“For breakfast we had large tender seal steaks and a spoonful of fried dried onion each, tea and one Antarctic biscuit (Huntly and Palmers, 1 3/4 oz in weight). Luncheon: penguin liver, one dog-pemmican bannock each, one-quarter of a tin of Lax (smoked salmon in oil) each and a pint of dried skimmed milk. Supper: a stew made from seal meat to which was added six 1lb tins of Irish stew and one of jugged hare, which we had been keeping for weeks especially for this occasion, and a pint of cocoa and milk made from 24oz of powdered Trumilk and our last 1/2 lb of cocoa, also especially reserved for this occasion.”

— Thomas Orde-Lees

“For the first time for many days I have finished a meal without wanting to start all over again.”

— Lionel Greenstreet

“In honour of Leap Year Day & the escape of some of our bachelors from the Fair Sex, we have 3 full meals with a hot beverage to each and so we all feel well fed & happy tonight.”

— Frank Worsley

[image: from Museum of English Rural Life]