Landgirl1980: Being a retro dresser and blogger  leads me not only to style myself with the past in mind but also read a lot about both World Wars, people’s experiences and their day to day lives. One of the major preoccupations during both conflicts was food. Or more importantly, the lack thereof.

Rationing in the UK began in early 1940 and lasted way past the end of the conflict –  right up until 1954. Meat, butter, cheese, sugar, jam, tea and eggs were all on the ration during the War, with bread and potatoes being added to the list post 1945. The Ministry of Food needed something to ensure civilians could be fed with the little that was available. No mean feat.

Enter Marguerite Patten OBE who helped produce handy leaflets & cookbooks as well as the “Kitchen Front” radio show that suggested imaginative, if not always palatable, recipes for the nation to try all with the limited resources in mind.

She has produced many books, but my go-to when I want to create something WW2 authentic is The Victory Cookbook. Full of information and ideas, I have tried many dishes. One of my tested and tasty ones is WW2 Carrot Scones. I have not adapted the recipe from the original, but merely doubled it, and I make small scones as opposed to flat biscuits as the original recipe calls for.

You will need:
12 tbsp SR flour & 1 teaspoon baking powder –  sifted together
2 tbsp softened butter or marg
4 tbsp sugar (caster works best)
8 tbsp grated carrot
A few drops of vanilla flavouring

* Pre-heat oven to GM6 / 200°C. Grease a baking tray.
* Leave the butter / marg out so that it become nice & soft to work with. This make it easier to mix in the sugar. Beat these until they are light & creamed.
* Add in the grated carrot, a bit at a time. It will not look like the prettiest thing in the world – but stick with it.
* Add in the vanilla.
* Slowly add the sifted flour. The more you beat, the more moisture the carrots will release to bind the mixture together. I usually, after a minute or so, use my hands to combine. You
will be left with a all of sticky carrot flecked dough.
* Pinch and roll the desired amount between your hands.  You should get 12 ample sized scones from this recipe.
* Place on baking tray and sprinkle with a little sugar if required.
* Cook in the centre of the oven for about 20 mins.
* Once firm on top & at the sides, they are done. Remove from oven & cool.
* Serve with plain, with butter or with jam, cream (mock cream if you are going all out!) and a nice sunny day. Or a cold one with a nice cup of tea.

Due to the lack of egg to bind these, they can be a little crumbly. They last for about a week in a tin, longer in the fridge, and are freezeable.

And like most WW2 recipes, they are fairly low in fat.

So have 3.

Enjoy!

LandGirl1980 is Charly Surry, a gal with a penchant for history, head-scarves and humour.

Charly is a full time retro dressing, history book reading, letter writing (the pen & paper kind), old recipe trying, hair setting, red lippy wearing, cat loving lass. The female role within both World Wars grabs her interest most, but she also has a thing for Anne Boleyn and Royal History in general. Partial to listening to music genres that are too loud for her ears, she knows pretty much all the words to We Didn’t Start the Fire by Billy Joel. Charly runs Well Rounded Retro, an Etsy shop stocking mainly plu-sized vintage and retro.


5 Responses

  1. Mary

    Ah! That should go well with my bean meatloaf. No meat points this week.
    BTW – is that “Victory Cookbook” English or American? I’d like to find a copy.
    Thanks.

    Reply
  2. Mary

    Thank you, Lena. I’ve tearing up my books to find my wartime books as well for “meatless/no meat ration points recipes.”
    It did turn out, sometimes I use lentils instead.
    Will be looking for that book in a bit.
    Thanks again.

    Reply
  3. kSto

    These look wonderful–tasty and nutritious! I am not much of a baker, but scones seem to come out well for me. Can’t wait to give this a try.

    Reply

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