Authentic WW2 Recipes

4 to 5 persons

Ingredients: 

• 1 1/2 lbs potatoes
• 4 oz cheese
• pinch of powdered mace (spice)
• 4 or 5 leeks
• a little milk
• 1 or 2 cloves

Method:

1. Parboil the leeks
2. Cut in 4 width-ways.
3. Slice the potatoes thickly.
4. Put layers of leeks and potatoes in a greased pie-dish, sprinkling each layer with seasoning and grated cheese. 
5. Add sufficient milk to fill the pie-dish half full. 
6. Sprinkle grated cheese over the top and bake in a very moderate oven (160C, 325F, Gas Mark 3) until the vegetables are cooked. 

(Daily Express War Time Cookery Book)

4 to 5 persons

Ingredients: 

• 1/2 pint lentils
• 1/2 head celery (I used carrots)
• 1oz dripping (I used butter)
• 13/4 quarts (2 litres) stock
• 2 tsp chopped parsley
• 1 onion (I used a leek instead)
• pepper & salt
• 1 tsp flour (I did not add this)
• 1 tsp Worcester sauce. (I did not add this)

Method:

1. Wash the lentils.
2. Slice the prepared vegetables.
3. Melt the dripping and fry the sliced vegetables in it until golden-brown.
4. Add the lentils, pepper, salt & stock. 
5. Simmer for 1 1/2 hours or until vegetables are tender. 
6. Rub through a sieve.
7. Add the Worcester sauce and blended flour. 
8. Boil for 5 minutes and pour into a tureen into which the chopped parsley has been placed. 

(Daily Express War Time Cookery Book)

Makes approx. 20 oat cakes

Ingredients: 

• 8 oz oatmeal
• 1 1/2 oz self-raising flour (I used wholemeal flour)
• 1tbsp dripping (I used marg)
• 1/2 tsp salt
• some boiling water

Method:

1. Mix the oatmeal, flour and salt together.
2. Add melted dripping and enough boiling water to bind.
3. Knead the dough until free from cracks.
4. Roll out as thinly as possible on a board sprinkled with oatmeal.
5. Cut into triangles and bake on a greased tin in a fairly hot oven (190-200C, 375 – 400F, Gas Mark 5/6.).

(Ministry of Food War Cookery Leaflet Number 1 - Oatmeal)

4 people

This pie is named after the WW2 Minister of Food - Lord Woolton. It is an adaptable recipe that you can change depending of the vegetables available to you at any given time. 

Ingredients: 

• 1lb potatoes
• 1 lb cauliflower (I used cabbage instead)
• 1 lb swedes
• 1 lb carrots
• 3 or 4 spring onions (I used leeks instead)
• 1 tsp vegetable extract (I used mustard powder instead)
• 1 oz oatmeal
• a little grated cheese
• Brown Gravy

Method:

1. Dice and cook the potatoes, cauliflower, swedes & carrots in salted water.
2. Strain when cooked but keep 3/4 pint of the vegetable water.
3. Arrange the vegetables in a large pie-dish or casserole.
4. Add a little vegetable extract and about 1 oz rolled oats or oatmeal to the vegetable liquid.
5. Cook until thickened and pour over the vegetables; add 3 - 4 spring onions.
6. Top with Potato Pastry or with mashed potatoes and a very little grated cheese and heat in the centre of a moderately hot oven (160C, 325F, Gas Mark 3) until golden brown ( about 15 - 20 minutes).
7. Serve with brown gravy.
8. This is at its best with tender young vegetables

(We'll Eat Again by Marguerite Patten OBE)

4 people

Ingredients: 

• 2 oz medium oatmeal
• 1 pint water
• pinch of salt (I used sugar instead)

Method:

1. Bring the water to the boil add the salt and sprinkle in the oatmeal slowly, stirring all the time and taking care not to let the water go off the boil.
2. Boil and stir for 5 minutes, then simmer for 45 minutes, stirring occasionally.
3. In Scotland, oatmeal porridge is sometimes cooked for a few minutes only and where this type of porridge is liked it certainly saves fuel.
4. If you have a double saucepan cook your porridge in it. 
5. It can be left to cook by itself with only a very occasional stir.
6. A hay-box is also excellent for porridge. 
7. After the first 5 minutes boiling, put your saucepan in the hay-box and leave for at least 1 1/2 hours, or all night if you prefer.
8. Heat up before serving.   
9. Another good method is to mix the oatmeal to a paste with the cold water, let it stand over night and then cook for 15 minutes only.

(Ministry of Food War Cookery Leaflet Number 1 - Oatmeal)

4 people

Ingredients: 

• 4 tbsp flour (I used wholemeal)
• 1/2 pint milk
• 1 egg
• salt & pepper
• chopped sage
• 1/2 onion or onion flavouring. (I used a leek)
• 4 potatoes
• butter / or lard (I used butter)
• 2 rashers of bacon (I did not use any)

Method:

1. Make an ordinary Yorkshire pudding batter...4 tbsp of flour, half a pint of milk and one egg.
2. Season this with salt, pepper, some chopped sage, and a little finely-minced onion or some onion flavouring. 
3. Now add four decent-sized potatoes, peeled and sliced not too thickly.
4. Mix all together, and bake like any Yorkshire pudding. (I preheated my oven to 220C, 425F, Gas Mark 7 first, melted the butter then added the batter mix and cooked for 10 - 15 minutes)
5. The finishing touch to this dish is to put a few rashers of bacon on top when the batter is almost cooked, and to let them crisp while the batter is finishing.

(Ministry of Food War Cookery Leaflet Number 1 - Oatmeal)

Makes 10 - 12 Pancakes

These require no fat in their composition, and make a good sweet if served with jam or cooked fruit.

Ingredients: 

• Breakfast Cupful (6 oz) of flour (I used wholemeal)
• 1 teacupful or less (6 oz) of sugar (I only used a tsp)
• 1/2 tsp baking powder
• 1 egg
• 1 gill ( a quarter of a pint) of milk and water half and half

Method:

1. Sieve the flour with the baking powder and sugar.
2. Make a well in the middle, break the egg into it and mix together with a spoon.
3. Add the milk and water as you go. 
4. Drop spoonfuls into a greased heavy frying-pan or on to a greased griddle, and cook on each side until golden.
5. When the uncooked top begins to bubble, this is a sign that the pancake should bee turned over for the other side to cook.

(More Kitchen Front Recipes by Ambrose Heath)

Makes about 10 scones

These take 5 minutes to mix and 10 to bake, so you can get them done while laying the tea-tray and waiting for the kettle.

Ingredients: 

• 2oz margarine
• 8oz flour
• 1oz sugar (not essential)
• 1tsp baking powder (I added this)
• handful of sultanas or raisins
• Pinch of salt
• Enough milk to make a soft dough.

Method:

1. Rub together the flour, margarine pinch of salt and sugar [till it resembles fine breadcrumbs].
2. Mix with milk, make into a soft, not stiff, dough and roll onto the board to about 1/2 inch thickness.
3. Stamp out rounds with a cutter or tumbler dipped in flour.
4. Bake on a greased tin for 10 minutes in a quick oven   (190-200C, 375 – 400F, Gas Mark 5/6)

(Eat Well in War-time by Leonora Eyles)

4 people

Ingredients: 

• 1lb rhubarb
• 2 tbsp golden syrup (I used treacle)
• 1 1/2 oz fat (I used butter)
• 4 oz plain flour (I used wholemeal)
• pinch of salt
• 3 tbsp sugar

Method:

1. Wipe the rhubarb and cut into small pieces. 
2. Simmer with the syrup until cooked and place at the bottom of a fireproof dish. 
3. Rub the fat into the flour, salt and sugar until like fine breadcrumbs.
4. Sprinkle over stewed fruit.
5. Bake in a moderate oven    (180C, 350F, Gas Mark 4) for 15-20 minutes. 

(We'll Eat Again by Marguerite Patten OBE)

4 people

Ingredients: 

• 4oz lentils
• 1/2 pint water
• 2oz cheese, grated (I did not use)
• 1 small onion, grated (I used a leek, a carrot & some shredded cabbage instead)
• 3oz breadcrumbs
• Salt and pepper to taste
• 1/4 level tsp dry mustard
• Fat for frying. (I baked mine in the oven at (190-200C, 375 – 400F, Gas Mark 5/6) for 15 minutes)

Method:

1. Wash the lentils and cook in the water until tender and dry. (I cooked the leeks, carrots and cabbage with the lentils)
2. Mash well and add the other ingredients.
3. Shape into cutlets on a floured board, (I brushed mine with a little melted butter and coated in breadcrumbs) and fry in a little hot fat until golden brown all over. (I baked mine in the oven at (190-200C, 375 – 400F, Gas Mark 5/6) for 15 minutes)
4. Serve hot with tomatoes and brown gravy.(I served mine with  mashed potatoes, purple sprouting broccoli from my garden and carrots)

(Victory in the Kitchen. Wartime Recipes by the Imperial War Museum.)

4 -5 people

Ingredients: 

• 4 sausages
• 1 carrot
• 1 head celery  (I did not use)
• 1 turnip (I used half a swede)
• pepper and salt
• 1 oz flour
• 2 potatoes
• 1 oz margarine
• 2 onions (I did not use)
• 2 leeks (I used 1 only)
• mixed herbs (I used fresh parsley)
• 2 oz cheese (I used 1oz)

Method:

1. Prepare the vegetables in the usual way and cut into mall pieces.
2. Put all the vegetables with seasoning, sausages and herbs into a large pie-dish or casserole.
3. Cover with water or stock.
4. Replace the lid and allow to cook slowly in the oven. (160C, 325F, Gas Mark 3)  ( about 35 - 40 minutes).
5. If a pie-dish is used, use another one inverted, or a plate for a lid.
6. When the vegetables are cooked, strain off the liquor, reserving 3/4 pint for sauce.
7. Melt the margarine in a pan.
8. Stir in the flour and blend.
9. Add the 3/4 pint of vegetable liquor gradually, stirring to prevent lumps.
10. Bring to the boil.
11. Simmer for 5 minutes.
12. Season, and stir in the grated cheese. Pour over the vegetables. 

(Daily Express Wartime Cookery Book)

4 -5 people

Ingredients: 

• 3/4 lb. short crust pastry
• 2 potatoes
• seasoning
• 6oz steak (I used sausages)
• 1 onion (I used leek)

Method:

1. Prepare the vegetables.
2. Wipe the meat and cut both into small cubes. (I cooked the sausages 1st them cut them up. ) 
3. Season with pepper and salt.
4. Roll out the pastry fairly thickly and cut into large rounds. (I made pastry following the fatless pie crust recipe below)
5. Put a tablespoon of the meat and vegetable mixture in the middle of each round.
6. Damp the edges.
7. Fold up to a shape resembling that of the Air Force cap.
8. Flute the edges slightly and bake in a moderate to hot oven (180C, 350F, Gas Mark 4) for 30 - 40 minutes. 

(Daily Express Wartime Cookery Book)

4 to 5 persons

Ingredients: 

• 1/2 lb lentils
• 1/4 lb mashed potatoes
• 1/4 lb bread-crumbs
• 2 Spanish onions (I used leeks)
• 1oz margarine
• chopped parsley
• salt
• pepper
• 2oz dripping (I used more margarine)

Method:

1. Wash the lentils, put into a saucepan with the margarine and shredded onions (or leeks), stir for five minutes, pour over one pint of vegetable or cereal stock or water, bring to the boil and cook very gently until soft. 
2. More stock can be added if necessary, but it must be fairly dry when the lentils are cooked. 
3. Drain off any superfluous stock, add the mashed potatoes, bread-crumbs, chopped parsley, and seasoning. 
4. Mix well together, form into a shape as much like roast duck as possible, put into a well greased dripping-tin, cover with small pieces of dripping ( I put some margarine on top instead) and bake in a fairly hot oven, basting often, till a nice brown. 
5. It should be served as a hot dish with a good brown or tomato sauce poured round, and if liked redcurrant jelly can be handed with it.
6. This can be made in the same manner with more onion and sage instead of parsley, and should be eaten with brown sauce and apple sauce handed round. 

( The Eat-Less Meat Book - War Ration Housekeeping by C.S.Peel) 

Makes 6 tartlets

Ingredients: 

• For Pastry
• 2oz flour
• 1oz butter or margarine
• 1 tsp baking powder
• pinch of salt
• 1/2 tsp castor sugar (I used granulated)
• 1/2 egg yolk (I used a little milk instead)
• For Filling
• 1lb fresh rhubarb (I took mine from my garden)
• 4 oz sugar (I only used 2oz to save sugar)
• 1/2 tsp vanilla essence (I did not use this as I didn't have any)

Method:

For pastry:

1. Rub 1oz of butter into 2 oz of flour.
2. Add 1 teaspoonful of castor sugar, half a yolk of an egg, 1 teaspoonful of baking powder, a pinch of salt and just enough cold water  to mix to a very stiff paste, which should be rolled out once only. 
3. Arrange into tartlet cases and bake in a moderate oven (180C, 350F, Gas Mark 4) for about 15 minutes.

For Filling:

1. Neatly trim one pound of fresh rhubarb, remove the fibres, wash in cold water, drain and cut in pieces one inch long.
2. Place in a small saucepan with 4 oz of fine sugar and half a teaspoonful of vanilla essence.
3. Mix well with a wooden spoon, cover the pan, set the fire and let gently cook for twenty minutes, being careful to  frequently stir at the bottom meantime. 
4. Prepare six tartlet crusts, and fill with the rhubarb preparation.
5. Dredge a little fine sugar over and serve. 

( Make Some New Puddings - 270 recipes for war-time) 

4 people

I suppose [this soup] can be called a fair translation of the true name of this French dish, Soupe Menagere.

Ingredients: 

• 1 pound of potatoes
• the weight of an egg in white breadcrumbs
• a good "walnut" of margarine
• 1 3/4 pints of warm or hot water (Or homemade stock that I used)
• A bouquet of small leek and 5 or 6 good parsley stalks tied together.
• Salt and pepper
• celery (optional) (I did not have any so didn't add this)

Method:

1. Put into a stewpan a pound of potatoes, peeled and cut in pieces, and add the weight of an egg in white breadcrumbs (I burnt my breadcrumbs so my soup looks a bit more brown than it should!), a good "walnut" of margarine, a pint and three-quarters of warm or hot water, and a bouquet consisting of a small leek and five or six good parsley stalks tied together.
2. Season with salt and celery s(alt (or add a small bit of celery to the bouquet), and bring to the boil.
3. Boil gently and steadily for about half an hour, then remove the bouquet and pass the dread and potatoes through a sieve. (I simply blended mine)
4. Put this puree back into the stewpan and moisten it with the cooking liquor.
5. Then add two tablespoonfuls of milk and a small bit of margarine.

( More Kitchen Front Recipes by Ambrose Heath) 

4 to 5 persons

Ingredients: 

• 1oz margarine
• 1oz flour
• 4oz grated cheese (I only used about 1 1/2 oz as it's all I had)
• 1 cauliflower (my cauliflower from the garden had broken into florets due to t he heat this spring but still edible and delicious)
• 1/2 pint milk
• pepper, salt and a little made mustard

Method:

1. Cook the cauliflower in fast -boiling water, taking care that it does not beak up during cooking. (Mine was already broken up before cooking but the taste is the same). 
2. Prepare the sauce:
3. Melt the margarine, stir in the flour, add the cold milk, bring to the boil, stirring meanwhile.
4. Boil for 10 minutes, add  three parts of the cheese, pepper, salt and mustard.
5. When cooked, drain the cauliflower, place in the middle of a pie-dish, pour over the cheese sauce, sprinkle the remainder of the grated cheese on top and brown under a grill. 

( Daily Express War Time Cookery Book) 

4 to 5 persons

Ingredients: 

• 1 breakfastcupful (3oz) of breadcrumbs
• 1 pint milk
• 2 eggs - separated
• sugar to taste
• jam (or fruit filling)
• 3 tbs castor sugar ( I had to use granulated as it's all I had)

Method:

1. Soak one breakfastcupful of breadcrumbs in one pint of new milk till quite soft; then add two beaten yolks and sugar to taste.
2. Put in a moderate oven (180C, 350F, Gas Mark 4) , and bake a light brown. (about 20 - 25 minutes)
3. Remove from oven, spread a good layer of jam on the top (or fruit filling of your choice) ; whisk stiff the whites of two eggs; add to them three tablespoonfuls of castor sugar; pour this meringue over jam (or fruit filling).
4. Replace pudding in oven till the top just changes colour.

( Make Some New Puddings - 270  Recipes For War-Time) 

Makes approx. 8 shortbread biscuits

Ingredients: 

• 2oz margarine
• 3oz flour
• 1oz sugar

Method:

1. Rub the margarine into the flour and sugar.
2. Knead the dough without adding any water.
3. Roll out to about 1//8" and cut into biscuits (I made mine into small triangles and pricked them with a fork).
4. Bake in a cool oven until pale brown (because I used wholemeal flour it was difficult to tell when it had gone pale brown, so I baked it at 140 – 150C, 275-300F, Gas Mark 2 for 20 minutes.)

( Make Some New Puddings - 270  Recipes For War-Time) 

4 to 5 people

Ingredients: 

• For Pastry:
• 4oz flour
• pinch of salt
• 1 1/4 oz margarine
• 1 tsp baking powder
• For Filling:
• 2 potatoes
• a little chopped or dried sage
• 1 leek or onion (I used a leek)
• 2 rashers of bacon (I used Vegetarian bacon)
• 2 tbsp water or stock

Method:

For Pastry:

1. Weigh or measure the ingredients carefully.
2. Sift the flour and salt. Sifting adds air to the flour and helps to make the pastry lighter. 
3. If baking powder is used sift it with the flour and salt.
4. Rub the fat into the flour using the tips of your fingers, lifting the mixture up and letting it fall into the basin, so mixing in more air.
5. Rub until the mixture looks like fine crumbs. This is important if you want a really "short" crust.
6. Add just sufficient water or milk to bind the ingredients and use a knife for mixing.
7. Be careful not to add too much water or the pastry may be tough.
8. Dust the board or table and the rolling pin with a very little flour and roll the dough lightly. Do not knead the pastry as this tends to make it tough. Handle as little as possible.

For the Filling:

1. Line a deep plate with pastry and put into it a layer of finely-cut potato, a little chopped or dried sage, a layer of leeks or onions cut finely, a layer of little bits of bacon chopped up, then more sage, and repeat until the dish is full.
2. Add a couple of tablespoonfuls of water (I used homemade stock), cover with more pastry (I didn't make enough for the size of the dish so I just used scraps and formed a sort of lattice on top.) and bake in a slow oven (140 – 150C, 275-300F, Gas Mark 2) for an hour to an hour and a half, after making a hole in the top for the steam to escape.
3. Eat this hot. 

( More Kitchen Front Recipes by Ambrose Heath) 

4 to 5 people

Ingredients: 

• 4oz cooked potatoes
• pinch salt
• 2oz margarine
• pinch mixed herbs
• 4oz flour
• 2 level tsp baking powder

Method:

1. Mash the potatoes.
2. Sieve the flour, salt, and baking powder into a basin.
3. Rub in the margarine, add the mashed potatoes and mixed herbs.
4. Mix to a fairly soft dough with a little milk.
5. Turn onto a floured board, roll out lightly to about 3/4 inch thick. Cut into rounds and fry in a little fat until brown on both sides.

( Daily Express War Time Cookery Book) 

5 to 6 people

Ingredients: 

• 6 carrots
• bacon or other bones (I didn't use)
• 2 or 3 sticks of celery (I didn't use as they were not in season)
• 1 small leek or onion
• 1/2 tbsp. fat.
• 1/2 pint milk
• 1 1/2 pints water or stock
• 1 tbsp flour
• salt and pepper

Method:

1. Wash and slice or grate vegetables and fry without browning
2. Add the washed bones, water and seasoning, and simmer until the vegetables are tender, 1/2 to 1 hour according to the size of the vegetables. Do not overcook. (I did not add any bones or bacon)
3. Mix the flour smoothly with a little cold milk and add to the soup with the remainder of the milk. 
4. Boil for 5 minutes, stirring all the time, and serve at once.
5. Serve with baked or toasted bread.

( Good Fare in Wartime - Food Education memo no. 3) 

4 people

Ingredients: 

• 4 medium sized potatoes
• 4 -6 sausages ( I used vegetarian sausages)
• breadcrumbs
• chopped parsley
• stock

Method:

1. Skin the sausages and then add some chopped parsley to the sausage meat if you like. (I also added dried sage).
2. If you want them to go very far indeed, you can add some breadcrumbs. You will want the equivalent of half a full sized sausage for each potato.
3. Using an apple corer, make a hole through the potato, and stuff this hole with the sausage meat mixture.
4. If you haven't got an apple corer, cut the potatoes in half lengthways and scoop out enough potato to hold the sausage stuffing, fill them heaping the stuffing up a little then put the halves stuffed side uppermost, in a baking-dish.
5. Pout in enough stock to come to halfway up the potatoes. 
6. You can bake the bits of potato you removed and any excess sausage meat at the same time. 
7. Bake in a moderately hot oven (190-200C, 375 – 400F, Gas Mark 5/6) for an hour.

( Kitchen Front Recipes by Ambrose Heath) 

Makes approx. 8 slices

Ingredients: 

• 1 tbsp. margarine.
•  2 cups rolled oats.
• 1 tbsp Golden Syrup. 
• 1 table-sp. coconut or other chopped nuts (optional)
• 1/2 tsp. salt. 

Method:

• Beat the margarine until soft and creamy. 
• Add the syrup and work together. 
• Mix the rolled oats, coconut and salt, and work gradually into the margarine. (I didn't use coconut as I didn't have any)
• Spread on a shallow greased tin and bake in a moderate oven (180C, 350F, Gas Mark 4) for about 20 minutes until brown. 
• Mark off in squares and cut through when cold. (I cut mine into triangles as I used a round tin)

( Good Fare in Wartime - Food Education memo no. 3) 

3 -4 people

Ingredients:  

• 1 small cauliflower 
• 4 oz wholemeal flour 
• Pinch of salt
• 1 egg (optional) or 1 tsp baking powder
• 1/2 pint milk
• 2 tbsp cooking fat or margarine 
• Optional: mustard/cress, cheese sprinkle if available

Method:

1. Parboil the cauliflower florets for 5 minutes. Drain and set aside.
2. Make the batter:
3. Sift flour and salt into a bowl.
4. Add baking powder if not using egg.
5. Gradually whisk in milk to form a smooth batter.
6. Grease an enamel or oven dish with your cooking fat or margarine and place it in a moderately hot oven (200C, 400F, Gas Mark 6) for 5 minutes to heat the fat.
7. Carefully pour batter into the hot dish, then arrange the cauliflower florets on top (don’t stir in — let them sit in the batter).
8. Bake for 30–40 minutes, until the batter is puffed and golden. The cauliflower may char slightly – that’s flavour!
9. Optional: Sprinkle with grated cheese or chopped mustard/cress before serving.

( Adapted from Ministry of Food Leaflet N0.16 Making the most of the Meat)