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This looks absolutely divine………….I’m drooling !! XX
Is this actually from the nineteen fourties? Are any of these dishes? I need them for a project at school and i need to make sure they r from the 1940’s or ima fail 🙂
Hi I too am doing a school project would the Apple crumble and the flap jacks be a ww2 recipe please
Hi Jamie
YES- most of my dishes are straight from books like Marguerite Pattens or from folk or children of folk who lived through the war. A few are from my own invention based on my rationing allowance and almost certainly would have been something some 1940s housewives would have put together..
Most of my recipes are from the Uk however many of the recipes were very similar in the Uk and in Canada and the USA.
I suggest you list the recipes you think you would like to use and I can clarify where I have got thme from..
Good luck in your project- please let me know how you get on!!
C xx
Just made this… absolutely brilliant and so easy to make up… hardest part was waiting for it to cool a bit to eat it 😀
I agree! I’ve been so surprised how many of the 1940s recipes are so very tasty with such limited ingredients!!! xxxxx
Carolyn i was wondering if you needed to make it with wholewheat?
how does it tast?
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What in the heck is a weeny pinch of salt?? XOXO gossip girl
Was this used during World War II? Also what do you mean when you say add in the fat?
Yes absolutely- all my recipes are recreated from either Ministry of Food recipes, old 1940s cook book recipes no longer in publication or recipes sent to me from people who inherited recipes from parents/grandparents from during the war years
I’ve changed the word fat to margarine/butter to avoid confusion… sorry old habits die hard although I still think this term is used still in many recipes
C xxxx
How much cinnamon?
I just came across your blog and I love the 40’s, 50’s. I am going to make this recipe tonight as my husband loves apple crumble/crisp.
Pingback: Cooking with World War II Rations - What I Learned - George C. Marshall Foundation
how much cinnamon
Looks good!
Just to further clarify on this – “An apple crumble recipe involving a simple streusel topping appeared in the Canadian Farmer’s Magazine in February 1917. British chef and food writer Hugh Fearnley-Whittingstall describes crumbles as a “national institution” that became popular in Britain since World War II, the topping being easier to prepare than pastry.” – Apple Crumble became popular post war but was in use in some households as a quick alternative to pastry toppings.