More WW2 Recipes


I have found that doing research into these different things that I do, I am always finding things out which I did not know. While looking at the food we ate during the war, I thought that our ration was not that good, but the Germans ( if this information is correct, and I have no reason to disbelieve) Had an harder time!

THIS IS WHAT ONE ACCOUNT SAYS!

I was born and reared in Berlin and shortly after the war was over we had not very much to eat, e.g. three slices of bread a day, 50 grams of meat, 30 grams of noodles and 25 grams of sugar and margarine or butter per week and potatoes and vegetables only when we could get them.

So here are some more wartime recipes.

Pea puree pancakes
Cooking time 25 minutes
Quantity 4 helpings

Ingredients 1 lb peas (fresh, dried or tinned)
half a teaspoon sugar
dab of margarine
1 desertspoon chopped mint
salt and pepper
pancakes or fried croutons
2 oz grated cheeseCook the peas until tender. Add a little sugar to the water as this brings out the flavour of the peas. Drain and mash the peas and then mix in the margarine, mint and seasoning. When you’ve made the pancakes spread the puree between the two as though for a sandwich and serve with grated cheese. Alternatively you could serve the puree very hot in bowls like a soup adding croutons. The croutons are made by cutting bread into cubes and frying in very hot fat

 

Beetroot Pudding
Cooking time 35/40 minutes
Quantity 4 helpings

Ingredients 6 oz wheatmeal flour
half a teaspoon of baking powder
1 oz sugar
4 oz finely grated raw beetroot
half oz of margarine

Just the job to make your sugar ration go further! First mix flour and baking powder, rub in the margarine, then add sugar and grated beetroot.
Now mix all the ingredients to a soft cake consistency with 3 or 4 tablespoons of milk. Add a few drops of flavouring essence if you have it. Turn the mixture into a greased pie dish or tin and bake in a moderate oven for 35 minutes. This pudding tastes equally good hot or cold.

Nothing Fancy Wartime Loaf
* 600 ml (1 pint) of warm water
* 5 teaspoons of quick rise yeast
* couple pinches of sugar
* 2 lb of wholewheat (wholemeal) flour
* 1.5 teaspoons salt
* 1 tablespoon rolled oats (for top)
* drizzle of vegetable oil
Method
Place flour in large bowl
Mix in all dry ingredients except the rolled oats
Drizzle in vegetable oil
Pour in warm water
Mix thoroughly
When dough comes together knead for 10 minutes until dough is silky
Place back in bowl and cover
Let dough rise somewhere warm until doubled in size
Knead dough briefly again
Place dough into 4 x 1/2 lb tins (or 2 x 1 lb tins) that have been floured
Brush top with a little water and sprinkle on some rolled oats
Leave to rise for around 20 minutes
PLace in oven at 180 0C for around 30-40 mins (depending on the size of the loaf)
Remove from oven
Cool for at least 15 minutes before cutting
PS Note that the original recipe called for old fashioned yeast but I replaced with quick rise yeast (it simply is very hard to get hold of those little squares of yeast that would have been used)

 

Apple Pudding
• 1 lb of apples
• 3 oz sugar
• 6 oz of self-raising flour (or plain flour with 1.5 teaspoons of baking powder added)
• pinch salt
• 1 level teaspoon of mixed spice (I’ve used cinnamon and a little nutmeg before)
• 1/2 oz margarine
• 1.5 teacups of milk and water
• 1/2 oz sugar
• 0.5 teaspoons of lemon essence
Method
1. Sift the flour, salt and spice, rub in the 1/2 oz of margarine and then mix in the 1/2 oz of sugar.
2. Beat in half the liquid gradually
3. Beat thoroughly then add the rest of the liquid and lemon essence and beat again
4. Peel the apples and cut into small pieces and mix with 2.5 oz of sugar
5. Put in a greased casserole and pour the batter over (I used meatloaf pans)
6. Bake in a moderate oven for 45 minutes
Sprinkle with remaining sugar and serve hot with custard or jam sauce

Malted Loaf
• 12 oz plain flour (or malted grain flour)
• 1 tablespoon of malt extract (if just using plain flour)
• 1 oz margarine or butter
• large pinch salt
• Quick rise dried yeast
• 1/8th pint warm water or water/milk (add more if too dry)
Method
1. Place flour, salt and malt extract into bowl and mix
2. Add in the margarine and rub in
3. Sprinkle in the quick rise dried yeast
4. Add in the water/milk and stir
5. Bring together into dough ball and knead for about 5 or 10 minutes until nice and silky
6. Place in a 2 lb tin
7. Place a clean damp tea towel over the top of the tin and place in warm place to rise
8. Once dough has risen to about an inch or more over the top of the tin remove tea towel
9. Leave for a further 10 minutes to rise further
10. Place in pre-heated oven at 200 C and cook for 30-40 minutes until golden brown
11. Remove and leave to cool in tin for 15 minutes before removing loaf and leaving to stand until cooled
12. Slice and serve

 

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