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Eating for Victory: Healthy Home Front Cooking on War Rations

Overview

A nostalgic collection of Ministry of Food leaflets, featuring advice on everything from one-pot meals to how to preserve tomatoes

Food rationing was introduced in England in January 1940 after supply ships were attacked by German U-boats. The first food items to be rationed were butter, sugar, bacon, and ham, though restrictions were also eventually placed on meat, fish, jam, biscuits, cheese, eggs, and milk. In response, the Ministry of Food produced a ...

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Overview

A nostalgic collection of Ministry of Food leaflets, featuring advice on everything from one-pot meals to how to preserve tomatoes

Food rationing was introduced in England in January 1940 after supply ships were attacked by German U-boats. The first food items to be rationed were butter, sugar, bacon, and ham, though restrictions were also eventually placed on meat, fish, jam, biscuits, cheese, eggs, and milk. In response, the Ministry of Food produced a series of "Eating for Victory" pamphlets that advised the general public on how to cope with these shortages. Designed to lift spirits in a time of shortage, these jolly leaflets contained a variety of recipes and cooking advice ranging from how to make steamed and boiled puddings and hints on how to reconstitute dried eggs. For all the hardship that rationing brought, the food restrictions resulted in many people eating more healthily than ever before. A nostalgic look back at one of the most difficult and yet healthiest times in history, this quaint collection is also a relevant guide to good eating today. Includes Imperial measures.

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Editorial Reviews

From the Publisher

"A fascinating slice of social history."  —Daily Telegraph
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Product Details

  • ISBN-13: 9781782430261
  • Publisher: Michael O'Mara Books
  • Publication date: 7/1/2013
  • Edition description: Second Edition, Second edition
  • Edition number: 2
  • Pages: 160
  • Sales rank: 1,326,371
  • Product dimensions: 5.30 (w) x 7.90 (h) x 0.80 (d)

Meet the Author

Jill Norman is a noted chef and the author of The Cook's Book and Herb and Spice.

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Table of Contents

Foreword 5

Dried Eggs 13

One Pot Meals 17

Making The Most of Meat 25

High Teas and Suppers 31

Potatoes 35

Foods for Fitness 43

Cheese 49

How to Fry 53

Puddings 61

Your Vitamin ABC 65

What's Left in the Larder 69

Herrings 75

How to Preserve Tomatoes 81

Cakes, Biscuits and Scones 87

Making the Most of the Sugar 93

Cooking for One 101

A Salad a Day 109

Suggestions for Breakfast 115

Easy to Make Soups and Broths 121

How to Make Short Pastry 127

Fruit Bottling 135

Green Vegetables 141

Making the Most of the Fat Ration 147

Extras for the Expectant Mother 153

Cookery Conversion Tables 159

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