Recipes - Rebecca Ludden 6R


When cooking World War 2 you had ration food so that when factories got bombed there would still be enough food to go round Britain. Here is a web pageall about recipes in WW2.


Tips to help you when cooking after a blitz:


  • Do not try to use the hotplate and the oven at the same time.
  • When using the oven slow cooking in casseroles can be done.
  • Many ovens work well with a small flame.
  • Boiled rice and porridge are best cooked over a low flame in any case as well as stews and casserole dishes.
  • Shallow frying of sausages, bacon, rissoles, potato balls,fish cakes, etc., can quite well be done over a small flame.
  • Fried bread is a substitute for toast.

Here are some examples recipes from WW2:


Bread Pudding
Serves 8-10


You will need:


· 10 Ounces of stale bread
· 2 Ounces of margarine/butter
· 1 Ounce of sugar
· 2 Ounces of dried raisin sultan
· 1 egg (fresh or dried)
  • Milk to mix
· Cinnamon
· extra sugar for topping


Method:


1. Put bread into a sink and add a little water. Leave for 10 whole minutes.
2. Squeeze the bread until it is quite dry.
3. Return the bread to the empty sink and add all the other ingredients (except cinnamon) adding a little bit ofmilk to make it sticky.
4. Add cinnamon
5. Place mixture into a greased pan (like a lasagna pan).
6. Cook at 160 degrees for about 1 hour until the edges are browned and the center is hot.
7. Sprinkle the sugar on top of the bread 10 minutes before the end of cooking.
8. Leave until cools down.



Carrot Rolls
Serves 4


You will need:


· 2 Large carrot
· Salt and pepper
· 5ml of vegetable extract
· 10ml of fine oatmeal
· Cold cooked mashed potato


Method:



1. Peel and then grate the carrots roughly.
2. Cook for 5-10 minutes in 1-2 tsp water. Cover the pan so the carrots steam, using a low heat.
3. Remove from the heat, season well and add the vegetable extract and oatmeal.
4. Boil for 5 minutes, stirring to solidify.
5. Leave to cool.
6. Put the oven on to Gas 6, 200°C.
7. Dust the pastry board with flour and roll out (shape) the cold potato into an rectangle shape.
8. Place the carrot filling in the centre, then fold over and shape into a roll.
9. Dot with a not many shavings of fat and bake in the oven untilnicely browned.


Rabbit stew
Serves 4


You will need:


· 1 Whole rabbit, jointed
· 1 tbsp Vinegar
· 1 oz (25g) Plain flour
· A pinch salt and pepper
· 1-2oz Lard or dripping
· 2 Bacon rashers, with rinds if possible
· 2 Medium onions, sliced
· 3 Medium carrots, sliced
· 1 Pint (600ml) water or stock
· 1 Cooking apple
· Optional: fresh parsley

Method:



1. Put the rabbit into the cold water and vinegar for about 30 minutes to 1 hour.
2. After that twist and pat the rabbit pieces dry.
3. Next mix the flour with salt and pepper, flour the rabbit pieces.
4. Trim the coating from the bacon and add it to the lard in a frying pan.
5. Brown the rabbit pieces, for about 10 minutes.
6. Peel and core the apple and then grate it.
7. Peel and chop the carrots, onions and bacon.
8. Using the fat from the frying pan, gently cook the onions, carrots, apple and bacon for around 5 minutes.
9. Add the stock and herbs, if you are using them, and bring to the boil, stirring to thicken.
10. Turn the heat down and simmer for 30 minutes.
11. In the past, the dish would then be put in a hay box for 4-5 hours. You can still continue to cookgently on the hob for another ½ hour.
12. Serve hot with seasonal vegetables.

Reconstituted Egg on toast
Serves 1

You will need:

  • 1 Reconstituted egg
  • Water
  • 2 Slices of bread
  • A little bit of fat
  • Butter

Method:

1. Mix the reconstituted egg withe a little water.
2. Place a small amount of fat in a pan.
3. Place the reconstituted egg in the pan and heat gently.
4. After a couple of minutes turn the mixture so that it cooks on the other side.
5. Toast or grill a bit of bread until it is brown.
6. Add a small amount of butter to the toast and place the egg mixture on top.
7. Now enjoy.(Warning: might taste disgusting!!!)