RECIPE-Parsley Sauce
Parsley Sauce ½ oz fat ½ pint milk or milk and stock ½ oz Cornflour (corn starch in the US) 2 tsp parsley Salt & Pepper to taste Melt the…
Parsley Sauce ½ oz fat ½ pint milk or milk and stock ½ oz Cornflour (corn starch in the US) 2 tsp parsley Salt & Pepper to taste Melt the…
Fish was hard to get as the war loomed on. Fishermen had joined the military and were off fighting the war; those that remained had to throw their nets close…
When bananas weren’t available, one did the next best thing and made something that tasted like a banana! Mock Banana Parsnips (a root vegetable related to carrots) Banana extract Sugar…
Snoek Piquante This wartime recipe calls for Snoek, but one can substitute using canned mackerel. Ingredients: 4 spring onions chopped (green onions) Liquid from the can of Snoek 4 Tablespoons…
This recipe was developed by the Ministry of Food, as they stated to the public: “As sugar, fats, jams and preserves are rationed, energy-giving foods available are limited. Therefore if…
Food may have been rationed, but even in wartime it would be unthinkable to have Christmas without a traditional Christmas Pudding! This recipe was created by the Ministry Food and…
Parsley and Celery Stuffing Ingredients: 4 oz chopped celery 2 large onions finely chopped 4 level tablespoons parsley 4 oz stale breadcrumbs Salt and pepper 2 level teaspoons mixed herbs…
The National Loaf From: Ministry of Food – Jane Fearnley Whittingstall Makes two loaves 1 ½ lb wholemeal bread flour* 1 ½ tbsp salt 1 ½ tbsp dried yeast 1…
Carrot Croquettes 6 Carrots 1 oz Margarine (or butter if you have enough from your ration) 1 oz corn flour 1 gill milk (4 oz) Salt and pepper to taste…
Oatmeal became an important food in wartime. It was used as a thickener in soups, used to make mock meats (oatmeal “sausages”) and of course as a breakfast food. The…