Make Some New Puddings – 270 Recipes for War-Time
Make Some New Puddings – 270 Recipes for War-Time by Anon, published by LULU Press in August 2010, offers a unique collection of recipes tailored for wartime cooking. This 98-page book presents a variety of dishes that utilize alternative ingredients such as egg-powder and flaked maize, reflecting the resourcefulness required during challenging times. It serves as both a practical guide for home cooks and a historical resource for those interested in culinary practices from the past.
Readers will discover a diverse array of recipes, including boiled and baked puddings, jellies, pancakes, and various pastries. The book emphasizes techniques and ingredients that remain relevant today, making it a valuable addition to any kitchen. With its focus on home-cookery, this edition preserves the original text and artwork, providing insight into the cooking methods and ingredients of a bygone era.
Official synopsis Publisher
This is a fascinating read for any cookery enthusiast or historian. Two hundred and seventy war-time recipes provide for the use of egg-powder instead of eggs, flour that is mixed with flaked maize and reduced quantity sugar. This comprehensive book contains a wealth of information on home-cookery that is still useful and practical today. Contents Include: Boiled Puddings, Baked Puddings, Blancmanges, Jellies, Pancakes, Fritters, Sweet Omelets, Croquettes, Creams, Custards, Junkets, and Trifles, Fruit Dishes, Pastry Dishes, Fruit Pies, American Pies, Tarts and Various Pastry. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
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