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The recipe presented in this discussion originates from the 1941 edition of the woman’s magazine Frauen-Warte, which reflected the culinary adaptations that came with wartime shortages. The early years of the war still saw relative abundance with access to ingredients like milk and eggs; however, as the war prolonged, these staples became increasingly difficult to obtain. The initial recipe calls for layers of fennel and potatoes, seasoned with caraway and topped with a blend of milk, egg, and yeast flakes—ingredients that would soon become scarce.