have you any menu ideas from 1947 during rationing?

Answer 1

Believe it or not. . . . people ate lard sandwiches !!!
Lard spread on bread with some sugar sprinkled on it . Gross !!

Answer 2

many of the recipes my grandmother have are baking recipes for goodies like: Eggless, Butterless, Milkless Cake ingredients a million cup packed brown sugar a million cup water a million/3 cup shortening a million cup raisins a million teaspoon floor cinnamon a million/2 teaspoon floor nutmeg a million/2 teaspoon salt 2 a million/4 cups sifted cake flour a million teaspoon baking soda a million a million/4 teaspoons baking powder a million/2 cup sliced almonds (elective) a million teaspoon almond extract (elective) instructions combine the sugar, water, shortening, raisins, spices, and salt in a medium saucepan. convey to a boil over medium warmth, and stir on an identical time as cooking for 3 minutes. Cool. degree flour, soda, and baking powder, and sift jointly. progressively stir dry ingredients into raisin mixture. Beat properly. If an almond cake is needed, stir in almond extract and almonds. Pour batter right into a greased 8 x 4 inch loaf pan. Bake at 325 ranges F (one hundred sixty five ranges C) for some million hour. i've got self assurance which you do not discover many maincourse recipes simply by fact those have been no-brainers. in case you do not have meat or eggs make beans for occasion.

Answer 3

This is a war time take on the northern favourite "hot pot". in the northwest if this was made without a pastry crust it was called "scouse". potatoes diced in to cubes, carrots sliced, diced onion and cubed beef. Cook the beef in half a pint of beef stock on the hob, when browned add the rest of the stuff and simmer until the potatoes and carrots have softend and the gravy has thicked, use OXO cubes for the stock. Another variation on this from real hard times is "blind scouse" the same as above without the beef, just keep the stock cubes in for taste. If you wanted to make the pastry to make any of the above into hot pot, buy a packet of Atora suet, and a bag of flour, the measures and mixing guidelines are on the pack of Atora, this is a really simple dish to make and is very wartime. :)

Answer 4

If you can get a copy of The War-Time Kitchen by Marguerite Patten the are plenty of recipes in there covering 1940 to 1954.
Incidentally, rationing ended gradually and didn't end completely until 1954, when meat and bacon were taken off.

Answer 5

Some Sunday tea times in the UK people had sandwiches with salmon paste or very finely cut cucumber sanwiches. Followed by a trifle.
Little sponge cakes in paper case were made with powdered egg and decorated with icing sugar if you had enough cupons.
Some people only had bread and a scape of dripping.

A big Yorkshire pudding was always a good standby...it only used one egg, served about 5 and was served before a meal with onion gravy...it stopped you being hungry enough to notice there was hardly any meat.

Answer 6

I remember my grandmother's ration book. And Daddy had to have a special dispensation to get tires for his car so he could drive to his work as a teacher during the war. We lived on a farm and grew most of our own food. We dug holes in the garden in late fall, lined the holes with straw and buried our potatoes, carrots, turnips, and apples. We raised and butchered chickens, hogs, and cows. We milked our cows and had hens for our eggs. We had a smoke house for our bacon and hams. Spare ribs were canned. We ground pork into sausage, fried the patties, and put them in Karo syrup tins which we kept cold in the pantry under the stairwell. My grandparents picked blackberries which were canned, as were peaches, apricots, stewed apples, tomatoes, plums, gooseberries, and grapes. We ate a lot of dried beans. Sugar and coffee were rationed. We carried ear corn to the mill where it was ground for our cornmeal. Daddy and Uncle Russell hunted and we ate a lot of squirrel, rabbit, pheasant, quail, and duck. Fresh fish from the Wabash River and Big Deer Creek was even fried for breakfast sometimes.

Answer 7

What country are you in? If the U.S., rationing was over by 1947; the war ended in '45 and two years later we were already in a huge economic boom.

Answer 8

My mum used to put a dustbin lid at the bottom of the stream with some tiny bits of spam on it.When she returned half an hour later it was full of Crayfish ( freshwater shrimps). That was sunday lunch, fish pie - crayfish , mashed potato and homemade parsley sauce.

People in the town were so hungry that one weekend someone else had roast Swan!

Answer 9

Macaroni & Cheese
Pineapple Upside Down Cake
Depression Cake (one w/o eggs or milk)
any fresh veggies from the Victory Garden!

Answer 10

I vaguely remember my granny using a Mrs Beaton recipe book, but cant remember the name of it.

Had a wee surf and found this site.

Answer 11

Have a look at the following
http://www.fortunecity.co.uk/meltingpot/oxford/330/ration/ratn1.html
http://timewitnesses.org/english/food/
http://www.museumeducation.bedford.gov.uk/bedford_in_wartime/teachers/docs/Wartime%20Recipes.pdf
http://www.allthatwomenwant.com/wartimerecipes.htm
http://www.acountrylife.com/list.php?c=war