Description
WW2 Cookery Booklet
Description
WW2 Cookery Booklet full of wartime recipes – found in many wartime kitchens.
This booklet is an ideal classroom teaching aid and includes recipes on:
- Tripe and Liver Hotpot
- Oatmeal Sausage
- Fig Charlotte
In January 1940, the British government introduced food rationing. A scheme designed to ensure fair shares for everyone, at a time of national shortage.
The Ministry of Food was responsible for overseeing rationing. Every man, woman and child had a ration book with coupons. Required before rationed goods could be purchased.
Basic foodstuffs like sugar, meat, fats, bacon and cheese were directly rationed by an allowance of coupons. Housewives had to register with particular retailers.
This short film explains rationing in simple terms IN WW2
The notion of rationing and food shortages offers a glimpse of a world that people may not be familiar with.
We hear from an eye-witness called Graham, who recounts how he cycled ten miles because he heard there might be ice-cream.
We also hear from Gladys, who describes how her dad made a carrot Christmas pudding as they couldn’t get dried fruit.
The ‘Did You Know’ section explores how during Easter, some shops sold carrots on a stick instead of selling chocolate eggs. It also discusses the positive impact rationing had on the country’s health.
https://www.bbc.co.uk/teach/class-clips-video/articles/zbgby9q
