Milk, Eggs and Flour were never on the ration list but they were on the Allocation list, which meant that no matter how many tokens/points you had saved up , you were only allowed a certain amount depending on how many people were in the household.
Jams, Marmalade, Syrup and Treacle were rationed to a total of 8ozs per week and butter was rationed to 4 ozs per week.
So to have cake, of any type , was indeed a treat.
2ozs Margarine or Butter
2 ozs Sugar
2 ozs Cocoa powder
2 tablespoons golden syrup
6 ozs crispy bread crumbs
Melt the Margarine, Sugar and syrup in a pan.
When melted, take off the heat and add the cocoa and vanilla essence.
Add the breadcrumbs and mix thoroughly.
Grease a 7 inch cake tin of pie tin and press the mixture into the tin.
Allow to cool for 4 or 5 hours.
When set make some fake icing and drizzle over.
This definitely lives up to it's name as it is nothing like Goulash!
Fry your vegetables in the lard for around 5 mins depending on how small you diced them. Add the Oats and stir until the lard is absorbed fully Add salt, pepper and paprika and stir Add meat extract and stir Add enough stock to cover and then simmer for approx 1 hour.If you have any cooked meat left from other meals you can add this towards the end of the cooking. We added some corned beef from the ration allowance to ours.Serve with home made bread. Keep your eyes open for more WW2 recipes!
Fake Icing...to go with the No Bake Chocolate Cake.
A very easy recipe!
1 and half tablespoons of melted margarine
1 tablespoon of golden syrup
1 tablespoon of cocoa powder
Mix all together and pour...that's it!
When poured over the no bake chocolate cake it does make a bit of a stodgy sweet cake, but it's filling and would feel like a very special treat
Its 1945 and WW II is over, so rationing is over yes? Well no in fact rationing for some items didn't end until the 50s so people had to be inventive with their main meals.
This recipe sounds like something that we may eat today, in fact I first heard about it dressed as a Pict, standing in a forest in the middle of Dec!
Sausages were never rationed but they didn't have a lot of meat in them and did not have a lot of flavour in them, so people had to cook in such a way to add flavour and one way was to cook in alcohol.
This particular recipe is from Post War Kitchen by Marguerite Patten OBE
Sausages in Cider
1lb of sausages
1 oz cooking fat
1 onion, thinly sliced
2 desert apples, cored and sliced
1/2 pint of cider
salt and pepper
Prick the sausages
Melt the fat in a frying pan , add the sausages and brown on all sides.
Stir in the onion and cook for 2 minutes
Add the rest of the ingredients.
Cover the pan and simmer for a good 10 mins.
Serve with mashed potatoes and cabbage.
Puddings were a definite luxury during rationing but sometimes there was nothing better for the spirits than a warm pudding.
People had to get creative though and learn to use leftovers and ingredients that they might not usually put in a pudding.
3-4 tablespoons of marmalade
1 pint of milk
Place half the breadcrumbs into a 1 pint pie dish. Spread over the marmalade and cover with the remaining breadcrumbs.
Very gently pour over the milk.
Place in a moderately hot oven for 1 hour to 1 hour 30 mins until the top is golden brown.
This pudding would use any left over bread or even stale bread and although we have used Marmalade, Jam of even Lemon Curd could be used if that is all you had.