Dive into the ingenuity of World War II cooking with wartime ration recipes, exploring historical wartime meals, rationed food recipes, and WWII preservation techniques.
Today marks the 75th anniversary of the start of World War Two rationing. Here are some original recipes distributed by the Ministry of Food
These 1940s ration recipes are a look into the past and the struggles of rationing during WWII. Try one of these vintage desserts or dinner recipes today! During World War II rationing was implemented by
It’s the final day of my first week on minimum UK WW2 rations. I’ve stuck 100% to what I’ve got in the cupboard and to what would have been allocated to me during the war. As a single woman, money would have been tight for me so I’ve made sure to stick with what I […]
Spice up your holiday season with these delicious throwback wartime recipes from the Ministry of Food!
Step back in time with these World War 2 recipes featuring flavorful and resourceful vegetable recipes. Perfected during rationing, these wartime recipes are both delicious and easy to make. Try a comforting vegetable stew recipe or explore other classic old recipes for a modern twist on history. Click to uncover these WWII recipes and bring a taste of the past to your table!
We'll Eat Again: A collection of recipes from the war years", selected by Marguerite Patten Rationing time once more! This time, hopefully with better results. Bacon Turnovers Cooking time: 30 minutes Quantity: 4 helpings Pastry 12 oz self-rising flour or plain flour with 3 teaspoons baking powder pinch salt 3 oz cooking fat or bacon fat, see method Filling 4 oz fat bacon rashers 2 cooked leeks, finely chopped 8 oz cooked potatoes, diced 1-2 tablespoons chopped parsley Method: Sift the flour and salt, rub in the cooking fat. You could use the fat that runs from the bacon if it is allowed to become cold instead of the cooking fat. Bind with water. Grill and chop the bacon rashers, cool then mix with the leeks, potatoes, and parsley. Roll out the pastry and cut into 4 large rounds. Put the bacon mixture in the centre of each round; moisten the edges of the pastry with water. Fold over to make a turnover shape and seal firmly. Bake in the middle of a hot oven for 25 minutes until crisp and brown. Serve hot or cold. Mock Apricot Flan Method: Line a large 9 inch pie plate or flan dish with shortcrust pastry or oatmeal pastry or potato pastry, see recipes left and right. Bake without a filling in a hot oven for 20-25 minutes until firm and golden. Meanwhile grate 1 lb young carrots. Put into a saucepan with a few drops of almond essence, 4 tablespoons of plum jam and only about 4 tablespoons of water. Cook gently until a thick pulp. Spoon into the cooked pastry. Spread with a little more plum jam if this can be spared. Note: The carrots really do taste a little like apricots. Oatmeal Pastry Sift 6 oz self-raising flour with a pinch of salt. Rub in 2-3 oz cooking fat, then add 2 oz rolled oats. Mix with water and use as ordinary shortcrust pastry. Verdict: Bacon Turnovers: Reasonably tasty! And yes, I used the bacon fat in the pastry. Mmmm. These serving sizes are massive! One of these would have made a good dinner for DH and I with a couple side dishes. It did not taste very much of bacon though. It's mainly potato and leek. That's all right though. It was much like really nice hash browns inside pastry, and as such, was vastly improved with a little bit of ketchup. Mmmmm... hash browns in pastry. Mock Apricot Flan: This tastes... kind of like apricots. Yes, really. Not spot-on, obviously, but a reasonable facsimile. Surprising! Husband and I agree; the first bite is kind of all right, but then as you're eating it, it grows on you. As a bonus, you feel really virtuous while eating it because you are eating a massive amount of carrots. The oatmeal pastry is also reeeeeaaaaaally good. It makes it taste a little bit nutty. I would happily use the pastry recipe again!
Even without much sugar available, folks got creative with WWII ration recipes for some truly delicious sweet dishes! Have you ever tried molasses cookies?
This is the first recipe I’ve made out of my latest acquisition which is a fabulous wartime recipe book of tried and tested readers recipes printed by the Daily Telegraph during the war. Best thing was it just cost me a penny (plus £2.80 postage and packing)… This came out amazingly well for an eggless […]
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It's day two in my Wartime Kitchen, and today I am turning my attention to vegetables, allotments and an enforced vegetarian diet.
Today my taste buds are all over the place.. Mid-morning for breakfast I had two slices of toast, no butter, topped with a huge plate of lightly sauted vegetables (crunchy) because I woke up this morning craving them.. and then for lunch I decided to satiate my cravings for chocolate by making a kids favourite […]
Recipes to match your sugar ration
A delicious sausage casserole with "hidden" fruit and vegetables; apples and parsnips add a sweetness to this hearty family dish and if you can substitute the cider with apple juice if you wish. Try to use top quality butcher's sausages with a minimum of 70% meat content - pork sausages are a perfect match, but you can notch this recipe up by using venison sausages and serving the casserole with spiced red cabbage.
The Ration Book Diet [Brown, Mike] on Amazon.com. *FREE* shipping on qualifying offers. The Ration Book Diet
A thrifty and yet very tasty wartime dish of fish in a devilled white sauce, cooked au gratin, This recipe makes a pie that is adequate for 4 to 6 people, when served with potatoes and vegetables on the side, or a high tea meal for 4 people when served with bread and butter.
This was a HUGE hit with everyone this afternoon.. The smell as it cooks is so yummy and comforting that you have to immediately make custard, gobble it up, and wish you had saved some for later. There is not a sniff of austerity in this recipe despite using rations. not a sniff of austerity […]
This was a popular wartime recipe using sausages and batter and was very filling when served with vegetables, potato and gravy. I used vegan sausages, soy milk and omitted the egg (and added a teaspoon of vinegar and a level teaspoon of baking powder) to make the dish “vegan friendly”. It tasted good but the […]
