We'll Eat again: War Time Recipe of the Week

RECIPE OF THE WEEK

We are constantly reminded that we are currently in times of austerity with the global economic downturn, and for many of us that means finding ways to make the pennies go further, particularly on the weekly shopping bill when the price of food stuffs just seems to be spiralling. So it occurred to my partner to ask me to research for the blog, a recipe of the week, inspired by the doyenne of cookery books writers, Dame Marguerite Patten OBE, who had the unenviable task of advising the British Nation how to cook nutritional and wholesome meals during WWII with the meagre ration book. Now at the age of 97, Marguerite still inspires us with her innovative, authentic and interesting recipes, having written over 170 books and sold millions of copies. 

 http://en.wikipedia.org/wiki/Marguerite_Patten

Over the next few weeks I will post recipes from some of Marguerites’ wartime cookbooks using only ingredients that were available at that time, to give you a sense of how austere times were during the war, and long after the hostilities were over for the British people.

'Potato Pete'

Typically, the ration book for adults per week allowed you to buy;

Bacon, ham, meat 4oz  (100g)

Butter 2oz  (50g)

Cheese 2oz  (50g)

Margarine 4oz  (100g)

Cooking fat  4oz (100g)  often dropping to  2oz per week

Milk  3 pints  often dropping to 2 pints per week

Sugar  8oz   (225g)

Preserves 1lb  (450) every 2 months

Tea  2oz  (50g)

Eggs  1 shell egg a week if available or

         

 Dried eggs    1 packet each 4 weeks

The following recipe requires dried eggs (if fresh eggs were unavailable)

Here are Marguerites top tips for the use of reconstituted egg powder:

1)      Store in a cool, dry place and replace the lid of the tin after use

2)      To turn a dried egg into a fresh one, mix one level tablespoon of the powder with 2 tablespoons of water, This mixture equals one fresh egg

3)      Now treat the egg as you would a fresh one. Don’t make up more egg than is necessary for the dish you are making. Beat as usual before adding other ingredients.

HARD-TIME OMELETTE

Cooking time:  10-12mins     Quantity:  4 helpings

1 ½ oz cooking fat                                    3 eggs or reconstituted dried eggs

4 medium potatoes, cooked                       1 ½ tablespoons water

and sliced or diced                                    Salt and pepper

2 small bacon rashers,

Chopped

Method;  Heat the fat in a large frying pan or omelette pan. Fry the potatoes and bacon together until crisp nd golden in colour. Beat the eggs with the water and seasoning. Pour over the potatoes and bacon until set then fold and serve at once, or serve flat.

(Recipe taken from “We’ll Eat Again” Marguerite Patten, in association with the Imperial War Museum, Published by Hamlyn)