At the
Roman Army’s height, rations for the troops were fairly uniform across the
Empire, remaining consistent throughout the centuries, with some variation
depending on region. (For example, in the Germanian winter green vegetables
were rare, and scurvy was rife)
Each
regular soldier received around 830 grams of wheat per day in the form of
grain, less perishable than flour, meaning it could be used for longer to make
food. This was then milled with a hand mill and baked. This bread was durable
and held together for a long time on a journey due to a high gluten content in
the wheat, which kept the bread chewy and strong. The grain was also used to
make gruel.
Barley,
although it contains more protein than wheat, was considered the food of slaves
(Gladiators were given it as a special food; earning the name ‘barley-eaters)
or used as horse fodder. Thusly, it only seems to have been used as a
punishment ration for soldiers.
A
cavalryman received twice as much grain as a foot soldier, with half of it
presumably given to his horse.
The
Roman fort at Vindolanda’s records also suggest that bacon was heavily supplied
to the army, at least in Britain. Each Contubernium (group of eight soldiers)
had one frying pan to cook this bacon ration.
The
Roman Army’s meat ration was substantial, consisting of locally available
meats, such as boar, mutton, beef, venison, goat or hare, with elk, bear, wild
ox, freshwater mussels, goose, beaver and horse also recorded at times, depending
upon local availability.
Eggs and
olives were either imported or locally bought.
Cheese
and vegetables were also provided to the men, with posca (A mix of sour wine that was not yet vinegar and water) being
most commonly distributed as drink amongst the soldiers at around a litre per
day. This wine was favoured due to low alcohol levels by soldiers.
Using
these rations, porridges and stews involving this meat and vegetables could
also be produced. Olive oil or lard was supplied for cooking.
In order
to supplement this diet, a soldier could use his pay to purchase additional
supplies from local suppliers or merchants who followed the army around with
the intent of profiting from the soldiers. When stationed at a permanent fort,
soldiers could go outside, purchasing food or eating it in restaurants,
kitchens or vendors in the surrounding vicus,
or civilian settlement.
Garum, a fish sauce created by
fermented fish organs was also supplied as a garnish to food in forts when
available, seen as a considerable luxury by the Romans.
Fruit
such as figs, raspberries, blackberries, bilberries, apples and strawberries
were commonly eaten, as well as nuts such as hazelnuts. Coriander, dill,
celery, linseed and even opium poppies were used either in medicine or to supplement
cooking.
Soldiers
might also receive gifts of food sent to them from friends and family.
So as to
maintain a supply of food, Legions would travel with a herd of cattle such as
cows, sheep or goats.
In order
to keep such a massive army going, the Roman Army just in Britain ate 33.5 tons
of grain each day to keep going. If no such food was available, soldiers would
take what they could from the countryside.
This
complex rationing system was the oil that kept the vast Roman War Machine
going, but could also serve as a weapon against it. Were an enemy to control
Egypt and Gaul, the ‘breadbaskets’ of the Empire, the entire army could starve.
Thusly, during Rome’s many civil wars, this tactic was used many times.
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