Marguerite Patten OBE
She created many well-remembered recipes for Britons on rations
A grocer stamps a ration book
Recipes had to change when sugar, eggs, and milk were rationed
The rations for one person for a week
A food ration card (there were also ration cards for clothing and petrol)
Eggless Fruit Cake
devised by Marguerite Patten
From Feeding the Nation: Nostalgic Recipes and Facts from 1940-1954 (Hamlyn)
From Feeding the Nation: Nostalgic Recipes and Facts from 1940-1954 (Hamlyn)
Cooking time: 1-1/4 hours
10 oz self-raising flour or plain flour with 3 teaspoons baking powder
1 level teaspoon mixed spice [cinnamon, nutmeg, allspice and sometimes also any preferred combination of mace, cloves, ginger, coriander seed, caraway, cayenne]
1 level teaspoon bicarbonate of soda [baking soda]
10 oz self-raising flour or plain flour with 3 teaspoons baking powder
1 level teaspoon mixed spice [cinnamon, nutmeg, allspice and sometimes also any preferred combination of mace, cloves, ginger, coriander seed, caraway, cayenne]
1 level teaspoon bicarbonate of soda [baking soda]
Pinch of salt
1/2 pint well-strained weak tea
3 oz margarine or cooking fat
3 oz sugar
3oz dried fruit
1/2 pint well-strained weak tea
3 oz margarine or cooking fat
3 oz sugar
3oz dried fruit
Grease and flour a 7-inch cake tin. Sift flour, mixed spice, bicarbonate of soda and salt together. Pour the tea into a saucepan, add the margarine or cooking fat, sugar and dried fruit. Heat until the fat and sugar melt, then boil for 2-3 minutes. Allow to cool slightly, pour on to the flour mixture, beat well and spoon into the tin. Bake in the centre of a moderate oven for 1-1/4 hours.
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