Posts in the Category: Rationing

Leftovers idea

Posted in - Bake & gluten free & leftovers & Lunch / Dinner & Rationing on May 7th 2020 0 Comments

One of few veg I can guarantee Mats will eat (he is 11), is broccoli.  Over enthusiastic about how much he may consume, I had enough leftover for a whole other family lockdown sitting.  Turning sadly pale in colour (the broccoli!) in the fridge, this was the answer, this time anyway.  And you probably will …


WW1 Baked Salmon Ration Recipe – delicious I promise!

Posted in - Lunch / Dinner & Mrs C.S. Peel's Recipes & Rationing & Seafood on March 23rd 2015 0 Comments

In a local village hall – I write ‘a’ because we live between quite a few villages and their halls in no-man’s land, not belonging to any in particular –  Granny Dot’s recipes were used for their annual fund-raising event, raising a grand sum of £600!  Among the recipes was this which was so popular that I …


WW1 Rationing – Maize Woodcock

Posted in - Breakfast & Mrs C.S. Peel's Recipes & Rationing on February 4th 2015 2 Comments


In The Victory Cooking Book, 1918, this is called Maize Woodcock.  Does anyone have any insight into why?!  To interpret this title, it is scrambled eggs on polenta with anchovy. Thinly sliced polenta, toasted on a griddle pan, with lightly scrambled eggs topped with anchovy and a little parsley or chives is more substantial than using toast, …


WW1 Rationing – Maize Batter Pudding

Posted in - Mrs C.S. Peel's Recipes & Rationing & Recipes on March 27th 2014 1 Comments

Another surprise. I can completely see how this would fill the gap left by limited stocks during WW1. It was met with reluctance by some, associating maize with the feed of animals. Maize is polenta and if you use a top quality non-fast action type, the pudding will have greater texture which adds to the pleasure …


WW1 Rationing: Nouilles au Gratin (Pasta with Cheese Sauce)

Posted in - Mrs C.S. Peel's Recipes & Rationing & Recipes on February 23rd 2014 1 Comments

Familiar in the combination of pasta and cheese, but not in its name; nouilles is french for noodle.  So perhaps Granny Dot’s pasta recipe came from France?  I need to investigate further.

In the words of Granny Dot:
‘Ingredients. – 3 oz. nouilles, salt, boiling water, 1 oz. of margarine, half a pint of hot milk, …