US Army Schüssel Food Serving (MALT) USGI


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US Army

Schüssel, essen or Food Serving für Messhall 

NSN 7350-00-080-6048

4 1/2 OZ.

L-T-48D, Ty 1, CL 2



It was during World War II, Vietnam and in the REFORGER time.


Made in USA

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5,80 €

Technische Daten


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U.S. Military mess kit

In the years prior to World War II, two factors influenced the design of the U.S. Army's M-1926, M-1932, and M-1942 mess kits. First, unlike most other armies of the day, the U.S. mess kit was designed to serve men queuing in feeding lines and served in unit formations from large garrison-type field kitchens when not in actual daily combat operations. Secondly, U.S. soldiers in the field were never expected to either forage or to completely cook their rations, even in daily combat or frontline service. Instead, when not used as a serving tray for company-size or larger units, the mess kit was used to re-heat pre-measured servings of the canned Reserve Ration. After 1938, it was used for the new C-ration, a canned combat ration with several menu precooked or dried food items.

Today, though canned and dried combat rations have further evolved into the MRE, these can now be self-heated, and thus only a containment tray is required for most units.

The U.S. Army's flat ovoid M-1932 wartime-issue mess kit was made of galvanized steel (stainless steel in the later M-1942), and was a divided pan-and-body system. When opened, the mess kit consisted of two halves: the deeper half forms a shallow, flat-bottom, ovoid Meat Can Body, designed to receive the Meat Ration, the meat portion of the prewar canned Reserve Ration. The Meat Can Body, with its folding handle extended, can double as a crude skillet.

The Mess Kit Plate (lid) is even more shallow, and is pressed to form two compartments, with a center divide wide enough to accommodate the folding handle. The plate also has a very secure ring that is held in place by friction. When stored, the Mess Kit Plate is placed on top of the ovoid Meat Can Body, while the stamped folding handle is folded over the inverse side of the plate's center divider, and latched onto the edge of the Body. It is further secured folding the lid's ring toward the center of the mess kit, which locks onto another latch. In use, each piece may be used individually, or as a unitary three-compartment mess tray, accomplished by sliding the lid-plate's center divider onto the folding handle, and securing it to the handle by the ring-and-latch mechanisms. When latched, the kit can be held in a ready position by the user in one hand to receive U.S. Army's 'A' or 'B' field kitchen rations. As the soldier passed along the mess line, food service personnel would dole out hot items first, often meat followed by vegetables, potatoes and other side dishes, ostensibly separated by the tray dividers. Dessert was piled in the center of the accumulated portions — if the soldier was lucky. While a soldier could use the handled Meat Can Body from his kit to cook raw food, it is really too shallow and thin to serve as an effective skillet, and was usually restricted to heating the canned Meat Ration. After 1938, the Meat Can Body was used to heat the meat and vegetable component of the C-ration, or to reconstitute breakfast items such as C-ration powdered eggs. To complement the mess kit, soldiers used a stamped cup especially molded to fit over the bottom of the U.S. Army's standard one-quart (950 ml) canteen.

This cup could be used as a boiling vessel, when boiling water for coffee, or for heating or reconstituting soup and other foods. During World War II, units preparing heated combat rations in the Meat Can Body or canteen cup mainly used locally procured combustible materials or Sterno fuel units of jellied alcohol. The latter could be stored within an issued folding stove for deployment when heating food, soup, or coffee in the field.

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