Traditional Fare of England and Wales is a collection of traditional English and Welsh recipes compiled by the National Federation of Women’s Institutes and first published in 1948. With illustrations by Patricia Winnington and a foreword by the Countess of Albemarle, the book records historic and regional dishes while adapting them for preparation in the modern kitchen. Its recipes range from everyday savoury dishes and drinks to older specialities, including chicken pie, rabbit fricassee, herb beer, blackcurrant cordial and almond posset. More than a practical cookbook, it offers a snapshot of British domestic food traditions in the mid-twentieth century and preserves recipes and culinary customs that were already regarded as part of the country’s heritage.