Ron I can see where your Grandchildren get the "no fear" factor from. BBC - WW2 People's War - What did you eat in the War, Daddy? "Here I had a chance to cook right from scratch even to meat issued in bulk. I used to carve the meat into manageable chunks, quick fry the chunks using cordite for fuel and then hang the meat in a bucket of salt water from the back of the tank."
DRIVER-OP ..in the early 50s in MALAYA our rations contained tins of soya sausage shaped like toblerone .loved them ..also tinned very fatty bacon ,and tins of very dark dehydrated cabbage ..when i went to MALAYA i weighed 10 stone 10 pounds ..when i returned 2 years later i weighed just 10 stone ..so it wasn't a diet to make one fat ..
It would seem what you called 'soya links' is not we had in the compo rations, I liked them as they were very tasty. They were shaped like Tobralone in a round tin "Good-oh...snorkers!"
at risk of some of my friends here saying that this book is my obsession I wanted to share Major Robert ("Bob") Crisps recollection in his book Brazen Chariots of the grub they ate on the ninth day of Operation Crusader in the borders of Egypt and Tobruk (so about 17th November 1941)-days 1-8 had been pretty tough! To put in context my father was Bob Crisps 2i/c on D day "My crew spent some time discussing plans for lunch. We settled for some bully beef pudding a precious can of potatoes tinned pears and condensed milk and hot tea. I watched them making the pastry by crushing up biscuits to a fine powder adding water and making it into dough. This they wrapped around the unbroken chunk of bully and placed it into one of the desert ovens they were adept at making out of sand and tin. We lay there savouring the strange smell of cooking the saliva of anticipation trickling round our mouth. As soon as the meal was hot we ate it. A meal only needed to be hot to be different and wonderful. It felt like some long forgotten picnic on the sands. Only the happy noise of children was missing."
Hi Susan, some how or other the two posts below got posted elsewhere a couple of days ago, instead of on your thread as I intended - Les) (1) Hi Susan Sorry I wasn't around to welcome you earlier.-_- There was a similar foodie thread opened in 21.10.2009 by Kent Whittaker. I've copied his opening post below, for which you may be interested in doing a search. Happy posting Les (quote)WWII Chow Memories Hello, my name is Kent Whitaker and I am working on my new book, Im a cookbook author, that combines WWII era recipes from military sources and civilians with memories from WWII veterans about their best food... or worst food eaten in the military. I would love to include more memories, brief in nature - a paragraph to a few paragraphs, from veterans from Allied countries. I have only a few from British veterans, a few from Canada, several from Australia, and of course I have many from the USA where I live and can interview people. I would also love to hear from cooks, or even relatives sharing a story from a loved one in their honor. Any help would be appreciated. My wife and I hope to increase our giving to our local VA clinic and hopefully one day help out with scholarships to our sons college where he is a cadet. My wife and I are both from military families, our child serves as do our nephews. We thank you in advance for any help, and of course your service. Please email me any questions to thedeckchef@hotmail.com Thanks again - Kent Whitaker(quote) (2) WW2 Recipes Hi again Susan Thought this might interest you. I have a complimentary spare copy if so. Les Attached Thumbnailshttp://www.ww2talk.com/forum/attachments/real-life-experiences/27920d1272844081t-wwii-chow-memories-rbl-recipes-001-jpg
Missed this thread. Hi Susan, I believe Marcus lived on WW2 rations for a week earlier this year. Yeah, here's the little wartime experiment I did: http://www.ww2talk.com/forum/1940/24169-my-1940s-ration-week-experiment.html#post263465 I think wartime food is an area often overlooked and deserves it's place in research. Although food in the 40's was generally healthier than it is today, I think the fact that people were eating smaller portions and led a more active lifestyle is the reason why there were less fatties about. Not so much the ingredients used. (Flour & Lard as a substitute for Pastry - Barf!!) Plus, there wasn't an option to pop into a McDonalds of KFC.
Missed this thread. Yeah, here's the little wartime experiment I did: http://www.ww2talk.com/forum/1940/24169-my-1940s-ration-week-experiment.html#post263465 I think wartime food is an area often overlooked and deserves it's place in research. Although food in the 40's was generally healthier than it is today, I think the fact that people were eating smaller portions and led a more active lifestyle is the reason why there were less fatties about. Not so much the ingredients used. (Flour & Lard as a substitute for Pastry - Barf!!) Plus, there wasn't an option to pop into a McDonalds of KFC. Pastry equals flour plus fat, butter is often used for 'sweet' pastry, traditionally and untill fairly recently, lard would have been used for pie pastry etc. Nuthin' wrong with lard if used properly in my humble opinion...
Pastry equals flour plus fat, butter is often used for 'sweet' pastry, traditionally and untill fairly recently, lard would have been used for pie pastry etc. Nuthin' wrong with lard if used properly in my humble opinion... Aye, but just the very thought of it.....Yuk!!! If you can't see what's in it, things taste much better.
Aye, but just the very thought of it.....Yuk!!! If you can't see what's in it, things taste much better. Yeah, fair enough! I ate a lot of rabbit pies in my childhood without a clue that it wasn't actually chicken...
Aye, but just the very thought of it.....Yuk!!! If you can't see what's in it, things taste much better. I read somewhere that Italian Salami becomes the resting place for many exported knackered donkeys, but agree it doesn't affect the flavour. Perhaps if it wasn't for lard we would never have had a larder.
As Wogan always said "Tastes like chicken". Anyway we could be "dressed for dinner" eating mock oysters at the Savoy in 1941 Mock Oysters Ingredients 6 Sardines, boned and skinned 6 large Artichokes, boiled and rubbed through a sieve 2 Tbsp Cream Salt and Pepper Breadcrumbs Method Mix all the ingredients together thoroughly and use to fill oyster or scallop shells. Sprinkle with breadcrumbs and brown in an oven. Should be served very hot. Strangely enough this is not on my menu for the weekend. However my 10 year old made Victoria sandwich cake and jelly (from cubes) last weekend and that was my legacy from wartime mother and grandmother.
