#FWW Recipies

 

Trench Pudding.

Smash up some old Army biscuits with a bayonet. Place them in a canteen. Half-fill with water, and add some orange peel. Boil to a delicious orange paste. Serve with condensed milk.

Trench Mortar.

Batter some old Army biscuits with an entrenching tool. Mix it with some plum jam to taste. Heat and serve.

Trench Savoury.

Bath old Army biscuits in sizzling ham fat. Spread over them toasted cheese. Best eaten in a funk hole.

1916 Trench Cake.

½lb. flour. 3oz. Cleaned currants.

1 teaspoon vinegar. 3oz. Light brown sugar.

¼ pint milk. 4oz. Margarine.

2 teaspoons cocoa. ½ teaspoon baking soda.

Grated rind ½ lemon ¼teaspoon grated nutmeg.

½ teaspoon ground ginger.

Grease a cake tin. Rub the margarine into the flour. Add the cocoa, currents, sugar then the soda, dissolved in the vinegar and milk. Beat well. Turn into a prepared tin. Bake in a moderate oven for about 2 hours.

Recipes from 1917.

Mock Kidney Pudding.

For 5 people.

Pastry

½lb. Flour 6oz. Shredded suet.

1 teaspoon baking powder. 1 pinch salt.

Water as required.

Filling.

1½ lb. Lamp’s liver. 2oz. bacon.

Seasoned flour. 1 tablespoon minced onion.

1 cup stock or water. 1oz. Dripping.

Found in a book called Cooking in Wartime under the heading 1918 Baked Puddings.

Fig Pudding.

For 5 people.

2 tablespoons chopped figs. 2 tablespoons sugar

1lb. Mashed potatoes. ¼ pint skim milk.

1oz margarine. 1 tablespoon flour.

½ teaspoon baking powder. ½ teaspoon mixed spice.

¼ teaspoon ground cinnamon.

Place potatoes in a basin. Heat margarine and milk together. Stir into the potatoes. Beat well and add the remaining ingredients, the flour sifted with spices and baking powder. Bake in a greased pie dish in a moderate oven until brown.

Ginger Pudding.

For 3 people.

2ox ground rice. ½lb sieved boiled potatoes.

1 dried egg. ½ a teaspoon of baking soda.

½ teaspoons mixed spice. ½ teaspoon of ground ginger.

2 table spoons golden syrup. 1½ oz. Cocoa butter.

½ tablespoon milk. ½ tablespoon water.

Mix the potatoes with the ground rice and spices. Make a well in the centre. Add the grated cocoa-butter, egg and golden syrup. Beat Well for 5 minutes. Dissolve the soda in a little skim milk. Add the milk and water. Beat Well. Bake in a greased tin in a moderate oven for ¾ hour.

Semolina Pudding.

For 6 persons.

4oz. Semolina 1 Quart milk.

1 tablespoon custard powder. 1 heaped table spoon sugar.

½ table spoon vanilla essence.

Mix powder to a smooth paste with a little of the milk. Stir in the rest of the milk and heat. Sprinkle in semolina, stirring constantly. Boil for 10 minutes till clear and thick. Remove from the stove. Stir in the sugar. Pour into a greased pie-dish. Bake until Brown.

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