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Publication Information
| Creator | Frankl, Eduard |
|---|---|
| Date Created | circa 1914-1918 |
Physical Description
| Format | Image |
|---|---|
| Extent | 1 photograph |
| Dimensions | 17 x 13 cm |
Collection Information
| Source Collection | Eduard Frankl World War I photographs collected by Hermann Schultz, 1914-1916 |
|---|---|
| Call Number | PH 2848.1.18.758 |
| Catalog Record | https://search.library.wisc.edu/catalog/9912366358802121 |
| Finding Aid | https://digital.library.wisc.edu/1711.dl/wiarchives.uw-whs-ph02848 |
Copyright Information
| Copyright Status | NO COPYRIGHT - UNITED STATES |
|---|---|
| Rights Holder | Wisconsin Historical Society |
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Meat is Pressure Cooked with Hot Air
circa 1910-1919
When a vat is completely filled with tins it is placed inside of a larger vessel, sealed tightly, and the meat is pressure cooked with hot air.
Meat Sliced Into Smaller Pieces
circa 1910-1919
After de-boning the meat is sliced into smaller pieces.
Cooking Tinned Meat
circa 1910-1919
Pressure kettles being used to cook tinned meat. In the background a kettle is being unloaded.
Sealing Tins of Meat for the Front
circa 1910-1919
Preparing and sealing tins of meat to be provided to soldiers on the front.
Meat to be Fed to Poor Civilians
circa 1910-1919
Cooked tins are transferred to a hot room kept at 30 degrees (86 degree Fahrenheit). Here they are cleaned and sorted. Any tins with bulges are separated since they have not sealed properly. The me...
