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Though they couldn't expect a Christmas dinner with all the usual trimmings, polar explorers in the early 1900s still celebrated the festive period with what rations they could muster. On Christmas Day 1911, Captain Robert Falcon Scott, the first British explorer to reach the South Pole, listed pemmican on the menu for the expedition's Christmas feast, a dried and pounded meat mixed with fat – along with horse meat, hoosh, and plum pudding.
