Shackleton’s ‘Endurance’ Expedition, March 1916: “I was cooking all the time. .. .”

–from the recollections of Charlie Green, expedition cook— “I was cooking all the time. I was occupied and never got with a crowd. I was in the galley and never got in any conversation for I was too busy. I was cooking for eight hours a day and when I finished I went to the … More Shackleton’s ‘Endurance’ Expedition, March 1916: “I was cooking all the time. .. .”

Shackleton’s ‘Endurance’ Expedition, February 29, 1916: “. . . we had the feast today. . .” –from the diary of Thomas Orde Lees—

“29 February. Leap Year Day. In honour of our wives and sweethearts, we had the feast today which was originally planned for Sir Ernest’s birthday. For breakfast we had large tender seal steaks and a spoonful of fried dried onion each, tea and one Antarctic biscuit (Huntley and Palmers, 1-3/4 oz in weight. Luncheon: penguin … More Shackleton’s ‘Endurance’ Expedition, February 29, 1916: “. . . we had the feast today. . .” –from the diary of Thomas Orde Lees—

Shackleton’s ‘Endurance’ Expedition 1915: Green’s Galley in Winter Quarters

–from the reminisces of the ‘Antarctic Chef’ Charlie Green– “I tried to vary the menus every day and invent new names for dishes. If it was Boat Race Day, we would have ‘Oxford and Cambridge Sandwich’; on Shamrock Day we had ‘Shamrock Scones’. Another one was ‘Antarctic Stew’–made of all the dollop you could put … More Shackleton’s ‘Endurance’ Expedition 1915: Green’s Galley in Winter Quarters

November 11, 1914: Grytviken: A Banquet with the whalers

–from Endurance expedition cook’s account “The Antarctic Chef: The Story of the Life of Charles Green”– “We invited some of the people of South Georgia to come aboard for a banquet. We only had tinned meat, boiled mutton, and things like that. So they promised to send us a leg of pork. Well, I got … More November 11, 1914: Grytviken: A Banquet with the whalers