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3 of 3 people found the following review helpful
4.0 out of 5 stars A memento of austere times
How do you like your nettles – boiled, fried or stewed? Or perhaps as a nettle pudding? What do you mean, you have never tried them? Well, here is your chance. “The Great War cook book” is essentially a facsimile copy of a work produced by author May Byron during WW1. The original date of publication and the name of the publisher is not given in the body...
Published 5 months ago by Chris Baker

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0 of 1 people found the following review helpful
3.0 out of 5 stars Bananas in WW1 ?
I bought this book for recipes that were used around the time of the war, in particular jam. The Mixed Fruit Jam on page 220 no. 637 starts with six bananas! Can you tell me where they would have obtained such bananas at this time? I am confused but need a fruit jam recipe. I am now doubting all the recipes and am worried as I need them to be accurate.
Published 4 months ago by Hilary J Kipping


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3 of 3 people found the following review helpful
4.0 out of 5 stars A memento of austere times, 8 Mar 2014
By 
Chris Baker "The Long, Long Trail man" (Leamington Spa, UK) - See all my reviews
(VINE VOICE)    (REAL NAME)   
This review is from: The Great War Cook Book: From Trench Pudding to Carrot Marmalade (Hardcover)
How do you like your nettles – boiled, fried or stewed? Or perhaps as a nettle pudding? What do you mean, you have never tried them? Well, here is your chance. “The Great War cook book” is essentially a facsimile copy of a work produced by author May Byron during WW1. The original date of publication and the name of the publisher is not given in the body of the book or indeed in the introduction which has been added, although Amberley Publishing says it was 1915. It comprises more than 500 recipes for meat, fish, vegetable, savoury and sweet dishes and drinks and is very much written with food shortages and government appeals for conservation in mind. Some of the ideas seem rather odd to the modern kitchen – stuffed calf’s head and bread soup do not often appear on menus these days – but most are economical variations on familiar British themes. The recipes are not illustrated and (it seems to me, whose culinary skills barely stretch beyond producing a decent slice of toast) that they might be tricky to reproduce, for quantities are often not given, cooking temperatures appear not to have worried the author and some ingredients may be ironically difficult to find these days. As a book I found it quite entertaining although I imagine few people will read through it as an entire work.

The introduction by Eleri Pipien sets the scene of the austerity of the period.
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5.0 out of 5 stars Five Stars, 23 July 2014
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This review is from: The Great War Cook Book: From Trench Pudding to Carrot Marmalade (Hardcover)
Looking for Great War time reciepies this book show a great many, well done
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0 of 1 people found the following review helpful
3.0 out of 5 stars Bananas in WW1 ?, 1 May 2014
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This review is from: The Great War Cook Book: From Trench Pudding to Carrot Marmalade (Hardcover)
I bought this book for recipes that were used around the time of the war, in particular jam. The Mixed Fruit Jam on page 220 no. 637 starts with six bananas! Can you tell me where they would have obtained such bananas at this time? I am confused but need a fruit jam recipe. I am now doubting all the recipes and am worried as I need them to be accurate.
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