The Great War Cook Book: From Brain Fritters To Carrot Marmalade

First published in 1915, May Byron's Wartime Cookery Book soon became a classic of wartime Home Front cookbooks. With some 550 recipes, she showed how to make tasty meals from basic, readily available, and homegrown products. With unrestricted submarine warfare and the loss of many ships in the war, the populations of both Britain and Germany were nearly starved into submission. Food writer May Byron provides a flavor of life on the Home Front, showing the everyday woman how to prepare meals with a reduced selection of ingredients. From pigs' trotters to raspberry and beetroot jam, she created tasty recipes that could keep everyone fed using produce mainly sourced from Britain’s fields, hedgerows, and woodlands.