How cheaply could a person live on WW2 food rationing?

Just thought it would be good to re-post this again as it’s that time of year when many of us are pinching pennies…

C xxxx

The 1940's Experiment

A couple of my goals for 2018 are to save a substantial emergency money fund AND to lose a very achievable 60 lbs in weight. The two things that concern me right now are financial safety and health safety.

One area to save on expenses would of course be eating food that doesn’t cost so much but still is healthy. Following a ration book diet, although it sounds austere and boring, could be a perfectly doable way to save money and lose weight in the short term, its certainly worth giving it a go for a month or two…

So out of curiosity I’ve broken down first the guaranteed weekly/monthly ration for an adult into how much each item would cost per person and in addition I’ve also added in the cost of extra staples that a person may typically purchase during the week/month such as bread, oats, pulses etc.

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4 thoughts on “How cheaply could a person live on WW2 food rationing?

  1. Hi, I found this post and it’s information very interesting and I am love it.
    I’m going to start trying to bake a chocolate cake.

    From Finland



  2. Hi, I love your website, & your wonderfully positive “never give up” attitude, the attitude that got everyone thru the wartime days. I’ve tried and enjoyed your recipes.
    I’ve had struggles with being overweight & one thing that has helpede me is starting my meals with a bowl of vegetable soup. Back then most people started their meals with some kind of home made soup. It was a way of reducing the family’s appetites for the more expensive foods in the main course of the meal. When you have a few minutes it’s easy & quick to whip up a big pot of vegie soup. Use cheap seasonal vegies (but no potatoes), lots of onion, leek, carrots, celery, green beans, tomatoes, cauliflower, etc. what ever veg grew in the home gardens.
    Saute the onion, celery & carrot in a little oil/ fat & add the other vegetables & water & a couple of stock cubes, salt & pepper, & your choice of herbs or spices & simmer for 40 minutes. Allow to cool & store in the fridge. This makes a tasty snack too.
    Lots of good wishes from Dunedin, New Zealand. Barb


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