Even without much sugar available, folks got creative with WWII ration recipes for some truly delicious sweet dishes! Have you ever tried molasses cookies?
These 1940s ration recipes are a look into the past and the struggles of rationing during WWII. Try one of these vintage desserts or dinner recipes today!
Never has ration book cooking been so relevant in the modern day kitchen, as most of the population struggle to make ends meet during the recession; and apart from the obvious relevance to thrift and frugal cooking, I also wanted to post my week's ration book cooking in the week leading up to Rememberer Sunday and Armistice Day on the 11th November.
Potatoes in Curry Sauce Here is a good and honest stick to the ribs kinda winter dish. It serves 4 served with other vegetables or something else or 2 if you just share the whole dish between you. It’s actually not bad, quite sweet and filling and economical too. I worked it out to cost […]
Get a look at World War 2 rationing with these rationing meal plans. They come straight from a Food Fight for Freedom by Home Economics Institute's booklet issued during the war to help homemakers.
WWII wasn’t just felt by the soldiers on the beaches of Europe or depths of the Pacific Islands, it was felt back on American soil, where people — many in the absence of their drafted
Cooks had to be incredibly inventive during WW2. Rationing was in full force yet the British diet was never before as healthy. See recipes and tips for cooking frugally and in a planet-friendly way.
Grandma's date bread recipe was born during war rationing, when sugar was scarce, inventive homemakers looked for other ways to sweeten baked goods. Honey, corn syrup, molasses, and maple syrup were often used as sweeteners,
Celebrate summer with this delicious recipe for plum crisp. This recipe takes fresh plums to the next level with a deliciously crisp topping made with rolled oats and brown sugar.
Here's the recipe for canning tomatoes in a raw pack, meaning you don’t cook the tomatoes first. They go in the jars raw.
Pease pudding is a delicious spread for salty ham sandwiches. This recipe goes so far back, it's far more than classic - it's medieval.
WWII Ration Cake: This recipe from World War II was made when rationing was a big issue. It was made to not use eggs and dairy.Right now, I don't have pictures. Sorry. I will try to upload some soon.
Finding good information and recipes from the Depression Era is a rather unforgiving task. Most recipes that have survived are more of t...
This engaging and interactive lesson encourages children to read for information and take notes about different aspects of rationing in Britain during WW2. There are 16 mini fact cards which share information about rationing, ration books, the Dig for Victory campaign, victory gardens, propaganda and wartime recipes. There is also a note taking page for the children to record the facts in their own words. This resource can be used as a scavenger hunt style activity outdoors (or indoors!) for children to hunt, find and gather information, or as a group reading activity in class. Tip: Stick the fact cards on to the back of the mini propaganda posters and encourage the children to use the posters as a primary source of information!
Because it wouldn't be summer without grilled chicken.
Keep it simple with this oven-roasted side dish. Cauliflower florets are tossed in an irresistible sweet and spicy marinade and baked until tender.
Never has ration book cooking been so relevant in the modern day kitchen, as most of the population struggle to make ends meet during the recession; and apart from the obvious relevance to thrift and frugal cooking, I also wanted to post my week's ration book cooking in the week leading up to Rememberer Sunday and Armistice Day on the 11th November.
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The beautiful artwork for Star Wars: The Force Awakens: Rey's Story is by Brian Rood. "Rey's stomach growled as she poured the polystarch into a bowl, activating it with a splash of water. The powder quickly grew into a bread-like loaf. Dinner was ready." – Star Wars: The Force Awakens: Rey's Story by Elizabeth Schaefer Along with reading Greg Rucka's Star Wars: Before the Awakening novel (see previous post) I also read Elizabeth Schaefer's chapter book Star Wars: The Force Awakens: Rey's Story with Smalls. It is a simplistic retelling of the events in "The Force Awakens" film (based on the screenplay), but only the events that Rey experienced, being written from her perspective. As I say, it's simplistic because it's a chapter book for young readers, but I liked the ease of it and the subtle depth it added to the characters and story overall. Also, because it was based on the screenplay, there are a couple of scenes that aren't in the film ;). As far as food goes there's sizzling veg-meat, puffing polystarch, baked chushnips with fral, and a gag-inducing mystery drink. And as shown in Rey's Ghtroc meal in the previous post, here's the recipe for the little green ration buns! Perfect for a grab-n-go food, a side, or for a party! Little Jakku Ration Buns Ingredients: 3 Packed Cups Fresh Spinach 3 Cups Water 1/2 Cup Milk 1 Tbsp. Butter 1 tsp. Salt 1/2 Tbsp. Sugar 2 1/4 tsp. Active Dry Yeast 2 1/2 Cup Bread Flour 1 Egg 1 Tbsp. Olive or Canola Oil 1 Tbsp Water Sea Salt Directions: 1. Bring the 3 cups of water to a boil, & then add in the spinach. Once the pot comes back to a boil, drain the spinach, reserving 1 cup of the liquid, & rinse the spinach in cold water. 2. Place the spinach into a food processor along with the liquid, & puree it. Strain the liquid into a pot on medium heat & set the pureed spinach aside to use shortly. Add the milk, butter, salt, & sugar to the pot & stir until foamy. Turn the heat to low & simmer for a few minutes. Remove the pot from the heat & let cool for about 15 minutes. Stir in the spinach. 3. In a large mixing bowl, whisk together the yeast & flour. Make a well in the center & pour in the spinach/milk mixture. Mix on medium speed with a dough hook for about 8 minutes. 4. Put some olive or canola oil on your fingers & remove the dough from the bowl & shape into a ball. Spread a little bit of oil around the bowl, & then put the dough back in. Cover the bowl with a towel slightly damp with warm water & let rise for about 1 1/2 hours, or until about double in size. 5. Line a large baking tray with parchment paper. With lightly oiled fingers, punch down the dough & shape into many equal, small balls, & then lay them out on the tray, about 1 1/2" apart. Cover with the towel & let rest & rise for about 15 minutes while you preheat your oven to 400ºF. 4. Whisk together the egg, oil, & water to make an egg wash. Uncover the dough balls, brush them with the egg wash, & sprinkle with sea salt. Slide into the oven & bake for about 12 minutes, or until the bottoms are just beginning to lightly brown. Remove the tray & carefully slide/lift the parchment with the buns off of the tray & let sit for a few minutes until cool enough to handle. To store, once completely cool place in a resealable plastic bag & keep at room temperature.
Cooks had to be incredibly inventive during WW2. Rationing was in full force yet the British diet was never before as healthy. See recipes and tips for cooking frugally and in a planet-friendly way.
These vegan crispy bottom veggie buns make a beautiful crunchy snack, full of veggies and packed with umami flavor. Get the full recipe here.
Punjabi samosa are crisp fried Indian snack with a spicy potato peas filling. This recipe will give you flaky & crisp samosa that are full of flavors. Serve these with green chutney or mint chutney. You can also air fry or bake these.
This is war-time cooking used cheap basic ingredients to produce tasty vegetarian nutritious meals from carrots and other basic vegetables.
About this product Product Identifiers Publisher Pen & Sword Books The Limited ISBN-10 1473828589 ISBN-13 9781473828582 eBay Product ID (ePID) 219685040 Product Key Features Book Title Bicycles, Bloomers and Great War Rationing Recipes : the Life and Times of Dorothy Peel Obe Number of Pages 280 Pages Language English Topic Military / World War I, Europe / Great Britain / 20th Century, Regional & Ethnic / English, Scottish & Welsh, Military Publication Year 2016 Illustrator Yes Genre Cooking, Biography & Autobiography, History Author Vicky Straker Format Hardcover Dimensions Item Length 9.7 in Item Width 6.8 in Additional Product Features Intended Audience Trade Reviews Dorothy Peel was awarded the Order of the British Empire in 1918 by the Ministry of Food to recognize her creation of wartime recipes for householders. Peel's great granddaughter wrote this book after finding Granny Dot's cookery book on an attic shelf. Straker assembled more than 150 pages of recipes supported by color photographs and a table of measurement conversions., Vicky Straker introduces us to the Mary Berry of the Great War years - for me, by far the most fascinating part of the book is the recipes, but this is also a hugely entertaining and thoroughly absorbing study of a woman who could have been forgotten were it not for the excellent researches of Vicky. Superb biography, and some really interesting recipes to try!, "There is so much that I really like about the book that it is very hard to pick out just a few items, but I particularly liked mention of The Daily Mail newspaper's revised fashion headline as the war continued of "What Women Can Do" to help the war effort. Also Vicky's explanations of Dorothy's philosophy on life and her down-to-earth, no-nonsense, sympathetic attitude to everything from the way people wore their hair to the trial and death of Oscar Wilde. Had she been alive today, Dorothy would make a wonderful Member of Parliament and a brilliant Prime Minister. I love this book - it will be read and re-read - and I look forward to trying out all the recipes." Synopsis Dorothy Peel was the Nigella Lawson or Delia Smith of her day during the late Victorian to post-war period. In this book, Vicky Straker explores the social history and cultural background behind Dorothy's creations, and the effect of rationing during the First World War. Dorothy played a key role in creating wartime recipes for householders and was, Dorothy Peel was the Nigella Lawson or Delia Smith of her day during the late Victorian to post-war period. In this book, Vicky Straker explores the social history and cultural background behind Dorothy's creations, and the effect of rationing during the First World War. Dorothy played a key role in creating wartime recipes for householders and was awarded an OBE in 1918 for services to the Ministry of Food. Using extracts from her autobiography, and many other books, we are given a unique insight into the life of Dorothy Peel and a new perspective on the period. Her witty, poignant and informative comments reveal a woman with a genuine social conscience, who was in many ways ahead of her time. Written in a light and accessible style, the 10 chapters cover aspects of the era revealing how society changed during the First World War, and when rationing put a strain on every kitchen in the country. Many of Dorothy's recipes are featured in their original form, such as the long forgotten Devilled Bananas, and wartime Potato Gateau. Other mouthwatering recipes include Chicken en Casserole, Cheese Pufflets, and some delicious tea-time treats such as Feather Tart and Candied Pears. Vicky Straker has tried and tested recipes from Dorothy's cookery books, and where appropriate amended them to suit modern tastes. LC Classification Number DA574 Show More Show Less
Our Crazy Cake (Wacky Cake?) is so easy to bake, yet no one will know it's grain-free AND vegan!
Recipe video above. Forget skewers - THIS is how you get a satay fix! This Malaysian Chicken Satay Curry features chicken marinated in a homemade satay seasoning, simmered in a heady peanut satay sauce that's coconuty and heavily seasoned. Truly restaurant quality. Yet -simple. No hunting down unsual ingredients!Spice level: Pretty warm buzz but not that spicy. If concerned, read note 1 & 3 for how to play it safe with the chilli!Adapted from a Satay recipe by a Malaysian chef and the Satay Sauce from Chinta Ria, a popular Sydney Asian restaurant - refer Note 10.
