The Role of Cookbooks in Wartime

Wartime cookbooks were more than just guides to preparing meals; they were essential tools for survival. They provided households with strategies to make the most out of limited resources. These cookbooks often contained recipes that used substitute ingredients for items that were scarce or rationed. They also offered tips on preserving food and making it stretch further. In Germany, during both World War I and World War II, these cookbooks were indispensable.

World War I: The Beginning of Scarcity

World War I marked the beginning of severe food shortages in Germany. The British naval blockade restricted imports, leading to widespread scarcity. The German government introduced food rationing, and people had to make do with what was available. This period saw the emergence of cookbooks that focused on using every part of available food, ensuring nothing went to waste.

One notable cookbook from this era is “Kriegskochbuch” (Wartime Cookbook) by Henriette Davidis, a well-known German cookbook author. Published in 1915, this book provided recipes that made use of local and seasonal produce. It emphasized the importance of self-sufficiency and encouraged people to grow their own vegetables. Recipes in this book often included ingredients like potatoes, turnips, and cabbage, which were more readily available.

World War II: Adapting to Harsher Conditions

The onset of World War II brought even harsher conditions. The German population faced severe food rationing and shortages. Cookbooks from this period reflected the dire situation and the need to be even more resourceful. “Erna Horn’s Kriegskochbuch” (Erna Horn’s Wartime Cookbook) is a prime example. Published in 1942, it was designed to help housewives cope with the extreme limitations imposed by the war.

Erna Horn’s cookbook offered recipes that utilized alternative ingredients and methods to create nourishing meals. One of the key strategies was the use of substitute ingredients. For instance, instead of wheat flour, which was in short supply, recipes often called for potato flour or barley flour. Meat, a luxury during the war, was replaced with legumes, offal, and even nettles. The book also provided instructions on how to make bread without yeast, using sourdough starters or other leavening agents.

Key Ingredients in Wartime German Cuisine

Wartime cookbooks reveal a lot about the staple ingredients that sustained the German population during these challenging times. Here are some of the key ingredients that frequently appeared in wartime German cuisine:

Potatoes

Potatoes were a vital food source during both World Wars. They were versatile, filling, and relatively easy to grow. Wartime cookbooks are replete with potato-based recipes, from soups and stews to bread and dumplings. Potatoes were often used to stretch other ingredients, making meals more substantial.

One popular wartime dish was “Kartoffelpfannkuchen” (potato pancakes). These were made by grating potatoes and mixing them with a small amount of flour and water to create a batter, which was then fried in a pan. This simple yet satisfying dish could be served with a variety of accompaniments, such as applesauce or sour cream.

Turnips

Turnips, like potatoes, were a staple during the war years. They were hardy and could be stored for long periods, making them an ideal food during times of scarcity. Turnips were used in soups, stews, and even as a meat substitute.

A well-known dish from this period is “Steckrübeneintopf” (turnip stew). This hearty stew combined turnips with other available vegetables and, if possible, a small amount of meat or sausage. It was a nourishing and warming meal, perfect for the cold German winters.

Cabbage

Cabbage was another essential ingredient in wartime German cuisine. It was used in a variety of dishes, from salads and soups to sauerkraut. Sauerkraut, made by fermenting cabbage, was particularly valuable as it could be stored for long periods and provided essential vitamins.

During the war, a popular dish was “Kohlsuppe” (cabbage soup). This simple soup consisted of cabbage, potatoes, and any other available vegetables, cooked together in a broth. It was a nutritious and filling meal that could be made with minimal ingredients.

Innovative Recipes and Techniques

Wartime cookbooks are a testament to the creativity and resourcefulness of home cooks. Faced with severe shortages, they developed innovative recipes and techniques to make the most of what they had.

Meat Substitutes

With meat being a rare commodity, wartime cookbooks offered numerous recipes for meat substitutes. Legumes, such as beans and lentils, were often used to provide protein. Offal, which includes organs like liver and kidneys, was also utilized.

One inventive recipe from Erna Horn’s cookbook is “Falscher Hase” (fake hare). This dish used ground meat substitutes, such as beans or lentils, mixed with bread crumbs and spices to create a loaf that resembled a meat roast. It was then baked and served with gravy, providing a semblance of a traditional meat dish.

Bread Without Yeast

Bread was a staple food, but yeast was often in short supply. Wartime cookbooks provided alternatives for making bread without yeast. Sourdough starters, made from fermented flour and water, were one option. Another method was to use baking soda and acidic ingredients, like buttermilk or vinegar, to leaven the bread.

A popular recipe was “Schnelles Brot” (quick bread). This bread was made by mixing flour, baking soda, and buttermilk to create a dough, which was then baked. It was a simple and quick way to make bread without the need for yeast.

Preservation Techniques

Preserving food was crucial during the war years. Wartime cookbooks often included sections on food preservation techniques, such as canning, pickling, and drying. These methods allowed people to store food for longer periods and make the most of seasonal produce.

Canning and Pickling

Canning and pickling were essential techniques for preserving vegetables and fruits. Wartime cookbooks provided detailed instructions on how to can and pickle a variety of produce. For instance, cucumbers could be pickled to make “Gewürzgurken” (spiced pickles), and fruits like apples and plums could be canned to make preserves.

One common recipe was for “Eingemachtes Gemüse” (canned vegetables). This involved blanching vegetables, such as green beans or carrots, and then sealing them in jars with a brine solution. The jars were then heated to kill any bacteria, allowing the vegetables to be stored for months.

Drying

Drying was another important preservation technique. Fruits, vegetables, and even meat could be dried to extend their shelf life. Wartime cookbooks often included instructions on how to dry food at home using simple methods.

A popular dried food was “Dörrgemüse” (dried vegetables). This involved slicing vegetables, such as carrots or peas, and then drying them in an oven or in the sun. The dried vegetables could then be rehydrated and used in soups and stews.

The Cultural Impact of Wartime Cuisine

Wartime cookbooks not only provided practical guidance but also had a significant cultural impact. They reflected the resilience and adaptability of people during difficult times. The recipes and techniques developed during the war years have left a lasting legacy in German cuisine.

Post-War Influence

After the war, many of the recipes and techniques from wartime cookbooks continued to be used. The resourcefulness and frugality learned during the war years influenced post-war cooking. Dishes like potato pancakes and turnip stew remained popular, and the use of substitute ingredients became a part of everyday cooking.

Wartime cookbooks also contributed to the development of regional cuisines. The emphasis on using local and seasonal produce helped to preserve and promote traditional German dishes. Today, many of these dishes are considered classics of German cuisine.

A Source of Historical Insight

Wartime cookbooks provide valuable historical insight into the lives of ordinary people during times of conflict. They offer a glimpse into the challenges faced and the ingenuity required to overcome them. These cookbooks are a testament to the human spirit and the ability to adapt and survive in the face of adversity.

Conclusion

Wartime cookbooks are more than just collections of recipes; they are historical documents that offer a window into the past. The cookbooks from World War I and World War II provide a fascinating insight into the resilience and resourcefulness of the German people during these challenging times. The innovative recipes and techniques developed during the war years have left a lasting legacy in German cuisine, influencing post-war cooking and preserving traditional dishes.

As we look back on these wartime cookbooks, we can appreciate the ingenuity and adaptability of those who lived through these difficult periods. They serve as a reminder of the importance of making the most of what we have and the enduring human spirit in the face of adversity.