rationing

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Gingerbread People – Recipe No. 197

It’s funny to think that the first documented instance of figure-shaped gingerbread biscuit was at the court of Elizabeth I of England. She had the gingerbread figures made and presented in the likeness of some of her important guests which brought the human shape of the gingerbread cookies into popularity. Read more here.

Christmas is never Christmas without gingerbread people or houses! I’ve come across several recipes for ‘Gingerbread Men’ from around the 1940s, some using Golden Syrup (UK), some using Molasses or Corn Syrup (North America). Some contain an egg, others don’t.

Below is my favourite recipe in which I make one adaption to improve the binding and holding together of the gingerbread. It tastes absolutely lovely, is firm enough to also make slabs for gingerbread houses, we may do that next year!

I’d like to take this opportunity to wish everyone a very Merry Christmas and a Happy New Year and really hope and wish that 2022 will be a year that sees you in good health and experience much happiness.

C xxxx

Ingredients

  • 350g plain flour
  • 140g of butter or margarine
  • 100g dark brown sugar
  • 3tbsp golden syrup (or molasses)
  • 1tbsp ground flaxseed (mix with 2.5 tablespoons of hot water, it helps hold the mixture together when baking)
  • 1 tbsp ground ginger
  • 2tsp ground cinnamon
  • 1tsp bicarbonate of soda
  • pinch of salt

Method

  • Mix the flaxseed with 2.5 tablespoons of hot water. Mix well and set aside to thicken.
  • Melt butter, sugar and golden syrup in a pan on a low heat stirring slowly until all runny and melted. Set this aside in a mixing bowl to cool down a bit.
  • Stir in the flaxseed mixture thoroughly.
  • Add in the sieved flour, bicarbonate of soda, pinch of salt and all the spices and mix until a smooth dough is formed.
  • Wrap or place in container and chill in fridge for 30 minutes.
  • Heat oven to 180C
  • Roll the dough out onto a lightly floured surface to about 0.5cm and start stamping out the gingerbread.
  • Place on parchment paper on a baking tray.
  • Cook for about 15 minutes (slightly more or less according to your oven)
  • Remove from oven when cooked. Leave on sheet to cool down for 15 minutes then transfer to a cooling rack. Once fully cold then you can keep in an airtight container for about a week or so.
  • Decorate with icing sugar when fully cold. If no icing sugar available dent the dough before cooking to form eyes, mouth and buttons! Or just decorate with anything you’ve got!

Makes about 12 large gingerbread people.

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Potato Peel Pie – Recipe No. 194

Traditional Guernsey Potato Peel Pie

Last month I watched a wonderful film called “The Guernsey Literary and Potato Peel Pie Society” and absolutely loved it. I loved it even more when 20 minutes into the movie a strange wartime dish called ‘Potato Peel Pie’ made an appearance, a insipid looking creation facilitating the gag reflex of all uninitiated humans who tasted it. That was enough for me to want to re-create it. Surely it couldn’t have been THAT bad?

Traditional Guernsey Potato Peel Pie was made of 3 ingredients, potatoes, beetroot and milk. With little flour or butter available to the islanders during German occupation, the potato peelings were used to create an open pie crust of sorts instead, into which mashed potato and chopped beetroot was added and then baked in the oven. I absolutely love potatoes but even I could see that without a few extras here and there and even with copious amounts of salt and pepper, this dish was going to be bland without some artistic licence!

I simply added some chopped spring onion (although leeks would have been good to use too) and some margarine to facilitate a pleasing taste. The ‘Potato Peel Pie’ was very tasty, I didn’t skimp on the salt and pepper because without these it would have indeed been very bland.

Here is the recipe for the authentic WW2 “Guernsey Potato Peel Pie” with my additions noted.

WW2 Guernsey Potato Peel Pie

Ingredients:

  • 2 large potatoes
  • Dash of milk
  • Beetroot
  • Salt & pepper
  • (I also added spring onion and margarine)

Method:

  1. Wash your two large potatoes and peel the potatoes
  2. Par-boil the potato skins for 3-5 minutes
  3. Drain and set aside
  4. Grease a two person size pie dish
  5. Place the potato peels on the bottom and around the sides
  6. Dot in some margarine
  7. Press the peels down a little to the bottom and sides and sprinkle with salt
  8. Dice up some slices of beetroot (I used some pickled beetroot) and dot around the base
  9. Place pie dish in a pre-heated oven at 220C until the potato peels are properly cooked and the edges are browning
  10. Cut your remaining peeled potatoes into chunks and boil until cooked.
  11. Drain and set aside.
  12. Cut up onions or leeks and fry until cooked in a pan
  13. Add in the cooked potato chunks and mash adding in milk where needed and lots of salt and pepper
  14. Place the mash into the potato peel pie crust
  15. Sprinkle with salt and pepper and continue baking in the oven until the top is lightly crisped.
  16. Remove and let sit for 5 minutes before serving

Serves 2.

PS: Check out my Art Channel here: https://www.youtube.com/CarolynHylandAnimalNatureArt

https://www.youtube.com/CarolynHylandAnimalNatureArt
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Rhubarb & Apple Jam – Recipe No. 193

My friend Jacquie (who I hadn’t seen in person for over 30 years) recently dropped off a big bag of rhubarb at my door. It was absolutely lovely to see her again at a distance and to receive the gift of rhubarb. Infact, I’m doing quite well because Olly, her husband (who I also hadn’t seen for over 30 years) dropped off 3 raspberry canes for my garden last month too. Needless to say, when it is safe to visit in a month or two (or three) it will be great to catch up with them properly and bring reciprocal goodies in return!

The very next day I set to work on making a rhubarb and apple jam (with a cup full of frozen berries thrown in for good measure). Using a standard recipe from the Ministry of Foods ‘Jams and Jellies’ leaflet I substituted one of the main ingredients (in this case elderberries for rhubarb) and that was pretty much that.

Maincrop Rhubarb often has stringy bits in it, you’ll see what I mean when you cut the end. Simply lift the strings and pull down the stalk to remove them. I removed some of mine not all. Everything was fine..

As always, jam with rhubarb is delicious. To me, it is synonymous with an English wartime kitchen garden. As I enjoyed some fresh homemade bread slathered with the jam after taking the main photos today, it somehow fit perfectly into a warm sunny afternoon. Despite being in the town centre, my garden backs onto ‘Queens Park’ in Swindon (where I now live) and I am lucky to have robins, blue tits, wrens, magpies, squirrels, bees and butterflies visiting daily and several curiously watched and hovered as I sat back quietly enjoying the simplicity and taste of bread and jam.

Hope you really enjoy this recipe.

C xxx

 

Ingredients

  • 2 lbs rhubarb
  • 2 lbs Bramley apples (any type will do but cooking is best)
  • 1 cup of mixed wild berries (blackberry, elderberry, blackcurrants or frozen mixed berries, whatever your favourite is!)
  • 3 lbs of sugar

 

Method

  1. Wash and peel apples and cut into chunks.
  2. Wash and string (where necessary) the rhubarb and chop into chunks, cover in all the sugar, mix and set aside for 30 minutes to bring out the juice.
  3. Put the sugar-coated rhubarb, rhubarb juice and apple chunks in a preserving pan (or similar) and simmer gently (add a little water if necessary) stirring slowly until soft (about 5-10 mins).
  4. Add the berries, bring to the boil and simmer, stirring slowly until soft (about 5-10 mins). Add a little more water if necessary as you don’t want the fruit to burn.
  5. Continue to boil rapidly for a further 10 mins stirring regularly.
  6. Take off the heat and test a large drop of jam on a chilled saucer and if it crinkles after a couple of mins it’s ready (alternatively use a jam/candy thermometer until it reaches 105C)
  7. If not boil for another 2 mins and repeat the test until ready.
  8. Remove excess scum with a slotted spoon.
  9. Ladle hot jam into hot sterilised jars having first made sure glass rims of jars are spotless. Clean with white vinegar if not.
  10. Put on hot lids and twist until finger tight. Set aside to cool undisturbed or alternatively further process in a hot water bath to ensure a good vacuum and seal.
  11. Makes several x 300 ml jars.

 

 

 

 

 

 

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10 great 1940s ration book recipes to celebrate VE Day

“This post is part of Twinkl’s VE Day Campaign in 2021, and is featured in their Best Wartime Recipes to Celebrate VE Day from Home post”

Please also take a look at their resources which include a FREE wartime recipe booklet, and also other resources for WW1 & 2 Rationing packs, Ration books, rationing shopping list, plans to make a gas mask, Anderson shelter pack and lots more WW2 related educational resources.

Twinkl Educational Publishing is an online educational publishing house, producing teaching and educational materials. Trusted by teaching communities worldwide, Twinkl provides instant access to a complete range of teaching, planning and assessment materials to support learning from birth

Carolyn

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With Victory in Europe Day (75th Anniversary) coming up on May 8th, 2020, I noticed that over the past few days I’ve had a lot of searches for ‘VE Day Party Recipes’ visiting my website. I thought maybe it would be helpful to perhaps pick 10 tasty (and occasionally bizarre) recipes that could be fun to make and taste and provide some authentic WW2 ration book recipe treats for those planning celebrations.

There is all sorts of fun below including vinegar cake, carrots in cookies, marmite filling, pink blancmange party cake and not forgetting parsnip sandwiches (OK mock banana), beetroot pudding and mock brains. Fun for all the family and frugal too!

Enjoy the experience! (don’t worry you WILL live!)

C xxxx

1. WW1 Ration Scones:  Let’s start with a sensible one for the adults! The basic recipe dates back from WW1 and you can add all sorts to add your own twist. I can highly recommend wild garlic, cheese and chives but as you’ll soon find out below, anything goes…

https://the1940sexperiment.com/2020/04/04/ww1-ration-scones-recipe-no-186/

2. Oaty Biscuits:  I’m in love with this wartime cookie recipe. These oaty, sweet, buttery, wartime biscuits really make you appreciate a 15-minute break with a hot cuppa tea in some old vintage china. These delicious oaty biscuits are so easy and quick!

https://the1940sexperiment.com/2017/07/15/oaty-biscuits-recipe-no-163/

3. Pink Layer Party Cake: Firm, chalky, strange pink icing but 100% authentic wartime celebration cake using pink blancmange.

https://the1940sexperiment.com/2016/03/06/pink-layer-party-cake-recipe-no-149-mothers-day-tribute/

4. Jam Tarts: So quick, so easy, so yummy and no mock anything!

https://the1940sexperiment.com/2017/07/23/jam-tarts-recipe-no-166/

5. Cheese Whirls: How can you not like Marmite and cheese! They actually taste delicious (if you like Marmite!)

https://the1940sexperiment.com/2009/11/11/cheese-whirls/

6. Chocolate Layer cake: A squidgy, chocolatey cake with a simple wartime chocolate spread! No beetroot, no Marmite, promise!

https://the1940sexperiment.com/2013/09/25/chocolate-layer-cake-recipe-128/

7. Blackberry Shortbread: A simple shortbread recipe in the ‘Eating for Victory’ book (a collection of Ministry of Food wartime leaflets I can highly recommend) with a blackberry plonked on top! The kids will love adding these on!

https://the1940sexperiment.com/2017/08/13/blackberry-shortbread-recipe-no-171/

8. Vinegar Cake: YES this really does have vinegar in it! People put all sorts of strange ingredients in their wartime food. Surprisingly it works. This is delicious, crumbly, and rather nice with a thick custard over the top!

https://the1940sexperiment.com/2014/03/05/vinegar-cake-recipe-no-130/

9. Carrot Cookies: Carrots were the home fronts secret weapon. The Ministry of Food propaganda machine convinced children that carrots on sticks were just as tasty as ice-creams, that eating lots of carrots helped you ‘see in the dark’ during blackouts, and that Dr Carrot would make everything better.

https://the1940sexperiment.com/2012/02/05/carrot-cookies/

10. Mock Banana Sandwiches:  And finally because in fact, this may be quite a fun thing to put out on the table and observe people’s expressions as they chew.. Dare you!

https://the1940sexperiment.com/2016/02/28/mock-banana-recipe-no-148/

If you fancy savoury dishes or puddings why not check out 190 wartime recipes for delightful culinary experiences such as mock brains, mock black pudding and beetroot pudding! >>> Click here for 190 wartime recipes <<<

If you are interested in having a look at my recommended lists for wartime books, kitchen equipment and 1940s nostalgia and fashion on Amazon, click banner below!

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10 Wartime Stale Bread Recipes to Save Food from the Bin and Feed Your Family!

Don’t you dare throw that stale bread ( or breadcrumbs ) away and join the CoronaVirus panic buying throngs who are now discarding all their rotting ‘fresh’ produce. Bread is one of the foods I’m seeing a lot of photos of in dustbins. SAVE IT NOW from the mouth of the hungry metal monster due to take it away on ‘bin-day’ by cooking some of these delicious wartime recipes (mostly puddings). They’ll keep in the fridge for days once baked, and in the freezer for months!

I’d like to apologise in advance for the ‘amazing photography’ from 10 years ago (British sarcasm) in several of the recipes below, it was in the early days of the blog which started in 2009, when I was flat broke and REALLY struggling. I think most of my photos were taken on an old flip video camera but I like to keep them to remember my journey and it’s various challenges.

Stay calm, stay safe, stay home,

C xxxx

Padded Pudding with Mock Cream: Watch the video above. The stale bread mixed with milk and cooked with jam looks like poo. I felt like Letita Cropley carrying out one of her great culinary experiments with strange ingredients. It actually tasted great! A good life lesson, don’t judge something or someone on how it/they look, chances are they will taste surprisingly delicious… just sayin’! Click here for recipe.

Plum Charlotte: Here’s a super-frugal wartime recipe made out of stale bread and fruit that’s going a little soft. As I had two of these things in my kitchen and I’m always finding ways to make ends meet, when I saw this recipe I knew it was just what I needed.
Click here for recipe.

Bread and Butter Pudding: In Marguerite Patten’s “Victory Cookbook” there is always one pudding recipe that is an absolute ‘go-to’ when one needs comforting and one has spare eggs. All becomes good in the world when you take that first spoonful of sugary topped, eggy, bready, sultana sprinkled, nutmeggy deliciousness, especially if served with a little hot custard if you can overlook the fact that it looks like cockroaches are climbing all over my food in the photograph… Click here for recipe.

Duke Pudding: How can stale bread and grated old carrots possibly be decadent? Trust me they are when you make them into a wartime “Duke Pudding”… Seeing the rapidly drying bread on my countertop and the carrots beginning to get spotty in the fridge, it was time once again to turn nothing into something in true 1940s home-front style and create a truly delicious alternative comfort food, much needed today of all days. Excuse the photography, it was 8 years ago and I hadn’t a clue! Click here for recipe.

Danish Apple pudding: Possibly one of the WORST food photos I have taken in my life from 10 years ago. It’s blurred and I’m not sure what I took the photo with. It could have something other than a camera because I probably didn’t have one.. Don’t let the brown blurry blob put you off. I remember this pudding was fab! I need to re-create and re-photograph! Click here for recipe.

Bread and Apple Pudding:For pudding the request was for ‘bread pudding’ yet again. To avoid this wartime pudding permanently being referred to as “bread-pudding-yet-again” I turned to a large bowl of sorry looking apples for divine inspiration- after-all Sir Isaac Newton stared at apples for an awfully long time before being rewarded with an answer… Click here for recipe.

Bread and Prune Pudding: You know that can of stewed prunes that has been languishing in your larder for several years, that you don’t want to throw away because you have inherited your grandmother’s and possibly mother’s innate ability to have everything stored away for a ‘rainy day’, WELL, you are about to use it and it’s gonna taste pretty damn good! Click here for recipe.

Brown Betty: It was unusual to make bread pudding without raisins in, Brown Betty has none, no eggs or milk either which makes me think all bread puddings could indeed be made eggless. Instead, it has water, the juice, and zest of a lemon and a generous quantity of golden syrup, spices, two grated apples, a little sugar and of course LOTS of stale bread! Click here for recipe.

Bread Pudding: I re-created this recipe about 12 years ago. This wartime recipe is easy-peasy and tasty. And of course it all in the custard too. Click here for recipe.

Bread Stuffing: And finally a recipe made from stale bread that isn’t a pudding and doesn’t look like a formless brown blob. Bread stuffing is so easy to make! This photo is from about 12 years ago, my pre-vegetarian days! Click here for recipe.

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How cheaply and healthily can a person live on WW2 rationing during times of emergency?

Have you lost your job, your business or have limited food supplies?

**I’m reposting this article as I feel that during our current times of unreliable supplies and economic uncertainty due to the global Coronavirus (COVID-19) pandemic, most of us will be having to really pull in our belts and ration our food, certainly try and make it stretch further.

Please take a look at the standard food rationing allowance (below) in Britain during WW2. It was created to ensure that EVERYONE had access to the same foods every week/month regardless of wealth. Rationing ENSURED that everyone got their basic needs. People supplemented their rations with other foods they could freely buy in shops (IF available, there was no guarantee and plenty of shortages)and people turned to growing lots of vegetables in their gardens and allotments to ensure health and fuller tummies.

Much love, C xxxx

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Original post from 2017 below

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 and stretch things further 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 ensure your food supplies last longer in the short term, it’s 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.

Here is what it roughly worked out as per person per week using today’s prices

2-3 pints milk (Dairy milk 75p- £1.10 Plant milk £1.50-2.00)
8 oz sugar (15p)
2 oz tea- about 25 tea bags (50p)
8 oz margarine/cooking fat (70p)
2 oz butter (45p)
2 oz cheese (40p)
1 egg (15p)
4 oz bacon/ham (40p)
Meat to the value of 1s 2d – could be mutton or small pack of sausages or sliced corned beef (£2)

Additionally, you were guaranteed to be able to buy one large jar of jam every two months (£1.50 every two months), 12 oz of sweets every month (£1.50) and were allocated 16 points every month to purchase other foods in shops if they were available (only rationed food was guaranteed).

Monthly 16 points example (I think I would spend my points on this)

Lentils/Pulses 2 lbs = 4 points = (£2)
Rolled oats 2 lbs = 4 points = (75p)
Baked beans 2 cans = 4 points = (75p)
Bread/small flour = 4 points = (£1)

Vegetables either bought or grown weekly (I’ve used Aldi’s prices using Super 6 where I can – I personally use a seasonal organic box delivery for my vegetables but want to show the cheapest way to eat on food rationing)

1 small swede (28p)
1 small bag potatoes (28p)
1 small bag carrots (19p)
1 small cabbage (50p)
1 small bag apples (£1.50)
A few onions or leeks (50p)

Using all the above as a rough example I can see that the monthly amount spent on all the above to feed 1 person for 1 month works out to be

£39.00 ( about $52 USD) for one month.

This unbelievably works out at less than £1.30 per day per person for breakfast, dinner, lunch and extra fruit.

What do you spend? Is it more or less than this? Please share!

C xxxxxxxxxxxx

Recommended pages and posts

182 Wartime Recipes re-created
The Pandemic Pantry online global community FREE cookbook project
7 Ration Book Recipes to Beat the Coronavirus Pandemic Panic Buying.

SOME GREAT YOUTUBE CHANNELS & BLOGS BELOW!

Prepper Princess – Love this gal! She lives in the USA, an independent strong woman with lots of self-sufficiency skills working towards financial independence. Click here!

Homestead Tessie – She loves being as frugal and self-sufficient as possible with what she’s got and she loves creating daily videos! Click here!

Compost and Custard – I’ve known Naomi online for over 20 years. She has a passion for self-sufficiency and home schooling, nature, permaculture and wildlife. Click here!

Riverford Organic Farmers – loads of online recipes as well as supplying organic fresh veg via box. Click here!

Alaska Granny – The AlaskaGranny channel teaches how to become more resilient and resourceful. I like to use what I have to make what I need, and enjoy sharing tips and tricks to help others do the same. Click here!

The Money Freaks, Dave Ramsey Style: Claire Graves runs this excellent Facebook group. Click here to join!

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Blackberry Shortbread – Recipe No. 171

I’m picking wild blackberries in my garden every couple of days so today when I found a simple shortbread recipe in the ‘Eating for Victory’ book (a collection of reproduction WW2 instructional leaflets) I immediately decided the shortbread biscuits would need a blackberry on top to give them an extra a burst of flavour.

Let me tell you…the blackberries worked so well! It will take me a LOT of willpower to not devour all of them!

So the recipe is incredibly simple and I didn’t even use a rolling pin and a biscuit cutter.

Blackberry Shortbread

Ingredients
3 oz plain white flour
2 oz margarine
1 oz sugar
10 fresh blackberries, rinsed and patted dry

Method
Rub the margarine into the flour and sugar.
Knead into a dough without adding any water.
Roll out to about 1/8th inch and cut into biscuits (I simply tore off a walnut sized amount, rolled into a ball and flattened it in my palms and dented the middle once on the baking tray to place the blackberry).
Sprinkle with a little sugar.
Bake in a cool oven (about 150 c) until very pale golden brown around edges.

Makes 8-10 biscuits.

Here are some photos I snapped with my phone of the process..


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Cheese, Potato & Onion Pie – Recipe No. 169

Two ounces of cheese and some sliced onions, sprinkled over the top, go a long way in adding flavour to this simple, tasty and comforting wartime dish.  Don’t limit yourself to just potatoes though. Throw in any leftover root vegetables to add to the potatoes and it will be delicious! Today I added chopped carrot and turnip.

Cheese, Potato & Onion Pie

Ingredients

3 lbs of potatoes chopped (or make up to 3 lbs with any chopped root veg)
2 onions chopped in half and very thinly sliced
2 oz grated cheddar cheese
tablespoon of margarine or butter (or fat saved from bacon)
Thyme, salt and pepper

Method

Scrub vegetables and scrape or peel if necessary.
Chop into smallish pieces (carrot needs longer to cook so if mixed with potatoes make sure the carrot pieces are smaller).
Simmer vegetables until tender in boiling water.
Meanwhile add sliced onion to a pan with a little butter/margarine/fat and saute gently until golden.
When potatoes/vegetables are cooked and tender drain well and then mash with a tablespoon of margarine/butter and lots of seasoning. At this stage you can add extras such as some garlic powder or some chopped sauted garlic to add extra flavour. Mix well and when you are happy with the flavour add to a pie dish.
Sprinkle over the top with some grated cheese and finally the sauted long onion slices spreading out evenly over the top.
Place in a pre-heated hot oven at 220 C until the top is golden. This will take about 20 minutes.

Serves 4 as a main dish with a few green vegetables on the side or 6 as part of a meal.


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Wartime Christmas Cake – Ministry of Food – Recipe No. 156

So here is the first promised Wartime Christmas themed recipe for our ‘Wartime Christmas Countdown’ here on www.the1940sExperiment.com.

This is a recommended Christmas Cake recipe from the Ministry of Food in the mid 1940’s and the rationed ingredients make a very acceptable cake. My son works in Tesco’s so I was able to go shopping last night with him and get a 10% discount on my shopping! (he has a staff discount card!). Every little bit helps!

Wartime Christmas Cake – Ministry of Food

4 oz (115g) margarine
3 oz (85g) of soft brown sugar
1 lb dried mixed fruit
2 reconstituted dried eggs or 2 fresh eggs
3 level tablespoons of warmed treacle or golden syrup
8 oz (225g) of plain flour
pinch salt
1/2 teaspoon of bicarbonate of soda
1 teaspoon of ground cinnamon
1 teaspoon of mixed spice
3 tablespoons of cold strained tea
(I also added a slug of dark rum!)

Method

Line a 7 inch (18cm) cake tin with greaseproof or parchment paper.
Pre-heat oven to 150 C (300 F), Gas Mark 2.
Cream the margarine and sugar.
Gradually add the beaten eggs then the syrup or the treacle.
Sift all the dry ingredients together then add to the creamed mixture and then add the fruit and tea. Add a slug of rum or rum essence if you wish.
Spoon into the cake tin and make a hollow in the centre so the cake will be flatter on top.
Bake for 2 to 2.5 hours or until the top is firm and the sides are slightly sinking away from the side of the tin. (You may need to cover top with foil half way through cooking).
Cool in the tin.
When cool remove from the tin and place in airtight container.

Over the coming weeks you can feed the cake with rum/whisky/sherry and nearer Christmas you can finally ice and decorate!

“Do you enjoy my blog and recipes? I’m raising money for the Royal British Legion by running the London Marathon in April. Please consider giving a few £’s – thank you 🙂 “

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ingredients
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Leek and Potato Soup – Recipe No. 154

1940sleekpotatosoup1

This easy and delicious recipe was taken from the WW2 ‘High Teas and Suppers’ Ministry of Food Leaflet No.7. I’ve just eaten two bowls of this with a slice of bread and butter and thoroughly enjoyed every single mouthful.

Leek and Potato Soup

4 medium sized leeks
1/2 oz of fat or dripping
3 medium sized potatoes sliced
1-2 pints of vegetable stock
4 tablespoons of dried household milk
Chopped parsley
Salt and Pepper.

Method

Cut the leeks in half long ways and after washing chop finely.
Melt the fat in a saucepan and gently fry the leeks without browning, keeping the lid on.
Add the potatoes and 3/4’s of the stock and cook until the potatoes are tender.
Mix the powdered milk to a smooth paste with the remaining stock and add to the soup.
Bring to the boil and sprinkle with chopped parsley just before serving.

Serves 4
Calories per bowl 200 cals.

My modifications: I’ve made this soup several times and usually make it with the following modifications which I feel not only fits in better with my daily diet but also I found by making these modifications the soup turned out even more delicious. Using alternatives to dairy below make the recipe suitable for vegans.

Parsley: I just don’t like parsley. Instead I use a teaspoon of dried mixed herbs when cooking.
Milk: I use wholebean soy milk on a daily basis so used 1/2 vegetable stock and 1/2 soy milk for the liquids used in the recipe.
Fat: Dairy free margarine
Potatoes: I always mash the cooked potatoes up and add them in to the soup. Sometimes the mash is a mixture of potato and carrot. I find this thickens the soup.

1940sleekpotatosoup2