The following detailed recipe was kindly sent to us by SurvivalBlog reader Debra in Missouri: Dish End Soup Being a bookworm at heart, I’ve amassed a small collection of books on rationing, wartime cooking and famine. Inspiration for this recipe comes from a book by Wong Hong Suen called WARTIME KITCHEN: Food and Eating in Singapore 1942-1950. Published in 2009 by National Museum of Singapore, it contains a wealth of information about the public adaptation to wartime scarcity. “Dish ends became a gourmet food. This was the soup stock made from boiling all the food left over by customers of …
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