WW2 Rationing Recipes - Canadian and British

Marianne

Super Self-Sufficient
Joined
Feb 6, 2011
Messages
3,269
Reaction score
354
Points
287
Location
rural Abilene, KS, 67410 USA
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.:sick
 

milkmansdaughter

Super Self-Sufficient
Joined
Jul 31, 2017
Messages
1,308
Reaction score
1,528
Points
217
Location
Alabama
@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

Sustainability Master
Joined
Jul 22, 2011
Messages
4,549
Reaction score
2,997
Points
333
Location
Klamath County, OR
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.”
 
Top