The Great War Cook Book by May Byron

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Notes about this book

  • mjes on September 25, 2021

    Cod rock (pg 54) uses leftovers - cold cod and mashed potatoes - mixed with onion, some fat, and seasoning. Garnish with a bit of pickled beets. This recipe may have been published for hard times, but it is a good recipe for leftovers in good times as well.

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  • ISBN 10 1445633884
  • ISBN 13 9781445633886
  • Published Feb 19 2014
  • Format Hardcover
  • Page Count 356
  • Language English
  • Publisher Amberley

Publishers Text

First published in 1915, May Byron’s Wartime Cookery Book soon became a classic of wartime Home Front cook books. 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 so many ships in the war, the populations of both Britain and Germany were nearly starved into submission. Food writer May Byron gives us a flavor of life on the Home Front with her Wartime Cookery Book, showing the everyday woman how to put a meal on the table with a reduced selection of ingredients.

From pigs’ trotters to raspberry and beetroot jam, she produced tasty recipes that could keep everyone fed using produce sourced mainly from Britain’s field, hedgerows and woodlands.

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