In bivouac or on the march, the Prussian soldier's meal revolved around three simple staples: a robust ration bread that kept for days, a base soup of peas or barley cooked in the company cauldron (the poor man's Gulaschkanone), and a stewed or smoked meat when supplies allowed. Beer or grain schnapps (Kornbranntwein) accompanied, warmed, and disinfected dubious water on forced marches.

The rye of black bread and the caraway seed that flavors bread, cabbage, and schnapps are the gustatory signature of the Prussian table at the beginning of the 19th century — earthy, aniseed, made to last on campaign.