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Wartime Cooking - Do Vinegar Cake or Coffee Potato Scones Taste Nice?

I have long had an interest in war time cookery. Drawn to the 'waste not want not' way of shopping and cooking I am definitely a product of my Grandmother and Mother's influence in the kitchen. I was brought up in the 1960s/70s by these 2 no-nonsense cooks who in turn had learnt all they knew from war time rationing and the Ministry of Food's way of doing things.

Rather than being an out of date way of cooking, War Time recipes are in my opinion the way to go in 2016. They tend to be low in fat and high in fibre and vitamins since they rely upon fresh fruit and vegetables and low amounts of meat, eggs, fat & cheese. This means Wartime recipes are also very cost-effective - a fantastic thing with food prices set to soar with the uncertainty of the coming post-Brexit years.

If like me you are keen to stay healthy and in shape you may be interested in a series of War Time recipes I am going to cook and try out from Margueritte Patten's Victory Cookbook which has a whole heap of interesting, weird and wonderful recipes designed to use cheap, wholesome ingredients.  I shall be updating them slightly to make use of today's modern foodstuffs in place of items such as Lard which is something most of us avoid nowadays!

To begin with I thought I would try the more unusual recipes such as Vinegar Cake and Coffee & Potato Scones to try and answer the question - Can these odd mixtures actually taste nice?  Come back soon when I cooked these recipes and posted my results!

yay retro! sell vintage kitchen and tablewares from the 1940s, 50s, 60s and 70s. Pop in to the shop now!

Recipe for Wartime Vinegar Cake - an Eggless Fruit Cake

6oz of Self Raising Flour
3oz margarine
3oz sugar
1/4 pint milk lightly warmed
1 tbspn vinegar
1/2 teaspoon bicarbonate of soda
3-4 oz dried fruit

This recipe has no eggs, the rise is provided by sifting the flour and mixing the milk & vinegar with the bicarb to make it react and froth. So sift the flour, cream the margarine and sugar. Pour the lightly warmed milk into a large basin and add the vinegar and bicarb so that it froths. Now blend in the flour, creamed marg and sugar. Add the dried fruit. Put in a greased small loaf tin and bake in a moderate oven for about 30 - 40 minutes if a fan oven, longer if not. Check it is done with a knife, if it comes out clean it's cooked!

This is a nice cake, we tried it both on it's own and served with custard. A good one to know about if you've no eggs!

 Unusual Wartime Recipe for Coffee Potato Scones

These use potato in place of some of the flour, potatoes were more plentiful than flour during rationing as most people grew them in their gardens and they were not on ration.

6oz Plain Flour
2 level teaspoons baking powder
1/2 teaspoon of salt
Mix thoroughly with 4oz mashed potatoes (this would have been with skins on during the war, which gives it more flavour and adds fibre to your diet without you noticing which is great).
Rub in 2oz margarine
Blend to a soft dough with 1/2 cup of strong milky, sweetened coffee.
Roll to 1/2" thickness and bake for around 10 minutes in a very hot oven.

These were light and airy, but I personally made the coffee too strong. Am sure they would have been lovely had I not done this, so it's worth a try!

yay retro! sell vintage kitchen and tablewares from the 1940s, 50s, 60s and 70s. Pop in to the shop now!

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