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PostPosted: Thu Mar 01, 2007 21:24 pm 
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Joined: Wed Jul 07, 2004 15:56 pm
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Location: Sheep Island
Delicious dish for 10 men!

10 C-ration meat units, preferrably similar to eachother
6 lbs of onions (can be found anywhere...come on!)
White wine

Fry onions, then add meat and wine , and cook until done... Front-line delicacy!

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PostPosted: Mon Mar 12, 2007 21:33 pm 
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Joined: Sun Feb 11, 2007 15:16 pm
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Location: Ste Marie du Mont
Group: Moray 1940's Homefront Group/Diehard Gunners
Has anyone else actually tried the carrot fudge? Hmm, interesting...it may have lost something by using vege-gel instead of gelatine. I would be interested to know any results....you tell me yours and I'll tell you mine!!
Trying the false fish but forgot about rice & lentils swelling etc, the recipe is obviously for a small army, I shall be eating them for days!


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PostPosted: Mon Mar 09, 2009 15:52 pm 
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Real Name: Jacqualine
Hi

I have just started a diet that is based on the wartime diet. Only been on it 10 days and I've already lost 6lb. Anyway have you tried using breadcrumbs instead of crumble mixture. I mix breadcrumbs with small amount of fat ration and sugar and cook as per ordinary crumble mixture. Very nice with rhubarb or apple and wartime custard.


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PostPosted: Tue Mar 10, 2009 11:43 am 
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Real Name: Maisie Walker.
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Thats wonderful Mystic_Mog. Well Done.
If more people went on a wartime diet there would be far fewer obese folks about plus less strokes and heart attacks.
I think a lot of illnesses are caused through the food that is ate today with all the additives in it.
This is my personal view entirely and just based on living through the hard times of WW2.

Our rations were meagre DURING and AFTER the war for some years but strangely enough we seemed to be a lot healthier. :)

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PostPosted: Thu Mar 12, 2009 15:09 pm 
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Real Name: Jacqualine
Thanks for the encouragement.

Perhaps you could answer a query. How easy was it to get herbs and spices for seasoning during the war? Would I be right in assuming that salt and British herbs (i.e. mint, thyme and sage) would be available, but imported spices (i.e nutmeg, cinnamon and pepper) would be difficult to get hold off.

I ask this as I made a wartime bread pudding (I used grated carrot to stretch the dried fruit, and golden syrup for sweetness) and automatically put in mixed spice, but I did wonder after if that would have been available.

All help appreciated.


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PostPosted: Thu Mar 12, 2009 15:39 pm 
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Real Name: Maisie Walker.
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Herbs were grown naturally Mystic_Mog.
Everyone was encouraged to grow there own veg which I must say here tasted a darn sight better than the rubbish that is on sale now.

My mother had a few nutmegs that she kept in an OXO tin to grate over any cooked dishes that called for it.

With what rations we had there wasnt much call for cinnamon.

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PostPosted: Tue Apr 20, 2010 12:31 pm 
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Real Name: Cath
I've made a few watime recipes, and have photos (I'm sad in that I photograph all my cookery attempts!)

This is my Woolton Pie which actually went down a treat with the family:

Image

Victory cake (only 1 egg, and sweetened with honey and just a little sugar) I cheated with the icing sugar, but nobody wanted to eat it without!:

Image

Yorkshire "cheese" tarts:

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Apple Cocada:

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Savoury bread pudding:

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PostPosted: Wed Apr 21, 2010 17:36 pm 
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Location: Trying to work out why the GPO has the guns pointing the wrong way
Group: Garrison
we did leek pudding which was superb

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PostPosted: Wed Apr 28, 2010 20:55 pm 
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Location: West Midlands
What is it about cooking something on a proper stove that makes it taste so much better?
My mother lives on a narrowboat, and has an old stove that she cooks with. Takes a bit longer, but everything is tender and cooked through as opposed to the results I get with my modern junk! Also, there is nothing like putting a crockpot on top of the stove, going out all day, and then coming back to find the contents perfectly done and piping hot, but not burned. Try that with an electric hob!


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PostPosted: Tue May 04, 2010 13:31 pm 
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Real Name: Cath
This weekend I made vegetable roll with potato pastry...

Ingredients for pastry:
4oz mashed and sieved potato
1/2 teaspoon of salt
8oz plain flour
3oz fat
2 tablespoons of baking powder

Method:
Sieve dry ingredients together.
Rub fat into flour and gently mix in potato.
Add just enough water to make a fairly dry dough.
Knead well.

Ingredients for filling:
11/2 cups of any mixed boiled vegetables, diced
1 pint thick gravy
Salt and pepper
A little chopped parsley

Method:
Take 1/2lb of potato pastry and roll out on a floured board.
Moisten the vegetable mixture with a little of the gravy.
Spread vegetables on to pastry leaving 1 inch all the way round.
Season to taste with salt and pepper.
Roll up and seal well at the edges so that gravy cannot seep out.
Place on a well greased baking tin with the seal underneath.
Brush with milk.
Bake in a moderately hot oven for 35-45 minutes.

I substituted the thick gravy (which made my family go :x ) with a tin of tomatoes. It turned out really nice :D

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PostPosted: Fri Oct 29, 2010 20:56 pm 
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Location: Preston, Lancs
Real Name: Lorraine
Group: Swingaroo Vintage Dancehall
What a fantastically useful thread.

I was hoping to pick up a few hints and tips on here but this collection of recipes is superb!

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PostPosted: Fri Oct 29, 2010 21:46 pm 
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Real Name: Lorraine
Group: Swingaroo Vintage Dancehall
Mystic_Mog wrote:

I have just started a diet that is based on the wartime diet. Only been on it 10 days and I've already lost 6lb. .


I'm intrigued by this. Do you have a link to it at all? I'd give that a go, as much as is possible by a vegetarian anyway.

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PostPosted: Wed Apr 20, 2011 17:31 pm 
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Real Name: Darren
Only problem i've found with this thread is that i want to make all the food :lol:

So far i've made Honey cakes, which turned out okay, and Health bread. As i wasn't quite sure how much the different cup sizes were i just used guess work, mixed it all together, stuck it in the oven and waited to see what would happen. Luckily it turned out lovely, with everyone enjoying it, especially my 8 yr old who was eating it instead of normal everyday bread :mrgreen:

Have to make some more, and try some of the other recipes.

Daz


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PostPosted: Fri Feb 17, 2012 13:41 pm 
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Location: Somewhere in England...
After spending the morning looking for a suitable cherry cake recipe to bake for my pops birthday, I came across the one below in the ‘Elizabeth Craig’s Simple Cooking’ book (1934) and thought I would share. Ok, so it isn’t from ww2, but from the First World War instead…. Might be of interest?

I have yet to try it, so I haven’t a foggiest what it will turn out like- though I have my reservations, as me and the Ms. Craig’s series of books have past unresolved issues! (Mainly due to a dress drafting disaster! :? )

1916 Trench Cake

½ lb. flour
3 oz cleaned currents
1 tsp vinegar
¼ pint milk
3 oz brown sugar
4 oz margarine
2 tsp cocoa
½ tsp baking soda
Nutmeg, ginger, grated lemon rind.

Grease cake tin. Rub in the margarine into the flour in a basin. Add the dry ingredients. Mix well. Add the soda, dissolved in vinegar and milk. Beat well. Turn into the tin. Bake in a moderate oven for about 2 hours.

Tupney x

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PostPosted: Sun Aug 04, 2013 19:34 pm 
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Location: West Kingsdown
Real Name: Kate Griffiths
I recently bought a book called Eating for Victory which is basically reproductions of Ministry of Food leaflets. One recipe I have tried and is brillant is Roast Potaoes without using fat.

You prepare the spuds as usual but instead of cooking them with fat you use salted water in the roasting tin and cook them in a hot oven for at least 90 minutes. They taste just as good as roasties cooked the traditional way


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PostPosted: Fri Sep 19, 2014 15:02 pm 
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Chums, as part of my son's ww2 history home work, he had to cook a wartime meal.

Click on the link to enjoy

http://youtu.be/Z54qt_hGM2s

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