WW2 Rationing Recipes - American

[Hinotori]

Paper plate. Cut hole in center big enough to not catch beaters. Catches most of any splatter of you keep it pushed close to the bowl

 

[frustratedearthmother]

Paper plate.

Gave 'em up. But, that's a darn good reason to go buy some more, lol!

 

[Hinotori]

We keep a few on hand for trips or such. Some of the things have been stored for years.

 

[frustratedearthmother]

I have an unopened package of red solo cups in my cabinet. I've had 'em for years and probably just need to recycle 'em, lol.

 

[Britesea]

I made a little butter churn by cutting a hole in a canning lid that was just big enough to slide the top of a beater to my portable mixer through before attaching it to the mixer. Add the cream (or in this case the gelatin etc) to the canning jar, put the beater in there and slide the lid on and screw down, then attach the mixer and go to town. I never had enough cream to do more than a pint at a time, but I suppose it would work with a quart jar as well?

 

[Marianne]

I haven't tried it yet! What did you think of the taste, texture?

I'm trying this tonight. I don't think I beat mine long enough because it wasn't as smooth as the picture. But here's a tip I already learned - use a deeeeeep bowl cuz this stuff splatters everywhere!

 

[frustratedearthmother]

I made a little butter churn by cutting a hole in a canning lid that was just big enough to slide the top of a beater to my portable mixer through before attaching it to the mixer.

What an absolutely wonderful idea! I will definitely be trying that one.

The butter extender recipe is a success in my opinion! I had it on toast this morning (I know, I know - it's not keto) and it tastes great. The only thing I changed is that I didn't add the salt because I prefer my butter unsalted.

My question will be if it's sufficient for frying. I love an egg fried in butter and I haven't tried that yet. If not, I always have "real" butter around anyway.

I tried at first to whip it with a whisk...fail. Then I switched to the mixer. I'll do it correctly from now on. I did find a tiny little lump of gelatin about the size of a grain of rice in it this morning - but it didn't bother me, lol.

Texture isn't like soft margarine at all...it set up pretty solid. I put it on hot toast, waited a few secs and then it spread just fine.

I'm sure I'll do it again. Thanks @Marianne for the recipes and the ideas. Now I have to find another one to try!

 

[Marianne]

I'm guessing it will be an epic fail for frying since it's not all fat.
Now I've got to try it.

 

[Marianne]

I made a little butter churn by cutting a hole in a canning lid that was just big enough to slide the top of a beater to my portable mixer through before attaching it to the mixer. Add the cream (or in this case the gelatin etc) to the canning jar, put the beater in there and slide the lid on and screw down, then attach the mixer and go to town. I never had enough cream to do more than a pint at a time, but I suppose it would work with a quart jar as well?

Smart!

 

[Marianne]

Vegans use a similar approach to this recipe.

Comments: This seems a simple recipe but judging the mixing and getting the consistency right can be quite difficult.
Preparation Time: 20-30 minutes
Number of servings: Enough to accompany 4 salads.
Serving suggestions: Serve with Fresh salad.

This recipe provided an alternative to mayonnaise made with eggs, as eggs were a rationed food during WW2. It was submitted by Fergus Martin, Chef at the Robinson College, Wyboston Lakes.

Ingredients

• 1 small baked potato
• 5ml (1 tsp) mustard
• salt
• about 2 teaspoons vinegar
• 150ml (¼ pt) salad oil

Making and cooking it

1. Peel and mash the potato
2. Stir in the mustard and salt
3. Add the vinegar, beating well
4. Beat in the salad oil slowly, adding only a little at a time and mixing well

Credit: http://cookit.e2bn.org/historycookbook/printview-744-eggless-mayonnaise.html

One of the comments said to put the potato through a ricer to get better results. I'm thinking it'd be easier in the Ninja/Magic Bullet thing. OR what about using leftover mashed potatoes?