Recreate real World War One era recipes using the Town and Country Patriotic Women Workers' Cookery Book.
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Learn how to make a delicious roast duck complete with stuffing in this WW1 Recipe of the Week.
The Recipe of the Week is Swiss Eggs - a delicious mixture of eggs, cheese and cream.
This Recipe of the Week is designed for leftovers - earmark it for Xmas!
This is a rather mysterious recipe. It's either an eggless soufflé (?) with an original spelling or an original creation from Mrs Coutts of Te Kuiti.
Learn how beer was brewed at home in 1917 with this recipe for hop beer. Kids, ask your parents first!
Put all your citrus fruit to good use with this recipe for orange marmalade.
No oxen were harmed in the making of this recipe.
Mrs S V Trask tells us that this entry for Cooked Lettuce "is a Parisian recipe and a very good one."
Buttermilk pancakes are a perennial favourite for good reason and haven't changed much since 1917! Add Lemon Honey for a delicious citrus twist.
Have some leftover brains? Learn to make Brain Fritters like a pro with this Recipe of the Week..
Don't eat it! This recipe for waterproofing clothing is meant to keep you toasty and dry - at least according to the skipper in the Wellington Harbour!
Love bacon and pie filling? Why not combine them!
Have a lot of time on your hands? Try making Boston Baked Beans the old-fashioned way with this recipe from the mysterious "E.H.F."
The donor of this recipe says, "this curry is little if at all known outside India, and is remarkably delicate and nice."
Check out this week's delicious recipe from our WW1 cookbook - Apple Amber, where your traditional apple pie meets delicious meringue.
Check out this week's delicious recipe from our WW1 cookbook - Soldier Cake. This recipe is particularly lacking in instructions, but the ingredients sound delicious!
According to the donor, "this is an excellent recipe - will keep for weeks in an airtight jar". Find out for yourselves!
An interesting method of baking sets this recipes for the humble muffin apart.
Check out this week's delicious recipe from our WW1 cookbook, Consort Pudding - an apple pie with a twist, topped with frothy meringue.