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© Copyright 2021 Margaret Harper.
All rights Reserved.
Contents
Introduction
Author’s Note
Photo Credits
Salad Dressing
Parsley Sauce
Fairy Toast
Mayonnaise
Dried Hard Boiled Egg
Stuffing
Leek Pudding
Economy Sausage Rolls
Cheese Frizzles
Mock Cocktail Sausages
Celery Pie
Carrot Curry
Vegetable Soup
Bread Omlette
Woolton Pie
Cauliflower Leaves and Breadcrumbs
Cabbage with Horseradish
Mock Oysters
Fish Pastry
Mock Fish
Mock Lobster
Toad in the Hole
Beef a'la Mode
Mock Turkey
Mock Pork Chops
Spam Fritters
Mock Duck
Liver and Bacon
Corned Beef Pudding
Spam Pie
Mock Goose
Pea Bread
Scones
Carrot Fudge
Scotch Dumpling
Wartime Custard
Chocolate Pudding
Potato Pudding
Mock Bananas
Trifle
Carrot Pastries
Whip
Sponge
Potato Fudge
National Loaf
Economy Bread
Currant Biscuits
Spice Biscuits
Fruit Pie
Carrot Biscuits
Cream
Icing
Economy Cake
Christmas Cake
Marzipan
Beetroot Dessert
Carrolade
Fruit Tea
Apple Water
Introduction
World War 2 saw rationing of food and other items in Britain. The war effort plus a blockade of imported food to Britain led to shortages.
Many foods such as bananas were not available. Other basic foods - such as meat, sugar and eggs - were rationed. The rationing system insured everyone had enough to eat and a nutritious diet, but it led to a more blander diet with many familiar items not being available. Christmas, a time when more food than usual is consumed, suffered with traditional Christmas items such as turkey, chocolate and many alcoholic drinks unavailable. Instead people had to make to with alternative Christmas foods substituting foods such as vegetable or oatmeal for meat products.
Try some rationing Christmas dishes with this book - Ration Book Christmas Cookbook
Author’s Note
This book contains a series of recipes that were eaten in Britain between 1939-45 at Christmas time. I wrote the book because I am interested in the period of rationing between 1939-45 and the types of food eaten. There are a lot of historical records on the food eaten in the period and I hope I have managed to recreate some of the dishes eaten. I have ensured that all ingredients and cooking utensils needed are able to be bought in contemporary stores.
Photo Credits
Woolton Pie, 24 November 2019
https://en.wikipedia.org/wiki/Woolton_pie#/media/File:Woolton_pie_(4653443530).jpg
Potato Fudge, 18 October 2017
https://commons.wikimedia.org/wiki/File:Handmade_ginger_fudge.jpg
Toad in the Hole, 4 January 2007
https://commons.wikimedia.org/wiki/File:Toad_in_the_hole.jpg
Spam Fritters, 2 March 2013
https://commons.wikimedia.org/wiki/File:Spam_fritters_(1126878690).jpg
Salad Dressing
Ingredients
300ml/1 and quarter cups of milk
85g/3 oz of grated raw beetroot
1 tablespoon of vinegar
85g/3 oz of flour
sugar
salt
pepper
Mix the flour and milk and make a sauce. Add some sugar, beetroot and some salt and pepper and mix.
Parsley Sauce
Ingredients
300ml/1 and a quarter cups of milk
1 tablespoon of margarine
1 tablespoon of cornflour/cornstarch
3 teaspoons of chopped fresh parsley
salt
pepper
Put the margarine in a pan and melt. Add the cornflour and mix to make a paste. Add the milk and stir, then cook for 4 minutes stirring all the time. Add the parsley and some salt and pepper.
Fairy Toast
Ingredients
thin slices of stale wholemeal bread
Put the bread on a baking sheet. Cook in preheated oven at 190C/375F for 20 minutes- until browned.
Mayonnaise
Ingredients
1 teaspoon of wet mustard
1 teaspoon of vinegar
1 cooked and mashed potato
100m/l3.3 fl oz of oil
salt
pepper
Mix the ingredients with some salt and pepper to make a smooth mix.
Dried Hard Boiled Egg
Ingredients
dried egg
water
Make up the dried egg using 1 tablespoon of egg to 2 tablespoons of water for one egg.
Put the egg into greased ramekins/moulds. Put the moulds in a pan of hot water - with enough water to come up to half the level of the moulds. Then cook on a low heat for 13 minutes.
Leave the egg to cool. Serve in same way as hard boiled eggs.
Stuffing
Ingredients
2 chopped onions
141g/5 oz of dried breadcrumbs
141g/5 oz of chopped celery
2 tablespoons of melted margarine or lard
salt
pepper
Mix the ingredients. Use some hot water to mix if too dry.
Stuff a bird with the mix or cook in a greased baking dish in a preheated oven at 190C/375F for 20 minutes.
Leek Pudding
Ingredients
2 chopped leeks
255g/9 oz of flour
85g/3 oz of suet
85g/3 oz of raw grated potato
1 teaspoon of sodium bicarbonate/baking soda
salt
pepper
Put the flour, suet and potato in a bowl. Add some water to make a dough.
Roll out the dough. Line a pudding bowl with some dough. Layer the leek in the bowl adding salt and pepper. Top with dough.
Cover the bowl with parchment paper and tie with string.
Put a bowl or upside down colander in a saucepan. Fill with water to just cover the bowl. Put the pudding bowl on top, cover then cook on a low heat for 2 hours.
Economy Sausage Rolls
Ingredients
4 carrots
mashed potato
3 tablespoons of oatmeal
vegetable extract
Chop the carrots and place in a pan of boiling water. Cook on a low heat for 9 minutes. Add the oatmeal and vegetable extract. Cook for 6 minutes. Drain the carrot mix
Impressum
Verlag: BookRix GmbH & Co. KG
Tag der Veröffentlichung: 20.09.2021
ISBN: 978-3-7487-9525-4
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