The Forgotten 1939 Survival Cubes. Make Once, Eat for 2 Years.
The Forgotten 1939 Survival Cubes. Make Once, Eat for 2 Years. is a medium Survival recipe that serves 8. 300 calories per serving. Recipe by Survival Kitchen 1930 on YouTube.
Prep: 34 min | Cook: 7 hrs 55 min | Total: 8 hrs 59 min
Cost: $12.10 total, $1.51 per serving
Ingredients
- 3 tbsp Olive Oil (extra virgin, divided for cabbage and carrots)
- 1.5 lb Green Cabbage (shredded thinly)
- 1 tsp Black Peppercorns (whole, toasted)
- 3 pcs Garlic Cloves (crushed)
- 4 tbsp Unsalted Butter (softened, divided for beef and carrots)
- 1 lb Beef Top Round (cut into thick slice then diced very small)
- 1 large Onion (quartered then blended to a smooth puree)
- 2 pcs Carrots (medium, grated)
- 1 lb Chicken Bones with Marrow (cracked or cut open to release marrow quickly)
- 6 pcs Chicken Feet (cleaned, inexpensive source of gelatin)
- 1 tsp Salt (optional, for seasoning)
- 2 L Water (for broth reduction)
Instructions
Caramelize Cabbage
Heat a large skillet over medium‑high, add olive oil, then add shredded cabbage. Cook, stirring occasionally, until deep golden brown (about 12‑15 minutes). Add a splash of water midway to prevent burning and help soften slightly.
Time: PT15M
Temperature: medium‑high heat
Pulse Cabbage
Transfer the cooked cabbage to a blender or food processor and pulse until the pieces are small but still distinct, not a paste.
Time: PT2M
Press Cabbage Layer
Place parchment paper in the bottom of the mold, spoon the cabbage in, and press firmly with a spoon or your hand to eliminate air pockets.
Time: PT2M
Make Spiced Butter
In the same skillet, melt butter, add whole peppercorns and crushed garlic, and toast for about 3 minutes until fragrant.
Time: PT3M
Temperature: medium heat
Sear Beef
Add the beef slice to the hot butter, sear 2 minutes per side for a crust, then lower heat, cover, and simmer in its own juices for 15 minutes.
Time: PT19M
Temperature: high then low heat
Dice Beef
Remove the beef, let it rest briefly, then dice into the smallest possible cubes (about 1‑2 mm).
Time: PT3M
Press Beef Layer
Spread the diced beef over the pressed cabbage in the mold and press down firmly to remove air.
Time: PT2M
Prepare Onion Puree
Quarter the onion, blend to a smooth liquid, spread thinly on parchment, and bake at 100‑120°F (38‑49°C) with the oven door cracked for 3 hours to dry out moisture.
Time: PT3H
Temperature: 100‑120°F
Press Onion Layer
After drying, place the onion sheet onto the beef layer and press firmly.
Time: PT2M
Cook Carrots
Grate carrots, then sauté in olive oil and butter in the skillet until golden caramelized (about 8 minutes).
Time: PT8M
Temperature: medium heat
Press Carrot Layer
Spread the cooked carrots as the top layer in the mold and press flat and even.
Time: PT2M
Make Gelatin‑Rich Bone Broth
Crack chicken bones and add chicken feet to a large pot with water. Bring to a rapid boil, then simmer aggressively, reducing until almost all liquid evaporates and a thick golden concentrate remains (about 2 hours).
Time: PT2H10M
Temperature: high boil then aggressive simmer
Strain Broth
Remove solids and run the hot concentrate through a fine mesh sieve into a clean container.
Time: PT2M
Add Broth to Mold
Slowly pour the warm gelatin concentrate over the layered ingredients, allowing it to seep into every crack.
Time: PT2M
Temperature: warm
Freeze Block
Place the entire mold in the freezer for exactly 2 hours until solid.
Time: PT2H
Temperature: 0°F (‑18°C)
Cut Into Cubes
Remove the frozen block, quickly cut into individual cubes (~2 in × 1 ¼ in). Work fast before the outer layer softens.
Time: PT5M
Package Cubes
Wrap each cube first in parchment paper, then in a tight layer of aluminum foil to create a double barrier against moisture, light, and odors.
Time: PT5M
Rehydrate (Optional)
To eat, peel foil and parchment, place a cube in a bowl, and pour boiling water over it until just covered. Wait 30 seconds; the cube will melt into a rich soup.
Time: PT30S
Temperature: boiling water
Nutrition Facts
- Calories
- 300
- Protein
- 20 g
- Carbohydrates
- 15 g
- Fat
- 12 g
- Fiber
- 4 g
Dietary info: Gluten-Free, High-Protein, Low-Carb, Paleo-Friendly
Allergens: Dairy
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Green Cabbage: savoy cabbage
- Instead of Black Peppercorns: ground black pepper
- Instead of Garlic Cloves: garlic powder (1/2 tsp)
- Instead of Unsalted Butter: ghee, margarine
- Instead of Beef Top Round: sirloin, flank steak
- Instead of Onion: shallot
- Instead of Carrots: sweet potato (small amount)
- Instead of Chicken Bones with Marrow: beef bones
- Instead of Chicken Feet: pork trotters
- Instead of Salt: sea salt
Equipment Needed
- Large Skillet
- Blender or Food Processor
- Fine Mesh Sieve
- Mold or Deep Baking Dish
- Oven
- Freezer
- Chef’s Knife
- Box Grater
- Wooden Spoon or Spatula
- Measuring Spoons
- Parchment Paper
- Aluminum Foil
- Kettle or Pot for Hot Water
Critical Steps — Do Not Skip
- Press each layer tightly to eliminate air pockets
- Crack chicken bones before boiling to release marrow quickly
- Reduce bone broth to a thick gelatinous concentrate
- Freeze exactly 2 hours before cutting
- Wrap cubes in parchment then foil for long‑term preservation
Chef Tips from the Video
- Use a heavy plate or clean brick to press layers evenly
- Toast the peppercorns and garlic until aromatic but not burnt for maximum flavor
- Crack chicken bones with a meat mallet or heavy knife for faster marrow release
- When cutting the frozen block, dip the knife in hot water for a few seconds to glide through cleanly
Troubleshooting
Block falls apart when rehydrated
Make sure each layer was pressed firmly and the gelatin broth was reduced to a thick, sticky consistency. Add a few extra minutes of reduction if needed.
Cubes are too soft after freezing
Check freezer temperature; it should be at or below 0°F (‑18°C). Also ensure the outer foil wrap is airtight.
Onion layer is soggy
Dry the onion sheet longer or increase oven temperature slightly (up to 130°F). Ensure the oven door stays cracked for moisture escape.
Storage
Refrigerator: Not recommended; store frozen for best shelf life
Freezer: Wraps keep up to 2 years in a deep freezer
Room temperature: After rehydration, consume within 24 hours
Make-Ahead Tips
- Prepare and press each layer a day ahead and keep refrigerated before final assembly
- Freeze the gelatin broth concentrate in ice‑cube trays for quicker pouring
- Portion the beef and vegetables into separate bags for easy scaling
Frequently Asked Questions
What is the cultural significance and history of the 1939 Survival Ration Cube in American prepper cuisine?
The 1939 Survival Ration Cube originates from early 20th‑century emergency food strategies developed during the Great Depression and World War II. It embodies the era’s focus on compact, long‑lasting nutrition using readily available ingredients and minimal waste, a philosophy still embraced by modern prepper communities.
What are the traditional regional variations of survival food blocks in American emergency food culture?
In the United States, regional variations often replace cabbage with kale in the Midwest, use pork shoulder instead of beef in the South, or add dried beans in the Southwest. The core concept—layered, gelatin‑bound, freeze‑set meals—remains consistent across regions.
How is the 1939 Survival Ration Cube traditionally served in American prepper gatherings?
The cube is typically unwrapped, placed in a bowl, and covered with boiling water for about 30 seconds. The resulting broth‑rich soup is eaten directly from the bowl, providing a hot, comforting meal during power outages or field camps.
What occasions or celebrations is the 1939 Survival Ration Cube associated with in American prepper culture?
While not a celebratory dish, it is a staple during emergency drills, storm preparations, and community survival workshops, symbolizing self‑reliance and preparedness.
What makes the 1939 Survival Ration Cube special or unique in American survival cuisine?
Its layered construction, use of gelatin from chicken feet and bones, and the ability to rehydrate into a full‑flavored soup in 30 seconds set it apart from powdered bouillon or canned meals, offering real texture and nutrients.
What are the most common mistakes to avoid when making the 1939 Survival Ration Cube?
Common errors include under‑pressing layers (causing air pockets), reducing the bone broth insufficiently (resulting in a weak binder), and over‑freezing the block (making it brittle and hard to cut). Follow the critical steps for best results.
Why does this 1939 Survival Ration Cube recipe use a low‑temperature oven for the onion layer instead of dehydrating it at a higher heat?
Low‑temperature drying preserves the onion’s natural preservatives and prevents caramelization, which could alter the flavor balance and affect the gelatin’s ability to bind the layers uniformly.
Can I make the 1939 Survival Ration Cube ahead of time and how should I store it?
Yes. Assemble and freeze the block, then wrap each cube in parchment and foil. Store in a deep freezer; the cubes remain safe for up to two years. For short‑term use, keep wrapped cubes in the refrigerator for up to one week.
What texture and appearance should I look for when the 1939 Survival Ration Cube is done?
The block should be solid, with clearly defined layers—golden cabbage at the bottom, dark brown beef, pale onion sheet, and orange carrot on top. Each layer should be compact with no visible gaps.
What does the YouTube channel Survival Kitchen 1930 specialize in?
The YouTube channel Survival Kitchen 1930 specializes in practical, historically inspired survival food recipes, focusing on long‑term storage, minimal equipment, and nutrient‑dense meals for emergency preparedness.
How does the YouTube channel Survival Kitchen 1930's approach to American prepper cooking differ from other survival cooking channels?
Survival Kitchen 1930 emphasizes authentic, period‑specific techniques—like using bone gelatin and low‑temp drying—while many other channels rely on modern freeze‑dry or dehydrator methods. The channel blends historical knowledge with modern food safety practices.
Last updated: August 21, 2026
