a standard ration, often accompanied by a daily rum ration known as “grog.” This combination not only boosted sailors’ morale but also provided essential calories and warmth during long voyages. The addition of rum added flavor and a sense of comfort to otherwise bland meals, showcasing the inventiveness in food preparation aboard ships. (nauticapedia.ca)

Conclusion

The diverse and inventive diets of historical armies underscore the remarkable adaptability and resourcefulness of soldiers facing adversity. From the Roman legions’ reliance on barley gruel to the Royal Navy’s incorporation of rum into pea soup, these practices reflect a blend of necessity, creativity, and cultural influences. The enduring ingenuity in military food history highlights the lengths to which soldiers have gone to sustain themselves, ensuring operational effectiveness and morale throughout the ages. (history.com)