In the field, rolling kitchens tried to duplicate this
ration to a degree, but with more of an eye toward portability and speed of consumption. Many multi-component meals (such
as pasta dishes or soups) were issued from a single kettle, with cheese and vegetables added in, along with a side of bread
and spot of olive oil as a “dip” for the bread.
As a beverage of convenience, some watered wine was issued,
along with the ever-present coffee. In North Africa, field kitchens often substituted tea for coffee, as it could be re-heated
more easily, and would also work better for beating thirst. Where available, tinned olives, dried figs and dates, and other
fresh fruit, such as the ever-present melons, would be made available to troops.
In units equipped with vehicles, such as armored or mechanized
components, specific field kitchen sets for food preparation for the officers were part of the basic load, and troops would
be detailed, based on skill to prepare meals for officers.