Best War Time Recipes: Preparedness Cooking Skills (and recipes) From WWI Will Keep You Alive During WWIII

World War 3 is already in motion and every war machine and nuclear missile that the world superpowers show off will be used to destroy both land and sea-based ecosystems, potentially leading to global nuclear famine. This is now a fact, we can’t no longer say ”might happen” since is already happening.

A few hours watching the Discovery Channel can prompt extreme survival fantasies involving frog licking and urine drinking, but what basic skills would you actually need to survive in a world consumed by a nuclear exchange?


In today’s post, we are going to take a look back into the past and learn something that today many people are completely unable to do anymore….cook something from scratch. It’s quite shocking but these days the average American home eats a majority of its meals using prepackaged, highly processed foods that require very little skill to cook. If it doesn’t come out of a box, a can, or a plastic pouch most people are clueless when it comes to cooking.

Learning how to cook from scratch is something you cannot afford to ignore if you want to survive WWIII. In order to successfully build a stockpile of emergency food, you’re going to need to learn how to cook, and you’re going to need to learn how to do it with basic ingredients.

During WWII eating habits were changed greatly by wartime shortages. For many people rationing, synthetic foods, strange food combinations and the restrictions of the daily diet were among the most vivid memories of life in WWII. The rationing system was seen as complicated but fair and was popular for this reason. People registered at their local shops. Each family/household had a ration book. The ration book was handed over to the shopkeeper, who removed the coupons (as well as taking the appropriate sum of money).

Food rationing was introduced in stages, beginning in January 1940. Foods that were rationed included bacon, butter, sugar, meat, tea, cooking fat, jam, cheese, eggs and milk.
Rationing started on January 8th, 1940, when bacon, butter, and sugar were rationed (by weight), followed by meat in March 1940 (by price rather than weight). In July 1940, tea, cooking fat, jam, and cheese were also rationed (by weight). Eggs and milk were rationed by allocating supplies to shops in proportion to the number of customers registered there. People were permitted one egg per fortnight but this was not guaranteed, as with other foods. Rations varied considerably; the cheese ration, for example, varied from 1 oz (30g) per person per week to 8oz (225g). The meat ration worked out at approximately 1lb (500 grams) per week.

This is how people managed to stay alive during the war, you don’t have to learn how to do everything at once. Take it slow and learn how to do a couple of things really well before moving on. If you try to do everything at once, you’ll probably end up with a bunch of food that nobody wants to eat. Take the time to learn the basics, and take the time to perfect what you’ve learned.

Despite all the warnings, the only real way to get started is to just jump in there and have some fun. There are going to be some setbacks, some total bombed meals, and even some meals that are so bad no one will want to eat them; but in the end, you are going to be more prepared, save a lot of money, be much healthier, and have a skill that’s going to last a lifetime.

As a supplement to this article, I found this great cookbook from World War I, Best War Time Recipes, which was released by the Royal Baking Powder Co.

The book was released by the Royal Baking Company as a way to help with war efforts when things like wheat flour were not available because it was being shipped over to the troops.

The recipes in this book can help show you what is possible and is a great addition to your preparedness cooking and food storage stockpile.

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