Category: kitchen

                        “In …

                        “In the rear where the
kitchens are, we always stop and bum a

kitchen is set up in a sort of a court yard, near the dressing stations. Here we located an iron boiler, that the Germans
had left in their hasty retreat, which helps us out quite a lot in cooking. Things are going fine here, in fact, too
good to last…”

April 18 1918 – American ambulances’ kitchen in Beaumont (Nancy, Toul Sector), France. La Contemporaire, France –  Text source:

History of Ambulance Company Number 139

April 7-8 1918 – Two cars are sent to Mo…

April 7-8 1918 – Two cars are sent to Moyen—stationed there for
evacuation work. Poste is changed from Herbéviller to Ogéviller. French start
eating from the American kitchen today.

In Lorraine, France, American
ambulance driver’s log – Record of S. S. U. 585
– Photo: 1918, Lorraine, rare photo showing a group of French and American
soldiers & ambulance drivers. @Mr. François-Xavier Bernard. Here the American ambulances’ route in this sector.

“A large stable and yard…up goes the st…

“A large stable and yard…up goes the
stoves…fires made…now roaring and
hot…2 boilers of coffee on…bread cut, Corn Bill opened…sandwiches made”

Hell’s Observer: The Epic World War 1 Journal of
Private William J. Graham, American Expeditionary Forces
– Photo:
January 1918, Ansauville, (Gondrecourt area) Meuse, France, American smoking rolling-kitchen posted near the front.

‘There ’d be one big battalion and then …

‘There ’d be one big battalion and then the machine-guns and then
the other two and the ambulances and then the funny
rolling kitchens to make hot coffee and hot stew.
And you should see the funny little mules dragging the machine-guns, with the
drivers walking alongside. The mules are fine, and the men are very kind to
them because they’re comical and always doing funny things. And they are ten
times as plucky as horses. They’d only have two little mules on the rolling kitchens that weighed a ton; and sometimes they
’d get stuck going up hill, but keep right on pulling as if they were going
straight on to eat up the old Kaiser!’

In France early 1918, Daddy “Pats” –  Letter From The Front To His Little Son – American Battlefields of
World War 1
– Photo: 1918, Haute-Marne, American convoy with s rolling kitchen, aka the
“slum gun” –  National Archives Catalog

‘November 21 1917 – I got up early to ta…

‘November 21
1917 – I got up early to take a couché to Châlons; so I visited the
American canteen at the station. It is a marvellous place with hundreds of brancards
for the soldiers to sleep on. There are reading-rooms, shower-baths, an
outdoor garden, and a huge refectory where we can buy simple, extraordinarily
cheap food served with the efficiency of a modern American quick-lunch counter.
The big rooms are quaintly and cleverly decorated and furnished with indirect
lighting. The kitchen is a model establishment with pleasant American women in
charge. I talked for a long time with a very attractive lady before I could
finally tear myself away!’

ambulance driver’s diary in Châlons, France – History of the American Field
Service in France
– Photo: 1917 American ladies working at a Red Cross canteen
in France – Many great photos of the Châlons canteen mentioned in this entry
. Also, this awesome book, a compilation of letters, diaries, and photos by Massachusetts-born
Margaret Hall, of the American Red Cross, who worked
at this canteen in Châlons during WW1.

‘I went back into the canteen, and found some poilus in fits…

‘I went back into the
canteen, and found some poilus in fits of
laughter over the cat. This cat strayed in weeks ago from who knows where… He perches on the counter by the coffee-jugs
and brings good luck.’

October 1917, in
Lorraine, France – My Lorraine Journal – Photo : WW1, Domjevin,
Lorraine region, France, cuistot & handsome cat in a kitchen installed on a construction site of an
underground hospital.

‘We are all in. The principal reason we keep going is because…

‘We are all in.
The principal reason we keep going is because Pierre, our cook, came
up to the front with a camp stove, a coffee boiler, and the canned food, and
works day and night, with the aid of the cognac supply, and serves us
something hot every time we roll in. He fell asleep against his stove once,
but was shortly awakened when the wood under him smoldered and caught fire.
“Bluebeard”, the mechanic, put him out with the water bucket. He is quite funny and continually calls out to himself: “En avant toute, Pierre!

23–25 october 1917 – American ambulance driver’s diary in the thick of the Battle of La
, Aisne region, France – History of the American Field Service in France – Photo: A
French cuistot in his kitchen right near the front. BnF

‘Every mile we advanced our spirits climbed higher and so did…

mile we advanced our spirits climbed higher and so did our appetites. In the middle of the hike we stopped for chow, which was served from a rolling
kitchen. Beans, bacon, rice, bread and coffee was the menu, and we devoured the rations like a pack of hungry wolves. We were soon on our way
again, singing with such ardor that villagers poked their heads out of windows
and doors to see what it was all about. They cheered and shouted encouragement
in their native tongue when they learned that we were
the first American to start for the front.’

Fall 1917 – American
soldier In France, member of the American
Expeditionary Force, marching from the
disembarkation port to the front line The First Shot For Liberty – Photo:
Fall 1917, St Nazaire, American soldiers on the move enjoying their breakfast. US Army Signal Corps


                                                              Lunch is on its way.

100 years ago, cooking in Frise, Somme, France.