Recipes from the “Kriegskochbuch” (war cookbook), 1915

The following recipes are from a German “war cookbook” of 1915. The idea behind this cookbook was to provide options for simple, cheap meals, with ingredients obtainable in austere wartime conditions. These recipes were not created from nothing in 1915, and they did not diappear afterward- they are rooted in German traditional cuisine, and simple meals like this were served before WWI and also during the depression, in WWII, and beyond.

All recipes serve 4 portions.

Cabbage Soup

One small head Savoy cabbage or white cabbage
2 tbsp. fat
4 tbsp. flour
1-1/2 ltr. water
Pinch of pepper, salt

Clean cabbage, cut in strips, wash. Heat the fat, add cabbage and braise. Sprinkle with flour, stir well, add water and boil 1-1/2 to 2 hours, to taste.

Pickle Soup

1 small pickle or 1/2 a large pickle
2 tbsp. fat
4 tbsp. flour
1-1/2 ltr. water
1-2 tbsp. vinegar, salt

Make a roux of fat and flour, slowly add water. When boiling, add diced pickle. Add salt and vinegar to taste.

Sauerkraut Soup

As pickle soup above, instead of pickle use sauerkraut.

Carrot Soup

3 large carrots
1 small onion
2 tbsp. fat
4 tbsp. flour
1-1/2 ltr. water from cooking carrots
1 tsp. parsley
1 tsp. sugar, salt

Peel the carrots, cut into small pieces, cook until done then push them through a strainer. Cook fat, onions and flour together, then pour in the carrot water. Add carrots, boil well, season with salt, parsley and sugar. If desired, you can replace half the carrots with potatoes; just use 1 less tablespoon of flour.

Baked carrot and potato dumplings

2 lbs. potatoes
2 lbs. carrots
2 tbsp. milk
salt, pepper
60 grams fat

For the sauce:
1 tbsp. fat
2 tbsp. flour
3/8 ltr. water from cooking the carrots, salt
1 tbsp. parsley, a little sugar

Boil the potatoes and carrots and push them through a strainer. Mix with salt and pepper, then form dumplings. Press them a bit flat, and fry in a frying pan until brown. To make the sauce, fry the flour and fat until yellow, pour in the carrot water, and bring to a boil. Season with salt, sugar and parsley.


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