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)
It’s the final day of my first week on minimum UK WW2 rations. I’ve stuck 100% to what I’ve got in the cupboard and to what would have been allocated to me during the war. As a single woman, money would have been tight for me so I’ve made sure to stick with what I budgeted for although I did have to buy an extra cabbage and some carrots half-way through the week just so I had something to eat.
So at the end of 7 days what have I got left to eat?
By this morning I had used ALL 8 oz of fat allocated for the week (margarine, butter & cooking fat) and I had used ALL of my 4 oz of vegan cheese (I had a vegetarian ration so got 4 oz instead of 1 oz). This morning I still have a few teaspoons of loose tea left (I rationed myself to 2 teaspoons a day which made about a litre of tea a day plus and extra mug at the end of the day out of the old tea leaves in the pot) and only used less than half the sugar. I’m making my own oat milk and I didn’t buy an egg being vegan even though I could have had an extra one if I was vegetarian.
Things I noticed
I only bought one bread loaf for the week and it was a struggle to make that last. I found myself filling up on bread. Porridge oats I use every single day for making oat milk, adding to stews or WW2 dishes and also for breakfast at least 4 mornings in the first week. Oats are invaluable. Finally potatoes, every single day, lots of potatoes. The trilogy for me are bread, potatoes and rolled oats plus LOTS AND LOTS OF VEGETABLES!
What did I eat?
Some of the main meals I really enjoyed were, Lord Woolton Pie, Colcannon, Bubble & Squeak, Mock Black Pudding, and Vegetable stews. I had 3 desserts throughout the week. Duke Pudding and the Apple Crumble were delicious, the Beetroot Pudding not so much but you still eat it and enjoy it right? (the teaspoon of Golden Syrup over the top helped!)
How much did I spend?
In the end I spent around £12 something, just shy of £13. Everything lasted except I had to buy carrots (I was using up my guinea pigs snacks) and an extra cabbage. Today I have planned next weeks menu, bought my shopping and it will cost me £12.65 for all my food on rations in week 2 including making my own oat milk.
There is a member of our group who is doing two rationing challenges this and next month! Sue Hall is currently raising money for refugees by participating in a global charity fundraiser for the world’s refugees and is living for one week, on the same rations as a Syrian refugee living in a camp in Jordan. https://www.rationchallenge.org.uk/sue-hall
Please can you take a moment to support her efforts by donating what you can afford, maybe that coffee you didn’t buy this week or if you have a bit extra cash maybe £19 which will buy a food parcel for a Ukrainian family displaced by war.
Just a quick post to let you know that I recreated a WW2 Bubble & Squeak recipe for YouTube a couple of days ago. Yes it looked green and brown and beige but it tasted really nice! I’d do loads more of these recipes if I could find the time but I will try and keep getting some up regularly, it’s so much fun, ESPECIALLY THE WEIRD ONES!
Remember that there are nearly 200 WW2 recipes I’ve re-created over the past 12 years on this page here. Lots of the photos are just so awful but I wouldn’t change them for the world, it reminds me of those times when I was so broke that I’d have to get by with whatever I could beg or borrow!!!
Have a great evening all, I have a Lord Woolton Pie in the oven and I am wasting away…. (that was a joke)