Dogs on deck

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“Good enough to eat”

Perce Blackborow (age 18) with Mrs. Chippy, ship’s cat, on board the Endurance; photo by Frank Hurley, 1914

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Palace Hotel


Palace Hotel, Buenos Aires, c. 1914

More: [link, link, link]

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Envelope (2)


Collecting the last pieces of mail, 1914.

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Envelope (1)


“British Imperial Trans-Antarctic Expedition 1914-16, Rare incoming envelope from the U.S.A. addressed to “J.F.K. Dobbs/S.S. “Endurance”/Imperial Antarctic Expedition/Buenos Ayres”, the only stop before South Georgia but arriving too late with ms. note “no está aqui” (not here) on reverse, returned to London ”c/o F. White Esq./Secretary I.T.A.E.”, sent 1914 (July 30) from New York and with enclosed letter including some interesting comments on the forthcoming war “perhaps, when you return you will find England a German colony”. The envelope opened for display and with faults, the adhesive detached but one of only four known addressed to this stopover. Lieutenant F.Dobbs of the Royal Dublin Fusiliers had been chosen by Shackleton to take charge of the dogs on the “Endurance” but the impending outbreak of World War I had caused Dobbs to rejoin his regiment and so to withdraw at the eleventh hour from the expedition.”
— Sale 47, Lot 258, Grosvenor Auctions. Price Realised UNSOLD.

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Escallops of Penguin Breasts


Penguin Breasts as required
Reconstituted onion
Some fairly thick batter
Salt and pepper to taste

Cut the breasts into thin slices and soak in milk for about 2 hours. Dry, season and flour them well on both sides. Have ready some deep frying fat. When just smoking hot dip the pieces in the batter with the onion mixed into it and fry each piece to a nice golden brown. For a sauce turn the contents of a tin of mushroom soup into a saucepan and heat but do not boil. When hot pour over the meat and serve with fried potatoes and peas.

From Gerald T. Cutland’s Fit for a fid, or, How to Keep a Fat Explorer in Prime ConditionBritish Antarctic Survey)


More on Antarctic food:

Hoosh: Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine (At Table), by Jason C. Anthony [link]

Train Oil and Snotters: Eating Antarctic Wild Foods, by Jeff Rubin, in Gastronomica, Winter 2003 [PDF]

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Charles Green, cook


“[Charlie] Green was the expedition cook. He worked in the galley, first aboard ship [then] on the ice, working the longest days of any on the expedition on a regular basis, from early morning till evening, preparing meals for 28 hungry men.

“Green was regarded as disorganized and scatterbrained by the rest of the men, though his conscientiousness in his job more than made up for these. He was sometimes called “Doughballs” due to his high squeaky voice and had earlier lost a testicle in an accident.

“Of Shackleton, Charlie wrote:

He was a great man in every way, with tremendous strength of character. He looked after everybody—and I never saw him lose his temper. He had a way of compelling loyalty. We would have gone anywhere without question—just on his order. His personality left its mark on all our lives.

John F. Mann

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