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Importance of Having A Patient Advocate | Senior Care Authority in Fairfield County, Connecticut and Westchester County, New York Powered by SeoSamba Franchise Brand Marketing Strategy Home Top 10 Signs Our Process About Service Area Blog and News Contact Importance of Having A Patient Advocate Serving Fairfield County, CT and Westchester County, NY Facebook LinkedIn E-MAIL (203) 408-6928 Carole Hirsch is a board-certified patient advocate and owner of Prepare to Care – Emergency Companions. Carol has her MBA in Emergency Planning and has spent 24 years of advocating for Seniors. Transcription Frank Samson: Welcome to the Aging Boomers. I'm your host, Frank Samson. On our show, we discuss so many of the issues facing boomers, and their parents, and we know of course is an aging population, which I'm smack in the middle of and I want to thank everybody for all their support. Our listeners are growing each and every day, picked up by radio shows all over the country now, as well as our podcast. I want to remind everybody that today's show is sponsored by Senior Care Authority, a senior placement and elder care consulting organization that has a national network of professionally trained and experienced local advisors to assist families. They'll work with you in determining the right path for you or your loved one and discuss various longterm care options, whether it's in home care, assisted living, possibly memory care, or nursing, or if you just need an advocate to get advice from, you can contact a Senior Care Authority advisor for your loved one and you could do so by calling 888-809-1231 or you could go directly to the website at www.seniorcareauthority.com and our listeners are growing and growing as I mentioned, and they mainly are because of our wonderful guests.
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Frank Samson: Just a wealth of information and we have another one today. We have with us, Carole Hirsch, Carole's a board certified patient advocate and owner of Prepare to Care Emergency Companions. We are going to learn more about that. Carole has her MBA in emergency planning and has spent 24 years of advocating for seniors. Carole, thank you so much for joining us on the show today. Really appreciate it. Carole Hirsch: Thank you so much. I hope I'm going to be helpful to your audience. Frank Samson: Yeah, well I think so. We were just talking a few minutes before we went on the air here and I learned a lot from you already, so I'm really excited to hear more. So tell us a bit more just, there's so many different specializations growing in our industry, especially with boomers aging and just the needs out there and you seem to have targeted in on a certain niche. So tell us more kind of what you do, what your organization does, how you got into this. I'd love to know more. Carole Hirsch: So I got into this because I was actually care taking for my family and found that there were gaps in services that were of concern for me and I figured they were concern for other people and in particular, we have a fear of talking about end of life care. And so some people get more care than what they asked for and some people don't get the care that they're asking for. So I wanted people to be able to have those conversations ahead of time so that people had a more quality of life, end of life care. And then I also found that people were going to the hospital alone and that that is just not a safe or a dignified way to be in a situation. And so I started my business called Prepare to Care, Emergency Companions and I really want to talk about the general issues associated to this to why I started the business because they're issues that everybody faces.
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Frank Samson: So give some examples of, you were saying that people, I know I saw something that you wrote that people should never have to go to the hospital alone. And boy I agree with you there and I know you happen to be based in southern Florida and there's others that do some similar work as you. We'll talk about that later. You know, different parts of the country. But I have to think probably in your market, there's a lot of people that maybe have retired there. Maybe the children aren't around, maybe they still live in other parts of the country and they may be alone, they may not have family down there. So that seems to be an area that you accompany that particular person, if they do have to go into the hospital. Is that correct? Carole Hirsch: Yes. I mean even when children want to be involved in their parents' care. They may not have a clue as to what medications they're taking and what they're for. They may not have thought about what their medical history is and they may not be prepared to actually answer the questions that the doctors are asking or the nurses are asking them in the emergency room. So the whole goal is being prepared for that, it makes when somebody does go to the hospital, a much more likely that they'll have a positive outcome or something untoward would happen.
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Frank Samson: Carole, give us an example maybe, a scenario, like how did that family get in touch with you? How did you get that referral? If it's an emergency, how would you have known about it if they have to go into emergency and then kind of take us through some of the things you do. Carole Hirsch: Okay. So what I will say is that in any emergency situation, if I'm called in, whether I had a background on this person or made a prearrangement, just the mere fact that somebody is not alone, they will have a better outcome because it's not somebody by themselves in a hospital when they don't feel well, will have additional issues that will affect the outcome. So if I were to know nothing about their care or their history, they're still going to have a better outcome because somebody is there with them and they're not going to feel alone. Generally speaking, the goal would be to make a prearrangement and to have a plan in place. So I work with both kinds of situations where somebody is a primary caretaker, they're care taking for somebody who has dementia or some other ability where they're dependent on somebody in order to survive. Carole Hirsch: So we make a prearranged plan so that if the caretaker, which you know that there's a huge stress on caretakers, ends up in the hospital, all the plans are set in place and we know what we're going to do, who are the people that are important, if there's going to be respite care set up, all of those things are already prearranged. And so that is one scenario where the service is just a really huge asset and a huge relief. The other way is that, if somebody has a DNR or somebody has strict advanced directives of their medications and their medical history, knowing who their primary care doctors are all helps in providing appropriate care and making sure that people have ... Did that answer your question?
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Frank Samson: Yeah, no, that's great. So I know that the term DNR, advance healthcare directive. Listen, I know what it is. I would have to think that most people listening know what you meant. Discuss that. How does that DNR, explain what that is, or an advanced healthcare directive. Explain what that is generally and how that fits into this, what you are doing with that family and how you're prepared. Carole Hirsch: Okay. This is actually one of the really important parts of why I started my business and that is that we can keep people alive. You can have a heart condition in which you know, every two months you're going back into the hospital and then you lie in bed for three days and it's called death by bed rest. And so people have to know when the out is, when they don't need to keep this process of going back and forth to the hospital. And when they can be able to tell their loved ones, "I'm okay, this is the right time for me. I've had a great life." So what we try to do is set up the overall category is called advanced directives and they include two things. They include who the person is that's going to be helping implement your decisions. And the second part is the actual choices, I don't know specifically what that's called, but the whole package is called advanced directives. Include end of life choices and they include the people who are going to implement it.
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Carole Hirsch: A dnr is something very specific. A person can, a DNR specifically relates to when the heart stops and whether they want to be brought back to life or not. And a DNR is really important if somebody has a heart condition because chances are that the process of coming back from a heart stop, is that 99 percent of the time the person is going to come back more compromised because they will have lost oxygen going to the brain. They will have a significant deficit or a minor deficit, but they won't be 100 percent the same. And the process of having somebody pounding on their chest, which they call massaging, can sometimes break ribs. And so it's a very difficult process for somebody to have to go through if they're close to the end anyway. You know. So DNR is very important in that regard. Frank Samson: And that stands for do not resuscitate. Carole Hirsch: That stands for do not resuscitate. In Florida, it has to be on a yellow piece of paper, and it has to be signed by your doctor. Every state has different rules in end of life care. In Florida it's always got to be yellow and it has to be signed by your doctor and anything else isn't. Frank Samson: You're right. So like in California, where I'm based, it's a post form and and it's on a hot pink piece of paper. And you're right, every state is a little different on that. Yeah.
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Carole Hirsch: Well post is actually different. A post is a little different. It's a form of a DNR and the post is great because what post is, as opposed to advanced directives, post is something that is end of life care choices that your doctor signs, it's doctor's orders or physician's orders for end of life care. And that carries more weight than your advanced directives because advanced directives in general, are great, because you don't know what your future is exactly. Where a DNR, a do not resuscitate is very specific. It's just about your heart. And so as emergency responders come to a patient's home, they can hand them the do not resuscitate, and they know exactly what to do, but in end of life care, chances are, I mean, advanced directives, chances are they're still going to be taken to the hospital and they're still going to be going through whatever treatment. Unless somebody can come there like me and show them this is not what the person wants. This person's very clear about their end of life choices. Frank Samson: Yeah. So if you bring on, let's say you have a family that wants to work with you and you're meeting with them for the first time. What are the types of things that you would ... information that you'd want to gather? So you are prepared, should that day come up where that particular senior, let's say, is rushed to the hospital over a particular situation, you're contacted, you're there with ... Tell our listeners if they were to use a service like yours, what type of information would you require?
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Carole Hirsch: So, as a patient advocate, I make sure that my clients understand that all I do or all I am is a conduit of communication. I give no medical advice. I can't give any consent. I can't offer any kind of medical advice. So it's very important that anybody who works with me has advanced directives because somebody has to be in place to make decisions if somebody cannot make decisions. And so that's the first thing that has to happen, is that they have to have that conversation and they have to have that in place. Otherwise it's a liability for someone like me to be there and there's nobody to make a decision or give consent. Carole Hirsch: So the next thing that I really need is the prescription, all the prescription drugs, when they take them, who is the doctor that prescribes them, how long they've been taking them. So having a very complete picture of their medications and what they're for and when they take it, really changes the scenario for the hospital because they'll have a better understanding if somebody is taking blood pressure medication, whether they've had that blood pressure medication, if they're having a reaction to a brand new medication. So, that's critical to providing optimal care, is having medical info, having the pharmacy information, or their medication list. And then second to that is the medical history. And believe it or not, if somebody is used to having a drink every day at 5:00, they might have a reaction in the hospital from not having the medication, from not having the alcohol. They might go through a minor withdrawal and might become confused.
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Carole Hirsch: So when I collect information, I collect both the social information and their history so that I'm on top of what they might need so that they have the best appropriate care and it's really important when you go to the ER that anything that's a comorbidity, like whether they have afib or diabetes, everything is affected by having these major illnesses and they complicate every picture. So I really like to have that medical history in place because it also again affects the possibility or prevents something untoward happening. Frank Samson: So it sounds like it's not that you're just with people that are alone, you may be there even if a family members there as well. Am I right? Carole Hirsch: Yes. Frank Samson: Okay. Carole Hirsch: And the goal is to serve at somebodies pleasure. But yes, I have a certain level of expertise that makes me somewhat indispensable, but at the same time, I am as a patient advocate or my services, I'm happy to just be the person who says this is the right time for you to come down or this is not the right time for you to come down. They're going to be fine. I have this. Come down when they're coming out of the hospital and make sure that they have a smooth transition, that information can be really valuable as well.
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Frank Samson: Yeah, I mean, for those of us in the industry and as you know, I am as well, sometimes we forget that when a family is confronted with a situation and they do need to reach out for help, they may never have done this before. This could be their first time and they're trying to learn real quick and there's so many different resources out there today. You being an extremely important one, but I'm sure they're going to hear the term, geriatric care manager, you just said the term patient advocate. Tell us a little bit more about the differences, so people can understand the difference between those two and any other similar type of a service. Carole Hirsch: I would say that care managers are patient advocates, but patient advocates are not care managers. So anybody that ... A patient advocates goal is to give voice to a patient's choice in care, to make sure that they understand what care is being offered, whether it's necessary or whether it has implications or side effects or issues. And so I as a patient advocate, want my patients to understand what their choices are and to implement their choices. My goal is to be transparent in any relationships that I have and to be as ethically bound as I can possibly be, and I think care managers are also do that. Care managers, their goal is, or their general focus, is on overseeing care in the long run. So where I may come into a situation where somebody is basically healthy, they have a short term problem that they have to solve. They get the information, they solve their problem, they move on. They may continue to have an ongoing relationship or not, but a care manager is for somebody that you know is compromised and will continually need oversight. And so you hire a care manager, they advocate for you. They also provide continuous oversight. Not that a patient advocate can or cannot do that and I'm sure there are plenty of patient advocates that do care management, but it is a different focus.
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Frank Samson: So what about a hospitalist? How does that fit into everything here? Carole Hirsch: Well, I think of a hospitalist as a doctor that works in the hospital and doesn't have a private practice. So I don't know if they're ... Yeah, I'm not sure. There's patient advocates that are also in the hospital and they deal with some of the ethical issues. If somebody has a complaint about how they're being cared for, but that's possibly a different role. Frank Samson: So, do you ever, on behalf of the family, are you ever communicating with a hospitalist as well? Carole Hirsch: Oh, absolutely. Absolutely. So, I deal with 90 percent of my clients, their children are not here, otherwise I would help them set up their care so that they can do what they do. So, what is the biggest problem for children whose parents are sick and in the hospital, away from them, is being able to talk to the important people that they need to get information from right? Like they're going crazy. I can't reach the doctor. The doctor is not returning my call. The nurse isn't speaking to me. So having boots on the ground, somebody right there who can get face time, talk to the doctor, be there when the doctor comes, talk to the nurse, can be just a huge relief to somebody who's not able to be in insight of their parents or their loved one when they're ill. It's a huge bonus.
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Frank Samson: So I know we've talked about what I'm going to ask you. We've talked a lot about this on our show throughout the course of the years I've been doing this but we can't talk about it enough. All right. And that is what advice can you give to the families out there to make sure that they're prepared? What are the types of things that they should have from a legal standpoint? Information. So when someone like you steps in or they don't have someone like you all right? And then they're gonna be dealing with the doctors and the hospital or whatever and what information at a minimum that they need to have put together. Carole Hirsch: I actually am so glad you asked this question because I really wish people would do this because it'll just make a difference. Right? So the first thing is that nobody, we have a very anti death society and anti aging society. Nobody wants to face the fact that nothing lasts forever. This is a natural part of life. And so people need to really have that conversation in a loving way, whether it's inviting your parents to speak up about their choices, or parents knowing that their kids really want to know and they're not afraid of hearing that you are going to go and they want to be prepared for that. So having advanced or having a real conversation about advanced directives, having kids hear from their parents, I want you to know I had a great life. You don't have to keep me alive at all costs. I'm okay. I don't want to be here and be hugely compromised. It would be just a huge relief for parents and for children. So, advanced directives is my number one thing.
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Carole Hirsch: If you want to be on a practical level, the most important thing that you can know is their medical history and of course their medications, who prescribes them, what they're prescribed for, and what the possible risks are for taking that medication. And if you did those three things, if something untoward were to happen and somebody ends up in the hospital, whether it's ... They could have a heart condition, but they ended up taking a spill. You have enough information to give somebody so that they have a leg up on providing that care. And if there's a cousin or a friend or a significant person, somebody who has some interest in the loved one that they're worried about, that they should know ahead of time when so and so goes to the hospital, we're going to ask you to be there with her or hire someone like me, or him, so that nobody goes to the hospital alone. Just the fact that somebody is by your side will make a difference in outcome. Carole Hirsch: Even if it's just to say, if you want water, can you get water? Can you get a pillow? Can you get a blanket? Can I eat? When will the test results come? You know, somebody who was compromised isn't going to be able to speak up for themselves. And having somebody there just makes a big difference.
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Frank Samson: Right, right. Great. Well, you know, I could talk to you all day about this. We only have a couple minutes left, so I'm gonna just ask you to, certainly I want you to share with everybody how they could reach you. Whether you have a website, phone number, whatever you want to share with everybody, but maybe before you do that, certainly you're in the southern Florida area, I think, in Palm Beach and that area of Palm Beach County in that area. So certainly if people listening are in that area, they could contact you. But how would outside, throughout the country, if somebody wanted to bring on or get advice from somebody like yourself in other parts of the country, how would they go about doing that or finding the right person? Any advice you have? Carole Hirsch: Yes. I just want to say one thing, just to make sure that we get this in, which is that it's really important to have positive communication and I just give you a little snippet of it, which is that I tell my mom all the time, don't worry, but she never listened. And I said to the daughter, I said, why don't you just say to your mom, I want you to know you're safe. I got you. You know, I want you to feel safe and that is something that the mom finally heard. So we want to always look at how we can communicate positively with our loved ones, especially in a nervous situation. I just wanted to say that in case I don't get that in.
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Frank Samson: That's a great point. I'm glad you did. Carole Hirsch: Okay. So, there is an alliance of professional health advocates and the website is aphadvocates.org, And it's the alliance of professional health advocates and they have a directory of people all across the country that you can get as a resource. There is also a directory for care managers. I don't know that off the top of my head, but if you were to do a google search on either one of those things, you would find a directory of professionals who have signed up and want to be and represent themselves as professionals in their respective organizations. Frank Samson: Great. And how and how can people reach you? Carole Hirsch: So you can reach me, my web address is preparetocare.com. That's all words, P-R-E-P-A-R-E-T-O-C-A-R-E .com, and my business is Prepare to Care Emergency Companions and my number is 561-758-5630. Frank Samson: Carole Hirsch, check it out. www.preparetocare.com. Thank you so much for joining us Carole. You're a wealth of information. Carole Hirsch: Yeah, and I will say there is no one roadmap to aging. Everybody has a different bump on the road. You need resources. You know, you should ask for them because it is uncharted territory. Nobody has the same path as you, so get help. Frank Samson: Thank you. And thank you for all you do. Really appreciate it.
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Carole Hirsch: Thanks so much for the time. Frank Samson: I want to thank everybody for joining us on the show today and just be safe out there and we'll talk to y'all soon. Senior Care Authority Senior Care Authority ® Copyright © 2019 All Rights Reserved Subscribe To News Service Area Blog and News Contact Senior Franchise Opportunity Soundview Plaza, Suite 700R 1266 E. Main Street Stamford, 06902 Connecticut Importance of Having A Patient Advocate Home Top 10 Signs Our Process About Service Area Blog and News Contact
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How are we affected by our Screen Devices? Mindfulness helps us to connect. You are enough! The Meaning of Beauty. What is Mindfulness? How to stick to Healthy Habits? What makes you happy? Habits set your course for success. Are we at the mercy of our habits? The importance of Sleep. Sleep Tip #1: Caffeine free Zone. Sleep Tip #2: Socialize instead of Device. Sleep Tip #3: Sleep Early. Sleep Tip #4: Cool Down. Sleep Tip #5: Black Out. Sleep Tip #6: Get Up Early. Sleep Tip #7: Morning Workout. Quotes Colours of Nature The Spirit of Art How we see Things The Perfect One The Oceans can tell you a Story The Law of Nature Walk through your Garden Keep your Balance The Noble Profession Think big anyway Do not postpone Life is all about Evolution We still do not know Learn your Lesson in Life The Potential of a Mustard Seed Listen to your Inner Voice As long as you live The Law of Nature Life becomes Beautiful As long as you live If you could turn Passion into Humanity Stillness More Possibilities Experience the Mysterious The Impossible is Possible Whole Nature is a Flower Be like Water my Friend We should have equal Rights Listen to your Inner Voice I may not follow Fly like a Bird The Love Of Gardening
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Every Breath We Take Sound is Energy The One Thing The Time of your Life The Capacity to Receive Step by Step Reward or Punishment? Become Joyful The Wave Love all living Things Take little Pauses Who knows the Way? It is all about the right Timing You cannot change the Circumstances Blue Skies – Green Grass – Red Sunset Beautiful things are made to be seen Your Perspective or My Perspective? Responsibility for Peace The hidden Gate Pace of Success The Laughter of Nature Very little is needed Do not take it for granted Make Life Beautiful What moves You? It is never over! Enjoy, Smile and Laugh Life is a Journey Dive all the Way within Storms in my Life Galileo’s Grapes Conditions of the Human Mind The three Canvas’ of your Life The Real you is just like a Flower Enjoy every minute of your Life Be a Winner The secret of success Do not postpone your Future Big Dreams are Powerful Change your Thoughts Creating a better Future About true Independence and Freedom Big Dreams Who inspires You? Words of Kindness The difference The beautiful qualities of True Friendship About your Awareness Forgiveness It is impossible to explain creativity You Count This moment. The Heart Feel the Wind The Present Moment Be free Be kind Be bold
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When you love Compassion Moments Wisdom 3 things you should do each day. A great teacher Education is peaceful Control Smile All different and yet the same Friendship Mistakes and Regrets Walking in the rain. Be Soul Food. The biggest adventure you can take! The Birthplace of Connection Move toward your Goal. Kindness Change your life. Happiness Sleep & Wisdom Time Machine Mindfulness Dreams Mindset About Us Dirk Schauenberg Dirk’s Experience Dr. Magdalena Schauenberg Magdalena’s Experience Contact Impressum Privacy Policy Terms Search Search for: Menu Search Sowubana Facebook Instagram Twitter Pinterest Close Search for: Facebook Instagram Twitter Pinterest Home About Sowubana How to use Sowubana? Inspirational A compiled Story of a Vision The small speck in the infinite Universe Do not hide behind your worries! Three Friends for Life See Life Consciously The Acorn and the Oak! Laughter is a natural Medicine It begins with Nothing The Sound of your Life You cannot deceive yourself Only once in your Life Seek the source of your Life Pay Attention to the Silence Being Gifted is your Nature Seeking Ways and Means Thinking of tomorrow Are we Learning for Life or Income? Good Leadership Set a goal and jump out of bed. You can Change Silence is the birthplace of all Life Prerequisites for a fulfilled Life Tell your Campfire Story A Free Gift
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The Cherry Stone People love Generalisation Where does your Energy go? Does more technology create a better life? Bow to Nature What kind of person do you want to be? Do not move Mountains The Obstacles and the Beauty Happy Moments. In Search of Happiness The happy state of mind The magical word! The truth of the Universe The Spectacle of Cosmic Elegance Goals and Achievements About Hatred and Anger Three Questions for You Caution please – You will get nothing The Unstoppable Dream Discover your Gift Enjoy the incredible Moment of the Morning Understand with your Heart This is a very personal article for You! The three pillars of Life Meditation can help us Nature is the Perfect Role Model Little things matter! Be fully focused and concentrated Advice to my younger self Bloom powerful The relationship between you and your world Happiness is your Choice Just be here The questions of a monk The Power of the Universe Inner Peace We are all one universe Nature is never wrong You have more possibilities! From a distance Your way of uniqueness Treasure of Life The smell of the rain. Regret – The new sense of balance. Life really loves you…. What experiences can teach us Being remarkable. I see You! What do you desire? Developing faith in human potential. Time
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Informational Improve your life with the 5 Pillars of Health. This is the Secret to Happiness Syncing the Mind-Body System Mindfulness is a great tool. How to Nourish ourselves? CRAVINGS – where do they come from and how to deal with them. Invest in your Health – the 15 best steps. Food: 5 Questions we should ask ourselves. Being mindful is a great tool. 5 Basic Steps on the Way to Success. Should we dream big? How Screen-Devices change our Lives. How are we affected by our Screen Devices? Mindfulness helps us to connect. You are enough! The Meaning of Beauty. What is Mindfulness? How to stick to Healthy Habits? What makes you happy? Habits set your course for success. Are we at the mercy of our habits? The importance of Sleep. Sleep Tip #1: Caffeine free Zone. Sleep Tip #2: Socialize instead of Device. Sleep Tip #3: Sleep Early. Sleep Tip #4: Cool Down. Sleep Tip #5: Black Out. Sleep Tip #6: Get Up Early. Sleep Tip #7: Morning Workout. Quotes Colours of Nature The Spirit of Art How we see Things The Perfect One The Oceans can tell you a Story The Law of Nature Walk through your Garden Keep your Balance The Noble Profession Think big anyway Do not postpone Life is all about Evolution We still do not know
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https://sowubana.me/2018/08/29/enjoy-every-minute-of-your-life/_p7
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Learn your Lesson in Life The Potential of a Mustard Seed Listen to your Inner Voice As long as you live The Law of Nature Life becomes Beautiful As long as you live If you could turn Passion into Humanity Stillness More Possibilities Experience the Mysterious The Impossible is Possible Whole Nature is a Flower Be like Water my Friend We should have equal Rights Listen to your Inner Voice I may not follow Fly like a Bird The Love Of Gardening Every Breath We Take Sound is Energy The One Thing The Time of your Life The Capacity to Receive Step by Step Reward or Punishment? Become Joyful The Wave Love all living Things Take little Pauses Who knows the Way? It is all about the right Timing You cannot change the Circumstances Blue Skies – Green Grass – Red Sunset Beautiful things are made to be seen Your Perspective or My Perspective? Responsibility for Peace The hidden Gate Pace of Success The Laughter of Nature Very little is needed Do not take it for granted Make Life Beautiful What moves You? It is never over! Enjoy, Smile and Laugh Life is a Journey Dive all the Way within Storms in my Life Galileo’s Grapes Conditions of the Human Mind The three Canvas’ of your Life The Real you is just like a Flower
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https://sowubana.me/2018/08/29/enjoy-every-minute-of-your-life/_p8
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Enjoy every minute of your Life Be a Winner The secret of success Do not postpone your Future Big Dreams are Powerful Change your Thoughts Creating a better Future About true Independence and Freedom Big Dreams Who inspires You? Words of Kindness The difference The beautiful qualities of True Friendship About your Awareness Forgiveness It is impossible to explain creativity You Count This moment. The Heart Feel the Wind The Present Moment Be free Be kind Be bold When you love Compassion Moments Wisdom 3 things you should do each day. A great teacher Education is peaceful Control Smile All different and yet the same Friendship Mistakes and Regrets Walking in the rain. Be Soul Food. The biggest adventure you can take! The Birthplace of Connection Move toward your Goal. Kindness Change your life. Happiness Sleep & Wisdom Time Machine Mindfulness Dreams Mindset About Us Dirk Schauenberg Dirk’s Experience Dr. Magdalena Schauenberg Magdalena’s Experience Contact Impressum Privacy Policy Terms Dreams Goal Inspirational Life Quotes Vision Enjoy every minute of your Life Learn to enjoy every minute of your life. Be happy now. Don't wait for something outside of yourself to make you happy in the future. by Sowubana.me 29/08/2018 Comments 3 Enjoy every minute of your life Learn to enjoy every minute of your life. Be happy now. Don’t wait for something outside of yourself to make you happy in the future. Think how really precious is the time you have to spend, whether it’s at work or with your family. Every minute should be enjoyed and savoured.
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(Earl Nightingale) Learn to enjoy every minute of your life. Be happy now. Don't wait for something outside of yourself to make you happy in the future. Think how really precious is the time you have to spend, whether it's at work or… Click To Tweet Share this: Twitter Facebook LinkedIn Pinterest Email Like this: Like Loading... TagsDream • Inspiration • Life • Quote • Vision 3 comments on “Enjoy every minute of your Life” Thought for Change 29/08/2018 Inspiring Loading... Reply Sowubana.me 29/08/2018 Thank you very much 🙏🏻 Loading... Reply Pingback: The three Canvas' of your Life - Sowubana Leave a Reply Cancel reply This site uses Akismet to reduce spam. Learn how your comment data is processed. Post navigation Previous Post Next Post Search Search for: Follow Blog via E-Mail Please type your email address to follow Sowubana and to receive email notifications regarding new articles and inspirations! Email Address Follow Get Inspired About Us Beauty Breathe Creativity Development Dreams Education Faith Flow Food Friends Goal Guest Posts Habits Happiness Health Informational Inspirational Laughter Leadership Life Love Meditation Memories Mindful Eating Mindfulness Mindset Nature Peace People Play Poem Potential Purpose Quotes Responsibility Sleep Story Success Talent Time Uncategorized Vision Wisdom Recent Was bewegt dich an deinem Job? Lifelong Learning Diese magische Morgenroutine verändert dein ganzes Leben Dem Leben die richtige Bewegung geben
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Don’t be afraid, my friend! Bewusstes Atmen Transitions are Adventures Archive August 2019 (3) July 2019 (3) November 2018 (24) October 2018 (53) September 2018 (57) August 2018 (56) July 2018 (34) June 2018 (33) May 2018 (6) Instagram Follow Us On Pinterest Follow on Twitter My Tweets Sowubana Privacy Policy Privacy Policy Sowubana.me Search Search for: Facebook Instagram Twitter Pinterest Send to Email Address Your Name Your Email Address Cancel Post was not sent - check your email addresses! Email check failed, please try again Sorry, your blog cannot share posts by email. %d bloggers like this:
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Lacquer PUR-coated with Unicolour Orange | Nooteboom Textiles Collections Blog posts Pages [[& _highlightResult.title.value ]] [[& _highlightResult.title.value ]] [[# helpers.fullHTMLTitle ]][[/ helpers.fullHTMLTitle ]] [[# helpers.subTitle ]][[/ helpers.subTitle ]] [[ translations.allProducts ]] ([[# helpers.formatNumber ]][[ nbHits ]][[/ helpers.formatNumber ]]) Go to results [[# facets ]] [[/ facets ]] [[ translations.search ]] [[ translations.sortBy ]] [[/ hasOneResult ]] [[# hasManyResults ]] [[# helpers.outOf ]] [[ start ]]-[[ end ]] [[/ helpers.outOf ]] [[# helpers.formatNumber ]][[ nbHits ]][[/ helpers.formatNumber ]] [[ translations.resultsFound ]] [[/ hasManyResults ]] [[# helpers.in ]] [[ processingTimeS ]][[/ helpers.in ]] [[^ operator ]]:[[/ operator]] [[/ label ]] [[# operator ]] [[& displayOperator ]] [[# helpers.formatNumber ]][[ name ]][[/ helpers.formatNumber ]] [[/ operator ]] [[^ operator ]] [[# exclude ]]-[[/ exclude ]][[ name ]] [[/ operator ]] Art. nr. [[ title ]] Composition [[ named_tags.Composition ]] Color [[ named_tags.Color name ]] Width [[ meta.specs.Width ]] cm Weight [[# helpers.calcWeight ]][[ meta.specs.Width ]]x[[ named_tags.Weight ]][[/ helpers.calcWeight ]] g/m2 ART.NR. [[# helpers.fullHTMLTitle ]][[/ helpers.fullHTMLTitle ]] [[# helpers.subTitle ]][[/ helpers.subTitle ]] [[# helpers.try_clear_or_change_input ]] [[/ helpers.try_clear_or_change_input ]] Skip to content Please enable JavaScript! For full functionality of this site it is necessary to enable JavaScript. Here are the instructions how to enable JavaScript in your web browser. Home Party Collection Lacquer Lacquer PUR-coated with Unicolour Orange Lacquer PUR-coated with Unicolour Orange ART.NR. 02406/036 POLY LAK 2406
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COLOURS & MOTIFS 036 Show more colors Show less colors Login Product description This fantastic orange pur-coated lacquer (art.nr. 02406/036) is part of our perfect basics collection. It has a width of 138cm and weight of 210g/m2. Application This lacquer can be used for clothing, skirts, trousers, carnival, accessoires, and more... Specifications Width 138 cm Weight 210 g/m2 Composition 100% PL Color orange (hex: ef5327, pms: 17-1464) Quality lacquer Fishishing pur-coated Surface shiny Motif unicolour Collection: perfect basics, party collection, Season: fst, Category: lacquer, Subcategory: party collection Other customers also liked ART.NR. 02406/080 Lacquer PUR-coated with Unicolour Gold ART.NR. 02406/069 Lacquer PUR-coated with Unicolour Black ART.NR. 02406/051 Lacquer PUR-coated with Unicolour Off White ART.NR. 02406/070 Lacquer PUR-coated with Unicolour Silver ART.NR. 02406/050 Lacquer PUR-coated with Unicolour Optical White ART.NR. 02406/045 Lacquer PUR-coated with Unicolour Light Purple ART.NR. 02406/035 Lacquer PUR-coated with Unicolour Hard Yellow ART.NR. 02406/025 Lacquer PUR-coated with Unicolour Green ART.NR. 02406/024 Lacquer PUR-coated with Unicolour Petrol ART.NR. 02406/017 Lacquer PUR-coated with Unicolour Fuchsia The fabric experts Trading fabrics since 1852 Powered by fashion Register Login Search our store Search Perfect Basics Artificial Leather Chiffons Corduroys Cottons Crepe Georgette Cuffs Denims Felt Fleece Foil Fabrics Gabardine Jerseys Lace Fabrics Lacquer Linens Lining Fabrics Moss Crepe Organza Others Power Stretch Satins Silks Soft Shell Sweatshirts & Co Swimsuit Fabrics Taffettas Toweling Fabrics
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Tulle Wool Fabrics Velboa Velvets All Time Classics Jerseys Velboa Cottons Scottish Checks Workwear Fabrics Fashion Fabrics New! Autumn / Winter 2019 Spring / Summer 2019 Autumn / Winter 2018 Nobodeco Decoration Basics Digital Printed Jacquard Panama Ottoman Black out Fabric Linen Look Children Fabrics Basics for Children Cotton Jerseys Dapper Fabrics Denim Fabrics Cotton Fabrics Sweatshirts & Co Others All Oeko-Tex-Standard 100 Party Collection Alova Cuffs Foil Lacquer Mesh Organza Power Stretch Satin Tule Velboa Velvet Other Magazines B*trendy Winter 2019 B*Trendy Summer 2019 My Image Winter 2019 My Image Summer 2019 Stitched by you Winter 2019 Stitched by you Summer 2019 My Image Special Magazines Search our store Search Shop Nooteboom Textiles Nooteboom Textiles is first-in-line on the European market as a wholesaler in fabrics for ladies- and children’s clothing and home decoration. We travel the world to find the best materials and qualities, which are then exported to over 50 countries. Service Registration Shipping FAQ About us Our story Privacy policy Terms & conditions Contact Visit our website Contact us Kranenberg 6 | 5047 TR Tilburg PO Box 4020 | 5004 JA Tilburg Netherlands T. +31 (0)13 572 80 40 E. [email protected] Facebook Twitter Pinterest Instagram YouTube Copyright © 2019, Nooteboom Textiles. Shopping Cart × Product title 1 x €29,95 (€29,95 / ) - + Total You're saving
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182 Wartime Recipes – The 1940's Experiment The 1940's Experiment Cooking up Wartime Recipes to Save Money & Lose 100 lbs in Weight! Menu Skip to content Home About 182 Wartime Recipes Media & Press Hire me in an advisory capacity Weight-Loss Photos Rationing Video Recipes Books Virtual Assistant Services 182 Wartime Recipes 100’s of authentic ‘Wartime Recipes’ will be recreated and photographed throughout the year of the 1940’s Experiment. I promise to recreate, photograph and share a wartime recipe for every lb I lose! Check back here for new recipes and photos every week! Recipe 1. Wartime Loaf Recipe 2. Wartime Dripping Recipe 3. Meaty Gravy Recipe 4. Bread Pudding Recipe 5. Corned Beef Fritters Recipe 6. Eggless Sponge Gone Wrong Recipe 7. Salad Dressing for immediate use Recipe 8. Wartime Vegetable Turnovers Recipe 9. Wartime Scotch Shortbread Recipe 10. Carolyn’s ‘Everything In’ Wartime Stew Recipe 11. The Oslo Meal Recipe 12. Curried Carrots Recipe 13: Pancakes (5 dishes from 1 recipe) Recipe 14: Wartime Cauliflower Cheese with Bacon Recipe 15: Cynthia’s Eggless Sponge (gone right) Recipe 16: Pear Crumble Recipe 17: Spam, Spam, Spam, Spam.. Recipe 18: Rock buns Recipe 19: Mock cream recipe 1 Recipe 20: Spam Hash Recipe 21: Wartime Pumpkin Soup Recipe 22: Bread stuffing balls Recipe 23: Apple crumble Recipe 24: Lord Woolton Pie Recipe 25: Cheese Whirls
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Recipe 26: Glory Buns Recipe 27: Cheese and Potato Dumplings Recipe 28: Cream of Parsnip Soup Recipe 29: Carrot and Potato Mash Recipe 30: Cheese Dreams Recipe 31: Farmhouse Scramble (version 1) Recipe 32: Cottage Pie Recipe 33: Potato and Cheese Bake Recipe 34: Boeuf Bourguignon 1940s Rations Style Recipe 35: Potato Floddies Recipe 36: Bread and Apple Pudding Recipe 37: Danish Apple Pudding Recipe 38: Vegetable Stew Recipe 39: Wartime Welsh Cakes Recipe 40: Cold meat pasties Recipe 41: Quick chocolate icing Recipe 42: Potato Rarebit Recipe 43: Mock Cream Recipe 2 Recipe 44: No Cook Chocolate Cake Recipe 45: Mince Slices Recipe 46: Marmite Mushrooms (a modern creation?) Recipe 47: Eggless Fruit Cake Recipe 48: Potato and Carrot Pancakes Recipe 49: Potato and Lentil Curry Recipe 50: Mock Goose Recipe 51: Wartime Eggless Christmas Cake Recipe 52: Vegetable and Oatmeal Goulash Recipe 53: Irish Soda-Bread Recipe 54: Eggless Pancakes Recipe 55: Carrot Cookies Recipe 56: Herby Bread Recipe 57: Poor Knight’s Fritters Recipe 58: Eggless Mayonnaise Recipe 59: Split pea soup Recipe 60: Potato Fingers Recipe 61: Chocolate biscuits & chocolate spread Recipe 62: Curried potatoes Recipe 63: Vegetable pasties Recipe 64: Wheatmeal pastry Recipe 65: Homemade croutons Recipe 66: Quick vegetable soup Recipe 67: Fruit Shortcake Recipe 68: Cheese potatoes Recipe 69: Lentil sausages Recipe 70: Root vegetable soup
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Recipe 71: Sausage rolls Recipe 72: Eggless ginger cake Recipe 73: Mock duck Recipe 74: Cheese sauce Recipe 75: Duke pudding Recipe 76: Potato scones Recipe 77: Cheese, tomato and potato loaf/pie Recipe 78: Bubble and squeak Recipe 79: Belted leeks Recipe 80: Lord Woolton Pie- Version 2 Recipe 81: Beef and prune hotpot Recipe 82: Prune flan Recipe 83: Butter making him-front style Recipe 84: Mock apricot flan Recipe 85: Corned beef with cabbage Recipe 86: Oatmeal pastry Recipe 87: Gingerbread men Recipe 88: Carolyn’s mushroom gravy Recipe 89: Jam sauce Recipe 90: Brown Betty Recipe 91: Middleton medley Recipe 92: Rolled oat macaroons Recipe 93: Anzac biscuits Recipe 94: Beef or whalemeat hamburgers Recipe 95: Lentil soup Recipe 96: Welsh claypot loaves Recipe 97: Chocolate oat cakes Recipe 98: Wartime berry shortbread Recipe 99: Oatmeal soup Recipe 100: Mock marzipan Recipe 101: Gingernuts Recipe 102: Eggless christmas pudding Recipe 103: Leftovers stew Recipe 104: Vinaigrette dressing Recipe 105: Apple pudding Recipe 106: Irish omelette Recipe 107: Potato cakes Recipe 108: Glazed turnips (Canadian recipe) Recipe 109: Carrot roll Recipe 110: Wartime Bara Brith Recipe 111: Bread and prune pudding Recipe 112: Sausage stovies Recipe 113: Malted loaf Recipe 114: Toad in the Hole Recipe 115: Summer berry jam Recipe 116: Scones Recipe 117: Mock cream 3 Recipe 118: Vegetable Pie
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Recipe 119: Air-raid apple chutney Recipe 120: Lentil curry Recipe 121: Haricot bean croquettes Recipe 122: Leek and Lentil Pie Recipe 123: Coconut Cream Recipe 124: Colcannon Recipe 125: Carrot and Sultana Pudding Recipe 126: Lemon Syrup Sauce Recipe 127: Bean and Vegetable Sheperd’s Pie Recipe 128: Chocolate Layer Cake Recipe 129: Small Cottage Tea Loaves Recipe 130: Vinegar Cake Recipe 131: Kale and Bean Stew Recipe 132: Pea and Potato Stew Recipe 133: Baked Chips with Thyme Recipe 134: Homity Pie Recipe 135: Vegetable Au Gratin Recipe 136: Kale and Potato Soup Recipe 137: Trench Stew Recipe 138: Irish Potato Pancakes Recipe 139: Vegetable Soup Recipe 140: Canadian Bake Recipe 141: Savoury Meat Pie Recipe 142: Potatoes in Curry Sauce Recipe 143: Padded Pudding with Mock Cream + VIDEO RECIPE Recipe 144: Bread and Butter Pudding Recipe 145: Wartime Mock Crab Recipe 146: Mince in the Hole Recipe 147: Country House Cake Recipe 148: Mock Banana – VIDEO Recipe 149: Pink Layer Party Cake (Mother’s Day Tribute) Recipe 150: Plum Charlotte Recipe 151: The Original Lord Woolton Pie Recipe 152: Bare Cupboard Cake Recipe 153: Summer Breakfast Dish Recipe 154: Leek and Potato Soup Recipe 155: Kentish Pasties Recipe 156: My Keep the Wolf from the Door Vegetable Stew Recipe 157: Ministry of Food Christmas Cake Recipe 158: Blackberry Mincemeat
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Recipe 159: 1940s Meal Prep – Root Vegetable Mash Recipe 160: 1940s Meal Prep – Bean Stew Recipe 161: Broccoli & Bean Bake Recipe 162: Hunt Pie Recipe 163: Oaty Biscuits Recipe 164: Beetroot Pudding Recipe 165: Root Vegetable Mash Recipe 166: Jam Tarts Recipe 167: Mock Black Pudding Recipe 168: Baked Fruit Pie Recipe 169: Cheese, Potato & Onion Pie Recipe 170: Eggless Chocolate Sponge Recipe 171: Blackberry Shortbread Recipe 172: Cheese Frizzles Recipe 173: Blackberry & Elderberry Jam Recipe 174: Oatmeal Stuffing Recipe 175: Flap Jack Recipe 176: Oat Topped Bread Rolls Recipe 177: Apple & Rhubarb Crumble Recipe 178: Green Mint Sauce Recipe 179: Potato Salad with Dutch Sauce Recipe 180: Marrow Chutney Recipe 181: Marrow & Lentil Stew Recipe 182: Kensington Rarebit Share this: Click to share on Facebook (Opens in new window) Click to share on Twitter (Opens in new window) Click to email this to a friend (Opens in new window) Click to share on Reddit (Opens in new window) Click to share on LinkedIn (Opens in new window) Click to print (Opens in new window) Click to share on Tumblr (Opens in new window) Click to share on Pinterest (Opens in new window) Like this: Like Loading... 292 thoughts on “182 Wartime Recipes” Amy Pesonen | August 10, 2009 at 2:36 pm How are you doing this? how do you know the right portions etc.? Have you talked to your doctor? Are you sure this is good for you cause with the dripping thing isnt that bad for colesteral?
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I am asking cause I two need to lose over a hundred pounds ….for the same reasons as you except i have a 2 1/2 year old and a 19 yr old . Is there a way i could see the reciepes so i could do it with you? LikeLike Reply Jane Whiting | October 5, 2012 at 2:37 pm It is commonly known that we had the healthiest diet during the war years and as lard/dripping was also rationed to a far lower amount than is commonly used today during cooking I reckon GP’s would encourage most people to adopt a regular diet like this. LikeLiked by 3 people Reply Judy | September 20, 2016 at 5:55 pm Does anyone have a recipe for the “Truman burger”? LikeLike Ximena | July 2, 2014 at 2:05 pm Please find a book – “Eat Fat, Lose Fat” by Dr. Mary Enig (International Expert on Fats) and Sally Fallon (President, The Weston A. Price Foundation). I, too, need to lose weight. I recently found this book, and it has been an eye opener. All I can think from the information I have learned is that it is no wonder there are so many obese/overweight people in this country. I’m sorry I didn’t find this book sooner in my life, maybe I could have been spared a lot of health problems. God bless you as you embark on your journey in weight loss.
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LikeLiked by 1 person Reply Outlander | October 20, 2017 at 4:28 pm See another version of this Geordie speciality at the end of this section ie Leek and bacon pudding – yummo! LikeLike Outlander | October 20, 2017 at 4:41 pm I’m not saying that fat isn’t bad, (too much of just about anything is bad) but it’s sugar that’s the enemy. Both were rationed during WW2 and the health benefits were clear. If you look at the panel on any processed product there will be sugar on it – maybe not called sugar but the manufacturers have about 1000 words for sugar. I have a friend who is an industrial chemist and he printed out a list for me of all the different words they use for sugar, it is truly mind boggling. No wonder we are all addicted to sugar, it’s in everything, especially the things we all crave, from childhood and throughout our lives. For instance, I will not eat any processed breakfast cereal ever again as (aside from whole oats or rolled oats) ALL breakfast cereals are packed with hidden sugar. Have you see how much sugar is in pure fruit juice ? Other than carbonated water have you looked at the sugars under carbohydrates ? No fat isn’t the enemy – it’s sugar, in all it’s guises. Read some of the information by Dr Michael Mosley on blood sugar and diabetes, what an eye opener !
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LikeLiked by 1 person Jessica hill | January 25, 2016 at 9:44 am Drippings are just the juices and yes some fats that come off the meat. It’s what give a lot of homemade gravy a their flavors. If u want an effective diet but not be hungry all the time and have good food, try a low carb, high fat diet. I swear by it. I lost about a half a pound a day for 3 months straight. Then of course I got tempted and fell off the low carb wagon. But it does work! LikeLiked by 2 people Reply Jayne Moline | September 8, 2019 at 10:29 am Tap on the name and it will open up the recipe for you. LikeLike Reply 1940sexperiment | August 10, 2009 at 11:05 pm Hi Amy- thanks for leaving a comment and asking some very valid questions! First of all NO I haven’t talked to my doctor (just my choice) but I would highly recommend that anyone changing their eating habits does especially if they have any medical condition or are taking any sorts of medication… I know this is a safe eating plan to follow as millions and millions of people followed exactly the same one during World War II in the UK (which I am basing mine on) ….it is recorded by health and nutrition experts that people grew healthy & strong during the war as food rationing ensured that people ate healthier wholemeal pastries and breads (homemade), lots of fresh vegetables and fruit, less sugar and less dairy fats like butter and cheese. Infact because of the limited amount of fats such as butter available, people were encouraged to save the fat off their cooking like bacon to reuse….
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I compared my terrible diet of just a few weeks ago to a typical rationed 1940s diet and could see that my modern diet was fat laden…. a few handful of chips, a few cookies, lost of butter on my toast, lots of cheese and cheese sauces with most meals, cream in my coffee, way too much meat, etc etc etc…the fat content of my daily diet was pretty horrific. Even with a little bit of dripping, I believe the fat content of my new 1940’s to be less than a quarter of what it was a couple of weeks ago… I am using Becel margarine as my ration allowance for butter/margarine which is very low in trans fats but am occasionally using dripping when my margarine runs out (when you have to cook everything from scratch you’ll notice how little margarine you have to last you a week!).. My personal opinion is that a) If you are following a typical wartime rationed diet with plenty of supplementary leafy vegetables b) Following it 100% with no eating any extras or extra rations it has to be better than what I am eating at the moment (which has made me very fat at 315lbs).. AMY: If you keep an eye out over the next few days I’ll do a blog post that will give you a breakdown of the rations available each week to each adult during the war and I will also recommend some recipe books and send you links to more online recipes
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Keep an eye out also for all the recipes I will be posting with photographs…hope these will help a little. They should build up into a nice collection of historical recipes from the 1940’s. Hey it would be great if there was someone else out there having a go at this too..!! It’s not easy- I really felt like stuffing a chocolate peanut butter ball into my mouth that someone had brought into work today but I had to say NO!!!! hehee 🙂 C xx LikeLiked by 2 people Reply Sandy Kay Wilson | January 25, 2012 at 11:09 am Real fats (i.e. butter, lard) are not as bad for you as the hydrogenated crap. Your body doesn’t know how to properly process them and so they end up lining your arteries. LikeLiked by 2 people Reply Carolyn | January 25, 2012 at 8:02 pm I’ve heard that too! BTW- I like your blog. Horse manure is excellent stuff and you can pick it up and throw it xxxxx LikeLike Outlander | October 20, 2017 at 5:45 pm You are correct Sandy. Any fat that is not “from nature” is processed (or adulterated) in some way with chemicals. Stick to butter and all the “old fashioned” fats, they also taste better so you tend to use less. It’s sugar we all need to keep an eye on – in all it’s guises – just check the information panels on any processed food for sugars under carbohydrates.
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LikeLike Greene Machine | March 9, 2012 at 2:06 pm I’m reading this for the first time 2 1/2 years later; how did it go? LikeLike Reply Carolyn | March 9, 2012 at 5:05 pm I’m on my third attempt… started October 1st, 2011 and have stuck to a wartime rationing diet and lost 52 lbs in 5 months so far… 48 lbs to go and about 42 recipes to cook! C xxxxx LikeLiked by 1 person mollyhussein225 | December 19, 2012 at 4:47 pm i am only using this for my homework and my teacher was really impressed thx who ever made this website you really helped better then all those other websites i saw LikeLiked by 1 person Giles O | August 17, 2009 at 12:08 pm Well done, i’m hoping that you’ve managed to do some of the leg work that i’ve been trying to do myself. My wife thought that i would be the only person ever that would want to put myself on a ww2 ration but it seemed to stack-up to me. I want to lose weight (16 st+), wanted to stay away from any modern ‘fad’ of a diet and to try to stay seasonal, local and unprocessed or pre-prepared and i’m not a big meat eater anyway so when i thought about it it led to a ‘ration diet’. Glad i’ve caught up with you at pretty much the begining, i’ll watch out for your progess and try to put my own efforts in place straight away to keep you company. Now, where’s that tin of corned beef gone?!
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Giles, aged 46 1/4 LikeLike Reply 1940sexperiment | August 17, 2009 at 4:53 pm Hey Giles- ABSOLUTELY!! That was one of the BIG reasons for giving this a shot again (apart from losing weight and cos I’m weird) and that was TRYING to source and promote local foods…trying to use LESS imported goods. Actually just following the examples set during WWII which were * mend and make do * eat more veggies & grow your own (or buy locally) * use imported goods sparingly * eat less meats and fats The other day I went into my local small store and it was VERY difficult to find anything on sale from fresh produce that was grown locally or in the province of Nova Scotia where I live….even Canada was difficult with fruit (the majority was imported from USA, Brazil, New Zealand etc).. It was the same when I lived in the UK and I guess it is still the same? So part of this will be to source more in season produce from Farmer’s Markets… I am CONVINCED that we have a huge amount to learn from this period of time…in a way the government propaganda (the good propaganda..I am talking UK here) infact was a very positive thing to keep people healthy and make sure people didn’t starve.. Anyway- I am waffling!!!
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I do hope you’ll join in and swap some meal recipes… !!! Good luck with your attempt too! C xx LikeLike Reply sdaven5191 | March 24, 2017 at 11:36 pm The other part of this whole plan that ended up being quite beneficial to most, was the almost complete elimination of the family car, through the total direction of petroleum products – gas, oil, tires, etc., – strictly to the military and war industries. There was some fuel for ambulances, delivery vehicles, taxis, and other forms of public transportation, and farm use, but I think I read that fuel was colored a specific color – was it blue? – for rural farm tractor use, and getting caught with it in the petrol tank of the family car while out on a joyride would net you some serious penalties! Seems I got lost in my own narrative! My point in all that is to say that people were basically forced to get up on their feet, and walk, or bike ride for their local transportation needs! Shopping, going to work – biking being the most convenient way in many instances – which many more people now did more than ever before, especially women! As they were literally drafted into local industries, to spend their full time day hours at work, and still have their household to run afterwards! Exercise was packed into every single day, for almost every age. Even chartered busses for the workers didn’t pick them up or drop them off again from or to their own doorsteps. Walking to the bus stop each day, and walking home again at the end of the day added many steps to everyone’s day. Even bike riding became a pleasant source of family transport to local entertainment, and “stay-cations” close to home were just a couple of reasons for getting good, healthy exercise!
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Almost the best aerobic exercise anyone can get. Takes tons of weight off. I know – I did sort of the same thing several years back, and lost 58 pounds in 8 months! On the same kind of food I was already eating, but by keeping lists of everything in the pantry, the cabinets, the fridge and the freezer! I got portion size information as well as calories, and fat gram counts off the package nutrition labels, and keeping myself on 1200 calories, and 20 grams of fat per day, for six days out of seven. The other things I didnt bother much with, unless it had a ridiculously high portion of something very unhealthy, like sodium, or LDL/fats. Those I just eliminated for all the family, and we were all better off for it! The seventh day was a personal “floating holiday” from the restrictions, so I could easily accommodate eating out every so often, as well as holidays, birthday parties, work parties and pitch-ins, etc. But I didnt stray too far off the “reservation” so to speak. It got easier and easier to do so as time went on, and it really did work beautifully, combined with daily exercise in various forms. Hoping that all your efforts have paid off over time! It’s now almost April, 2017, so quite a time from when you began these projects. I’m of course going to read through all of these posts, since I just became aware of it through my husband, who posted the link to your site! I’m a confirmed ’40’s aficionado, and read everything I can find thoroughly! Fortunately for me, my husband supports my “habit” voluntarily, and even has broadened his own interests in the era as well.
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LikeLike Reply Cathy Rogers | August 30, 2009 at 5:12 pm Hi Carolyn, I’ve been looking over the recipes and I have noticed a lack of garlic in the recipes, and I’ve been wondering if it wasn’t popular in England in the 40s. We love garlic in our home and I add it to almost everything, except desserts of course lol I also want to thank you for starting this blog, it has inspired me to start cooking more responsibly. I’ve been working very long hours(12 to 14 hrs/day, 7 days a week)for several months and have become very lax in cooking. I was relying on too much take out and frozen dinners. You have inspired me to get back to basics and cook like I used to, more frugally and much more tastily. I’m thinking of following the Oslo recipe for lunch at work, its simple and easy. So keep those recipes coming please and keep going with the diet. You have done a great job so far and the first few weeks are the most difficult. Thanks Cathy LikeLiked by 1 person Reply 1940sexperiment | August 30, 2009 at 5:54 pm Hi Cathy- thanks for leaving a comment and raising an excellent question…I have been thinking exactly the same! Most of my recipes are coming from Marguerite Patten cook books, English Heritage or reputable publishing houses and I have YET to find a recipe with garlic in..
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I think this needs further investigation! I wonder when garlic became part of the British cuisine? I think this unusual though because the English did eat the odd curry (although not usual) and surely that would have used garlic? I am exactly the same as you (although I am fortunate not to be working 7 days a week!) and was finding it a real struggle to put good food on the table for the children and I because of the sheer amount of time at work… The kids try my recipes and the youngest who does have extra weight like me is starting to enjoy all the extra veggies and wholesome food coming her way now.. The Oslo meal- yes you could prepare your salad at home in two minutes and place it in a big container and then zip lock bag a couple pieces of wholemeal bread and Bob’s your uncle and Fanny’s your aunt! A nutritious meal that costs ya about $1.50! So glad you are enjoying the blog- it’s lovely to get comments- THANKS! C xx LikeLike Reply Karen | July 10, 2010 at 7:36 am Garlic was brought to these shores by the Romans (along with yarrow and sage), and wild garlic has been common across the country for a couple of thousand years. It’s a milder, mellower taste than the garlic we’re used to.
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We’d now look at many older recipes and wonder how on Earth people tolerated such high levels of spices in what we think of as savoury dishes (nutmeg was a particular favourite). I believe several factors led to a less spicy diet than had been common in the UK for centuries: * Late Victorian and Edwardian anti-foreigner sentiment: The hysteria over European anarchists, German/Prussian spies, and thousands of Eastern European Jews fleeing pogroms (triggering the usual “We’re being swamped by foreigners who hate Christianity and will outbreed us!”) led to some level of distrust of spicy foods associated with Europeans. * The blockades of WWI: British diets (which differed from region to region, class to class, depending on what could be afforded) had incorporated many spices from our Empire. The blockades of WWI meant that it was hard to get non-essentials from Asia and Africa, which led to an acceptance of a blander diet. And this was reinforced with the blockades of WWII. * The post-war depression: Rebuilding trade routes for non-essentials took money. War debts, rebuilding, the decimation of the British male population through the Pals Brigades recruitment process leaving whole towns with no healthy men between the ages of 15 and 50, and the banking collapse, meant that we were plunged into a financial and social crisis – and people who’d got used to several years without much in the way of herbs and spices from the Empire’s trade routes weren’t going to spend money on what were once considered essentials but had become considered luxuries.
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* Growing anti-Indian sentiment: As Gandhi and others agitated for Indian home rule, there was a mixed response. While many people had family connections to India through the armed forces and colonial service, and Indian food was common (there weren’t many restaurants outside the cities, but plenty of ex-colonial soldiers still ate homemade curry regularly – one of my great-great uncles was famous in our village for his mass production of curries of all types), some felt that Indian home rule was reasonable and others that it was an insult to their national identity and bitterly resented it. * Fashion: Along with the above, which surely influenced fashion, there has always been the desire to ape the wealthy. Gardens, everyone knew, were primarily for flowers (veg was relegated to the bottom patch, out of sight, if you were lucky enough to have a garden at all) – everyone aspired to “proper” gardens like the rich people had, with lawns and flower borders. The wealthy, of course, had long had such gardens as proof that they didn’t NEED their own kitchen gardens and had plenty of spare land to show off. And so what had once been a demonstration of wealth became the norm. People continued to move to towns and cities, stopped growing as much of their own food, and forgot that plants such as nettles, dandelions, purslane, chickweed, wild garlic, and flax had high nutritional value rather than being useless “weeds” – if they noticed them at all.
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All off the top of my head, and I’m sure there were other factors involved. LikeLiked by 1 person Rachel Schwartz-Holford | August 9, 2018 at 8:26 am Garlic only became popular in England in the 1960s (with the growing popularity of Indian and Italian food). My grandmother, who was an adult during WW2 used to cook traditional meals when I was a kid in the late 60s/early 70s and never used it. LikeLike Outlander | October 20, 2017 at 7:40 pm If you look at some of the WW2 pamphlets for growing your own fruit and vegetables you will find one (it has a blue cover – check images) that has garlic on the cover so it must have been in use. I know my maternal grandmother used garlic (wild or home grown I would imagine, if it was difficult to source in the UK) during WW1 and WW2 as she was born & raised in Lithuania (she was sent to Scotland for her own safety aged 15, all alone too) and a lot of her cooking used garlic. I had never really considered garlic an unusual ingredient. I grew up in central Edinburgh (born 1954) and our neighbours were a mixed bunch, we had families from all over. So I had school friends from Italy, Poland, Africa, Jamaica, India, Pakistan as well as exotic places like Ireland and Wales ! We had real French “onion Johnnies” who annually arrived to sell strings of Garlic and onions door to door, they came on bicycles with their strings of garlic and onions strung over their shoulders and on their handlebars. They can’t have come only to Edinburgh, I have just looked it up in the internet & there are references to them on a site called edinphoto.org.uk – how interesting !
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LikeLike Reply Cathy | September 3, 2009 at 4:41 pm Glad to hear that the diet is going so well for you. I was wondering about peanut butter.I haven’t seen any recipes using it but I know it was shipped from the States during or after the war. I have heard that what was given wasn’t the nicest peanut butter, grade D or some such thing. That got me thinking about nuts in the diet during that time. They must’ve been a very important important source of protein, but they aren’t mentioned in the rations, that I’ve seen. I was just wondering if you knew anything about which ones were used and for what. Thank you for doing this blog, I’m enjoying it so much! Cathy LikeLike Reply Dee | September 18, 2009 at 12:46 pm look for a book called We’ll Eat Again with recipes from Marguerite Patten pg 80 recipe for dark sticky gingerbread uses peanut butter instead of margerinr or fat. I have tried it and it works but the cake does not keep well as it dries out too quick. LikeLike Reply 1940sexperiment | September 20, 2009 at 7:07 pm Yes highly recommend that book- I have the trilogy boxed set- We’ll Eat Again, Victory Cookbok and Post War Cooking and they are fabby.. I juts checked out that recipe and my goodness- there it was, the peanut butter!
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LikeLike 1940sexperiment | September 5, 2009 at 9:12 am Hey Cathy I have only seen peanut butter mentioned once or twice in English literature about WWII recipes and I guess this would have been incorporated into one or two recipes when the US troops brought it over (I’ll have to do some research about that) Same with nuts- I only really see chestnuts mentioned as they would have been available from local trees in the Uk BUT I guess they must have imported nuts too the same as they did for raisins/sultanas…..(again I MUST look this up over his long weekend) Very interesting!!! C xx LikeLike Reply Outlander | October 20, 2017 at 7:26 pm Nuts have been an important part of these islands diet since Adam was a lad. Cobnuts, Filberts or Hazelnuts same thing were all used as a “flour”, grain (for potage, soups, porridge and gruel) and eaten as they were. For instance in Scotland ground hazelnuts are an essential part of the celebration petticoat tails style of shortbread. Almonds were a bit more exotic (marzipan is made from almond meal) but I think you will find that most of the non native nuts were brought over by the Romans – surprise. surprise ! There was a TV series with Ray Mears about foods eaten by our ancestors that brought up this very subject.
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LikeLike Reply Christine | September 15, 2009 at 4:41 am How Brilliant. I was born in 1951 and my mum used a lot of this type of recipe for many years after. Never used garlic, never heard of peanut butter, only cereal I knew was Cornflakes or Quaker Oats. I think garlic was used more from the late 60’s early 70’s and I remember using a recipe when I’d just got married and trying to impress my new hubby which stated six cloves of garlic. I put in six bulbs! You can imagine what it tasted like. I can remember my first pot of yoghurt – I was working in London in 1967 and went to lunch with a friend. I absolutely hated the “sour” taste. Now I love them. The first curry I tasted was a Fray Bentos tinned curry – you opened one end of the can for the rice and the other for the curried meat – I loved it. Then there were a range of Vespa(?) (I think) curries. I still try and cook some of the old fashioned recipies, but my “still at home” son moans and wants to try more adventurous Tai, Spanish, whatever recipes and everyone nowadays wants meals “plated up” prettily. I absolutely hate that for some reason – I enjoy the good old wholesome “splodge it on” way. Sorry everyone. As I’ve got about 4 stone to lose I’m going to give it a try.
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Looking forward to seeing you progress. LikeLiked by 1 person Reply Outlander | October 20, 2017 at 8:29 pm Curry has been around as long as the Brits have been to India. One of the most celebrated chefs in Britain was Richard Terrey who specialised in Indian cuisine called the Oriental Club whose president was the Duke of Wellington. There is a ton of information on the internet. The Victorians loved curry but the curry powders that could be purchased by Joe Public at that time were frequently adulterated with such things as brick dust !!! LikeLike Reply 1940sexperiment | September 16, 2009 at 9:17 pm Ewwwwy- SIX BULBS OF GARLIC !! (grin) Loved reading your message about all the different and new foods coming through after the war! That’s funny you should say about yogurt..I remember in the 1970’s trying SKi yogurt and thinking it was sour and the first DIET COKES were hideous! Look forward to hearing more! C xx LikeLiked by 1 person Reply mummys little angel | September 21, 2009 at 4:11 am One thing I found out from the a local here was at his school they were encouraged to pick rose hips to make syrup. Once they picked a certain amount they were given a threepence a load and the rose hips sent off to be made into syrup. Sugar was in sort supply so the syrup was a substitute.
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http://www.bbc.co.uk/radio4/womanshour/food/recipe93.shtml They also used gulls eggs and collected them to sell to the bakers for cakes. They preferred terns eggs apparently LikeLiked by 1 person Reply Living in London | October 20, 2009 at 9:25 am Sorry, I can answer the garlic and nuts questions. Re garlic and other things like onions, the Channel Islands were the major source of these for Britain pre-war, but were occupied by Germany from the start of the Phony War. Garlic wasn’t used much, but would have been unavailable, like onions, until people started growing their own. Also, other sources of garlic, like France and Italy, were either occupied or the enemy. Nuts would have to have been locally grown, since shipping priority was given things that were high in nutritional value but didn’t take up much space (SPAM, dried milk, dried eggs, telescoped meat[!]!). Nuts wouldn’t not have been imported much, unless they were thrown in to fill out the shipping space, same as dried fruit. Makes you realize how fragile our food supply really is… LikeLiked by 1 person Reply Leigh | January 10, 2010 at 1:07 pm Not forgetting also that it was difficult to import food, due to the fact the enemy liked sinking our ships! My nan often talks to me of rationing food; she often sings the 40s praises (as I’ve heard many an old lady do as I work in a museum and they’re always talking about the olden days! I love it). Anyway my nan told me this recipe for chocolate spread:
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2tbsps Mashed potato As much cocoa powder as you could afford to spare. 1. Mix it up and let it cool 2. Eat! I’ve tried it, and it isn’t as rank as it sounds. As long as you don’t salt the water you boil the potatos in, the cocoa powders masks the taste pretty well. LikeLiked by 1 person Reply 1940sexperiment | January 10, 2010 at 4:14 pm Hi Leigh- OMG! I have NEVER heard of that one- I HAVE to try it and put it on here! Should you add sugar? Let me know and I’ll make it and take a photo ASAP Yes the rationed food of course was the food in your diet necessary for health and it was simply rationed to make surethat prince or pauper was fed the essentials- just because something was off ration didn’t make it available. As you say it all depended when supplies got through….it must have been very difficult times! C xx LikeLike Outlander | October 20, 2017 at 8:41 pm I was born in 1954 so I was never rationed on the sweets bur both of my older brothers were so home made sweets were essential. I know this might sound gross but it tastes ab fab – honestly. Boil a potato (no salt, obviously) in it’s jacket, drain the water off and allow the spud to steam until you can handle it to remove the skin. If you have a potato ricer you can rice the spud or alternatively mash then work in as much sifted icing sugar as it will take to make a soft dough – as for Plasticine. Roll in to balls or shape into bars, allow to dry out for an hour or so them coat in dark chocolate and toasted coconut – yummy ! Sold in Scotland as “Lee’s Macaroon Bars” .
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For Raspberry ruffles use the same spud and icing sugar paste but add raspberry essence instead then coat in dark chocolate and desiccated coconut. For peppermint creams use the same spud and icing sugar paste but add peppermint essence instead then coat in dark chocolate. make up your own combination of flavours, we always did – enjoy ! LikeLike Jenn M. | October 28, 2009 at 12:47 pm Hello from the US! I haven’t read all of the comments but am greatly enjoying this blog thus far. I have been looking into the Feingold diet for the health of my children, basically it cuts out preservatives, artificial colors and salicylates. It’s sort of an elimination diet that is said to help with ADD symptoms and PDD symptoms. All that to say that the investigation of that diet, led me to look further into the diet of the 1940’s/50’s and that is how I found your blog. =) Have you heard of the PBS series called 1940’s house? I ordered it from netflix.com and really enjoyed it. I learned a lot from the little series. I’ve gardened for 2 years now, and really felt satisfied knowing that my own hands have provided for our family and lessened our food bill, even if only by a little. I would love to live a more self-sufficient lifestyle and make the most off the land. For now though, it’s baby steps for us.
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Thanks again for the recipes, and recording your journey. How are you doing now? How are you feeling? Now I am off to peruse your menus more fully. 😉 Jenn LikeLiked by 1 person Reply mummys little angel | October 28, 2009 at 4:43 pm Hi I am a parent of a child with an ASD. I can confirm that a low preservative, colouring and sugar diet do help his behaviour. I also give him 1000mg of omega 3 fish oil 3 times a day and that really helps him…without it he zones out! LikeLike Reply 1940sexperiment | October 29, 2009 at 7:59 pm Hey Jenn!! The 1940’s house- oh my its one of my favourites! I have the DVD SOMEWHERE in my house and can’t wait to find it again so I can watch it! Actually you are so right- going back to simple, unprocessed foods really moves away from all the artificial colours, preservatives etc that I am sure cause so many problems especially in the hyper sensitive… and YES growing your own is absolutely the very best way of getting the best and the freshest food of all (used to grow quite a bit back in the Uk before moving to Canada but alas that has fallen by the wayside)…. What things to you grow? Have things improved since you’ve changed your children’s diet?
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MLA- what significant differences did you see in your child? C xx LikeLiked by 1 person Reply mummys little angel | October 30, 2009 at 4:26 am The first difference was extreme…white sugar. This sent him extremely hyperactive with very deep lows after the reaction. I replaced that with honey and the hyperactivity stopped for that area. Next colours would make hyperactive again but also irritable, a certain blue tubular sweet was the absolute worst and at 18 months he was head banging if he had just one of them! Preservatives just made him feel lousy and miserable. As for fizzy drinks, in particular one made ‘from girders’ we had everything…hyperactivity, screaming, crying, despair followed by very deep lows when the reaction wore off. The diet vision was even worse! One of his worst areas now is shop bought pizza’s. It’s the sauce. I have to peel him off the ceiling if he mistakenly eats one. LikeLiked by 1 person Reply Suzanne Ubick | August 15, 2012 at 11:52 am Very interesting! I’m a chronic migraineur, and food colourings can induce shattering attacks. Reds and yellows are the worst, but blues can also be bad – and many icecreams contain blues to make them look whiter. Chronic migraineurs have a different insulin metabolism to non-migraineurs, so sugars and refined starches (like white flour) send my body into a hypoglycaemic tizzy. Of course, starches are simply longchain sugars, so that makes sense.
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When my children were young, I could tell immediately if their father had given them soda or crisps. My son would often get a migraine and my daughter would have tantrums, which a chunk of cheese would usually resolve. Unfortunately nothing but time resolved my son’s headaches. Even more unfortunately, my ex-husband would never accept the evidence that junk foods harmed the children, made it into a big power struggle, and sneaked stuff to the kids. Once they hit their teens, he also gave them cigarettes and alcohol. I’m sorry I waited so long to divorce him! LikeLiked by 1 person Reply Outlander | October 20, 2017 at 8:45 pm Sugar is a modern toxin, see the website for Dr Michael Mosley on the blood sugar diet, we have a world wide epidemic of diabetes caused by sugar. I have a friend who is an industrial chemist and he has sent me a list of the 1000 or so names that appear on labels that mean sugar, but don’t use the word sugar – look it up and be amazed ! LikeLike Reply Jessica | November 18, 2009 at 2:59 am Hi, I just stumbled across your blog and find it fascinating! I’m bookmarking it right now. I’m in the process of losing weight but definitely do not have the time to devote the energy you are (plus I cook just for me…well mainly for me, and my roommates when they grab my leftovers).
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HOWEVER with money being tight for so many people around the world I’m just wondering if you’re finding that you’re spending more or less money on groceries since you’re following this new diet? Keep it up, I look forward to following your own journey while I go on mine. 🙂 LikeLike Reply Jenn M. | November 18, 2009 at 8:42 am <> I apologize for taking so long in response, I only have intermittent internet access. This year we grew lettuce, tomatoes, cukes, green and red peppers, jalapenos, zucchini and butternut squash. We had the most unseasonable weather and a TON of rain so everyone had mixed results with their gardens. I didn’t get nearly as much as I normally would have during typical seasons. I did get a TON of tomatoes. I think the improvements we’ve seen have been subtle, and we notice mostly when we go off track. We have some family staying with us starting last week, and my nephew has to use a special cream for his ear since he has an itching issue with it, and he has not used his cream once all week! That is a very noticeable improvement. We’re not even doing the Feingold program strictly, we are simply making scratch meals. It’s a ton of work but it’s worth it! I am blessed enough to stay home and homeschool our children, we have 3 in school and the younger 3 at home, so that certainly helps. I can imagine as we slowly make more changes we can expect even better results.
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I have a child with PDD, but also one with ADD (not hyperactivity, just very very tough for him to focus and he is often in the “zone”–so much so that he actually came out “borderline PDD” on the forms the teacher filled out last year for his psychologist. I don’t believe he is on the spectrum but his ADD is so pronounced it can seem it at times) I have heard the improvements in learning and school work often take a bit more time to come around. LikeLike Reply Nadine | December 10, 2009 at 9:27 pm I love your blog, and am eagerly awaiting the mock banana…(I can’t imagine what it is). I wish you all the luck in the world for your goals. Nadine LikeLike Reply 1940sexperiment | December 10, 2009 at 9:32 pm Hey Nadine thanks for your comment and kind words- I have seriously meant to do the MOCK BANANA for an age….my video camera is poised as I want to try it out on my kids and capture their honest reaction- will it taste like banana or not?? I promise to get this done soon…..first I have to bribe my kids… C xx LikeLike Reply Pingback: The 1940’s Experiment- Four months on « The 1940's Experiment 1940sexperiment | January 2, 2010 at 10:17 am Hi- have brought this section up to date this morning and have a number of new recipes to add this week so check back (will be on front page of blog too)
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Thanks Cxx LikeLike Reply 1940sexperiment | January 14, 2010 at 8:49 am Page now updated. 30 recipes recreated in total so far- only another 70 to go! If you have a wartime recipe you’d like to see re-created please let me know and I’ll try to oblige. OK- must fly- gotta go to work! C xx LikeLike Reply Outlander | October 20, 2017 at 8:47 pm How about trying out the ones i have typed in recently, all under Outlander – try the sweets on the kids ! LikeLike Reply Rebecca | January 26, 2010 at 6:58 pm I am having soooooooo much fun reading all your posts, comments , recipes etc. I am fast thinking this is one real good idea. Thanx! LikeLike Reply 1940sexperiment | January 27, 2010 at 6:29 am Thanks Rebecca! I think so! I like the fact that a) Am losing weight IF I control my portion size of stuff like bread and custard (yep I sneak way too much of that stuff!) b) Its saves me money (cut all modern junk food and drinks out of your life apart from your sweet/candy ration, and you’ll find you save a ton of money) it isn’t easy being surrounded by modern yummies that lick your face as you pass them in the store and I have succumbed occasionally (only human- although that is in doubt at certain times of the month) but sticking to this way of eating is making me feel better.
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Thanks so much for reading C xxx LikeLike Reply Isabelle | February 14, 2010 at 5:04 pm The people who lived on rations also led very active lives. There were no washing machines or vacuum cleaners for ordinary people. Lots of walking was done and on top of a ten hour working day people tended their gardens and allotments. Many also had other duties after work – depending on age. Fire watching, air raid warden, home guard, people took on evacuees with all the extra work children bring. Women were conscripted into factories for the war effort. This is why people were thin, fit and healthy, which was just as well because there was no health service and doctors were in short supply on the home front. Loads of calories were burnt doing all that needed to be done. My mother was conscripted into a factory making parts for guns. One night a week she worked as a volunteer on the local railway station giving tea and refreshments to the many trains of servicemen. Those going back after leave who had no money were not left with no tea, snacks and cigarettes. Mum would go back to work straight from the station. She was also expected to help on the allotment in her spare time. There were many poor people who benefitted from rationing as it was the first time they had a good balanced diet. It was not allowed not to take your rations. Children’s health and the infant mortality rate dropped dramatically as a result of the rationing of food.
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Although people grumbled about rationing, it did give a feeling that everyone was pulling together, in the same boat. Although my grandmother would not be persuaded that the royal Family lived on rations! LikeLike Reply 1940sexperiment | February 16, 2010 at 12:34 am Loved reading your comment Isabelle…. our grandmothers and mothers worked incredibly hard. I think keeping very busy and all working together helped people get through this awful period of time. Yes we live quite sedentary lives in comparison now….. C xx LikeLike Reply janelle shaw | December 5, 2013 at 7:14 am do you have a recipe for a genuine ww2 Christmas pudding please . my grandmother was only a young girl at the time and doesn’t remember how her mother did it.its for my daughter and her school friends as there topic is ww2 .xx LikeLike Outlander | October 20, 2017 at 9:35 pm My mum volunteered for work in a munitions factory as soon as recruits were advertised for, she was only just 18. She had, until then, been in domestic service (in Edinburgh) , I still have a copy of the references she was given by her employer when she left to “do her bit” for the war effort. She was posted to Frobisher Hall in Staffordshire for the duration of the war where they worked in 3 shifts on a full 24 hour schedule to keep the factory at full production and as they were boarded on the factory site they were on call 24/7. Quite an adventure when she had never been more then 20 miles from home at that time. Her 4 sisters were WAAFs, working in a 24 hour canteen for RAF officers on Princes Street, Edinburgh for the duration of the war. Her eldest brother (Tony) was captured at Dunkirk and was force marched to Poland where their POW camp was situated, none of the family recognised him when he came home as he was as thin as a rake, and that was after they fed him up before discharging him.
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LikeLike Reply mummys little angel | February 16, 2010 at 4:35 am “all working together ” Something else that is sadly lacking from our society these days…it’s all me, me. me and myself now………… or may be I am just gettng old! Jenn as far as I am aware ADD or ADHD as it’s also know as is on the spectrum LikeLike Reply Susannah Lewis | March 11, 2010 at 1:08 am I’ve just finished a huge GCSE courswork project about this, and I’m so frustrated I didn’t find this website sooner! My project centred around how changing the modern diet to reflect aspects of the Second World War rationed diet could improve health, and you certainly seem to be proving me right here, haha. As far as recipes go, I’m very keen for you to try the ‘eggless mayonnaise’. It’s… delightful. I can provide a recipe, if you dare try it. Good luck with the rest of your recipes! LikeLike Reply Erin | April 13, 2010 at 11:04 pm I am so glad I found this site. I had an idea of doing something like this for a while myself for pretty much the same reasons as you ( weight gain + weirdness = brilliant ideas ). My own weight struggle had lead me a few years ago to becoming diabetic, which lead me to a nutrionist who told me to ease up on the carbs. Sounds manageable. Then my paycheck-already small- began to shrink even more and I began having to feed my family ( a mother and brother, both on disability) from the “low-income” lines. You know what they serve there? Pasta, Lasagna, rice, and everything else that was on my “you shouldn’t be eating all this” list. Plus some shelf milk and a can of green beans. Going by what I’ve read in many “cooking on a budget” cookbooks, that’s standard fare. Faced with a choice between eating that or letting my brother “grocery shop” ( instant pasta and cheeses/ burgers and fries 4 days a week, Chinese fast food 1 day, pizza and breadsticks the next, Mexican take-out the next. Dont forget the sodas.) I researched living like this. After all, people during this time period managed to live fine with a little money, and without turning needing to add “yes I’d like fries with that.” to everything they ate. So I’ve been trying it and so far so good ( though I did give in on buy chocolate that was on sale extra cheap, it’s been squirreled away as a extra special treat )
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What I’d like to know is how do you manage when you go out to eat? It’s one thing going grocery shopping (or worse. I’m trying to follow your lead, but I work in retail…in the market section… putting things in freezers. Sometimes it’s like the toaster pastries are mocking me. ) But when going out with friends, co-workers, or family do you find yourself looking at the menus and thinking “Okay. It’s the 1940’s. Everybody’s rationing. What’s on this menu that wouldn’t shock my grandmother?’ ” (For example. Ketchup/catsup/that-gooey-red-stuff has been around since 1897 at least, but how much was available and would you be encouraged to use it?) LikeLike Reply sally | April 25, 2010 at 10:10 am Fabulous blog…just found it. Haven’t time now to read properly because I’m off to rehearse for our 40’s Blitz party night in London N8. BUT I’m responsible for food at this event. Really think spam sandwiches a big turn off but just made my mum’s date loaf, which I think was a wartime recipe. Incredibly easy, keeps well and nutritious…have you come acrossd this at all? maybe its 10 years later….must run….please reply if you have any ideas and DO come along if you live around the area! LikeLike Reply Chris | May 12, 2010 at 11:46 am Hi I would love to follow this idea, I really need to lose weight (am at least 10 stone overweight) but nothing seems to be working for me at the moment. I think this would be great but I also have to cook for my hubby who is a typical man so difficult to cater for (unless it is sweet or meat) and we are living on a pension so money is always tight. Have you worked out a way of cooking for the family without complaints, lol. If so, please share, also could you please publish the full weekly ration for the times
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LikeLike Reply Sue | June 28, 2010 at 7:09 pm Hiya Carolyn Just found this website – its fantastic. Well done. you look great! Keep up the good work… LikeLike Reply kelly | July 28, 2010 at 9:34 pm love your blog! have you ever watched bbc’s foyle’s war, got me interested in what life was like during rationing and all that. which led me here! LikeLike Reply Sj | November 23, 2010 at 6:41 pm Heya. I’m myself from England so I hopefully could shed a light on some things here. For one curry (very popular over here,yes) but it was not an essential part of the war effort, due to lack of spices etc beiong imported. A lot of food import was stopped during WW2 so hence the lack of exotic spices/flavourings in recipies. In England we had the saying “make do”, where we used what we could and mended what was broken. I hope this helps answer a few questions. LikeLike Reply Pingback: The Kitchen Front, Part One: Carrot Cookies | Memoranda Louise | December 27, 2010 at 5:42 pm Its commendable, not to say ever so slightly weird, to embark this sort of thing- you must be so dedicated. I’ve read the comments on here and i must say many seem to only want to write about the positive side of wartime rationing.
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I’m British, and i remember my nan and grandad telling me about the food (my grandfather had worked for the food company Crosses and Blackwell prior to the war and was a quartermaster (doling out the food) during his service time in Greece) rationing and they most certainly did not have all good things to say! My nan was always keen to remind everyone when rationing was discussed that although you have a ration book for a certain amount of food, it DID NOT mean you could get the food. Fresh meat was rare and often unpalatable, vegetables were extremely seasonal and hard to get, fruit was almost none existent etc, etc, etc … What i most remember from my nan was that she said the photos of the time simply didn’t show how bad everyone’s skin was and how lank their hair was because of the lack of nutrients they were getting. My nan said people had sores, often got colds- let’s not forget fuel was scarcer too- and no-one was all that healthy. Today you can follow a ration diet, but you can choose to do a recipe and find any of the fresh ingredients available at any time. You can choose a to do a lighter, summery dish in the winter should you choose, but remember they could not.
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My nan lived in both the city and the countryside during the war with her daughter (my aunt who was born in 1943) and it made a real difference to the food you could get. Having said all that, many of the poorest people of Britain ate better during rationing than prior to it- its documented just how shocked Armed Forces doctors really were about the nutriently difficient the young men of Britain. I know that my nan said prior to the mid-1930s they often went to bed hungry (my nan was born in 1914). On a final note of gloom and doom- lets not forget that rationing in Britain lasted into the 1950s, in the case of some items, rationing lasted for 13 years. I’m sure living on such a constrained diet was tedious and wearing, especially after the war ended. Oh, by the way have you ever tried Piccalilly? Yes its disgusting in colour, texture and the choice of ingredients, but is certainly hot… oh and its disgusting in taste. One thing my grandad said was available as flavouring was Coleman’s mustard powder (one of the colours in Piccalilly) and this is something to be used sparingly as its as hot as a chilli. Good luck! LikeLike Reply Mary Wallace | December 29, 2010 at 1:08 am I found out about your blog only this morning. I was skimming through it and I saw a recipe that I want to try. It involved toast, cheese and mashed potatoes. I can’t find it now that I have time to write it down. Can you help me out?
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LikeLike Reply Kate | September 17, 2011 at 8:56 am This may be what you are looking for. The cheese ration was very small and I can remember my mother boiling and mashing a potato, adding grated cheese, salt and pepper , before piling it over hot toast, then grilling it until well browned. LikeLike Reply Jody | January 16, 2012 at 6:48 am I think what you are looking for is the Potato Rarebit? The recipe is towards the bottom of the list above. I hope this helps. LikeLike Reply Marian Tucker | January 4, 2011 at 4:43 pm I discovered your website yesterday. I’ve always been fascinated by WWll recipes and rationing. I saw your recipes and noticed that the Beef Bourguignon 1940′s Ration Style recipe didn’t have the finished Method posted. Can you tell me what it is. When will you be posting the rest of the recipes? I can’t wait to see them! LikeLike Reply Donna Wheatley | January 28, 2011 at 4:58 pm Hi, I work as a cook in a residential home, on the 3rd for february we will be having a 1940’s tea party. i would like to thank you for all the great resipes on this website. LikeLike Reply Claire Mitchell | February 10, 2011 at 5:25 pm Hi Carolyn Do keep up with this challenge and thanks for posting all your recipes here.
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I did finish typing up my mother’s notes from WW2, and now have bought a few books on this topic. Some of them are: Victory Cookbook & Feeding the Nation by Marguerite Pattern OBE These two cookbooks have all recipes from We’ll Eat Again, The Victory Cookbook and Post-War Kitchen in both. I did buy Post-War Kitchen one but as I had it in these books, I donate it to our local council library as they didn’t have any of them in their libraries. Eating for Victory and Make Do and Mend Which are reproductions of official Second World War instruction leaflets. Yesterday I found another one from this period Food Facts for Kitchen Front Reproduced from the original 1941 edition it’s printed just like cookbooks from that period I haven’t had time to read it yet but it look like a few different recipes there. (Kitty) LikeLike Reply Phil B Smith | February 24, 2011 at 4:25 pm Hi …………During the war years my granny used to make some home made sor of toffee. It used dried eggs, dried milk and some other ingreadients and was flovoured with peppermint, rolled flat ans cut into pieces, itwas like a fudge sweet………..can anybody remember it and if so can you tell me how it was made ………thanks Phil a was baby …………………..
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LikeLike Reply Kate | September 17, 2011 at 9:00 am A favoutie wartime treat was a paper poke [paper rolled into a narrow cone] filled with a mix of oatmeal and a very small amount of sugar. It was eaten by dipping a finger into the mix, a slow process that prolonged the treat. LikeLike Reply Phil B Smith | February 24, 2011 at 4:28 pm Hi …………During the war years my granny used to make some home made sort of toffee. It used dried eggs, dried milk and some other ingreadients and was flovoured with peppermint, rolled flat ans cut into pieces, it was like a fudge sweet………..can anybody remember it and if so can you tell me how it was made ………thanks Phil a war baby ………………….. LikeLike Reply anzacgal | September 22, 2011 at 8:07 pm Phil, what you’re describing sounds a lot like tablet, a traditonal scottish sweet….or at least a variant of it…. http://www.scottishrecipes.co.uk/tablet.htm Sarah LikeLike Reply Shea | April 17, 2011 at 3:24 pm This is amazingly perfect for me. My class is doing a WW2 diet project for a week and these recipes will definitely help out! LikeLike Reply trevorhunt | May 1, 2011 at 4:41 pm Hey, great to see you back at it! It’s funny, l took a break too but l am determined to see it through this year. I have found so much more information on the Dig for Victory campaign and even some old film of the great man himself, Mr Middleton. Call by sometime and good luck for the future.
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LikeLike Reply Lori | May 16, 2011 at 12:16 pm I was tickled to find this site, since I have been reading diaries from this era. I shall have to give this a try. LikeLike Reply Lori | May 16, 2011 at 12:21 pm You know, it is funny. I grew up on a farm in Northern Maine, and we ate a lot like this for many years because we were rather poor. Who knew we were living healthier then than in decades to come…that was the 1960’s. LikeLike Reply Pingback: Old books « thatbitfurther Jacquie Templeman | June 12, 2011 at 5:13 am Hi, I’m not sure if you’re still going, but found this all v interesting as I’m about to start a similar experiment. What interests me is the number of puddingy recipes – suspect these were a way of alleviating the monotony of the main courses. We’ve just got 3 chickens which are about to come into lay, so I’ll be supplementing with my own eggs – something we were all encouraged to do (my grandfather,father in law, next door neighbour and several other people I know of that generation all kept layer chickens, who were also rationed so any scraps went to feeding the chicks. After they’d dropped off egg laying they’d be destined for the pot – needless to say I shan’t be doing that with my girls!)
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LikeLike Reply joanne duffy | June 24, 2011 at 11:02 am to many additives and e nos in our food today as kids we were outside running around, to much tv computer and junk food no interacting LikeLike Reply cathy | July 11, 2011 at 3:17 pm LOVE YOUR BLOG! KEEP AT IT! LikeLike Reply Nancy Capps | July 18, 2011 at 4:38 pm I know I saw what cookbooks you are using but I can’t find it now. What cookbooks are you using and which one is your favorite? LikeLike Reply kaye | August 8, 2011 at 6:43 am i’d recommend Farmhouse Fare the wartime editions, recipes from the Farmhouse Weekly if you grow tons of veg its brilliant , National Mark Calendar of Cooking any edition 30s through to 50s produced by the Ministry of Agriculture. , rationing still went on after the war and the recipes reflect this. LikeLike Reply kitchenbunny | August 14, 2011 at 7:48 am Love the mince slices. They work really well. 🙂 Can’t wait for the next one! KB xx LikeLike Reply Carolyn | August 16, 2011 at 12:15 pm Thanks KB! They were OK weren’t they! I like them with lots of Thyme in!! C xxx LikeLike Reply Malia | August 27, 2011 at 3:46 pm Hi, I love your idea of a 1940’s rationing diet. In talking to my Granny it was mentioned that during the war food rationing helped, but many things Granny couldn’t get, and her husband (who died in the war) would be expected to eat on base and not at home, so she had to save her rations for meat and such for when he could come home on the weekends. She also said that everyone could grow carrots, but not many other vegetables if they were in the city and didn’t have a large garden space. Another thing… she ate cottage cheese and tomatoes for lunch everyday, it was not rationed and easily to get. Most of her rations went to taking care of her new baby, her dying mother, so she ate little bits through out the day. I have heard that this grazing way of eating helps keep your blood sugar level and your able to burn fat easier. It was hard, but at 87 she is still going just like the little blue engine.
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LikeLike Reply Debbie Cohen-Evans | October 12, 2011 at 7:28 pm I am just working out how to live on a wartime diet and looking around the web came across your blog, how fantastic. I am doing it for both dieting and help with housekeeping. LikeLike Reply Carolyn | October 18, 2011 at 4:50 pm Hi Debbie! Hehehe nice to meet a fellow partner in crime!!! It’s a fascinating topic though isn’t it… kinda makes you realize how little we need in the way of basic necessities in reality… problem is we are surrounded by so much choice! I’d love to hear how you are getting on with this! c xxx LikeLike Reply Pingback: 100 Wartime Recipes « The 1940′s Experiment « Our World at Your Table Alamay Combley | November 19, 2011 at 12:41 pm Really interesting helped me with my world war 2 project 🙂 LikeLike Reply jaberwokkee | June 5, 2012 at 8:40 am Same! LikeLike Reply Alamay Combley | November 19, 2011 at 12:56 pm 🙂 LikeLike Reply Nikki Klingre | November 22, 2011 at 1:02 pm This is sooo perfect if you have to do a school project. 🙂 LikeLike Reply Harry Bouiver | November 23, 2011 at 4:03 pm Great recipes there lovely LikeLiked by 1 person Reply Melanie | December 20, 2011 at 12:43 am
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Such a great idea!! You should try finding a recipe for national loaf or wheaties. Because most breakfast cereals were imported, 1940s housewives made ‘wheaties’ out of cubes of stale bread and ate them in a bowl with milk like cereal! I was intrigued and inspired to try living a wartime ration lifestyle firstly to see what is was like and what you can come up with and also to lose weight as a bonus nd hopefully save money too . I grew up in UK but now live in New Zealand in a town that grows a lot of potatoes, onions and Kumara (sweet potato). So unlike 1940s I often have a pantry full of onions and wish there was a creative thrifty recipe to include them! (in ware time they were so rare, onions got raffled off for the equivalent of hundreds of dollars apparently) Have been tempted to have ‘potato sandwiches today though!! LikeLike Reply Jane | December 27, 2011 at 9:43 pm I’ve been enjoying this blog for a few days now but I’ve come to realise how lucky I am – I’ve discovered that I was brought up on a wartime diet and then just carried on and fed my children on it too! I’m glad it has a name! I’ve never really understood why people bother with highly processed foods, and I now realise that this is because I’ve never had much to do with them. Ignorance is bliss eh?
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I certainly don’t need to lose weight but actually this is the ideal diet for everyone, especially those who can’t / can’t afford to go shopping or who hate shopping like I do. LikeLike Reply Madalyn | January 14, 2012 at 3:08 pm Thank you. This blog is a great source of information. I’m writing a novel that is set in WW2 and need to make a meal between a newly married couple in the kitchen of their new home authentic. Thank you to everyone for writing down their experiences, in what they cooked and the recipes they used – especially the infomation about the lack of onions, which I had forgotten. Best wishes, Madalyn LikeLike Reply Carolyn | January 14, 2012 at 4:27 pm That sounds great Madalyn! Yes if people were buying and not growing vegetables, onions were not in plentiful supply so many recipes use leeks instead.C xxx LikeLike Reply ann | January 21, 2012 at 6:53 pm My mother used to make chocolate spread during the war. (There were 8 of us) She used dried milk, castor sugar, cocoa, vanilla, warm water, melted marg. BUT I don’t know if she heated it up or not. She never did write instructions down. Has anyone heard of this? I would love to know if this should be boiled or if it should be mixed only as I normally do.
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LikeLike Reply Karen | January 22, 2012 at 4:06 pm After going through most of the recipes I have to say I do believe it was a very healthy diet, much less sugar than today’s processed foods and recipes too. Also, I don’t think fats were overused. Looking forward to trying many of these recipes. Thanks so much. LikeLike Reply Mary | January 31, 2012 at 1:43 am Came across this when I was looking for Victory Hamburgers. During WWII my church had a food tent at the county fair in Hillsdale, Michigan. One of the things they served was Victory Hamburgers which were just Sloppy Joes made with hamburg. They may have served other foods with “winning names” I was born in 1940 so I do not remember a lot about the war other than everyone had a Victory Garden and some boys from our town died. LikeLike Reply [email protected] | February 16, 2012 at 4:17 am WHERE GOT 100 RECIPES????????????!!!!!!!!!!!!!!! LikeLike Reply Lisa Johnson | February 16, 2012 at 10:33 am Hi! I was trying to find what a 1940s grocery list looked like and came across your blog. Great minds and all. I was considering the same experiment. LikeLike Reply Debra Bish | February 17, 2012 at 3:26 pm You need saturated fats in moderation, so the drippings are not a concern.
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LikeLike Reply Pingback: Sources and Resources | bisquitsoftruth bob | February 27, 2012 at 9:06 am i thought it was 100 wartime recipies not 56 !!!!! LikeLike Reply Greene Machine | March 9, 2012 at 8:52 pm Get outta town! Well done you! I am the size of a house, and have a lot of health issues (cancer, etc., I must be the only guy who got fat cancer LOL!) I was reading this diet and with all my intestinal problems it is actually more easily digestible, I think I will give it a whirl. Keep up the good work, thanks for responding and posting the recipes. You should put together a book! LikeLike Reply Britney Raleando | March 19, 2012 at 1:31 pm Lots of bad things but some good… 6/10. only 56? lose 44 more pounds girl! LikeLike Reply Carolyn | March 24, 2012 at 8:58 am LOL! I’m getting there! LikeLike Reply Britney | March 25, 2012 at 1:27 pm are you the real gal? LikeLike Reply Josh | March 26, 2012 at 3:50 pm I agree with bob LikeLike Reply Carolyn | March 26, 2012 at 7:05 pm Hi … I will create 1 wartime recipe for every lb I lose and my aim is to lose 100 lbs within one year. I’ve lost about 52 lbs and created 60 something recipes so am on track…
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Keep checking back as I have new recipes going up all the time.. In reality I think there will be way more than 100 by October 1st 2012 C xxxx LikeLike Reply Pingback: Rationing the love « Gastroknot Pingback: Getting Into The War | Poppy In A Bottle: A Novel Pingback: Getting Into The War | chaleylynn Pingback: What Goes In : Expat Mom Sue | May 7, 2012 at 1:03 pm I’m playing devil’s advocate today with this recipe… This fudge was made by the women back home to ship to their men serving over seas during WWII. I’ve seen several recipes for this fudge, this one uses few ingredients and produces a very good treat. I make it at Christmas and everyone loves it. Soldier’s Fudge Equipment: Saucepan spatulas 8×8 square pan. Trim wax paper to fit the width of the pan, leaving enough length to hang over the sides used to lift out the fudge. 1 14oz can Sweetened Condensed Milk 1 12oz bag chocolate chips ( I prefer semi-sweet) 2 squares unsweetened baking chocolate 1 tsp. vanilla extract Optional Ingredients: nuts, fruit, (dried cherries work well), marshmellows. Different extracts work well also, orange is a good one, or mint, whatever you want to use. Put squares of baking chocolate in a pan and melt on the lowest setting on the burner. A double boiler will work also. When melted, add the chocolate chips. Melt the chips slowly, stirring constantly. When the chocolate is completely melted, add the milk, stirring to mix it in well and let it heat through.
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Remove from heat and mix in vanilla. At this point you can add any optional ingredients you wish to use. Quikly pour into prepared pan and let it cool completely. Lift the fudge out of the pan and cut into squares…then enjoy! LikeLike Reply Outlander | October 22, 2017 at 6:28 pm I have contributed a few confectionery recipes from my childhood (born 1954) to this site using potatoes as the main starch, but seeing your fudge recipe with condensed milk has reminded me of the ones I made with my mum using mainly condensed milk. Here are some to make to eat or to give for Christmas. To make “Bounty Bars” work as much sifted icing sugar as you can manage into condensed milk (about the stiffness of Plasticine), roll out, cut into bars, dust with sifted icing sugar and dry out for a few hours then coat with chocolate. We liked to add some pineapple, coconut, raspberry or cherry essence to the mixture to ring the changes. Give it a try but don’t use a whole tin to begin with, just experiment with 1/4 or 1/2 a tin or you might pig out. You can still buy the coffee or caramel condensed milk and these also make good confectionery treats, just work in as much sifted icing sugar to the condensed milk as you can (about the stiffness of Plasticine), roll out, cut into bars, dust with sifted icing sugar and dry out for a few hours then coat with chocolate. Walnuts are nice with the coffee flavour and cashews or chopped roasted peanuts go well with the caramel flavour – as does dried fruit.
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LikeLike Reply Dee | May 16, 2012 at 5:51 am Wow this is amazing. It will be interesting to see if this is actually healthy though. It’s one thing to lose weight another to do it healthily! LikeLike Reply Linda | May 18, 2012 at 1:16 pm Have you seen ‘The Supersizers’ series? They did a WWII ration-diet week, and both presenters were healthier at the end according to their post-diet checkups. My husband and I do WWII Home Guard (Perthshire and Hampshire)/American brigade impressions, so we are always looking for more information. I would love to buy more WWII-era ladies’ magazines and cookbooks, though I do have my husband’s grandmother’s Mrs. Beeton’s that included some wartime recipe clippings. Thanks for all of the helpful hints and recipes. LikeLike Reply Edwina Fulton | May 22, 2012 at 3:45 am Perhaps this has been asked before and I’ve missed it, but can you tell me how you know exactly what the rations were per family? LikeLike Reply Carolyn | May 23, 2012 at 5:43 pm Hi there 🙂 These are wartime rations from the UK but in the book I am writing I’ll be incorporating info, from a historical perspective and will include allowances from other countries too Here is the weekly ration allowance for one adult in the 1940’s… (remember that in addition to this people were encouraged to incorporate lots of fruit and veggies into their diets and grow even more in their back gardens!)
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Weekly ration for 1 adult Bacon & Ham 4 oz Meat to the value of 1 shilling and sixpence (around about 1/2 lb minced beef) Butter 2 oz Cheese 2 oz Margarine 4 oz Cooking fat 4 oz Milk 3 pints Sugar 8 oz Preserves 1 lb every 2 months Tea 2 oz Eggs 1 fresh egg per week Sweets/Candy 12 oz every 4 weeks In addition to this a points system was put in place which limited your purchase of tinned or imported goods. 16 points were available in your ration book for every 4 weeks and that 16 points would enable you to purchase for instance, 1 can of tinned fish or 2lbs of dried fruit or 8 lbs of split peas. LikeLike Reply Sue | June 11, 2012 at 2:22 am I have a question about a war time meal…In researching what the people were eating during WWII I keep seeing a reference to potato sandwiches. Is there a recipe for this or was it just mashed potatoes on bread? I’ve been doing this diet for a couple of months and have tried many of the recipes you have posted…all of them very good. But I’m looking for some more variety and would like to try the potato sandwich. I’ve lost a little bit of weight but won’t know how much until next month when I go to my doctors, I don’t have access to a scale. Thanks, Sue
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LikeLike Reply Carolyn | June 11, 2012 at 6:28 am I find the BBC’s Peoples War section really useful http://www.bbc.co.uk/history/ww2peopleswar/stories/58/a8874958.shtml to read about people’s real homefront experiences QUOTE “Luckily my Mum was a good cook. She cooked us plain and simple food that tasted delicious. Some of the food I particularly remember was Ox tail or rabbit soup with pearl barley. I seem to remember it lasting a long time possibly all week. It was reheated with different vegetables added from time to time depending on what she could get and it was always bubbling away on the black grate cooking range. Didn’t do us any harm and I remember it tasted delicious. You knew what you were eating in those days. No additives or fancy ingredients. I also remember mashed potato spread on bread to make a sandwich — lovely. We didn’t go in for fancy puddings but her bread pudding was wonderful.”…… Good luck Sue!! C xx LikeLike Reply bob | June 26, 2012 at 10:48 am i dissagree LikeLike Sue | June 27, 2012 at 9:41 pm Thanks Carolyn, I had seen the BBC’s People’s War site before but missed the stories on the food. I’ll check that out. For the potato sandwiches I just made a batch of eggless mayonnaise, added some diced celery and different spices and Bob’s your uncle….potato sandwich. It was rather good actually.
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Something else I finally tried was Skelly. They had served it in the communal restaurants in Great Britain. I had the recipe but to be quite frank…it looked disgusting, like throw-up in a pot. But, once I got passed the looks of it, it was really quite tasty. So there’s another one I’ll be making again. Take care and keep up the good work. Or should that be Keep Calm and Carry On?! Sue LikeLike Reply bob | June 28, 2012 at 10:41 am thanks LikeLike Reply bob1 | June 28, 2012 at 10:48 am it is ok LikeLike Reply bob2 | June 28, 2012 at 10:48 am hi william i toterly agree with you LikeLike Reply datacreata | June 30, 2012 at 12:34 pm Hi, we lived on war rations for 6 years and thoroughly enjoyed it – had no choice at the time. It is so engrained in us now we still use similar rations. We incorporate them currently into pro point recipes which we also love. LikeLike Reply susan maggs | June 30, 2012 at 12:39 pm hi i am from England and for over 10yrs have developed I.B.S it as caused me a lot of problems such as weight gain, intolerences to certain foods that i just cannot put my fingers on i have tried gluten-free diets ,also dairy- free diets they all work for a while but i seem to lose interest after a while and want to eat the rubbish that you get (fast foods ) can i use a 40’s diet and use gluten free flour and soya milk but come to think of it i have started to eat everything with gluten and dairy in and just kept to the soya milk and i feel fine do you think they put something in the fresh milk today !
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LikeLike Reply Pingback: Why Garden Now? « Herbe Rowe Evelyn | July 10, 2012 at 10:53 pm I’m 12 weeks pregnant but I have been eating rubbish out of convenience and feel like rubbish for it. My husband has gone out in sympathy and also looks 12 weeks pregnant LOL. I try to give my 2.5 year old a good evening meal with some form of meat and veg most nights, but I know we’re not setting a very good example by eating take away twice a week either. Am going to try a week of this, making sure I get enough fruit and veg (don’t want to starve my unborn), and hopefully my husband and I will be feeling better for it. LikeLike Reply Carolyn | July 29, 2012 at 8:43 pm I hope it went well Evelyn!! LikeLike Reply Carolyn | July 29, 2012 at 8:44 pm I’ve now updated this page and now we are up to 77 re-created wartime recipes… please share! C xxx LikeLike Reply Lil | August 7, 2012 at 12:50 pm I’m glad I’m not the only one to have tried this! We’re in England and have a large family (7 children), unfortunately, rubbish quality food is more affordable (obviously) than the better quality stuff, and I worry that I’m setting my children up to follow me into obesity!
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I do love doing the older recipes, but my husband and 2 of my children are incrediably fussy eaters, refusing fruit, veg and anything with a sauce/gravy…which rules out the majority of decent food. I go shopping with all the right intentions, but by the time I’ve brought the unavoidable essentials (like loo roll), i can’t afford ‘real’ meat or even corned beef, and end up with smartprice sausages again! Right now we are (slowly) turning our front and back gardens into a mini allotment/kitchen garden, my hope is, that not only will this provide us with low cost fruit and veg, but also if the children help with planting, watering and harvesting then they may be more inclined to eat the fruit and veg too! The stuff I’ve grown in the past tastes so different to the shop brought version – i honestly thought I didn’t like carrots, until I tied a home grown one! I have to admit, I have changed my ideals from trying to grow what I eat, to eating whatever I can grow! I just can’t manage to get parsnips to germinate! I would be very interested in any old recipes for ‘native’ fruit and veg (as they tend to be easier to grow, although I’m aware ‘native’ is a relative term!). The local secondary school was having a clear out when demolishing an old part of the building to upgrade their facilities, and they discovered some old journals dating back to pre-war. Some of the more interesting enteries are from during the wartime, with the children going out en mass to pick blackberries in the local hedgerows…they used the blackberries to make jam and sold it to help with school funds! They also turned the playing fields into a vegetable garden and the children all had to spend some time working in it each week! I think teens today would scream of illegal child labour nowadays, but it seems to have been fully accepted back then. The veg was used to supply the school kitchen, but I don’t know if that was for childrens’ dinners, staff meals or both.
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An interesting thing I have noticed for myself, is that if I work in the garden, even just weeding for 20 minutes, my swollen legs go down significantly over night that night.I have high BP, and no meds were working to stabilise my BP and water retention means my feet and legs are always swollen. Walking makes them worse, as does standing for long periods of time…yet time pottering around in amongst what fruit and veg we have so far seems to be helping more than my GP can (he’s basically told me to lose weight or die and washed his hands of me). I can’t help but think some of the nation’s health during WWII must have been to do with the time the people had to spend in their veg patch or allotment, and if other schools were making the children help (I doubt our school was the only one), then it would have applied to children as adults. Anyway, I’m going to try some of the recipes and see if I can get the family interested! By the way, are you using dried eggs as part of your diet, or substituting them for the equivalent in real ones? If you’re using dried ones, where on earth do you get them from?! LikeLike Reply Cat | August 19, 2012 at 11:54 pm
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Have just found this blog. How interesting!! Was looking because I have been thinking of doing a WWII Ration Food Plan experiment myself. Still in the research and, OH MY COULD I POSSIBLY DO THIS, stages of planning. Just watched The Supersizers Go AGAIN–this one was the war ration times and, realized as I was watching it, there is TONS of evidence that during this time of ration, people lost weight and became more healthy. Wondered if I could be motivated enough to stick with it simply because of the theme. I am from the the US, have an aunt from the UK, and the UK seems like home to me when I visit there. Maybe that’s part of it, too. Thank you so much for this tailor-made site. You, your dedication and your work on this site is inspiring!! LikeLike Reply Carolyn | August 20, 2012 at 10:17 am OMG!! I moved to Canada in 2004 and don’t have cable or satellite TV so I had never heard about “The Supersizers Go”…. I looked on YouTube and found the wartime one and watched it all into the early hours of the morning. It was such a hoot and informative in a fun way- LOVED IT!!! I’ll embed the videos on my blog so others can enjoy them!!! Now tonight I’m going to cook a Woolton Pie again- this time the pastry version one (the one I recreated for the blog last time was based on the Savoy Hotel recipe (it was a little posher with white sauce and piped mashed potato on top)… I’m craving a big piece of pie with gravy!!!
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https://the1940sexperiment.com/100-wartime-recipes/?like_comment=6411&_wpnonce=8be48de510&replytocom=11344_p59
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Please let me know how you get on and if you try it at all.. It was interesting to see the difference just a week made by them eating 1940s C xxxxx LikeLike Reply H | September 10, 2012 at 1:13 pm how can I unsubscribe & have my email address removed from wordpress? I’ve clicked onto “unsubscribe” & get taken to the wordpress “subscribe” page instead. LikeLike Reply Carolyn | September 10, 2012 at 1:20 pm Did you want to unsubscribe from my blog? Let me know and I’ll take a look and see if I can unsubscribe you… or are you wanting to unsubscribe from WordPress completely? I’m not sure on that one but I’ll certainly see if I can find out for you later this evening when I have some free time C xxx LikeLike Reply Pingback: What Goes In | Expat Mom Emma | September 11, 2012 at 10:41 am Hi Carolyn! love this blog… cant wait for the book!! quick question…. Do you think you will stay on rations and this type of diet / way of eating indefinitely? LikeLike Reply Carolyn | September 11, 2012 at 12:22 pm I will ABSOLUTELY take the concept of eating simply, locally and with very few processed foods in my life forward and will continue to still keep cooking recipes and keep updating my blog…however I will not live 100% 1940s as there are so many wonderful vegan dishes I am desperate to try and I do miss some of the more spicy ethnic dishes.
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https://the1940sexperiment.com/100-wartime-recipes/?like_comment=6411&_wpnonce=8be48de510&replytocom=11344_p60
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The whole idea was to try and stick to an authentic wartime ration diet for a while year to see what effect it had on my health and my weight, I’m going to have blood work done at the end of it too and see what the difference is.. I’ve managed to do that with only a handful of days in the year where I decided to have a day off such as our vegan potluck where I worked plus Christmas (although I have to say that what I had on Christmas day was pretty much what was available in the 1940s!) I’ve loved doing this and in many ways don’t want to give it up so I’ll definitely continue in part and use the lessons I have learned to get to my ultimate weight loss goal xxxx LikeLike Reply Pingback: A Day in the Life 1940 « Appletree Days Georgia | October 13, 2012 at 12:39 am My flatmate absolutely loves vintage things and so to celebrate her birthday we decided to throw her a surprise Blitz party where we get dressed up, blackout the windows, listen to 1940’s music and have a few rationing treats and I searched high and low on the internet for recipes but yours were both the most numerous and the most delicious looking. Thanks to you my flatmate will have a birthday to remember and I can surprise my gran with a few of her childhood meals. Thanks so much for posting the blog.
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