Here is the simple recipe - make a suet pudding mixture, but before moistening add 2lbs of chopped up carrots. Now cut in small pieces 2 sticks of celery, half an onion or a leek, and half a turnip. And if you have any small left-over pieces of cooked meat, put these in too. Then add a tablespoonful of mixed herbs, and two tablespoons of chopped parsley, salt and pepper.
Then serve with a good brown gravy, mashed potato and green vegetable. The slogan "Carrots keep you healthy and help you see in the blackout" was used extensively. Advert below left from the UK Times, 6 February, Some war time recipes promoted by the Ministry of Food are also detailed below - click here. There was even a homemade drink called Carrolade, made up from the juices of carrots and Swede Rutabaga grated and squeezed through a piece of muslin, clearly no one thought of just plain carrot juice!.
Modern recipe here. The humble carrot, previously thought to be only good for animal feed had been elevated to a new high and set in motion started its rightful return to one of the countries favourite vegetables. Read more about jam here. Also during the war many thousands of tons of carrots were dehydrated and shipped overseas in sealed metal containers in an atmosphere of carbon dioxide or nitrogen to prevent loss of carotene.
The Ministry of Food campaign to encourage people to eat more vegetables resulted in the promotion of Woolton Pie , composed entirely of vegetables. Potato, Carrot and Swede rutabaga provided the basic ingredients, with onion and cauliflower added when available. The recipe was the creation of Francis Latry, the chef of the Savoy hotel, and named after Lord Woolton. Many people had their own interpretation of this recipe, but they always used carrots!
Basically it is mixed vegetables, a sauce and a topping , which could be pastry or potatoes mashed or sliced. Potato Pete's recipe book, on line here. Take 1Ib each of diced potatoes, cauliflower, swedes rutabaga and carrots; Three or Four spring onions; One teaspoonful of vegetable extract and One teaspoonful of oatmeal.
Stir occasionally to prevent the mixture from sticking. Allow to cool; put into a pie dish, sprinkle with chopped parsley and cover with a crust of potatoes or wholemeal pastry. Bake in a moderate oven until the pastry is nicely brown and serve hot with brown gravy. There were of course many variations on this basic recipe, depending on which ingredients were available and accounting for personal taste. Peel potatoes and carrots and cut into slices the size of a large penny.
Fry them separately in a small amount of chicken fat. Do the same with the mushrooms, adding the sliced onions and leek. Mix them all together, season with salt and pepper, nutmeg and coarsely chopped parsley. Fill the pie dish with the mixture, placing the bouquet garni in the middle. Moisten with a little giblet stock or water. Cook for hour and a half in a moderate oven. Cigarettes which cost him Id. Harrison, chemical pathologist to St. Bartholomew's Hospital, gathers in a garden. Carrot leaves make excellent cigarettes and he has smoked many a pipe of them too, says Dr Harrison.
Egg and Bacon Pie
In February the Minister of Food gave his monthly report on the food situation in the UK and stated "That the consumption of carrots has increased following the Ministry's publicity campaigns. Supplies are still ample. In wartime Britain children would very often use the humble carrot as a substitute for the fruit they could no longer obtain. Similarly the Government also issued a poster with the slogan 'Carrots keep you healthy and help you see in the blackout' to promote the humble carrot. Doctor Carrot. Potato Pete had been previously introduced to encourage potato substitution for other commodities.
No one knows who actually invented Dr Carrot or who drew the cartoon. Nonetheless he was a tremendous success. Sweets candy were scarce so children had to make do with whatever their inventive mums came up with. As ever the Ministry of Food came to their aid. This wartime recipe for carrot fudge below sounds really weird. Why not print it out and give it a try?
The wartime recipes that kept Britain going in the Second World War
You'll need a bit of grown-up help with the cooking. See if your friends can guess what it's made of and let us know how it tastes. More ingenious uses for the surplus of carrots below. Cropping carrots in a Dig for Victory Garden Adults enjoy lollies too! An old hand shows the kids how to plant carrots The Ministry of Food encouraged so much extra production that, by January , it was looking for a market for the , tons of carrots that were surplus to consumers' requirements even at a time when green vegetables were not too plentiful and were expensive in the shops.
Such was the success of the domestic agriculture reorganisation, that the crop was 3 times bigger than any in living memory! There was no regulation of the type of carrots to grow and most stayed with a reliable favourite - Nantes type whilst others preferred James Intermediate, depending on soil conditions. The surplus tonnage, which was "no more than a provident margin in wartime" was offered to farmers for stock feeding at less than half the price guaranteed to the growers. Famously, the Government responded to a temporary wartime oversupply of carrots by suggesting that the RAF's exceptional night-flying was due to eating carotene.
The ruse worked and was in certain circumstances true! In an attempt to prevent malpractice the carrots sold for stock feeding were sprayed with a violet dye, before delivery in the same way as the surplus potatoes sold for stock feeding at the end of Carrots made good food for dairy cows, horses. This dye was harmless to animals, and therefore probably ok for humans, and no doubt many found their way into the food chain via the black market economy, which was rife at the time. Companies were coming forward all the time with creative ideas to help out the Ministry of Food.
Here is an extract from correspondence from the Delma Canning Company in The Ministry archive papers also pointed out that the above processes could utilise sub-standard carrots previously "wasted" in their use as animal fodder. The "treacle" referred to was apparently well liked by children as it was so sweet. It was estimated that one ton of carrots produced 1 hundredweight of treacle and that the company promoting its production claimed that it "was a better use than mere cattle fodder".
There was considerable debate in the Ministry of Food about the true motives of the company promoting the production of treacle as this extract from a Ministry Committee from December shows. I gather that this firm has processed surplus carrots in the past and obtained carrot treacle, which has been sold as artificial honey probably at a high price, and also pectin, probably sold to jam manufacturers. You will see that the firm has, therefore, done considerable business in products to be obtained from carrots.
Since the suggested vitamin process would only take 6 ozs. It was reported to the Ministry of Food in that "There had been a marked improvement in the general character of the diet. There will be a natural tendency for people to eat fewer carrots unless the publicity campaign is carried out with considerable effort.
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Fortunately a strong appeal can be made to the public to eat carrots as a healthful food. The Ministry also explored the possibility of manufacturing carrot powder and a carrot spread , similar to margarine, as ways of effectively using the surplus. Breakfast Food and Powder - it was claimed by the manufacturer, Sun-o-Like Co Ltd, that one pound of the product contained the equivalent of one pound of carrots and the corresponding carotene content. After exploring many options the conclusion was that any surplus remaining after increased public consumption would be passed over to the Ministry of Agriculture as raw roots for the feeding of livestock.
People were encouraged to use Carrot tops the leaves too! They were also fed to the rabbits that many people kept in their back gardens for free and off-ration meat. Here are some more contemporary ingenious uses for the surplus of carrots:. A further suggestion was that carrots could used to manufacture vitamin preparations for post-war relief. The Red Cross had proposed Vitaminised chocolate, and by margarine producers who would otherwise be using a Vitamin A concentrate.
In , the Ministry of Food discussed the options for using carotene obtained from carrots in "Vitaminised chocolate", which would help with the surplus of carrots prevailing at that time. Having re-examined the statistics the Committee considered that. An early suggestion for the manufacture of carrot juice was also a suggestion which was not pursued.
The Ministry's official response was that " Carrot juice is of relatively low vitamin value! Subsequently the question of juice was back on the agenda, following information on what the US was doing in that area November :. Carrot Treacle was also an option to reduce the surplus January :. Pommace is a by product of cider production. In the Middle Ages, pommace wine with a low alcohol content of three or four percent was widely available. This faux wine was made by adding water to pommace and then fermenting it. Generally, medieval wines were not fermented to dryness; consequently the pommace would retain some residual sugar after fermenting.
I do not think the government realised they were contemplating an alcoholic drink! Make salads, and add dressing, immediately prior to eating to protect them from the air. Valuable nutrients are near the skin. Cut carrots lengthwise. Behind his shop Mr Carter spends his time dipping home grown carrots in a saucepan of toffee. He is usually sold out before the toffee has hardened on them. In late , Walt Disney offered to help the British Government promote carrots as a nutritious food source. England had already been at war with the Germans for two years and severe rationing measures were in effect.
But carrots are not the staple items of the average English diet. The problem Carrot, for the British media to promote the eating of carrots. The vegetable characters were reproduced on a poster, recipe booklet, flyers and the images were used extensively in a newspaper campaign. Carroty George's motto was "I'll tell you what to do with me"! The following images are reproduced from the originals. They are VERY rare!. Please do not copy them. The associated flyers which were distributed to the public featuring six carrot-based recipes and also had illustrations of Carroty George, Clara Carrot and Pop Carrot.
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They also featured other frugal recipes. The full list of recipes as they appeared in the press is shown here together with more information and rare photos about the Disney characters. These copies are taken from "The Times" archives. The original leaflets as reproduced above are VERY rare!. This read:. Within a few hours he received a reply: Have immediately created Carrot Family, Dr. Carrot, George, and Clara. If you get a call this spring from Governor McNutt, to plant and raise a big crop of carrot or sweet potatoes.
Carrot, Carroty George, Clara Carrot have been photo-wired to London, they are advising the British that if they want to see better during blackouts, they had better munch carrots. In fact there were four characters, Pop Carrot was not mentioned. As the British Ministry of Food had already used their own Dr Carrot in their promotions, this Disney character was never used, and is lost for posterity.
Perhaps Pop Carrot came later as a replacement for Dr Carrot? Any one with further information about the Disney Carrot Characters or the whereabouts of the posters or leaflets please contact the Museum. The World Carrot Museum respectfully acknowledges the outstanding work undertaken by David Lesjak at the Toons at War Blog which has assisted in the research of some of the above information about the Disney Characters.
The full list of recipes contained in the Disney leaflets is shown here together with more information about the Disney characters. Here is one of Carroty George's recipes, as part of a series of carrot based recipes designed to encourage healthy eating during rationing. You can meet young Carroty George any day at the 'Hot Pot' if you're a member. That's because a fellow of tact and resource and can so quickly adapt himself to any occasion, sweet or savoury. See how well he fits into:. Wash and coarsely grate 6 carrots and 6 potatoes; mix with 2 tablespoons packet sage and onion.
Put half the vegetables in a stewpot, cover with half the seasoning, add rest of vegetables and rest of seasoning. No water required, cover stewpot and bake very slowly for 2 hours. You'll have a dish very much out of the ordinary, for 3 or 4. You will need: 4 tablespoons of finely grated carrot 1 gelatine leaf orange essence or orange squash a saucepan and a flat dish Put the carrots in a pan and cook them gently in just enough water to keep them covered, for ten minutes.
Add a little orange essence, or orange squash to flavour the carrot. Melt a leaf of gelatine and add it to the mixture. Cook the mixture again for a few minutes, stirring all the time.
How to Make Do in Wartime
Spoon it into a flat dish and leave it to set in a cool place for several hours. When the "fudge" feels firm, cut it into chunks and get eating! Ingredients ml condensed milk g sugar 25g golden syrup 75g butter g grated carrot. Take care not to splash the mixture which is very hot. But a sticky cooker is inevitable. Cut into small squares when cold and store in an airtight tin. Or roll into balls and drop in icing sugar. Let us hope that the country never faces such extremes again.
However, it is now realised that the home population never ate so well as during and after the war. This was thanks to the strict rationing of shop-bought goods and the amount of fresh vegetables that people ate. There is a simple message for the 21st Century's increasingly obese and under-exercised populations. Take up carrot growing and give up the car while you're at it! Dig For Victory. The Ministry of Food launched its 'Dig for Victory' campaign in October , one month after war broke out. The campaign was led by an agricultural economist, Professor John Raeburn, who was recruited to the Ministry of Food in , and who would run the campaign until the end of the war.
The campaign encouraged people to transform their front and back gardens into vegetable plots. The goal was to replace imported food, thus freeing up shipping space for more valuable war materials, and to make up for food that was sunk in transit. By the end of , , tons of food making its way to Britain had been lost, sunk by German submarine activity. The government realised that the population would go hungry if the war was to last longer than a few months. The result was that formal gardens, lawns and even sports pitches were transformed into allotments, large and small, and everybody on the home front was encouraged to become a vegetable gardener.
Whilst the term "Victory Garden" has become synonymous with World War Two, its origin can be traced back to the ? After the outbreak of war, merchant vessels carrying provisions into Britain, especially those coming across the Atlantic, became targets of the German navy and food imports were under threat. At the same time the British government recognised that the merchant ships were required for the transport of troops, munitions and even aeroplanes to the theatres of war.
This will froth up. While it is still foaming, add it to the dry ingredients and mix in well. If the top gets too brown, cover with paper. Leave to cool in the tin for 30 minutes, then turn out on to a wire rack to cool completely. Taken from: All British Food. Thanks so much for your reply and suggestion. Thanks again. I have been trying to find a wartime recipe for Cornish pasties like the ones we had in newquay,they were yummy very little meat ,mostly potato I think.
I have tried many times tom make then and though they were nice just not the same. I remember the long queue out side the bakers every lunch time. Thanks so much for sharing your memories Jeanne! A great look back on the days when rationing was second nature.
The Lord Woolton Pie looks very tasty, who would have thought it was made from rations. This is a great collection of historic recipes, and we know history. Making traditional English pies for all who love great home cooked food. Your email address will not be published. Notify me of follow-up comments by email. Notify me of new posts by email.
Digging for Victory on Hampstead Heath. WW2 Porridge. Woolton Pie. Wartime Wholemeal Potato Pastry. Filling for Lord Woolton Pie. WW2 Queues. Related Posts. Across Canada: Winnipeg, Steinbach and Manitoba. Recipes for Michaelmas and Devil's Spit Day. This looks like a really lovely version of Woolton Pie. Hello, I used your pastry recipe in my blog and printed your filling recipe as well. Grease a deep 23 cm 9 inch round cake tin. I will visit you next time I am there!
Food Rationing in Wartime America
Very, very tasty. It grew in abundance on the British Isles and was filling during lean years. Potatoes are cheap and home-produced. So why stop at serving them once a day? Have them twice, or even three times — for breakfast, dinner and supper. Leeks, turnips and swedes rutabagas were popular choices that grew well in the chilly British climate.
In addition to managing ingredients, home cooks also had to worry about conserving fuel. Using the oven for multiple items at once the casserole AND the pudding was crucial. Alternative methods for conserving fuel included starting a braise on the stove, then finishing in a cooling oven once the baked goods were done. Or using a hay box, a box with room for a cooking pot, lined with hay and covered; the insulation preserved the heat in the pot for several hours, until the stew or soup was done.
They will be all the better for going slowly, but as long as their skins do not scorch they can cook fast.
They make a good meal in themselves, with cream if you have any, or milk heated with some cinnamon and nutmeg in it, and buttered toast and tea. No ingredient was wasted. The water used to boil vegetables was saved for soup base. Leafy stems from root vegetables were neither tossed nor composted but valued as a vegetable in their own right. The Ministry of Food emphasized the nutritional importance of green veggies and encouraged families to eat one raw vegetable per day. Creative substitutions were common a way to adapt.
It is chicanery. But it is economical and useful psychologically, especially if you are three miles from a market and the siren blows just as you are pumping up your bike-tire. But the effects of rationing were largely positive. The nutritional playing field had been leveled across the classes, and Brits had no choice but to eat their vegetables.