One Hundred-portion War Time Recipes
Author | : Bertha E. Nettleton |
Publisher | : |
Total Pages | : 68 |
Release | : 1918 |
Genre | : Cooking |
ISBN | : |
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Author | : Bertha E. Nettleton |
Publisher | : |
Total Pages | : 68 |
Release | : 1918 |
Genre | : Cooking |
ISBN | : |
Author | : Bertha E Nettleton |
Publisher | : Legare Street Press |
Total Pages | : 0 |
Release | : 2023-07-18 |
Genre | : |
ISBN | : 9781019768488 |
Published during World War I, this cookbook provides valuable insight into the challenges of cooking during a time of rationing and shortages. The recipes are both practical and creative, using alternative ingredients and stretching resources to the max. A fascinating resource for anyone interested in wartime cuisine. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author | : Ivor Claydon, |
Publisher | : Batsford Books |
Total Pages | : 87 |
Release | : 2020-05-01 |
Genre | : History |
ISBN | : 1841659193 |
A fascinating and nostalgic collection of over 40 wholesome recipes from the Second World War At a time of shortages and rationing, the British were challenged with providing nutritious meals daily for the family. This pocket-sized compendium of recipes is illustrated with contemporary propaganda notices, photographs and advertisements. Dishes such as Scotch Broth, Dumplings, Savoury Onions, Corned Beef Rissoles and Coconut Orange Pudding recall the ingenuity and camaraderie of those wartime days. Look out for more Pitkin Guides on the very best of British history, heritage and travel.
Author | : Bertha E. Nettleton |
Publisher | : Forgotten Books |
Total Pages | : 47 |
Release | : 2015-06-25 |
Genre | : Cooking |
ISBN | : 9781330187838 |
Excerpt from One Hundred-Portion War Time Recipes, Wheatless Economical Tested In the effort to plan menus which comply with suggestions and requirements of the Food Administration and which at the same time meet financial ends, the resources of the Institutional Manager or Lunch Room Director are taxed to the utmost. While much has been done to aid the homemaker, little has been published, in practical form, to meet the need of the larger institutions. This bulletin has been arranged with the idea of meeting the multiplicity of demands caused by the increasing number of inexperienced young people going direct from college or training school to more or less responsible positions now being created to fill the great demand for group feeding in military hospitals, canteens and community kitchens. The aim and purpose is to furnish recipes and suggestions helpful to those who are trying to cope with the present situation by increasing the variety of dishes which are palatable, nutritious, economical and practicable. By listing the recipes under group headings, foods are roughly classified according to types, that is, meats, including left-overs, meat substitutes, salads, etc. This arrangement makes easy the selection of dishes for each course in a meal. It is not expected that the variety is sufficiently complete to meet all the needs of the menu maker; but with the variety available in different localities it is hoped that these combinations will suggest other ways of making attractive the unusual foods and also, means of stretching those which should be conserved. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author | : |
Publisher | : Michael O'Mara |
Total Pages | : 0 |
Release | : 2007-09-06 |
Genre | : History |
ISBN | : 9781843172642 |
The period of wartime food rationing is now seen as a time when the nation was at its healthiest and these Ministry of Food leaflets advised the general public on how to cope with shortages. This is a nostalgic look back at one of the hardest and yet perhaps healthiest times in history, but is also a relevant guide on healthy eating for today.
Author | : |
Publisher | : |
Total Pages | : 992 |
Release | : 1922 |
Genre | : Best books |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 2204 |
Release | : 1921 |
Genre | : American literature |
ISBN | : |
Author | : Karen Burns-Booth |
Publisher | : Passageway Press |
Total Pages | : 406 |
Release | : 2018-11-13 |
Genre | : |
ISBN | : 9781334999123 |
Part travel diary, part memoir, part history, and all cookbook, Lavender & Lovage is an invitation from Karen Burns-Booth to join her on a personal culinary journey through the memories of the places she has lived and visited. Born from her eponymous award winning blog this book contains 160 unique recipes, all beautifully photographed by the author. They showcase the breadth and depth of her travel. Karen has lived and travelled all over the world and has brought some of her favourite recipes, experiences, and memories to share here with her readers. Karen focuses on the best of traditional recipes, preserving the ways of eating that kept our ancestors healthy, a vital contribution to the modern food landscape. If you would like to see the old made new again, to taste slow food instead of fast, to make food personal yet international, you will find it here.
Author | : Helen Zoe Veit |
Publisher | : UNC Press Books |
Total Pages | : 317 |
Release | : 2013-08-01 |
Genre | : History |
ISBN | : 1469607719 |
American eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rules surrounding eating, while reformers were working to reshape the diets of immigrants and the poor. And by the time of World War I, the country's first international aid program was bringing moral advice about food conservation into kitchens around the country. In Modern Food, Moral Food, Helen Zoe Veit argues that the twentieth-century food revolution was fueled by a powerful conviction that Americans had a moral obligation to use self-discipline and reason, rather than taste and tradition, in choosing what to eat. Veit weaves together cultural history and the history of science to bring readers into the strange and complex world of the American Progressive Era. The era's emphasis on science and self-control left a profound mark on American eating, one that remains today in everything from the ubiquity of science-based dietary advice to the tenacious idealization of thinness.
Author | : William Sitwell |
Publisher | : Little, Brown |
Total Pages | : 458 |
Release | : 2013-06-18 |
Genre | : Cooking |
ISBN | : 031625570X |
A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A History of Food in 100 Recipes, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. A book you can read straight through and also use in the kitchen, A History of Food in 100 Recipes is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.