Welcome to our new section devoted to Wartime Recipes. We have seperated this section out of the Historical Recipes in response to the ever increasing demand for recipes connected to wartime.
We hope you find someting of interest. If you have any wartime recipes, from any period, that you would like to share with visitors you can quickly and easily add yours to this site.
We have just published a new set of war-time recipes on our main site taken from the Good Fare Recipe Book first published in 1941. Here is a sample recipe.
4 table-spoons Flour
4 table-spoons grated raw Potato or Fine Oatmeal
1 table-spoon Fat
½ table-spoon Jam, Treacle or Milk and Water to mix Syrup and 1 grated Carrot
½ tea-spoon Bicarbonate of Soda
Pinch of Salt
2 tea-spoons grated Orange or Lemon Rind (if available)
Milk and Water to mix
Rub the fat into the flour, add the rest of the dry ingredients and mix well. Add the jam and carrot, heated in four table-spoons of milk and mix to a soft mixture adding more milk or water if necessary. Turn into a well-greased bowl, cover and steam for 1 hour.
OR: Place jam and carrot in the bottom of a well-greased bowl make the mixture as above, mixing the dry ingredients with the milk only.
The Palm Springs Air Museum hosted a presentation Saturday recognizing the canned meat product’s contribution to the Allied effort during WWII, with a DVD documentary, recipes and samples of Spam’s relatively new low-sodium version.
The event was the brainchild of Harold Willliamson, the air museum’s former president who looked for ways to commemorate the 65th anniversary of the Allied victory.
“A hundred million pounds of Spam were shipped overseas during the war, and it was one of the key impacts on the home front in support of the troops,” he said Saturday.
Many U.S. troops became all too familiar with the canned Hormel pork product, packaged in durable and easy to ship rectangular cans. So much so that, at times many of them found they couldn’t bear to eat another bite.
Others, though, couldn’t get enough.
“We never had enough of it for it to really become a problem,” said Bob McKee, a Palm Springs resident and docent at the museum who fought in the Pacific theater.
He said he was more often fed frozen mutton and other sheep products that came from New Zealand and Australia wrapped in giant burlap bags.
“I couldn’t even stand to look at that stuff,” he said, talking about the mutton.
Spam became a major protein source for the British, and Soviet Union Premier Nikita Kruschev said it saved the Russian Army.
It became a staple for other populations as well.
Author Anke Otto Wolf, appearing at a book fair held Saturday in the same hangar as the Spam exhibit, broke into Williamson’s speech to add, “Spam saved my life.”
She explained that she was born in Berlin before the war, and after German dictator Adolf Hitler’s regime collapsed, Allied troops fed Spam to her family and other Germans.
“I didn’t think about that story until I heard Spam was going to be here today,” she said.
It was also introduced to locals in Hawaii and the rest of the South Pacific during the war, and remains a vital part of the regional diet today.
Air museum Education Director Greg Kenny pointed out it was among the supplies taken to the disabled Carnival Cruise ship that had to be towed back to San Diego last month.
Ken Woodward, a Korean War and World War II veteran who watched the presentation, said there are many groups it could be valuable for today.
It’s made inroads into South Korea, he noted, “and the North Koreans should have it, because they’re starving up there because of that dictator they have.
“That’s part of the difference between democracy and dictatorship.”
Potato Short Bread
3 ozs margarine
2 ozs rice flour
Pinch of salt
Little almond flavouring
4 ozs warm mashed potato
3 ozs flour
2 ozs sugar
Cream fat and sugar, then add mashed potato, beat well, then rice flour, salt and flavouring. Take out spoon and with hands lightly press the flour (containing a little baking powder) into the mixture, roll out and bake.
In times of emergency, emergency measures must be used, and in wartime it is very important to lay in stores in the autumn when fruits are more plentiful, to help us through the winter when there are no fresh fruits available. Preserved fruits and vegetables are not so good as fresh ones, but they are a great deal better than none at all and provide interest and variety in the winter menu, as well as mineral salts.
1½ pints water
½ teaspoon vinegar
Wash parsley, dry and chop up roughly. Put in a pan with 1½ pints of water, and boil until it reduces to one pint. Strain and add 1 lb. sugar and boil until it is syrupy (like honey) for about 20 minutes. Then add ½ teaspoon of vinegar. This “jells” by the next day, and tastes remarkably like honey.
Rhubarb Jam Without Sugar
To every pound of fruit allow ½lb of dates. Wash the rhubarb, chop it, and put it in the preserving pan and heat slowly, stirring well to draw out the juice. Wash and stone the dates. Add to the fruit and simmer very gently for 45 minutes. Put immediately into clean, hot, dry jars, and tie on parchment covers at once.
This recipe is equally good with any other fresh fruit.
Some seasonal soup recipes from 1942
Quart vegetable stock
Teaspoon lemon juice (equivalent in substitute)
Shell, blanch, and peel chestnuts. Put in the pan with the margarine and onion and stew gently with the lid on for ½ hour, or until soft enough to mash through sieve. Add the stock and sugar, and simmer for five minutes. Stir in the lemon juice and serve.
Carrot Cream Soup
½ pint vegetable stock
1 large onion
1 tablespoon minced parsley
Pint household milk
Scrub carrots and steam until tender. Chop the onion and stew separately in a little milk. Add to the carrots and put through a sieve. Add rest of milk and vegetable stock and make hot. Just before serving add the parsley.
2 oz. cleaned bran
6 oz. self-raising wholewheat flour
3 oz. cooking fat
1 egg (made-up dried egg)
3 oz. sugar
1/2 teaspoon vanilla or lemon essence
Chopped stoned dates, or raisins if available Rub fat into flour, add sugar and bran, beat egg andadd flavouring to it, add to dry ingredients and beat well. Add a little milk if necessary. Drop the rather stiff cake mixture on a well-greased baking tin and bake in a rather quick oven about quarter of an hour.
2 oz. margarine
3 tablespoons brown sugar
I tablespoon wholewheat flour
1/2 pint milk
1 teaspoon mustard, if liked
1 egg (or prepared dried egg)
Raw cooking apple juice or raw gooseberry juice or about 1/4 pint best vinegar
Place margarine and flour in double saucepan and allow to melt, stirring well together. Pull saucepan off fire and add sugar and mustard and well-beaten egg. Return to fire and add milk gradually, stirring all the time.
When thickened to custard consistency add the fruit juice or vinegar drop by drop, stirring well all the time.
Pour into glass jars. Will keep about one week in a cool place.