This recipe was published in 1914, and though it is not a rationing recipe I am including it because it is perfect in its simplicity. It is absolutely delicious, especially if served immediately as it really does puff up. (Warning: deflates like a souffle after a short time.) Dare I say it is a close second to a cheese souffle? Maybe not, but really, not far off.
Unsalted butter for two ramekins
85g/3 grated cheese
15g/1 tbsp flour
1 teacupful of milk (about 110 mls)
1. Mix the ingredients together.
2. Pour into buttered ramekins.
3. Bake in a hot oven of about 180 degrees C for 10-15 minutes until puffed up and browned on top.
4. Serve immediately.
It is extremely good with Granny Dot’s Oatmeal Porridge bread.