Eating for victory : healthy home front cooking on war rations : reproductions of official Second World War instruction leaflets

The period of wartime food rationing is now regarded as a time when the nation was at its healthiest. Food rationing was introduced in January 1940 after food shipments were attacked by German U-boat 'Wolf Packs'. The first food items to be rationed were butter, sugar, bacon and ham, with restrictions also placed on meat, fish, jam, biscuits, cheese, eggs and milk. The leaflets reproduced in Eating for Victory were distributed by the Ministry of Food and advised the general public on how to cope with these shortages. Typical contents included: recipes for steamed and boiled puddings; tips on how to use and prepare green vegetables; hints about how to reconstitute dried eggs and use them as though they were fresh. Eating for Victory is a great gift book offering a nostalgic look at one of the hardest and yet perhaps healthiest times in history; it is also a relevant guide on healthy eating for today. Dried Eggs One Pot Meals Making The Most of Meat High Teas and Suppers Potatoes Foods for Fitness Cheese How to Fry Puddings Your Vitamin ABC What's Left in the Larder Herrings How to Preserve Tomatoes Cakes, Biscuits and Scones Making the Most of the Sugar Cooking for One A Salad a Day Suggestions for Breakfast Easy to Make Soups and Broths How to Make Short Pastry Fruit Bottling Green Vegetables Making the Most of the Fat Ration Extras for the Expectant Mother. The period of wartime food rationing is now regarded as a time when the nation was at its healthiest. The leaflets reproduced in Eating for Victory were distributed by the Ministry of Food and advised the general public on how to cope with food shortages. This nostalgic book is also a relevant guide on healthy eating for today.