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World War 2

A comprehensive World War 2 history guide with facts and information on one of the most important events in British history.

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World War 2 Recipes

Rationing in the Second World War meant that people had to be creative with the little food that was available to them. As such, almost every recipe had to be adapted to suit wartime conditions. Sugars and other sweeteners were in very short supply, so people were encouraged to use honey as a substitute. Here are some examples of recipes that would have been used between 1939 and 1945.

Rabbit Stew

Rabbit Stew

Ingredients:

  • 1 whole rabbit, cut into joints
  • 1 tbsp vinegar
  • 1oz flour
  • salt & pepper
  • 1-2oz dripping
  • 2 bacon rashers, de-rinded & chopped (if available)
  • 2 medium onions, sliced
  • 3 medium carrots, sliced
  • 1 pint (600ml) water or stock
  • 1 cooking apple
  • fresh herbs (as available)

Method:

  • Put the rabbit to soak in cold water with the vinegar for 30 minutes
  • Remove and dry well
  • Mix the flour with the salt and pepper and coat the rabbit joints
  • Heat the dripping and add the bacon rinds.  Then add the rabbit joints and cook steadily for about 10 minutes or until golden brown in colour
  • Remove from the pan
  • Add the bacon, onions and carrots and cook for 5 minutes then return the rabbit to the pan
  • Add the water or stock and the grated apple and stir as the liquid comes to the  boil and thickens slightly
  • Add the herbs
  • Bring to the boil and simmer for 30 minutes
  • Quickly put dish into the hay box and leave for 4 to 5 hours
  • Serve with seasonal vegetables

 

Bread Pudding

Ingredients:

  • 225g (8oz) stale bread
  • 50g (2 oz) grated suet
  • 25g (1 oz) sugar
  • 1 tablespoon marmalade
  • 50g (2oz) dried fruit
  • 1 reconstituted dried egg
  • milk to mix
  • ground cinnamon

 

Method:

  • Pre-heat the oven, Gas 4, 180C, 350F
  • Put the bread into a basin, add cold water and leave for 15 minutes then squeeze dry with your fingers
  • Crumble the bread to the basin
  • Add all the other ingredients and enough milk to make a sticky consistency
  • Add a pinch of cinnamon
  • Spoon into a greased  tin (20cm, 8″) and bake in the centre of the oven for 1 hour (or steam in a greased basin for 2 hours)
  • Remove from the steamer or oven and allow to cool for 10 minutes
  • Serve warm or cold

 

Prune Sponge

Ingredients:

  • 8 oz. flour
  • 1 oz. fat
  • 1 tablespoon syrup
  • ½ tablespoon mixed spice
  • ½ teaspoon nutmeg
  • ½ teaspoon bicarbonate of soda
  • Salt
  • Water or milk to mix
  • 8-12 prunes

Method:

  • Rub the fat into the dry ingredients and mix to a soft consistency with syrup and milk or water.
  • Place the soaked stones prunes in the bottom of a greased basin, and pile the pudding mixture on top.
  • Cover with a greased paper and steam for 1 ½ – 2 hours.
  • Use the prune juice thickened with cornflour or custard powder as a sauce.

 

Woolton Pie (named after the Earl of Woolton – Minister for Food 1940-1943)

Ingredients:

  • 1 lb diced potatoes
  • 1 lb cauliflower
  • 1 lb diced carrots
  • 1 lb diced swede
  • 3 spring onions
  • 1 teaspoon vegetable extract
  • 1 tablespoon oatmeal
  • Small portion of chopped parsley

Method:

 

  • Cook everything together with just enough water to cover, stirring often to prevent it sticking to the pan. Let the mixture cool.
  • Spoon into a pie dish, sprinkle with chopped parsley.
  • Cover with a crust of potatoes or wholemeal pastry.
  • Bake in a moderate oven until golden brown.
  • Serve hot with gravy.

 

Carrot Cookies

Ingredients:

  • 1 tablespoon margarine
  • 2 tablespoons sugar
  • A few drops of vanilla or almond for flavouring
  • 4 tablespoons grated raw carrot
  • 6 tablespoons self-raising flour or plain flour mixed with ½ teaspoon of baking powder
  • Extra sugar to sprinkle on top of the cookies.

 

Method:

  • Cream the margarine and sugar together until light and fluffy.
  • Beat in the flavouring and grated carrot.
  • Fold in the flour, or flour mixed with baking power.
  • Drop spoonfuls of the mixture into small greased patty pans.
  • Sprinkle the tops with the extra sugar and bake at 220C, 425F, gas mark 7 for about 20 minutes.

 

 

Sources:

http://cookit.e2bn.org/historycookbook/1505-rabbit-stew.html

http://cookit.e2bn.org/historycookbook/743-bread-pudding.html

http://recipespastandpresent.org.uk/wartime2.php

http://www.historylearningsite.co.uk/recipes_world_war_two.htm

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Link will appear as World War 2 Recipes: https://worldwar2.org.uk - WorldWar2.org.uk, June 24, 2014

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Overview

WW2 Summary
WW2 Facts
WW2 Timeline
Soldiers in WW2
WW2 Planes
WW2 Prisoners Of War

Leaders

Winston Churchill
Franklin D Roosevelt
Adolf Hitler
Benito Mussolini
Emperor Hirohito
Joseph Stalin

Home Front

Evacuees of WW2
WW2 Recipes
WW2 Shelters

Misc

WW2 Books
WW2 Movies
WW2 Poems
World War One
The Phoney War
Blitzkrieg
WW2 Allies

Kids

WW2 For Kids
Children in WW2
WW2 Facts For Kids

Battles

The Blitz
Pearl Harbour
Battle of Britain
D-Day
Operation Barbarossa
The Battle Of Kursk
Operation Overlord
Battle Of Midway
Battle Of Stalingrad
The Invasion Of Poland
Operation Cerberus

Common Questions

Who started WW2?
Causes of WW2
When did WW2 finish?
Which countries were involved in WW2?
When was WW2?
Who won WW2?
How many people died?

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