Hi all, I’ve done a short live stream rounding up week 4 of the “Living on WW2 Rations Experiment” and I also have some great WW2 replicas to giveaway including a replica of the “Daily Express” newspaper that was printed the day after the Prime Minister Neville Chamberlain announced “we are at war”.
To go into the draw, either comment below or leave a comment over the PINNED POST on our Facebook group. A winner will be chosen at random on Friday 15th July (cut off is noon on the 15th).
That’s it! Week 3 of living on WW2 rations is complete and you can hear my thoughts, the state of my food cupboard and the meals I ate by playing the video above! I’d love it if you subscribed to my channel too as I will be continuing to add more video recipes over the coming weeks and months!
I’ve also placed all the videos created as part of the “Living on WW2 Rations Experiment” on a playlist HERE so you can play them in the right order from the very beginning.
I haven’t yet decided what my menu will be next week but I can share with you what I’ll be spending. I’m saving roughly £30 per week at the moment by following a WW2 UK Ration (minimum ration). It’s been tough at times, mostly because of the time it’s taking to prepare food but it’s getting easier.
I’ll be weighing in next week too, I’m curious to see if my weight has changed! I’m eating 3 good meals a day but not eating inbetween meals anymore!
No doubt about it, today I NEEDED something sweet and delicious after a week of carrots and potatoes. With the little rations and points food I had left, there was just enough fat to make a half portion of the recipe below. Luckily it was enough to satisfy my lust for something less healthy for a change!
This recipe was simple. I used the “Ginger Biscuits” and the “Chocolate Butter” recipes from “Good Eating – Suggestions for Wartime Dishes” and just placed them together. It was that simple! Despite over cooking the biscuits (lets face it I would have still eaten them even if the edges had caught fire) and them being a bit of a challenge to munch on, I thoroughly enjoyed them. It is so weird how in less than 3 weeks I am turning my nose up at far less and appreciating even burnt offerings…
6 oz flour
3 oz margarine
1 tablespoon sugar
2 tablespoons golden syrup (if no syrup then sugar will do)
1 teaspoon of ground ginger
a little milk if needed
Warm margarine and syrup over low heat. add dry ingredients and mix well. Dough should be stiff. Knead until flour is fully absorbed. Roll thin and cut into rounds. Bake for 10 minutes at 180c.
Makes about 20 biscuits.
1 teaspoon of margarine
2 teaspoons of caster sugar (grind granulated to a finer consistency)
1 dessertspoon of cocoa
A few drops of milk, vanilla or camp coffee if needed
Cream margarine and sugar and add cocoa. Mix with a few drops of coffee or milk if needed to make it more pliable for spreading.
Today I had a go at the “Lentil Roast” from the Good Fare Wartime Cookbook”. Mostly because I had lentils and split peas to use as I start my 3rd week of living for a month on WW2 food rations. Although the recipe calls for lentils only, I used 2 oz of lentils and 2 oz of split peas (as I didn’t have enough lentils). I chucked lots of seasoning in and simmered the lentils and split peas in a vegetable stock until they were tender.
I used half the ingredients in the recipe and it made enough for 2-3 people. I have some slices left for a protein filled sandwich tomorrow! I would have loved to have thrown a bunch more spices in but tried staying true to the original recipe.
Here is the recipe for you. Add plenty of seasoning and if you don’t want to be 100% authentic think about adding some extra herbs and spices in!
Here are some extra photos below showing a few stages. It was easy enough to make.
I’m getting to the dregs of my weekly rations in my fridge. but it’s amazing what you can make out of nothing so I made 4 small oatmeal dumplings to add some substance to YET ANOTHER vegetable stew.
A quick post today. I’m so behind with so, so much but managed to take a few photos with my phone and thought you’d like to see my lunch. My stew was just a mixture of potatoes, leek, cabbage, carrot and celery and some vegetable stock, salt and pepper. It’s filled my tummy, that’s the main thing.
My clothes feel looser today. I will be REALLY interested to see what I weigh in another 2 weeks or so. I have really, really tried to live these past two weeks as authentically as possible regarding rationing. The only boo boo I made was buying apples, I completely forgot that British apples probably wouldn’t have been available during WW2 until the beginning of September.
Here is the recipe. I halved the ingredients and made 4 small dumplings.
So tonight on my menu it said “Baked Stuffed Potatoes”. Normally this would excite me immensely BUT I’ve literally been eating potatoes at every meal on this “Living on WW2 Rations Experiment” and I just COULDN’T eat more again tonight. Instead I had “Apple Charlotte + Jam Sauce” for dinner, so yes I had dessert for dinner and no dinner.
I love a good bread based pudding, preferably with some fruit in it so this Apple Charlotte was easy to make and amazing to taste especially with the jam sauce (which was easy to make too). I obviously ate the whole pudding and enjoyed EVERY-SINGLE-MOUTHFUL!
This recipe is from the “Ministry of Food” War Cookery Leaflet No. 13.
6 oz breadcrumbs
2-3 oz sugar
1/2 teaspoon of cinnamon, nutmeg or mixed spice
2 oz margarine melted
Prepare the fruit and cut it into thin slices. Mix together the breadcrumbs, sugar, spice and melted margarine. Arrange a layer of the breadcrumb mixture in a greased pint sized pie dish, then a layer of fruit and continue filling the pie dish with alternate layers until all the ingredients are used up finishing with a layer of the breadcrumb mixture. Bake in a moderate oven for 3/4 to 1 hour.
What I did
With there just being 1 of me to feed I halved the ingredients. I had no margarine spare to use so instead I added a little milk with the breadcrumbs. To save on energy I cooked the apple in the microwave before adding it to the dish then cooked the dish in the air fryer, only took 10 minutes or so.
1 tablespoon of flour
2 teaspoons of jam
1 teaspoon of sugar
I mixed the flour into a thick paste with the milk. Added more milk to create a thin consistency. Place this in a saucepan and gently heated the sauce adding in the jam and sugar while the mixture is getting warmer. Stir slowly and gently bring to a simmer until you have a nice sauce with a custard consistency. Add milk while heating if it gets too thick.
Day 11 of the “Living on WW2 Rations Experiment” and I feel like I’m wasting away! Obviously I’m being slightly over dramatic here because at around 100 lbs overweight I can afford to eat very little for several months and then some.
This 2nd week has been harder for me. I used a lot of my fats up early in the week making homity pie. Craving a short pastry and tasty potatoes I was generous with my rations for that dish and now I’m feeling the pinch. I needed something tonight that would stick to my ribs yet not use what is left of my dairy free fat and cheese so when I saw this recipe in the Ministry of Foods leaflet on “Potatoes”, it looked man enough for the job, and it didn’t disappoint.
Just a warning that all WW2 curry recipes seem to contain an apple and sultanas, a slug of vinegar and often a teaspoon of sugar. This one did also. I’m not complaining. It tasted good! (although quite frankly most things are tasting good at the moment as I’m feeling a little hungry).
Potatoes in Curry Sauce
2 lb potatoes
1/2 oz fat
1 chopped onion
1 medium chopped apple
1 small tomato
1 dessertspoon of curry powder
2 tablespoons of flour
1/2 pint stock
1/2 teaspoon of mixed herbs
Pinch of cinnamon and nutmeg
1 teaspoon of sweet pickle or small amount of sultanas
1 teaspoon of vinegar
1 teaspoon sugar
salt to taste
Boil or steam the potatoes and keep warm. Make the fat hot in the pan and put in the chopped onion and apple and fry lightly without browning. Add the curry powder and flour, mix well and add the stock gradually and the rest of the ingredients. Boil gently for 5 minutes, stirring frequently, add more water where necessary. Pour over the potatoes and serve at once.
I’m on a roll! I was doing the tech for live streaming with the USA team (for my day job) less than an hour ago while this WW2 recipe for “Carrot & Potato Hotpot” was baking in the oven. I could smell the delights wafting up the stairs into my office while our ISO experts at IMSM were talking about energy efficiency and carbon footprints while my oven was blasting away at 220 centigrade for just two little pies (I did chuck something in for my daughter too). Yes I did feel a tad guilty (makes mental note to do better next time).
This dish needed more seasoning than I gave it and fresh herbs wouldn’t have gone amiss. My fault really but I wanted to taste authenticity and transport my mind and my senses back to a 40’s kitchen during WW2. I followed the recipe to a tee and of course it was a little bland.
I’m time poor right now so the recipe below is a clipping from a WW2 recipe book. I would suggest to add more salt and pepper than the recipe calls for and bung some other condiments in for good measure. Enjoy! C xxx
PS: Just a heads up to make it clear I am normally not so energy inefficient! This was an authentic recreation of a WW2 recipe (the pies took 45 minutes as I divided into two small dishes). I have a slow cooker, a bread maker, a microwave which I normally use. Please don’t worry!!! 🙂 xxxx C
WW2 Recipe No. 200 has been reached! I was hoping to mark the occasion with something more spectacular but with limited time, last nights dinner will have to do! Actually, this was surprisingly delicious.
I’ve just finished work, and made a WW2 Lentil Curry recipe from the Good Fare Recipe Booklet you can find under the ‘files’ tab on here. Since having my gallbladder out 2.5 years ago I seem to have developed a very WINDY BOTTOM after I eat beans, lentils etc so I’m sure this is NOT going to end well and will regret it. The curry tastes really nice, very mild as the recipe only called for 1 tsp of curry powder and as for the rice portion, just two tablespoons, tiny but authentic! C xxxx
Carolyn | Living on WW2 Rations Experiment Group on Facebook
Here is the recipe for this authentic WW2 recipe for anyone who is single or lives in a well ventilated home. It’s worth the wind, honest!
Good evening! I am reposting this authentic WW2 recipe for “Mock Black Pudding” that I recreated 5 years ago as I made a video recipe of this dish which I’ve added to the page. It was just as delicious this time around, even more so actually!
I’ve been re-creating wartime recipes on and off for 15 years now but had yet to try this recipe out mostly because I hadn’t any faith in what the finished product would taste like. Surely the simple ingredients couldn’t lend themselves to anything that remotely resembled or tasted like black pudding?
The surprising outcome was a dish that was tasty and looked a little like black pudding from a distance (sliced and browned on the outside) and I wouldn’t be ashamed to serve this up on a plate for breakfast. I ate mine today with some roast kohlrabi (which arrived in my Riverford Organic box this week), carrots and sweetcorn.
Mock Black Pudding unwrapped and sliced, waiting to be fried…
Mock Black Pudding
Stew one cup of porridge oats or oatmeal in one pint of meat or vegetable broth (I used 3/4 of a pint)