Tonight I’m eating a great big vegan pizza because tomorrow it’s back to living on the 1940s Experiment 100% again to lose the final 80 lbs I have to lose. In 2012 I lost 80 lbs on a culinary social experiment following a British WW2 Rationing allowance for a year and saved a LOT of money (I was morbidly obese and flat broke).
The first few weeks were time consuming, hard work and difficult in the respect of the detox that took place. I’d been filling my face with many highly spiced and processed foods like crisps (chips) and very fatty foods like huge amounts of cheese. I also turned vegan but as you’ll see it’s easy to adapt many wartime recipes and a very high percentage were infact meat free!
I’m really happy to see so many people willing to give this a go tomorrow and have fun with it. It may not be for everyone but it’s been working for me and at the same time helped addressed the financial issues I’ve had, living below the poverty line in the latter part of 2012. My food bill was a fraction of what it was in 2011…
So if you are joining in tomorrow (or at anytime) here is your weekly ration… in addition make sure you fill your plates with fresh vegetables especially lots of leafy greens and try and eat at least one raw serving of veggies and salad every day.
Here is the weekly ration allowance for one adult in the 1940’s… (remember that in addition to this people were encouraged to incorporate lots of fruit and veggies into their diets and grow even more in their back gardens!)
Weekly ration for 1 adult
- Bacon & Ham 4 oz
- Meat to the value of 1 shilling and sixpence (around about 1/2 lb minced beef)
- Butter 2 oz
- Cheese 2 oz
- Margarine 4 oz
- Cooking fat 4 oz
- Milk 3 pints
- Sugar 8 oz
- Preserves 1 lb every 2 months
- Tea 2 oz
- Eggs 1 fresh egg per week
- Sweets/Candy 12 oz every 4 weeks
In addition to this a points system was put in place which limited your purchase of tinned or imported goods. 16 points were available in your ration book for every 4 weeks and that 16 points would enable you to purchase for instance, 1 can of tinned fish or 2lbs of dried fruit or 8 lbs of split peas.
To help you get started here is a typical days menu for me. Most of the time, for easiness, I tend to have the same breakfast and lunch Mon-Fri but vary my evening meals and then at weekends I’ll have different breakfasts and lunches too..
1/2 cup (40gms) dry organic porridge oats (coarse oatmeal) made with water and sweetened with a little sugar. (calories 200 – cost 10 p)
Piece of fruit (calories 100 – cost 20 p)
Oslo meal or large leafy green salad with kidney beans and homemade dressing (Oslo meal calories 500- cost 40 p/ Large salad with kidney beans 70 p)
Main Meal (Calories and cost vary but most meals are between 700-1000 cals and cost between 25p and 75p to make)
Always ensure that your plate is half full of healthy vegetables which include greens and cook as lightly as possible. Shop for in season veg to keep cost down
Select a recipe from here for main meal and dessert if your rations allow.
Tip: I always have some vegetable/lentil/split pea stew or soup ready made so if I get really hungry I can enjoy a bowlful and an extra piece of bread with it should I get really hungry in the evening!