Episode 36: What I ate in a day as a 1940s woman on wartime rations скачать в хорошем качестве

Episode 36: What I ate in a day as a 1940s woman on wartime rations

Episode 36 – What I Ate in a Day on Wartime Rations | A Woman in 1940s Britain In this episode, I follow a full day of eating based on wartime rations in 1940s Britain, using only ingredients that would have been available during the Second World War. Each meal is made from scratch with simple, ration-friendly components, reflecting the resourcefulness that was necessary during that time. 🧺 Breakfast Toast with butter Homemade jam CAMP coffee with condensed milk 🥣 Lunch – Chicken Soup with Croutons I made soup using leftover roast chicken and bones. Ingredients: Leftover roast chicken and bones 1 large carrot, chopped 1 leek, chopped 1 tsp dripping 1 tbsp flour 1 bay leaf Salt and pepper to taste Small pot of water (enough to cover ingredients) ½ tin Pfizer peas Method: Sauté chopped carrot and leek in 1 tsp dripping. Add 1 tbsp flour, stir to coat vegetables. Add water, bay leaf, seasoning, and chicken (with bones). Simmer for 30+ minutes to draw out flavour from the bones. Add ½ tin of peas. Simmer briefly. Serve hot with homemade croutons. 🥧 Dinner – Cabbage Pie with Caramelised Onion Gravy Pie Crust Ingredients: ½ cup plain flour ½ cup mashed potatoes 60g suet 1 tsp baking powder 1 tsp salt Cold water (just enough to form elastic dough) Filling Ingredients: 1 small cabbage, chopped 2 medium carrots, chopped 1 leek, chopped 2 tsp dripping Salt and pepper to taste (Optional) tinned peas Butter (to dot on top before baking) Method: Sauté cabbage, carrots, and leek in 2 tsp dripping until soft. Season to taste. Add peas if using. Set aside. For the crust, mix flour, mashed potato, suet, baking powder, and salt. Add water gradually until a dough forms that doesn’t stick to hands or bowl. Flour work surface. Divide dough into two parts (one larger for the base). Roll out the base and line a greased medium pie dish. Add filling and dot with butter. Cover with second rolled-out dough. Seal edges, decorate if desired, and brush top with milk. Bake at 200°C (180°C fan) for 40 minutes or until golden. Gravy Ingredients: 1 onion, thinly sliced 1 tsp butter 1 tsp sugar 2 tsp vinegar Pinch of salt 1 cup chicken or beef broth 1 tbsp flour (or more, depending on desired thickness) Salt and pepper to taste Method: Sauté onions in butter until soft. Add sugar, vinegar, and a pinch of salt. Cook down until liquid evaporates. Add broth and flour. Simmer while stirring until thickened. Season to taste. This is what a full day of eating could look like for a woman living in 1940s Britain under rationing. #1940sFood #WartimeCooking #WW2Recipes #RationingBritain #WhatIAteInADay #VintageCooking #HomeFrontCooking #1940sWoman #ChickenSoupRecipe #WW2Rations #RetroRecipes #BritishHistory #OldFashionedMeals #HistoricFood #CabbagePie