British Soldiers:
- Bully Beef: Canned corned beef was a staple for British soldiers. It was served with hardtack biscuits or bread.
- Hardtack Biscuits: These hard, dry biscuits were made from flour, water, and salt. They were often referred to as "tooth breakers" due to their hardness.
- Tinned Fish: Canned sardines, salmon, and mackerel were also part of the British soldiers' rations.
- Cheese: Slices of cheddar cheese were sometimes included in British rations.
- Tea: The British supplied their soldiers with tea due to its popularity in British culture.
French Soldiers:
- Pot-au-Feu: A slow-cooked stew made with beef, vegetables, and herbs.
- Vin Rouge: Red wine was commonly consumed by French soldiers, particularly during periods of relative calm in the trenches.
- Pain: This type of bread used a mixture of white and coarse flour and was a part of every meal.
- Fromage: Different types of cheeses were supplied to French troops on an infrequent basis.
German Soldiers:
- Black bread (Schwarzbrot): A dark rye bread often made with potato instead of flour.
- Sausage (Wurst): Different types of sausages were widely consumed by German soldiers.
- Conserves: Tinned jams or marmalades provided a sweet supplement to soldier's meal.
- Dried or fresh foods from garden patches dug nearby.
American Soldiers:
- Dried Beans (especially baked beans)
- Canned Peaches & Applesauce
- Hard Tack
- Coffee
Soldiers often supplemented their rations with food found near the trenches, such as wild berries, vegetables, or rabbits and pheasants that some units managed to successfully raise for food in areas behind the trenches. Life in the trenches was challenging, filled with danger and discomfort, making the importance of even these simple forms of subsistence crucial to a soldier's ability to persevere in the face of harsh circumstances.