PH Cooking Competition No13 (unlucky for some!)... Rationing
Discussion
I'm in agreement with MadBadger, themes are working better than a single ingredient 
It's September, the end of Summer & the leaves are turning as we enter the middle age of the year.
At Goodwood we have the Revival, a magical step back in time, full of the glamour and allure of our most romantic times in history.
And that is where our theme this month comes from. Let's go back in time, leave the modern world behind, and prepare something that would have been served for dinner in the 1940's, taking into account that WWII rationing started on 8.1.1940 and was in place for the whole period... Dinners were simple, but involved proper, imaginative cooking without the use of modern appliances!
To help, I've listed below the ration for one adult per week.
Bacon and ham: 4oz (100g)
Meat: To the value of 1s.2d (6p today).Sausages were not rationed but difficult to get; offal (liver, kidneys, tripes) was originally unrationed but sometimes formed part of the meat ration.
Cheese: 2oz(50g) sometimes it went up to 4oz (100g) and even up to 8oz (225g).
Margarine: 4oz (100g)
Butter: 2oz (50g)
Milk: 3 pints(1800ml) occasionally dropping to 2 pints (1200ml). Household milk (skimmed or dried) was available : 1 packet per four weeks.
Sugar: 8oz (225g).
Jam: 1lb (450g) every two months.
Tea: 2oz (50g).
Eggs: 1fresh egg a week if available but often only one every two weeks. Dried eggs 1 packet every four weeks.
Sweets: 12oz (350g) every four weeks
Usual rules apply. 2 weekends to cook, maximum of 3 pictures showing ingredients, prep/cooking and the final dish.
Entry closes at midnight on 18th September - good luck!
It's September, the end of Summer & the leaves are turning as we enter the middle age of the year.
At Goodwood we have the Revival, a magical step back in time, full of the glamour and allure of our most romantic times in history.
And that is where our theme this month comes from. Let's go back in time, leave the modern world behind, and prepare something that would have been served for dinner in the 1940's, taking into account that WWII rationing started on 8.1.1940 and was in place for the whole period... Dinners were simple, but involved proper, imaginative cooking without the use of modern appliances!
To help, I've listed below the ration for one adult per week.
Bacon and ham: 4oz (100g)
Meat: To the value of 1s.2d (6p today).Sausages were not rationed but difficult to get; offal (liver, kidneys, tripes) was originally unrationed but sometimes formed part of the meat ration.
Cheese: 2oz(50g) sometimes it went up to 4oz (100g) and even up to 8oz (225g).
Margarine: 4oz (100g)
Butter: 2oz (50g)
Milk: 3 pints(1800ml) occasionally dropping to 2 pints (1200ml). Household milk (skimmed or dried) was available : 1 packet per four weeks.
Sugar: 8oz (225g).
Jam: 1lb (450g) every two months.
Tea: 2oz (50g).
Eggs: 1fresh egg a week if available but often only one every two weeks. Dried eggs 1 packet every four weeks.
Sweets: 12oz (350g) every four weeks
Usual rules apply. 2 weekends to cook, maximum of 3 pictures showing ingredients, prep/cooking and the final dish.
Entry closes at midnight on 18th September - good luck!
pacman1 said:
Flour? Sponges, cakes and pies with those sort of ingredients.
Want rationed, so you have unlimited quantities. You need butter & eggs for those tho! The list isn't what you can use, it is what you have limited use of
So it's not on the list it's unlimited Obviously, real eggs & milk can be used but only as rationed (a packet of dried egg = 12 eggs)
Remember, that a lot of ingredients/foods that we eat now, just weren't heard of then (or difficult to get hold of, even on the Black Market!
) eg bananas, oranges, limes, lemons anything that isn't naturally part of the UK habitat & had to be imported.Mobile Chicane said:
Oooh! A toughie!
Looking around my food cupboards, 99% of what's there was probably unheard of / to be avoided as being 'foreign'.
Not meant to be, it was my intention to make us be a bit more creative with limited ingredients & modern technology, spices etc Looking around my food cupboards, 99% of what's there was probably unheard of / to be avoided as being 'foreign'.
Ditto!
Nan's Corned Beef Hash/Pie & Rice Pudding
Ingredients by ali_kat_xx, on Flickr
Lightly fry the onions, add the chopped corned beef, sweetcorn, tomatoes 2 teaspoons of Marmite, a good swig of L&P, layer with sliced potatoes, top with a small sprinkling of cheese.
Mix the powdered milk & rice, slowly cook till the rice has absorbed the milk (bit like Rissotto) add the condensed milk & pour into serving dish. Spronkle the sugar & nutmeg over the top to form a crust.
Bake for @ hour
Prepared ready to go in the Oven by ali_kat_xx, on Flickr
On the Plates by ali_kat_xx, on Flickr
Looked okay, tasted vile
But then I don't like Corned Beef, sweetcorn or Rice Pudding 
Pepi enjoyed the Corned Beef by ali_kat_xx, on Flickr
Ingredients by ali_kat_xx, on Flickr
Lightly fry the onions, add the chopped corned beef, sweetcorn, tomatoes 2 teaspoons of Marmite, a good swig of L&P, layer with sliced potatoes, top with a small sprinkling of cheese.
Mix the powdered milk & rice, slowly cook till the rice has absorbed the milk (bit like Rissotto) add the condensed milk & pour into serving dish. Spronkle the sugar & nutmeg over the top to form a crust.
Bake for @ hour
Prepared ready to go in the Oven by ali_kat_xx, on Flickr
On the Plates by ali_kat_xx, on Flickr
Looked okay, tasted vile
But then I don't like Corned Beef, sweetcorn or Rice Pudding Pepi enjoyed the Corned Beef
by ali_kat_xx, on FlickrEdited by ali_kat on Wednesday 14th September 16:59
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff