WW2 Rationing Recipes - American

[Marianne]

Syrup Loaf

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Number of servings: 1 Loaf, 8-12 slices approx.
Serving suggestions: On its own or with custard.

This recipe is from World War 2. It was economical as it used only a little milk and no eggs, both of which were rationed during the war.

Ingredients

• 4 ozs (115g) self raising flour or plain flour with 2 teaspoons baking powder
• ½ teaspoon bicarbonate of soda
• pinch of salt
• 2 tablespoons warmed golden syrup
• ¼ of a pint of milk or milk and water

1 oz = 28.35g
Making and cooking it

1. Sift flour (or flour and baking powder), bicarbonate of soda and salt
2. Heat syrup and milk (or milk and water), pour over the flour and beat well
3. Pour into a greased 1 lb loaf tin and bake in the centre of a moderately hot oven to cook for 30 minutes or until firm

Credit: http://cookit.e2bn.org/historycookbook/printview-100-syrup-loaf.html

 

[frustratedearthmother]

Oh yum - the syrup sounds divine!

 

[Marianne]

And one they said you'd like to avoid:

Reconstituted Egg on Toast

Serving suggestions: With brown sauce

In WW2, eggs were rationed and people in the towns and cities used reconstituted or dried egg mix in tins. The mix was made from whole eggs, non-fat milk, vegetable oil and salt. The mix was used to make scrambled eggs and omelettes, French toast and also used in place of fresh eggs in baked foods. The mixture during WW2 apparently made a thick, rather rubbery omelette.

Ingredients

• reconstituted egg
• water
• 2 slices of bread

Making and cooking it

1. Mix the reconstituted egg with 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. Brown some toast under a grill or in a toaster
6. Add a small amount of butter to the toast and place the egg mixture on top

 

[Marianne]

Oh yum - the syrup sounds divine!

It does!! Years ago I used to make Wicked Buttermilk Syrup. Awesome stuff. We aren't talking health food here, it's pure indulgence. But I think I'm going to give the Golden Syrup a go.
I'm kind of surprised to see this recipe since sugar was rationed in Britain.

 

[Marianne]

This all reminds me of my mother talking about how kids would have bacon grease smeared on bread for sandwiches when they went to school. You do what you have to do.
Sumi, I love the story!!

 

[Marianne]

My mother used to make and sell syrup! I'm pretty sure this is the recipe she used. I remember she added lemon and it was sooo good!

Oh no kidding!! That's pretty awesome.

 

[Marianne]

This almost seems too modern to be considered a Depression era or Wartime recipe.

 

[Marianne]

The British struggled during WWII. One fresh egg a week.

WW2 Rations 1940: per one person (adult)

Butter: 50g (2oz)
Bacon or ham: 100g (4oz)
Margarine: 100g (4oz)
Cooking fat/lard: 100g (4oz)
Sugar: 225g (8oz).
Meat: To the value of 1/2d and sometimes 1/10d – about 1lb (450g) to 12ozs (350g)
Milk: 3 pints (1800ml) occasionally dropping to 2 pints (1200ml).
Cheese: 2oz (50g) rising to 8oz (225g)
Eggs: 1 fresh egg a week.
Tea: 50g (2oz).
Jam: 450g (1lb) every two months.
Dried eggs: 1 packet (12 eggs) every four weeks.
Sweets & Chocolate: 350g (12oz) every four weeks

 

[frustratedearthmother]

That's not a lot of food there.... geeze

 

[Marianne]

"The Hooverville Stew was a simple dish that took advantage of macaroni, canned tomatoes, and hot dogs. Most people don't think of hot dogs when they think of the Great Depression, but it was one of the most available and cheapest forms at the time. Here's the recipe:

1 box of macaroni
1 or 2 cans of whole tomatoes, spanish style (depending on size of cans and number of people to be served)
1 package of hotdogs
1 can of corn or beans (such as chick peas)

Boil macaroni for five minutes until noodles become flexible. At the same time, slice the hot dogs into very thin coins about a half an inch thick. Pop open the tomato cans and dump them in to a large pot. Add the hot dog bits to the tomatoes and bring the mixture to a simmer; break up the tomato chunks as the heat increases.

Drain the macaroni when it is barely Al Dente. Reserve the cooking water to add to the pot, if needed. Add the macaroni, and continue simmering until all of the ingredients are thoroughly heated and the hot dogs are cooked. If you have onions or other spices to add, combine them in to the pot at this point.

Traditionalists always cooked the macaroni to be somewhat overcooked so that it could be served again at a later date and it would 'keep' better.

(Flexible noodles? hahahaha)