Here are some recipes from 1914 why not give them a try.

1917 War Cake


1 cup. corn syrup
1 c. cold water
1 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tbsp. Crisco
1 tsp. soda
2 c. flour
1/2 tsp. baking powder

Put first 6 ingredients in saucepan. Cook 3 minutes after reaching boiling point. Add Crisco. When cool, add soda dissolved in a little hot water, add flour and baking powder. Stir, pour into greased tube pan. Bake for 1 hour at 325 degrees

World War 1 Hoover Bread


1 c. sugar
1/2 c. dark syrup
1 c. white flour
2 c. graham or whole wheat flour
2 c. buttermilk
1 tsp. soda
1 tsp. salt
1 1/2 c. chopped pecans

Mix sugar and syrup. Dissolve soda in 1 cup of buttermilk and add to mixture. Add the white flour and salt, then the other cup of buttermilk. Add wheat flour and lightly floured pecans. Bake in loaf pans in 350 degree oven for 45 to 55 minutes. Freezes well.

(1916) War Cake


2 c. water
2/3 c. Shortening (fat/oil)
1 tsp. ground cloves
1 tsp. nutmeg
1 tsp. salt
2 c. brown sugar
1 c. raisins
3 c. self-rising flour
2 tsp. baking powder
1 c. nuts, chopped (pecans)
1 c. cornmeal
1 tsp. baking soda

TOPPING (if desired) :
3/4 c. sugar
1/2 stick butter(1/8 lb)
1/2 c. milk
1 c. coconut

Boil water, brown sugar, shortening and spices for 3 minutes.
Cool to lukewarm. Stir in dry ingredients, pour into greased and floured 13 x 9 inch pan. Bake on 350 degrees for 30 to 40 minutes. Cook topping 2 minutes. Spread on cake while cake is warm

Spider Corn Bread


1 egg
2 tablespoons sugar
1 3/4 cups milk and water
1 teaspoon salt
1 cup corn meal
2 teaspoons Royal Baking Powder
1/3 cup flour
1 tablespoon shortening

Beat egg in bowl and add one cup milk and water; stir in corn meal, flour, sugar, salt and baking powder which have been sifted together; turn into frying pan in which shortening has been melted. Pour on remainder of milk and water, but do not stir. Bake about 25 minutes in hot oven. There should be a line of creamy custard through the bread. Cut into triangles and serve.

Trench Stew

This recipe is in category Edwardians and WW1,
About this recipe:
Difficulty: not rated:
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Number of servings: 3 - 4

Serving suggestions:
For authenticity, allow to cool and serve with a cup of stewed tea

This recipe is based on the recollections of a soldier from the 9th Bedfordshire Regiment, who served in the trenches during WW1. Getting fresh hot food from the field kitchen to the front lines was impossible when a battle was raging. Soldiers lucky enough to have a small stove, or even candles, would boil up any food including stale biscuits or add these to the canned food provided.


1 turnip
2 carrots
½ tin corned beef
¼ stock cube (improves flavour. The canned stews and soups would have had some flavourings. However we are not sure if this would have been available in the field kitchens in times of shortages)
one or two biscuits (optional).

Making and cooking it

1.Put the water on to boil
2.Slice up the turnip and carrot
3.Add to the boiling water
4.Add the stock and stir then leave for 10 minutes
5.Mash up corned beef and add to the mixture
6. Add the biscuits and stir (optional)
1 pint of water

Oatmeal Biscuits


3/4 cup cooked oatmeal
3/4 teaspoon salt
1 1/2 cups wheat or rye flour
2 tablespoons shortening
4 teaspoons Royal Baking Powder 1/4 cup milk

Mix oatmeal with sifted flour, baking powder and salt; rub in shortening, add milk and mix, forming a soft dough. Roll out lightly on floured board. Cut with biscuit cutter and bake in hot oven 12 to 15 minutes

Potato Biscuits


1 1/4 cups flour
2 tablespoons shortening
4 teaspoons Royal Baking Powder
3/4 cup boiled sweet or white potatoes (mashed)
1/2 teaspoon salt
1/2 cup milk

Sift flour, baking powder and salt together. Rub in shortening; add the mashed potatoes and milk enough to make a soft dough. Roll out lightly on floured board and cut with biscuit cutter. Bake in moderate oven 15 to 20 minutes.

Soldiers food in the trenches

Food for soldiers in the trenches during World War One was at times considered a luxury. Getting decent hot food from the field kitchens to the front line trenches could be impossible when a battle was either imminent or in full flow. When soldiers were at stand-down, food was easier to acquire and both British and German troops could expect certain food to be available with a degree of frequency.
The theoretical daily rations for a British soldier were:

20 ounces of bread

1/10 gill lime if vegetables not issued

16 ounces of flour instead of above

½ gill of rum

3 ounces of cheese

maximum of 20 ounces of tobacco

5/8 ounces of tea

1/3 chocolate – optional

4 ounces of jam

4 ounces of oatmeal instead of bread

½ ounce of salt

1 pint of porter instead of rum

1/36 ounce of pepper

4 ounces of dried fruit instead of jam

1/20 ounce of mustard

4 ounces of butter/margarine

8 ounces of fresh vegetables or

2 ounces of dried vegetables