Today’s men are often able to cook well, partly as a result of the emancipation process and changes to role perceptions in modern society. Not so at the beginning of the 20th century, when cooking was often seen as a woman’s job, be it the mother, the wife or a housemaid. This cookbook for soldiers in the trenches contains advice about creating meals with few ingredients or utensils. Food was in short supply and its preparation was rough and ready. Chefs in field kitchens were often soldiers, too.
For recipes normally cooked on a stove, a barbecue alternative is given. Instructions are clearly aimed at the novice: ‘To boil an egg takes 3 to 5 minutes, counting from the moment when the water boils (the water is boiling when it is blistering)’. A meal of bacon and fried eggs is garnished with the remark: ‘Even though this is a popular breakfast snack in Britain, this meal can also be highly recommended at our place’.
TranscriptCookery book for the trenches
by Hans Werder
(A. v. Bonin-Zanthier)