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History lovers, AGEOD game fanatics, and speakers of German, be delighted! Now you can abstract your own blockade-imposed diet to that of Germany in 1915. Try these recipes on your own!

Guaranteed weight-loss for history buffs!
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It's in German. Give us an example!

Hah, I will, but first I need to find something fascinating (and nutritious enough!) to try it at home. All these recipes are for 4 persons, but I bet I could it the result alone!

I am between Brotsuppe (old bread in a soup) and Reisfleisch (small pieces of meat with rice) for starters. What do you guys wanna try first?!

PS. Googling around there are other era cooking guides as well. I have found one from 1916 and another from Austria-Hungary, I think.

So the recipe are actually edible?

It seems so. Apart from the fact that they should probably be a little bit hypo-caloric, they should be ok. In fact the book starts with a prologue talking about how meat consumption in Germany had risen since the early 19th century to be the highest of all Europe, but now the hardships of war (and the blockade) may mean that it should probably be used more economically. Since that introduction was written in December 1914 for this 1915 edition, they did not know the worse was coming yet...

No roof rabbits?

Heh, not as far as I can see!

Horse?
What about horseburgers?

I found this great website about the ersatz (substitutes) in World War 1 Germany: http://www.reenactor.net/ww1/morsels/fsc/home_front.html


'The rice "lamb" chop would satisfy even an exacting taste. Rice was boiled and formed into a lump resembling a chop. A skewer of wood was stuck into the lump to serve as a bone. The illusion was made more complete with a little paper rosette to top off the "bone" and served with green peas and a sprig of watercress. Fried in real mutton tallow, it came to the table with the look and aroma of the real thing.'

'The shortage of meat, lard, suet, butter, and eggs actually helped to improve the health of the public, due to the elimination of three-quarters of the fat normally consumed.'

'A popular cake sold in the cafés was made mostly of ground clover meal, with flour of horse-chestnuts added, a little rice, glucose, sugar or honey and chopped raisins or prunes. Even at the price it sold for--an ounce for three cents--the cake was a success, in nutrition, appearance and taste.'