Recipe for kachamak from the Thessaloniki front from the Official Military List, organ and edition of the Minister of War, 1918, page 146.
Recipe for kačamak from the Thessaloniki front
It is made in a similar way (here we mean the popara, which is the previously mentioned recipe on the Vojnog list page, remark MI): pour water into the cauldron and let it boil, then pour in the corn flour and salt at the same time.
Then keep it on fire, stirring constantly, until finally all lumps of flour are broken.
Put the fat in another vessel to heat it up, then - when a thick mass has been obtained from the flour and water, and when all the lumps of flour have been broken - pour the heated fat over it, stir a few more times and the dish is ready. And this dish is (as well as popara, note MI) tastier with the addition of cheese.
Everything that is given to soldiers for breakfast should not be very salty, especially in summer, because then soldiers drink a lot of water.
Breakfast is usually given in winter and for many autumn maneuvers. - In the summer, when training starts early and there is no time for breakfast, it is enough for the soldiers to pledge themselves with a bite of bread.
Source: Official Military Gazette, organ and edition of the Minister of Defense, editor, chief of the general-military department, General Staff Colonel Mih. L J. Jovanović, year XXXVII, 1918, 46 issues, page 146 (reprinted from the Official Military List No. 16, year 34, dated June 10, 1914, pages 501 – 520.)
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