At week 15 of this year of the experiment its starting to get harder to find original recipes… sooner or later Im going to have to venture into the wonderful world of offal. Yum Offal-ly good!
Speaking of challenges, my recent fascination has been the rationing of clothing in the 1940’s. At its best in 1939 everyone received 66 points per person per year, this dropped to 48 and as low as 36 during the war. This equated to one full outfit head to toe. Of course if you were handy with a sewing machine, it made life allot easier.
I suppose children would have been the hardest. All 3 of ours recently grew between 1 and 2.5 inches (since September 2011) and all looked like overstuffed sausages in their old clothing.
Breakfasts are a choice of toast, weetabix, cornflakes or porridge
Lunch: beans on toast
Dinner: Toad missed the hole – not a fan of soggy yorkshire pudding, so we cook the pud and the sausages separate
Pudding: mixed fruit jam tarts
Lunch: left over sausages plus veg
Dinner: Toasted sandwiches and salad (ham or cheese)
Pudding: Danish apple pudding
Lunch: Sandwiches – last of ham & cheese
Dinner: Minced beef & vegetable pie
Pudding: ginger and date cake …. this went down so well last week, I’ll be baking this again. You can’t really distinguish the dates from the rest of the cake… which is good, and means the amounts were perfect.
Lunch: a little scrambled egg & bacon on homemade bread (toasted under grill)
Dinner: Steamed fish, potatoes and vegetables
Pudding: Gypsy creams
Dinner: Spam fritters
Pudding: Bakewell tarts
extra baking: Rolled oat macaroons
Lunch: Sunday lunch > joint of meat and vegetables – meat yet to be decided (what ever good at the supermarket/ butchers tomorrow)
Supper: Beans or egg etc on toast (depending on whats available)
Pudding: 1 egg sponge with mock cream and jam (mixed fruit)
Lunch: Kids back to school so they get school dinner (meat and veg), MrC and I will probably make some vegetable soup
Dinner: Woolton Pie
Pudding: Spiced cottage pudding with custard
I worry that in the next few weeks/ months that the recipes will become monotonous … We accepted when we started this experiment that this would happen. Getting a little more creative with the recipes (modern twist on old rations) and not shying away from some of the more mis-understood ingredients may give us a few more options.