WW2 cookbook; full of wartime recipes - found in many wartime kitchens.
The "Wartime Cookery" booklet is a classic example of a British cookbook distributed during World War II. The booklet was intended to help households cook with limited resources and food rations, which were introduced to regulate food supplies during the war.
During World War II, especially in Britain, food rations were instituted to ensure that there was enough food for both the military and the civilian population. This meant that many common ingredients such as meat, butter, sugar, and flour were often scarce or difficult to obtain. The "Wartime Cookery" booklet was a way to support households with recipes that took these limitations into account.
The booklet contained simple recipes that used cheaper and readily available ingredients, such as beans, potatoes, vegetables, and dried meat. It also made frequent use of "substitutes," such as margarine instead of butter, and the booklet often included ideas for how best to use leftover food to avoid waste.
This booklet is an ideal learning tool for classrooms and includes recipes on:
Tripe and Liver Hotpot
Oatmeal Sausage
Fig Charlotte
