Dandelion coffee
Roasted dandelion root was believed to be a good substitute, with a taste similar to cyclical coffee. From 4 kg of fresh root, 1 kg of dried root is obtained. Fried and ground dandelion root is rich in soluble substances (up to 67%) and gives a good coffee infusion.
Khryapa cutlets
"Khryapa" - the top (peeled) leaves of cabbage, which are usually not eaten. Khryapa, as well as cabbage stubs, were ground in a meat grinder and baked (ideally with egg powder).
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Puree from plants
Mix the leaves: nettles, sorrel, runny, quinoa, plantain, clover, woodworm (200-300 gr of each ingredient). Add to the resulting mixture (for taste / smell) a few grams of some "deficiency" (flour, salt, fats, ground pepper).
Pouring from wood glue
Since in those days, carpentry glue was made from fish scales and fins, it was considered conditionally suitable for food. The glue bar was soaked in water for several days. Then it was cooked for 3-4 hours and allowed to cool. If possible, they ate it with vinegar or mustard.
Joiner's glue, from which the jelly was cooked.
Leather belt soup
(clamps, drive belts for machine tools)
Leather was used for food even in the hungry times of the Civil War. For the soup, the skin was boiled in a saucepan for a long time, until a cloudy solution was obtained. It needed a seasoning (lavrushka, pepper) in order to "kill" the extremely unpleasant smell of the brew.
Racing - detail of a loom. Made from pressed pigskin. 22 types of dishes were prepared from such parts.
Flour (groats) from acorns
Peel the acorns, cut into smaller pieces, add water and soak for several days, periodically changing the water. Then put on fire, bring to a boil, drain the water, and pass the resulting mass through a meat grinder. Dry the resulting product, then grind.
