cookiejar Posted January 8, 2007 Share Posted January 8, 2007 World War 2 recipes Cauliflower pie (for 4 persons) Also: http://atschool.eduweb.co.uk/chatback/engl...nys/ww2rec.html Sausage and Sultana Casserole Ingredients: 1lb sausages 1 large onion 2oz sultanas 1 sour apple Pinch of mixed herbs Stock Salt Method: Chop up and fry the onion. Fry the sausages. Cover with stock. Add sultanas, herbs, salt. Place in oven and cook slowly for 35-40 minutes. Carrot Fudge Ingredients: Carrots Gelatine Orange essence Method: Finely grate carrots and cook four tablespoons full in just enough water to cover for 10 minutes. Add flavouring with orange essence, grated orange rind or orange squash/cordial. Melt a leaf of gelatine. Add gelatine to mixture. Cook quickly for a few minutes stirring all the time. Spoon into a flat dish. Leave to set. Cut into cubes http://www.allthatwomenwant.com/wartimerecipes.htm 1 boiled or canned cauliflower (canned cauliflower?? There’s an idea to conjure with) 1 beaten egg ¼ pint stale breadcrumbs ¾ pint hot milk salt and pepper Rub the cauliflower through a sieve into a basin. Stir in the crumbs and egg. Beat until well mixed. Season to taste. Stir in hot milk. Turn into a shallow greased fireproof dish. Place in a baking tin containing a little hot water. Bake in a moderate oven till the centre is set. From the book 'Wartime Cookery' by Elizabeth Craig Butterscotch Sugarless Cake Ingredients: 1/2 cup solid shortening 1 cup white corn syrup 2 eggs, well beaten 1 package (3.5 ounces) butterscotch pudding mix 1/2 teaspoon salt 2 /3 cup sour milk or buttermilk 2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon vanilla extract Directions: Preheat oven to 350-degrees. Beat together shortening and corn syrup in bowl. In another bowl, combine eggs, pudding mix and salt. Add to shortening mixture. Add sour milk alternately with combined flour, baking powder, and baking soda. Mix well and add vanilla. Divide batter evenly between two greased and floured 9-inch cake pans. Bake in preheated oven 30 to 35 minutes or until done. Remove from oven, cool completely then fill and/or frost as desired. Recipe makes about 12 servings. http://www.fitnessandfreebies.com/usa/ww2cakes.html Link to comment
HSmom Posted January 9, 2007 Share Posted January 9, 2007 What on earth are Sultanas? Link to comment
Cat Posted January 9, 2007 Share Posted January 9, 2007 What we call "white raisins". Link to comment
cookiejar Posted January 9, 2007 Author Share Posted January 9, 2007 I was waiting for my fudge purists to go CARROT fudge? LOL Very good Cat and SueC on the sultanas! Yes, some of the recipes were UK originated. I'm going for the cauliflower pie and try it with evaporated milk. BTW has anyone ever canned cauliflower? Humor for you, my 11 yr. nephew said "where do you get stale bread crumbs" from? Link to comment
cookiejar Posted January 9, 2007 Author Share Posted January 9, 2007 SYRUP LOAF Cooking time: 30 minutes. Quantity: 1 loaf. 4 ozs self raising flour or plain flour with 2 teaspoons baking powder ½ teaspoon bicarbonate of soda. Pinch of salt. 2 tablespoons warmed golden syrup. ¼ of a pint of milk or milk and water. Method: Sift flour (or flour and baking powder), bicarbonate of soda and salt. Heat syrup and milk (or milk and water), pour over the flour and beat well. Pour into a well greased 1 lb loaf tin and bake in the centre of a moderately hot oven to cook for 30 minutes or until firm. VINEGAR CAKE Cooking time: 1 hour Quantity: 1 cake 6 ozs self-raising flour 3ozs of margarine 3ozs sugar ¼ pint of milk 1 tablespoon vinegar ½ teaspoon of bicarbonate soda 3-4 ozs mixed dried fruit Method: Sift the flour. Cream the margarine and sugar. Pour the milk into a large basin, add the vinegar and bicarbonate of soda: the mixture will rise and froth in the basin. Blend the flour and vinegar liquid into the creamed margarine and sugar then add the dried fruit. Put into a greased and floured 7inch tin, and bake in a moderate oven for 1 hour. MCDOUGALL'S EGGLESS FAMILY CAKE 1 lb of McDougall's Self -Raising flour ¼ teaspoon of salt 4 ozs margarine 4 ozs sugar 3 saccharin tablets ( 1 dessertspoonful hot water ) 14 ozs currants, sultanas, peel ½ pint milk ¼ pint of water. Method: Sieve the flour and salt into basin then rub in the margarine Add fruit and sugar and mix well. Dissolve the saccharin in the hot water Add this and the milk and water to the dry ingredients. Beat very thoroughly and put mixture into an 8-inch tin that has been greased and dusted with flour. Bake for 1½ hours in a moderately hot oven (Regulo 4-other cookers 380F)on the middle shelf. The above recipe is one from the McDougall's free Wartime Cookery Book. The vinegar cake makes me think of sweetened Irish Soda Bread, a staple in my house in less than financially sound times. Link to comment
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