Something for the weekend: WWI cooking and the Renaissance

Try some fish custard or Trench pudding, just like they did during World War I…

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If you’re looking to have a quiet weekend, you could pick up a copy of the latest edition of The Great War Cook Book: From Trench Pudding to Carrot Marmalade, by May Byron. Whether to try something new, or to get an insight into life in Britain during the war, it is an entertaining read.

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First published in 1915, it instantly became a popular cookbook in wartime homes. It has over 550 recipes made from basic, readily available ingredients. Due to the threat of German submarines, basic foods were in short supply. Butter, eggs, milk and meat were hard to come by so people had to be a bit more creative with their meals.

Byron experimented with ox-brain fritters served with fish custard and the enigmatic sounding, Trench Pudding. In Byron’s own words: “If you cannot have the best, make the best of what you have.”

The Great War Cook Book (Amberley Publishing) is available now.

The National Gallery, London

Strange Beauty: Masters of the German Renaissance continues at the National Gallery.

The Renaissance was a period of extraordinary artistic and cultural development in Europe. If you’re looking to be inspired, this exhibition gives you the chance to see the best art coming out of Germany during the 16th century.

German artists’ contributions to the Renaissance do not receive the acclaim of their Italian counterparts. Featuring Hans Holbein the Younger, Albrecht Durer and Lucas Cranach the Elder – all celebrities in their time – this exhibition is a great way to discover more about the Renaissance from a fresh perspective.

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Strange Beauty runs until 11 May.