[Reinhard Hardegen]

Taken from “U-Boat Combat Missions” by Lawrence Paterson

Planning the menu

Menus for use on operational voyages were carefully worked out before the boat was loaded to insure the correct supplies were taken aboard. Care was taken not only to provide the balance diet necessary for the crew’s health, but also to allow some variety in the food – for mealtimes were a highlight of the day for the men who had to live together in cramped confinement for weeks at time. For example, a Type IXC U-boat catering a crew of 55 men for 12 weeks at sea would take onboard 27,740lb [12,583kg] of food and drink. Included within this were:
494lb [224kg] fresh and cooked meats (recommended stored in refrigerator),
238lb [108kg] sausages,
4,807lb [2,180.5kg] canned or preserved meat,
334lb [151kg] preserved fish,
3,858lb [1,750kg] fresh potatoes (recommended stored in bow and stern rooms, or in crates with the zentrale),
3,428lb [1,555kg] other vegetables (recommended stored in bow room and refrigerator),
917lb [416kg] (13 boxes) of lemons (recommended stored in bow room),
661lb [300kg] fresh fruit,
595lb [270kg] (10 boxes) of other fresh eggs (recommended stored in bow and stern rooms),
1005lb [456kg] fresh bread (recommended stored in bow, stern, and electric rooms),
1,455lb [660kg] (300 cans) of canned bread,
110lb [50kg] butter,
110lb [50kg] fresh cheese,
143lb [65kg] canned cheese,
132lb [60kg] coffee and ersatz coffee,
7lb [3kg] tea,
1,728lb [784kg] (28 boxes) of milk.

These supplies had been calculated alongside a menu for the cook to work to. Again, an example from that provided for a Type IXC U-boat, U518, this time planning for six weeks at sea:
All breakfasts – coffee, cocoa, milk soup with crackers and crispbread, jam, honey, butter or eggs on demand.

Day 1:
Midday meal – Soup, mashed potatoes, liver, fresh fruit.
Evening meal – Spicy blood sausage, smoked meat, bread, butter, coffee.

Day 7:
Midday meal – Fried sausage, potatoes, gravy, cabbage, fresh fruit.
Evening meal – Herring, salad, cooked beef and pork sausage (Jagdwurst), bread butter, tea.


Day 14:
Midday meal – Soup, spinach with eggs, potatoes, stewed fruit.
Evening meal – Ham, radishes, bread, butter, and rosehip juice.

Day 21:
Midday meal – Soup, macaroni with ham, sauce, pudding with juice.
Evening meal – Noodle soup with beef, chilled ham, bread, butter, and apple juice.

Day 28:
Midday meal – Potato salad, scrambled eggs, mixed strews fruit.
Evening meal – Macaroni with ham, tomato sauce, rosehip juice.

Day 35:
Midday meal – Soup, onion beef (Zwiebelfleisch), potatoes, gravy, vegetables, pudding with juice.
Evening meal – Ham, hard-boiled eggs, bread, butter, cocoa.

Day 42:
Midday meal – Bean soup with beef and pork.
Evening meal – Free composition according to available provisions (last day of voyage)