Patriotic Pudding

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.

Patriotic Pudding
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.



Potato Short Bread

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.


Rock On


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.


Wartime Mayonnaise


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.


Wartime Múesli

Dr. Bircher-Benner was a marvelous healer, and one of his strongest beliefs was in the value of raw food in these days when so much that we eat is processed and refined and treated to such an extent that it loses much that is essential to us. He cured a great deal of disease by the practical application of his beliefs.

One of his most popular dishes is Muesli. Anyone who has never tried this may think that they could not possibly eat anything containing raw oatmeal and the whole apple,
including the core. They should, however, try it before condemning it, as Múesli is a delicious dish, even when modified to suit wartime shortages. The pips, skin and
cores of apples contain valuable health salts, otherwise lost. If grated properly, the skin, etc., of the apple is not at all apparent. The raw oatmeal helps to produce a
creamy consistency of a palatable nature.

To Prepare Múesli (enough for one person)

1 tablespoon best quality rolled oats soaked overnight in
3 tablespoons cold water
1 large apple (or 2 small ones)
1 teaspoon honey, or black treacle, .or sweetened condensed milk
1 dessertspoon sieved blackcurrant purée, or raw blackberry juice, or other raw juice, or bottled lemon juice
1 dessertspoon chopped nuts, if available
I dessertspoon chopped figs, prunes or raisins
1 tablespoon top milk, if available, or just plain milk
Just before serving, grate the apple into the soaked oats, skin, pips and core. (The apple should be first wiped, and any damaged parts or marks cut out, particularly noting if the core is damaged). Stir in the honey and raisins, put in a fruit saucer, pour top milk over, put
blackcurrant purée on top, and sprinkle nuts over it.
It is generally preferred, with flavourings so scarce, not to use both black treacle and sieved blackcurrants on the same day, e.g., if black treacle is used, then flavour with
bottled lemon juice; while, if blackcurrant purée is available, sweeten with condensed milk.


In a Jam?

Jam seems to have gone out of fashion. What ever happened to the jam sandwich? During the war children were encouraged to forage for food in the hedgerows to make jams and jellies. Here are three wartime recipes for you to try.

Rose Hip Jam

5½lb fresh rose hips
3½ pints water
Wash the fresh hips in lukewarm water, top and tail them and boil in a stainless steel or un-chipped enamel pan (not aluminium) for 15 minutes. Rub through a sieve and to each pound of pulp allow ½ lb sugar. Bring up to the boil again and cook for 10 minutes. Put up in stone jars for preference and when cool cover the tops of the jars with castor sugar. Then cover in the usual way. If glass jars are used, keep in the dark. The vitamin content is kept for between three and four months.

Crab Apple Marmalade

Crab Apples
Orange peel

Wash the crab apples and cut them in quarters, removing any damaged parts, but leaving on the skin and cores. Put into a large enamel pan, cover with cold water and boil gently until reduced to a pulp. Strain pulp through a muslin bag. Meanwhile, thinly slice the peel from three or four sweet oranges. Simmer this gently in enough water barely to cover it, for about ½ hour. Add this to the strained juice from the crab apples. The proportions should be, roughly, two pints crab apple juice to one pint orange peel and water. Bring the crab apple juice and orange peel water to the boil and to three pints of the mixture add 3 lbs sugar, and boil gently until it sets when tested on a plate (about 20 minutes). Put into warmed jars and cover as soon as it is cold. If no orange peel is available the crab apple jelly is delicious by itself.

Hawthorn Jelly

Berries from the hawthorn tree

Pick enough of the ripe red berries to fill a large pan, about 3-4 lbs. wash thoroughly and remove leaves and twigs, but it does not matter about the little stalks. Allow ½ pint water to each pound of berries, and put on the saucepan lid. Bring to the boil and simmer gently until quite soft, mashing with a wooden spoon to break up all the fruit. Strain through a jelly bag. Measure the juice, and to each pint allow 1 lb sugar. Bring to the boil again, add the sugar and boil until a little sets when tested on a plate about 20-30 minutes. Stirring with a wooden spoon. It is not a very firm jelly.


Carrot Pudding

4ozs flour
3/4 cup grated raw potato
3/4 teaspoon salt
1 cup grated raw carrot
1 teaspoon mixed spice
1 tablespoon treacle
4ozs breadcrumbs
1 teaspoon bicarbonate soda
3ozs. cooking fat
3 tablespoons hot water
1oz chopped dates
2ozs sultanas

Sift the flour with the salt and spice and rub in the fat. Mix in breadcrumbs, sultanas, dates, potato, carrot and melted treacle. Mix well. Dissolve the bicarbonate of soda in hot water and stir in, seeing that it is distributed through the pudding. Turn at once into a greased bowl and cover with greased paper. Steam about 21/2 hours.