Baking on the Battlefield
In the morning we look at what the soldiers ate while they were in the trenches and on the front line and also consider the logistics of how cooking was carried out to feed the large number of men who were mobilised on the Western Front during the four years of the Great War.
The recipes you will use this morning will include;
Baking Powder Loaf
Milk Biscuit Pudding
In the afternoon we will look at what was happening here at home. Rationing meant that many ingredients were hard or impossible to come by, but much ingenuity was used to make healthy and tasty meals. “There is no reason why we should not rise to the occasion, and make a success of things” appears to have been the motto. There are many recipes from this era which we could follow, and you will make a selection of the following;
Puddings – using apricots, apples, potatoes, sugar-beet or carrots
Vegetable marrow tart
Potato & chocolate biscuits
Lunch will be based on home-front favourites and refreshments during the day will include Trench cake. You will have both the recipes and your products to take home with you and your pack will also include other information about what food was like during this time. During the day you can also have a look around our Great War Museum and read the stories of those local soldiers who lost their lives in this war.
A very interesting and informative day.