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Here are just a few of the many recipes which
thrifty housewives rustled up during the austere years of
rationing and food shortages.
It is worth noting that the health of the nation was in far better shape than before the war or since!
Why not try a few out on the family for a real taste of the forties!
McDougall's Eggless Cake
1 lb of McDougall's Self -Raising flour
¼ teaspoon of salt 4 ozs margarine 4 ozs sugar 3 saccharin tablets ( 1 dessertspoonful hot water ) 14 ozs currants, sultanas, peel ½ pint milk ¼ pint of water. Method: Sieve the flour and salt into basin then rub in the margarine Add fruit and sugar and mix well. Dissolve the saccharin in the hot water Add this and the milk and water to the dry ingredients. Beat very thoroughly and put mixture into an 8-inch tin that has been greased and dusted with flour. Bake for 1½ hours in a moderately hot oven (Regulo 4-other cookers 380F)on the middle shelf. The above recipe is one from the McDougall's free Wartime Cookery Book. Haricot Beef
8 ozs of haricot beans
1 lb of sliced corned beef
1 small cabbage, finely shredded
1 leek, chopped
salt and pepper
1 dessertspoon of mustard powder
1 tbs gravy thickening
½ pint of vegetable stock
Method:
Soak the beans in water to cover for 24 hours, then cook for 1 hour and strain. Put the beans, corned beef, cabbage and leek in layers in the dish with pepper nad salt sprinkled between. Add the mustard and gravy thickening with the stock. Cover and cook in the oven for 45 mins.
Turnip Top Salad
4 ozs of turnip tops
4 ozs of white cabbage heart
2 ozs of raw beetroot
2 ozs of raw carrots
watercress
mustard
pepper and salt
white sauce
Method:
Grate or shred all vegetables separately and arrange attractively on a large dish. Make the salad dressing by adding vinegar, a little mustard, pepper and salt to a white sauce. Sprinkle the dressing and decorate with watercress.
Mock apricot Flan
9 inch potato pie pastry plate
1 lb of young carrots
A few drops of almond essence
4 tbs of plum jam
4 tbs of water
Method:
Grate the carrots, put into a saucepan with the almond essence, water and plum jam. 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 like apricots!
Vegetable Roll with Potato Pastry
Ingredients for the pastry 4oz mashed and sieved potato ½ teaspoon of salt 8oz plain flour 3oz fat 2 tablespoon of baking power
Method:
Sieve dry ingredients together, rub the fat into the flour and gently mix in potato. Add just enough water to make fairly dry dough. Knead well.
Ingredients for filling 1 ½ cups of mixed boiled vegetables, diced 1 pint of thick gravy Salt and pepper A little chopped parsley
Method: Take ½ lb of potato pastry and roll out onto a floured board. Moisten the vegetable mixture with a little gravy. Spread vegetables on the pastry leaving 1 inch all the way round. Season to taste with salt and pepper. Roll up and seal well at the edges so that the gravy cannot get out. Place on a well greased baking tin with the seal underneath. Brush with milk. Bake in a moderately hot oven for 35-45 minutes.
War Cake
1 cup of sugar ½ cup of water ½ cup shortening ½ cup of raisins 2 tsp cinnamon ¼ tsp nutmeg ¼ tsp cloves 1/8 tsp salt Method:
Boil the first ingredients for 5 minutes and cool. Add 2, ½ cups of flour, 1 tsp soda and 1 tsp of baking power and the rest of the spices. Bake in a moderate oven (350) using a shallow pan. Bake for 30 min
If you have an unusual wartime recipe please let us know and we will add it to our recipe page.
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