Well that's as far as my research has got so far, the name. Superb shape and quality of construction The steel handle unclips and folds out The lid of the tin is a snap fit, unshipped by tugging on this 'D' ring - the original 'ring-pull' I'm guessing The lid serves as a (very shallow) plate From above ... ... and below Try as I might, from whatever angle and in whatever light, I can't make out much of what's stamped on the handle US - sure. Date? Haven't a clue, though some web sources suggest these 'meat tins' originated in 1918. Don't know if mine's of that vintage, but later ones had the handle recessed into the lid when folded, so the 'plate/lid' had two distinct compartments The rivetted construction ... In an online source I've seen, the 'D' ring was said to enable the lid to be slid on the handle so that pan and lid could be dunked together in boiling water to wash them. Can't see that, because the 'D' ring doesn't get very far down the handle As to how the meat tin was used, I gather it was to hold out in the line-up for food and your portion was slopped into it by the cook serving the food, mains then desert all in a heap. I wonder whether this ever happened though, using the pan on a Coleman 520 ... I guess so, but the long steel handle and the aluminium pan make for an imbalance that the contents (I'm boiling water there) just manages to rectify to enable the pan to stay put on the stove without tipping. It would tip with something lighter like bacon and eggs though ... John
It looks like a very early mess kit design. I have a similar stainless steel U.S. Army surplus kit, from the mid-1940s, but the plate is deeper and has two compartments. When the plate is stowed upside-down on the pan, the pan handle folds over into the depression between the plate compartments and clips to the edge of the pan, much as in your example.
Looks like 1908 doesn't it John? Use a piece of paper held against the handle and color over it lightly with a pencil or some sort of crayon and see if it doesn't show up that way. Another question is when aluminum came into general use? Best, Bob
These were made for WWI. You can see that mine is dated 1918... I hope you can see that date stamp on it. Hope that helps, sam
G,,day i like the functionality and design of it only problem (in fun)it would be difficult to toss pancakes, or toss a stir fry, i just visualised the whole lot folding back over. haha kerry
Hi user, what you have is the standard US army mess tin, which I believe was introduced in 1910. The first ones were aluminium, the later ones (WW2 or later, I'm not an expert) were stainless steel. The meat tin I've not seen before, but it looks to be handier for actually cooking one's food (that is, apart from the unstability ). I wouldn't mind having one ! Regards, Wim
WW1 mess kit,not for cooking but your meal is "served" up on that from the chow line out in the field.the ring go's over the handle so the two parts can be dunked down into wash water.
Hi Dave, could John's tin be the forerunner of the later one (as described by user)? That would make it pre-1910 (if I got the date right for the introduction of the mess tin used from WW1 through WW2 till 'our' times). Regards, Wim
I'd read that's what was done but ... I think the 'D'-ring's purpose is to act as a ring-pull to get the lid/plate off, which when snapped into place takes a fair tug to get off. John
Hi John: Pictured is my 1918 L.F.&C.(Landers,,Frary & Clark) canteen,cup and mess kit/ frying pan and plate, utensils and belt. The canteen cup is for boiling water and drinking. The mess-kit handled bottom is for frying or can be used as a plate. the lid can also be used as a plate. The WW1 kit, canteen, cup and knife handle was aluminum. The fork, spoon, pan handle and cup handle were tin plated steel. The knife blade was carbon steel. This info is out of my pre WW1 Army manual. I have also interviewed many WW1 Vets in the past, while researching WW1 history. Also my father was a Mexican Border conflict (Poncho Villa.(sp?)). Veteran as well as WW1 and WW11. Mike... P.S. John: Now look what you have to find to go with your kit. These were made by many manufactures. Mine are all matching but some dates are 1917,
I'm pretty sure you are right on with that fact. My plate won't come off the pan unless I pull with some force using that D-ring, otherwise, there is no way to get it out! There's nothing else to grab on to and no amount of shaking with all the utensils in there is going to make that plate come off. Thanks for the nice photos. Hey, Mike, now I know what to look for too! sam
Sam: Your fork appears to be pre WW1 by a number of years, possibly pre 1910. Hard to tell from pic. Mike...
OLD THREAD The OP images, Mike's & Sam's examples are US Army "Meat cans" i'll lump together as WW1 type. For WW1 meat can timeline see next comment (far below). Source of snipped image below: online PDF: US Army Field Mess gear from US Army Center of Military History In addition to above, I post to add refs., text examples stamped into handle of WW1 type meat cans: > earliest may be unmarked > R.I.A. for Rock Island Arsenal > US RIA 1910 for Rock Island Arsenal > U.S. T.U.S.A. Co. 1917 for The United States Aluminumn Co. > U.S. T.U.S.A. Co. 1918 for The United States Aluminumn Co. > U.S. L.F.&C. 1917 for Landers Frary & Clark > U.S. L.F.&C. 1918 for Landers Frary & Clark > U.S. J.W.B.C. (or JWB CO) 1918 for J.W. Brown Manufacturing Co. > U.S, W.S.C (or W.S.Co) 1918 for Wheeling Stamping Co. > U.S. A.C.A.? 191x for Aluminum Company of America > U.S. C.M.L. 1918 for ??? > ??? for... views 4,150 more
US Army WW1 type meat can timeline: 1874 earliest soldier "mess kit" [WW1] type meat cans were issued. 1874 type 1: plate's pull ring inline w/slotted integrated pan handle 1879 type 2: same as type 1 but handle not slotted 1880s (early) type 3: same as type 2 but plate's pull ring is offset. 1910 - 1917 new "M-1910" meat can same as type 3 but larger. 1918 - NLT 1931, "M-1918" meat can same as M-1910 but deeper plate with corresponding **curved handle (viewed examples , **less sure all "1918"s have curved handle, or curve varies by maker?). by1931 (not later than) manufacture ended for WW1 type meat can, the type relevant to this post and my focus . 1932 - m1941 none manufactured (there were enough on-hand) 1942- 1999: "1942" meat can, WW2 type began in '42, there are differences throughout production but all are the WW2 type with top plate divided into 2 halves and deeper. After WW2 the term "meat pan" was adopted. thx omc
File this under "it is what it is", kinda reminds me of the, also rare anomalous, M1941 "U.S.ARMY M'fd in Belgium" but in this case (below) is US kit M'fd in FRANCE. Below example is an anomalous "US 1918..." meat can. I was reluctant to post but it is relevant to the OP (fwiw, it is today an unsold, pricey ebayUS item that i'll not link). On whole I find it interesting including some rust and the logo. thx omc tag just fyi @presscall
John, It is indeed the M1910 meat can. By WWI is was becoming called a mess tin or mess kit, at least by soldiers but remained meat can in official documents. Here it is with its compatriots the M1916 Bacon Can, M1910 Condiment Can and M1910 knife, fork and spoon. The bacon can and condiment can were made of tinned (i.e. zinc plated) steel. Originally they would have had a bright finish as seen on the inside of the two cans. The condiment can held coffee, sugar and salt. It is divided internally into two compartments. One of the lids has a small compartment with a pry off lid.
Here is the meat can with its cover, cleverly named the meat can pouch. The pouch attached to the back of the M1910 haversack. Here again we are divided by a common language. The Haversack in this case wasn't a bag like the British haversack but more of an envelope. You laid it out flat, put your gear on top and folded the flaps over and tied them shut. A sorry piece of gear which soldiered on as the M1928 until mid WWII. The pouch has compartments for the KFS. For scale here it is with a British WWII mess tin. By the way you're both right, the ring is necessary to pull plate free of the pan. In the rear areas where food was being prepared for large numbers of troops there would be a barrel (in WWII a 55 gallon drum) of water on the boil. You slid the ring down the handle and holding the free end of the handle, swished the plate and pan around in the boiling water. Ask me the time and you'll leave with instructions on building a watch. Here's a link to some more info if you're not bored to tears by now. https://history.army.mil/html/museums/messkits/Field_Mess_Gear(upd_Jul09).pdf
