So I have been asked exactly what I can and can t eat on 1940 s wartime rationing..

When rationing was introduced in England on January 8, 1940 (incidentally that i

s my birthday the January 8 bit NOT the 1940!!) it was to ensure that food was dis
tributed fairly and that the dwindling food supplies lasted. However, rationing
did vary slightly month to month depending on the availability of foods increasi
ng when it was plentiful and decreasing when it was in short supply..
NOTE: Although the 1940sExperiment is based on wartime rationing in the UK I wil
l be incorporating occasional recipes from Canada/US during WWII as for the last
5 years I have been living in Nova Scotia, Canada.
Here is the weekly ration allowance for one adult in the 1940 s (remember that in a
ddition to this people were encouraged to incorporate lots of fruit and veggies
into their diets and grow even more in their back gardens!)
Weekly ration for 1 adult
Bacon & Ham 4 oz
Meat to the value of 1 shilling and sixpence (around about 1/2 lb minced beef)
Butter 2 oz
Cheese 2 oz
Margarine 4 oz
Cooking fat 4 oz
Milk 3 pints
Sugar 8 oz
Preserves 1 lb every 2 months
Tea 2 oz
Eggs 1 fresh egg per week
Sweets/Candy 12 oz every 4 weeks
In addition to this a points system was put in place which limited your purchase
of tinned or imported goods. 16 points were available in your ration book for e
very 4 weeks and that 16 points would enable you to purchase for instance, 1 can
of tinned fish or 2lbs of dried fruit or 8 lbs of split peas.
Does this sound a lot or little to you? When you try and produce all your own fo
od from scratch using the above ingredients and realize just how precious or eve
n how difficult it was at times to obtain other necessary food stuffs like flour
, oats etc it really makes you appreciate how difficult and how IMPORTANT the ro
le was of the 1940 s housewife to feed her family and keep them healthy. It was fo
r sure a long and hard job..
HERE IS AN EXAMPLE OF WHAT I HAVE EATEN THE LAST FEW DAYS
BREAKFAST
2 slices of wholemeal (wholewheat) toast with margarine and marmalade or marmite
or large bowl of porridge oats (oatmeal) made with water, splash of milk and a l
ittle sugar or honey mixed in.
LUNCH
Oslo Meal- [Click here] + a piece of fruit
or I bring in to work with me a huge plate of steamed veggies such as broccoli,
parsnips, potatoes, cabbage with a blob of butter on and seasoned. (sometimes wi
th some meaty gravy [click here] over the top ) In addition to that I have a pie
ce of fruit like an apple or a pear.
DINNER
By the time I get home and start cooking it s between 6 and 7pm and by this time I
am starving! I always eat a BIG meal.
Yesterday- Two large baked potatoes topped with a little bit of strong cheddar,
generous serving of meaty gravy, a chunk of freshly baked wholemeal bread, a few
spoonfuls of steamed carrots, big mound of steamed cabbage. For dessert I didn t
have anything cooked so had a pear.
Today- A big mound of mashed potato (a blob of marg and some thyme, salt & peppe
r for seasoning), served with large portions of cabbage and cauliflower and the
remainder of the meaty gravy I made yesterday. For dessert I had two freshly bak
ed Rock Buns [click here] and two steaming hot cups of tea!
SUPPER
I like to round off the day with a glass or two of milk- usually one small glass
of cold milk and a cup of milky coffee. The amount I have depends on how much I
have left to use!
Obviously my diet depends on what I have available or what recipes I have been r
e-creating. I quite often make veggies stews with beans and pulses in for extra
protein..
________________________________________________________________________________
________________________________________________________________________________
_________
Here is the 1st of 100 recipes which will be recreated and photographed over the
year of my blog
Nothing Fancy Wartime Loaf
* 600 ml (1 pint) of warm water
* 5 teaspoons of quick rise yeast
* couple pinches of sugar
* 2 lb of wholewheat (wholemeal) flour
* 1.5 teaspoons salt
* 1 tablespoon rolled oats (for top)
* drizzle of vegetable oil
Method
Place flour in large bowl
Mix in all dry ingredients except the rolled oats
Drizzle in vegetable oil
Pour in warm water
Mix thoroughly
When dough comes together knead for 10 minutes until dough is silky
Place back in bowl and cover
Let dough rise somewhere warm until doubled in size
Knead dough briefly again
Place dough into 4 x 1/2 lb tins (or 2 x 1 lb tins) that have been floured
Brush top with a little water and sprinkle on some rolled oats
Leave to rise for around 20 minutes
PLace in oven at 180 0C for around 30-40 mins (depending on the size of the loaf
)
Remove from oven
Cool for at least 15 minutes before cutting
PS Note that the original recipe called for old fashioned yeast but I replaced w
ith quick rise yeast (it simply is very hard to get hold of those little squares
of yeast that would have been used)
________________________________________________________________________________
______________________________________________________________________________

Bread Pudding

10 ounces of stale bread (you ll have to use your kitchen scales!)

2 ounces of margarine or butter
1 ounce of sugar
2 ounces of dried raisin sultanas
1 egg (fresh or dried)
milk to mix
cinnamon
extra sugar for topping
Method
Put bread into a basin and add a little water. Leave for 10 minutes.
Squeeze bread out until fairly dry
Return bread to empty basin and add all the other ingredients (except spice) add
ing a little milk to make a sticky consistency
Add cinnamon a little at a time until your own taste
Place mixture into a greased pan (like a lasagna pan)
Cook at 160 degrees C for an hour or so until edges are browned and centre is ho
t
Sprinkle sugar on top 10 minutes before end of cooking
Allow to cool a little, slice and serve
Serves 8 to 10

________________________________________________________________________________
_________________________________
Corned Beef Fritters
2 oz self raising flour or plain flour (I used wholemeal/wholewheat)
pinch salt
1 egg (fresh or dried)
dash of milk
pinch of herbs (I used Thyme)
2 teaspoons grated onion
6 oz corned beef finely flaked
a little dripping or margarine (or cooking oil)
Method
Mix and blend the flour with the salt, beaten egg and dash of milk.
Beat until a smooth batter is achieved
Add corned beef, onions and herbs
Melt the dripping or fat in a frying pan
Drop in a spoonful of the mixture and press down to form a small patty (mixture
should be enough to make
Fry on either side until crisp and brown and serve with veggies or salad while w
arm.
Makes enough for 4 people
________________________________________________________________________________
_____________________________
Eggless sponge gone wrong
6 oz wholewheat flour
3 teaspoons of baking powder
2.5 oz margarine
2 oz sugar
1 level tablespoon of table syrup (or Lyons Golden Syrup)
1/4 pint milk
sultanas optional
jam for filling optional
Method
Sift the flour and the baking powder together
Cream the margarine, sugar and syrup together until soft and light
Add a little flour and then a little liquid
Continue to do this until until you have a smooth mixture.
Grease and flour two 7 inch sandwich tins and divide mixture between them
Cook in centre of over at 200 celcius for 20-30 minutes.
Cool for 10 minutes before removing from tins
________________________________________________________________________________
______________________________
Wartime Vegetable Turnover
Pastry
12 oz of plain (wholewheat) flour with 3 teaspoons baking powder
large pinch of salt
3 oz margarine (or dripping)
water
Filling
10 oz scrubbed diced cooked potatoes (never remove the skins!)
4 medium carrots diced
1 large onion or 1 leek finely chopped (saute)
herbs, salt, pepper
Method
Sift the flour, salt and rub in the margarine
Bind with water
Cook carrots and potatoes until medium soft and then mix gently together in bowl
with a little margarine, salt, pepper and herbs
Mix in the onions or leeks
Divide the pastry into 4 pieces and roll out each one into a round
Put mixture into centre of each round
Wet the edges of pastry with water
Pull over one side to the other and press down edges
Prick top of pastry
Brush with a little milk
Bake in hot over (220 C) for 25-30 mins until crisp and brown
Serve hot or cold.

________________________________________________________________________________
________________________________
Rock Buns
8 oz wholemeal/wholewheat flour
4 teaspoons of baking powder
1/2 teaspoon mixed spice/all spice
2 oz margarine
2 oz sugar
2 oz sultanas or dried mixed fruit
1 egg or 1 reconstituted dried egg
milk
2 teaspoons sugar for topping
Method
Sift the flour, baking powder and spice
Rub in the margarine
Add the sugar, dried fruit and the egg
Gradually add enough milk to make a sticky mixture
Put spoonful onto parchment paper on baking tray ( makes 12-14)
Sprinkle with the sugar
Cook in a hot oven for 12-15 minutes
________________________________________________________________________________
____________________________________
Cynthia s Eggless Sponge (gone right)

1/2 pint of tea (without milk and tea leaves)

3 oz butter/marg
3 oz sugar
3 oz sultanas
10 oz wholewheat flour (add 3-4 teaspoons of baking powder)
1 teaspoon all spice (mixed spice)
extra cinnamon if required

Method
Place the tea, butter, sugar and sultanas in a saucepan and heat gently until bu
tter is melted, leave to cool.
Mix all the dry ingredients together.
Mix all the dry ingredients into the cooled liquid and mix well, give it a beat.
Put mixture into a greased and floured 7 inch cake tin
Cook on 180 degrees for around 45 minutes or more
________________________________________________________________________________
__________________________________
Lord Woolton Pie
Various in season veggies like swedes, turnips, potatoes, cauliflower, broccoli,
leeks, onions, carrots
Potatoes for mashing
Flour, butter and milk for sauce
Strong grated cheddar cheese
Herbs such as sage or thyme for sauce
Method
Peel washed potatoes (save peelings to bake in oven with salt and herbs)
Dice potatoes and cook in salted water until soft
Mash with butter, a little milk and add salt
Peel, wash and dice in season veggies as applicable and boil until nearly cooked
Drain and place in pie dish
Make sauce-Use dessert spoon of butter and melt in pan, add two dessert spoons o
f flour and mix and slowly add in milk, keep stirring. Add salt and herbs and pe
pper
Pour thick sauce over the vegetables
Put mashed potato in piping bag (baggy with a hole in the corner)
Pipe over the top of veggies and sauce
Finish by placing some grated cheese over the top
Place in oven at 220 C for around 30 minutes until the potatoes have browned

________________________________________________________________________________
____________________________________
Wartime Scotch Shortbread
Melt 4 oz margarine, add 8 oz plain flour and 2 oz sugar, mix well and knead unt
il the mixture bins together. If it is a little dry crumble it again and add a s
plash of milk and re knead. Put in an ungreased baking tin and press mixture dow
n firmly so it is about 1/2 inch thick. Prick the surface and then cut into 10-1
2 portions.
Bake in centre of moderate oven for 30 + minutes.
Remove, sprinkle lightly with sugar
Serve.

________________________________________________________________________________
___________________________________
Bread and Apple Pudding
10 12 slices of bread ( stale is fine!)
2 ounces of margarine or butter
2 ounces of sugar
2 ounces of dried raisin sultanas
1 beaten egg (fresh or dried)
1 large grated apple
milk to mix
cinnamon
extra sugar for topping
Method
1. Put chopped up bread (cut/tear into small chunks) into a basin and add a litt
le water. Leave for a few minutes.
2. Squeeze bread out until fairly dry
3. Return bread to empty basin and add all the other ingredients (except spice)
adding a little milk to make a sticky consistency
4. Add cinnamon a little at a time until your own taste
5. Place mixture into a greased pan
6. Cook at 175 degrees C for an hour or so until edges are browned and centre is
hot
7. Sprinkle sugar on top 10 minutes before end of cooking
8. Allow to cool a little, slice and serve

________________________________________________________________________________
___________________________________
Recipe for Glory Buns
12 oz of wholewheat flour (or white)
2 oz margarine
2 oz sultanas/currants/raisins (optional)
2 oz sugar
8 fl oz warm water
3 teaspoons of quick rise dried yeast
1 teaspoon dried cinnamon powder
pinch salt
To glaze:
3 tablespoons water
3 tablespoons sugar
Method
Place all the dried ingredients in a bowl (apart from dried fruit) and stir
Rub in the margarine
Mix in the dried fruit
Add in the warm water
Knead well (use extra flour if mixture is too sticky)
Divide dough into 12 balls
Place on greased deep sided tray (I like to use the 8 x 8 inch foil trays and pl
ace 4 balls in each)
Cover with plastic film or plastic bag
Leave to rise somewhere warm for an hour or so
When risen place in oven at 180 C for 15 minutes or so until golden brown
When cooked remove from oven onto a wire rack to cool
When cool prepare glaze by heating the water and sugar together until dissolved
Using a pastry brush apply the glaze generously

________________________________________________________________________________
___________________________________
Mock cream recipe 1
2 oz margarine
2 oz fine granulated sugar
1 tablespoon dried milk powder
1 tablespoon milk
Cream the sugar and margarine together until light and fluffy
Add in the dried milk powder and milk and beat well until light and fluffy again
Chill and serve

________________________________________________________________________________
___________________________________