This Is the 1867 German Ration That Never Spoiled. I Made It at Home.
This Is the 1867 German Ration That Never Spoiled. I Made It at Home. is a medium German recipe that serves 4. 735 calories per serving. Recipe by Survival Kitchen 1930 on YouTube.
Prep: 52 min | Cook: 4 hrs 7 min | Total: 5 hrs 19 min
Cost: $43.13 total, $10.78 per serving
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
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
Puree Lentils
Transfer the boiled lentils to the blender and pulse until a mostly smooth puree forms, leaving a few small lumps.
Time: PT2M
Spread Lentil Puree
Line a baking sheet with parchment paper and spread the puree in a very thin, even layer.
Time: PT5M
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
Dice Pork Fat
Trim the skin from the white pork fat and cut the fat into small cubes.
Time: PT5M
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
Cook Bacon
Add the sliced smoked bacon strips to the rendered fat and fry until the bacon is crisp.
Time: PT5M
Sauté Onions
Add the diced onions to the pan and cook until they turn a golden brown color.
Time: PT5M
Add Carrot
Stir in the diced carrot and continue cooking for a few minutes until slightly softened.
Time: PT3M
Mash Fat‑Vegetable Mixture
Transfer the hot mixture to a large bowl and mash aggressively with a potato masher until fully combined.
Time: PT3M
Break Dried Lentil Sheets
Remove the dried lentil sheets from the oven, let them cool, then break them into uniform small pieces.
Time: PT5M
Grind to Lentil Flour
Place the broken sheets back into the blender and pulse until a fine, smooth powder forms.
Time: PT5M
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
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
Cool Cubes
Allow the tray to sit at room temperature until the cubes fully set and harden.
Time: PT30M
Wrap Cubes
Pop the solid cubes out, wrap each five‑cube pack in parchment paper, then tightly in aluminum foil.
Time: PT5M
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
Dietary info: Gluten-Free, Dairy-Free, Nut-Free, High-Protein, High-Calorie
Allergens: Pork
Ingredient Substitutions
- Instead of Orange Lentils: Red Lentils, Split Peas
- Instead of White Pork Fat: Pork Belly Fat, Rendered Lard
- Instead of Smoked Bacon: Smoked Ham, Pancetta
- Instead of Onion: Shallots
- Instead of Carrot: Parsnip
- Instead of Dried Basil: Italian Seasoning
- Instead of Thyme: Oregano
- Instead of Dried Garlic: Garlic Powder
- Instead of Paprika: Smoked Paprika
- Instead of Nutmeg: Mace
- Instead of Black Pepper: White Pepper
Equipment Needed
- Large Pot
- Blender
- Baking Sheet
- Parchment Paper
- Oven
- Knife
- Cutting Board
- Frying Pan
- Potato Masher
- Large Mixing Bowl
- Silicone Ice Cube Tray
- Vacuum Sealer (optional)
- Aluminum Foil
Critical Steps — Do Not Skip
- Boil Lentils (avoid overcooking)
- Dry Lentil Sheets (remove all moisture)
- Render Pork Fat (eliminate water)
- Sauté Onions until golden (flavor cue)
- Grind to Lentil Flour (fine texture)
- Mix Flour and Spices (form thick paste)
- Vacuum Seal for Long‑Term Storage (prevent spoilage)
Chef Tips from the Video
- Render the pork fat over low heat to avoid scorching and to extract maximum flavor.
- For an extra smoky note, lightly toast the dried lentil sheets before grinding.
- If you prefer a smoother soup, sift the final lentil flour through a fine mesh before mixing.
- Add a dash of smoked paprika to the rehydrated soup for a fresh flavor boost.
Troubleshooting
Lentil sheets remain soft after oven drying.
Increase oven temperature slightly (up to 150°F) and extend drying time by 30‑45 minutes. Ensure the oven door is ajar for airflow.
Cubes are crumbly and fall apart.
Make sure the lentil flour is fully fine and that the fat mixture is hot enough to fully bind. Press the mixture more firmly into the tray.
Soup tastes bland after rehydration.
Add a pinch more salt and pepper during the mixing step, or finish the rehydrated soup with a splash of fresh herbs.
Vacuum bag leaks during freezer storage.
Check the seal line for wrinkles before sealing; run the sealer twice if needed. Use a double‑seal bag for extra security.
Storage
Refrigerator: Can keep wrapped cubes for up to 1 week for short‑term use.
Freezer: Vacuum‑sealed packs store safely for up to 5 years.
Room temperature: Wrapped packs (parchment + foil) stored in a cool, dark place last up to 1 year.
Make-Ahead Tips
- Prepare a full batch of cubes and freeze them; you can reheat individual cubes as needed.
- Label each vacuum bag with the date and number of cubes for easy inventory.
- If you lack a vacuum sealer, store wrapped packs in airtight mason jars in the freezer.
Frequently Asked Questions
What is the cultural significance and history of German Survival Lentil Soup Ration in 19th century German cuisine?
The recipe dates back to 1867 and reflects the German tradition of creating nutrient‑dense, shelf‑stable meals for soldiers and rural families facing food scarcity. Lentils provided affordable protein, while rendered pork fat and smoked bacon added calories and preservation qualities essential for long winters and wartime rations.
What are the traditional regional variations of German Survival Lentil Soup Ration within German cuisine?
In northern Germany, rye flour and mustard were sometimes added, while southern Alpine versions favored more cheese and herbs like marjoram. Some regions substituted beef tallow for pork fat or added root vegetables such as turnips instead of carrots.
How was the authentic German Survival Lentil Soup Ration traditionally served in 19th century Germany?
Historically the dried soup bricks were rehydrated in a pot of boiling water and served as a thick broth, often accompanied by a slice of dense rye bread. It was a staple for field workers, soldiers, and during harvest festivals when fresh ingredients were scarce.
What occasions or celebrations was German Survival Lentil Soup Ration traditionally associated with in German culture?
While primarily a survival food, the ration was also packed for long journeys, military campaigns, and during harsh winter months when fresh produce was unavailable. It occasionally appeared at communal harvest gatherings as a quick, warming soup for large groups.
How does German Survival Lentil Soup Ration fit into the broader German cuisine tradition of hearty, calorie‑dense dishes?
German cuisine values hearty, filling meals that provide sustained energy. This lentil‑fat soup embodies that ethos by combining legumes, animal fat, and smoked meat—ingredients common in German stews, sausages, and winter dishes.
What are the authentic traditional ingredients for German Survival Lentil Soup Ration versus acceptable modern substitutes?
The original recipe used orange (red) lentils, unseasoned pork fat, smoked bacon, onions, carrot, and a spice blend of basil, thyme, garlic, paprika, and nutmeg. Modern cooks can substitute pork belly fat or rendered lard for pork fat, and use smoked turkey bacon or pancetta if pork bacon is unavailable.
What other German dishes pair well with German Survival Lentil Soup Ration?
Serve the rehydrated soup alongside traditional German rye bread, pretzels, or a side of sauerkraut. It also complements a simple German potato salad or a slice of smoked cheese for a balanced meal.
What makes German Survival Lentil Soup Ration special or unique in German cuisine?
Its uniqueness lies in the dehydration and powderization of lentils, creating an instant soup base that can be stored for years without refrigeration. The combination of rendered pork fat and smoked bacon also provides natural preservation, a technique rarely seen in modern German cooking.
What are the most common mistakes to avoid when making German Survival Lentil Soup Ration at home?
Common errors include over‑cooking the lentils (they become mushy and dry unevenly), not drying the lentil sheets completely (which leads to spoilage), and failing to press the mixture firmly into the ice‑cube tray, resulting in crumbly cubes. Also, ensure the vacuum seal is airtight for long‑term storage.
Why does this German Survival Lentil Soup Ration recipe use low‑heat oven drying at 140°F instead of a higher temperature?
Low‑heat drying removes moisture gently without cooking the lentils further, preserving their color, flavor, and nutritional value. Higher temperatures could cause browning or caramelization, which would alter the traditional taste and reduce shelf stability.
Can I make German Survival Lentil Soup Ration ahead of time and how should I store it for maximum shelf life?
Yes. After forming the cubes, wrap them in parchment and foil, then vacuum‑seal them. Store the sealed packs in a freezer for up to five years. For shorter storage (up to one year), keep the wrapped packs in a cool, dark pantry.
What does the YouTube channel Survival Kitchen 1930 specialize in?
The YouTube channel Survival Kitchen 1930 specializes in historic and off‑grid recipes that can be prepared with minimal modern equipment, focusing on long‑term food preservation, low‑cost meals, and techniques useful for emergency preparedness.
How does the YouTube channel Survival Kitchen 1930's approach to German cooking differ from other German cooking channels?
Survival Kitchen 1930 emphasizes durability, shelf‑stability, and low‑cost ingredients, recreating 19th‑century recipes for modern survivalists. Other German cooking channels typically focus on fresh, restaurant‑style dishes, whereas Survival Kitchen 1930 prioritizes preservation methods like dehydration, vacuum sealing, and high‑calorie rationing.
Last updated: September 6, 2026
