This Is the 1867 German Ration That Never Spoiled. I Made It at Home.

Ingredients

• 1.1 lb Orange Lentils (also called red lentils, cook quickly)
• 7 oz White Pork Fat (unseasoned, skin removed, diced small)
• 5.5 oz Smoked Bacon (cut into small strips, balanced meat/fat)
• 2 medium Onion (diced small)
• 1 large Carrot (diced small)
• 1 Tbsp Dried Basil
• 1 Tbsp Thyme
• 2 Tbsp Dried Garlic
• 3 Tbsp Paprika
• 1 Tbsp Nutmeg
• to taste Black Pepper
• to taste Salt

Instructions

1. Boil Lentils

   Place the orange lentils in a large pot, cover with water and bring to a boil. Cook for exactly 12 minutes until just soft.

   Time: PT12M

2. Puree Lentils

   Transfer the boiled lentils to the blender and pulse until a mostly smooth puree forms, leaving a few small lumps.

   Time: PT2M

3. Spread Lentil Puree

   Line a baking sheet with parchment paper and spread the puree in a very thin, even layer.

   Time: PT5M

4. Dry Lentil Sheets

   Place the sheet in a pre‑heated oven at 140°F for 3 hours, leaving the oven door slightly ajar to let moisture escape.

   Time: PT3H

   Temperature: 140°F

5. Dice Pork Fat

   Trim the skin from the white pork fat and cut the fat into small cubes.

   Time: PT5M

6. Render Pork Fat

   Heat a frying pan over medium heat and add the pork fat cubes. Cook until the fat fully liquefies and the solids turn golden.

   Time: PT10M

7. Cook Bacon

   Add the sliced smoked bacon strips to the rendered fat and fry until the bacon is crisp.

   Time: PT5M

8. Sauté Onions

   Add the diced onions to the pan and cook until they turn a golden brown color.

   Time: PT5M

9. Add Carrot

   Stir in the diced carrot and continue cooking for a few minutes until slightly softened.

   Time: PT3M

10. Mash Fat‑Vegetable Mixture

    Transfer the hot mixture to a large bowl and mash aggressively with a potato masher until fully combined.

    Time: PT3M

11. Break Dried Lentil Sheets

    Remove the dried lentil sheets from the oven, let them cool, then break them into uniform small pieces.

    Time: PT5M

12. Grind to Lentil Flour

    Place the broken sheets back into the blender and pulse until a fine, smooth powder forms.

    Time: PT5M

13. Mix Flour and Spices

    Add the lentil flour to the bowl with the hot fat mixture. Stir in dried basil, thyme, garlic, paprika, nutmeg, and season with black pepper and salt. Mix until a thick, heavy paste forms.

    Time: PT5M

14. Portion into Ice Cube Tray

    Spoon the thick paste into a silicone ice‑cube tray, pressing each compartment firmly to eliminate air pockets.

    Time: PT5M

15. Cool Cubes

    Allow the tray to sit at room temperature until the cubes fully set and harden.

    Time: PT30M

16. Wrap Cubes

    Pop the solid cubes out, wrap each five‑cube pack in parchment paper, then tightly in aluminum foil.

    Time: PT5M

17. Vacuum Seal for Long‑Term Storage

    Place the wrapped packs into a vacuum bag and seal, removing all air. Store in the freezer for up to five years.

    Time: PT5M

Nutrition Facts

Calories

735

Protein

24 g

Carbohydrates

79 g

Fat

62 g

Fiber

9 g