Translations:English cuisine/46/en

After the First World War, many new food products became available to the typical household, with branded foods advertised for their convenience. Kitchen servants with time to make custards and puddings were replaced with instant foods in jars, or powders that the housewife could quickly mix. American-style dry cereals began to challenge the porridge and bacon and eggs of the middle classes, and the bread and margarine of the poor. While wartime shipping shortages had sharply narrowed choice, the 1920s saw many new kinds of fruit imported from around the world, along with better quality, packaging, and hygiene, aided by refrigerators and refrigerated ships. Authors in the 1930s such as Lady Sysonby drew on recipes from a wide range of countries.