The Ration Diet Book by C J Jackson and Mike Brown and Carol Harris

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Notes about this book

  • mjes on September 26, 2021

    Apricot compote (pg 82) is dried apricots reconstituted with almonds and sugar and served with a custard sauce or cream. I chose custard sauce. This is a great dessert reminiscent of the canned fruit desserts I grew up with. I love the ability to finely control the overall sweetness. I love the mouthfeel of the custard sauce with the nuts and apricots. An all around excellent recipe.

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  • ISBN 10 0750939443
  • ISBN 13 9780750939447
  • Published Dec 09 2004
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher The History Press Ltd
  • Imprint Sutton Publishing Ltd

Publishers Text

The Wartime diet that our parents and grandparents had to endure during the dark days os the Second World War may seem unappealing to modern tastes, but its low fat, high fibre and sensibly sized portions meant that the British population enjoyed a level of health and fitness unsurpassed since 1945. Using the wartime diet as a model, sixty recipes have been specially created to enable you and your family to eat more healthily. Some are taken straight from Second World War cookery books, with only minor adjustments to suit the 21st century palate. For the most part, however, new dishes have been created to use the same range of rationed ingredients available to housewives during the war. These original recipes and variations have been combined to produce a day-by-day meal plan for a week. Added to this basic diet plan are recipes for treats and special occasiona, not forgetting food for children and some helpful advice on what to do with leftovers.

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