WW1 Rationing: Potato Rocks
Now that I have had my photos taken for the Daily Mail due out a week from Saturday (but as I said before, just wait and see as you never know) I am back to beavoring away on rationing recipes. These are beetroot rock cakes. There is mashed potato in them, hence their name but wouldn’t you rather eat ‘beetroot rock cakes’ than ‘potato rocks’? I would, though I’d pick a rock cake with dried fruit over these…. However, for interest’s sake…
In the words of Granny Dot:
‘Materials. – 1 lb. dry mashed potato, 1/2 lb rice flour, 1/2 lb. self-raising flour, 1 tablespoonful oil or 1 oz. of fat, 2 oz. sugar, 4 oz. baked beetroot, flavouring and spice, 1 gill of moisture.
Method. – Cut the beetroot into diamond shapes. Mix the fat and potato together thoroughly to make it light, add the rice flour and mix well. Let this rest as long as possible, or even prepare the day before required. Then mix lightly with the other ingredients, last of all adding the moisture. Make into rocks with a fork on a greased baking-sheet, and bake in a fairly hot ove for form 15 to 20 minutes. The beetroot will turn sultana colour.’
(The Victory Cookery Book, 1918, Mrs C. S. Peel)
Ingredients (altered slightly)
1/2 lb/226g mashed potato made with 80mls milk and 2 oz/55g butter
1/4 lb/110g rice flour
2.7fl oz./80mls milk
1 large egg
1/4lb/110g self raising flour
2 oz/55g sugar
2 oz/55g diced beetroot
Set the oven to 180 degrees C/355 degrees F
1. Mix the potato and the rice flour the night before or a few hours before if you remember..
2. Add the remaining ingredients, lightly mixing in.
3. Using two teaspoons, place small mounds of the mixture onto a baking sheet.
4. Bake in the oven for twenty minutes and cool on a wire rack.