Recipes

In 1917 (updated edition 1918) the British Government’s Ministry of Food published ‘The Win-the-War Cookery Book’ as part of the Food Economy Campaign. The book contained messages and recipes to encourage people to save bread and ration food to support the war effort.

A selection of tasty recipes from ‘The Win-the-War Cookery Book’

Swede Soup

  • Two pounds of swede
  • One carrot
  • Half an onion
  • Seasoning to taste
  • One dessertspoonful of chopped onion
  • Two tablespoons of butter, nutter or margarine
  • Three cloves

Peel and cut up the swedes rather small; wash the carrots and cut into thin slices. Melt the fat in a large stewpan and in it fry the chopped onion until soft, but not brown. Put in the swedes and carrot, stew in the fat for a minute or two then pour in two pints of warm water. Add half a small onion, sliced thinly. Put in pepper and salt to taste; as swedes are sweet you can be generous with the pepper. Simmer for an hour and a half, then add three cloves. Pass the vegetables through a sieve, and return the puree to the pan. Serve very hot.

Carrot Mould

  • Two large carrots
  • One egg
  • One tablespoonful of butter or margarine
  • Half a teaspoonful of chopped parsley
  • Seasoning to taste

Boil the carrots and mash very thoroughly, add the fat, melted, the egg well beaten, and the seasoning. Beat them altogether very well and put into a greased mould. Bake until hot right through, then turnout and sprinkle with parsley. This is nice served with melted butter or white sauce.

Stuffed Tomatoes

  • One pound of tomatoes
  • A few crumbs or dried boiled rice
  • Three tablespoons of grated cheese
  • Salt and pepper

Slice the tops from the tomatoes and carefully scoop out the centres. Chop these finely and mix with them the cheese and seasoning. Add sufficient rice or crumbs to make the mixture rather stiff. Fill the tomatoes with this, and bake in a moderate oven for about fifteen minutes.

Source: The Win-the-War Cookery Book, Published for the Food Economy Campaign with the approval of the Ministry of Food, 1917.