WW2 Rationing Recipes - Canadian and British

[Marianne]

I've never had either black pudding or blood sausage- you just don't find it for sale in West Coast markets (that I've seen, anyway). What's the texture like?

I've never had it, either. Looks like it might be a more sausage-type texture. The whole idea of it just grosses me out.

 

[Mini Horses]

Haven't had it and probably won't.

 

[milkmansdaughter]

@Marianne In the dutch sauce recipe it says "milk or household milk" (or fish stock.) Do you have any idea what the difference was between milk and household milk?

 

[Britesea]

wow, I missed that.
Found this info:
“Household Milk” was government-issued powdered skim milk distributed in Britain during World War II. Rationing of bottled fresh milk began in November 1941. Distribution of “Household Milk” began in December, 1941.

The dried milk came in a blue and white tin with red stripes and a printed label stating: “Specially packed for BRITISH MINISTRY OF FOOD” along with “Dried Machine Skimmed Milk. Not to be used for babies. Contents equivalent to four pints of skimmed milk. From the United States of America.”

 

[milkmansdaughter]

Thanks @Britesea! I was picturing "milk" being milk, and "housemilk" being hand expressed by a new mother!

 

[Britesea]

 

[Marianne]

Ditto on the

Thanks for doing the search on the 'household milk'. I was guessing it was the powdered stuff, but didn't take the time to check it out.