Happy New Year! A fresh start, a year full of hope, plans and promises!
My promise to myself in 2023 is to get my health (obesity) sorted out once and for all and in addition to therapy to address my need to overeat, return to a year on WW2 rationing. I have found it in my past, a fascinating social experiment and gives me a platform to share authentic meals and provide information for schools and people interested in history. Rationing during WW2 started on January the 8th 1940 so it seems right that I start my year the very next day especially as my birthday is on the 8th and my daughter is treating me to a takeaway!
While there will be plenty of time during this year to talk about rationing during WW2 in depth, today I just thought I would share with you how I’m going to initially start my first weeks off. I’ve made a decision to use plant based alternatives to meat as this will allow me to still recreate a lot of the recipes that call for bacon/meat/sausages and for me, recreating WW2 recipes is something I really enjoy. For minced meat I am using soya mince which although processed delivers high-quality nutrition on par with minimally processed animal-based counterparts, it also stores well, is high in protein and is very economical. Ultimately I want to move away fully from processed foods but for now these will assist me in the short term, in this endeavour.
PS: Using the points system (will talk about that properly another time) I’ll be filling up with dried beans and pulses. There will be a return to lots of porridge and my favourite potatoes and of course lots of vegetables!
I’m really looking forward to immersing myself in this challenge once again and getting back to it.
What regular weekly rations look like for an adult during WW2 (it varied)
- Bacon & Ham 4 oz (114g)
- Meat to the value of 1 shilling and sixpence (around about 1 lb minced beef or 2 large chops)
- Butter 2 oz (57g)
- Cheese 2 oz (57g)
- Margarine 4 oz (114g)
- Cooking fat 4 oz (114g)
- Milk 3 pints (1.7 litres)
- Sugar 8 oz (227g)
- Preserves 1 lb (454g) every 2 months
- Tea 2 oz (about 18 tea bags in modern day if you don’t have loose tea)
- Eggs 1 fresh egg per week or 1 packet of egg powder per month (12 eggs) or vegetarians 2 fresh eggs
- Sweets/Candy 12 oz every 4 weeks (3 oz or 85g per week)
*grams rounded up
What my rations will look like as a vegan in modern times
- Bacon and Ham: Will use meat-free bacon
- Meat: Soy mince (6 oz/170g) dry and 4 small meat-free sausages
- Butter: Flora vegan butter
- Cheese: Violife dairy free
- Margarine: Flora dairy Free
- Cooking fat: Flora Plant margarine or vegan lard
- Milk: Oat milk made myself or bought
- Sugar: regular sugar
- Preserves: 1 large jar a month (I still have some I made 2 years ago)
- Tea: 2 oz of loose leaf but will use up what I’ve got first (about 18 tea bags per week)
- Eggs: Not taking the ration
- Sweets: Probably mints!