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!
C xxxx
Well done that you’re still sticking with it!
I have been sticking to the rations (well apart from the tea, I couldn’t handle it) but after doing my back in, to the point where I struggled to put my right foot down, I have had to rely on my freezer and larder. So my meat for the last 2 weeks has been corned beef and it’s been frozen veg. I bought a bread maker too after realising that i don’t like bought wholemeal bread, it’s too wet and flabby and tasteless. I’ve only made 1 loaf so far using the national loaf recipe but it was much better than the bought stuff.
I still have cooking fat left from week 2 and I have just started on butter from week 3. I haven’t touched my cheese ration yet, but that will change this week, I am having cauliflower cheese, one of my absolute favourites and something I have been very much looking forward to!
We are vegan mostly. I made the lentil roast. It made a large amount and was very tasty and filling. Thank you for this recipe. I will be making it again. God bless.
An authentic WW2 Ministry of Food National Bread recipe
(makes two 1 lb loaves)
Ingredients:
1 ½ lb wholemeal bread flour
1 ½ tbsp salt
1 ½ tbsp dried yeast
1 dsp honey or treacle (two teaspoons)
450 ml tepid water (about 2 cups)
Method:
1, Mix together all the ingredients and knead for about 10 minutes until you have a soft dough. Place the dough in an oiled bowl, cover with a dish towel, and leave until dough has doubled in size (around 2 hours).
2. Knock back the dough, give a short knead then cut into two equal pieces. Place in 1.5 litre loaf tins (8 X 4 X 3 loaf pans), allow to rise for a further 2 hours.
3. Pre-heat oven to 200°C (400° F) then bake loaves for 30 min. To test the loaves, turn them out of their tins and give the base a tap; if it sounds hollow, they are ready. Allow to cool on a wire rack.
That’s the recipe I used, I just did it in the bread maker.
This was a really good idea (perhaps we will all be on war rations soon)