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WW2 basic ingredients

Posted: Sun Aug 13, 2017 8:01 pm
by Jack Campin
Been reading about WW2 recipes.

How would you do them now when some of the basic ingredients are no longer made?

Powdered egg?

Household milk?

My wife spent most opf her working life as a cook, and her take on Marguerite Patten's stuff is that a lot of it is so labour intensive it would be out of the question for women with a job to do. I wonder if anyone's researched how people actually did cook at the time, rather than just believing what the books say?

Re: WW2 basic ingredients

Posted: Sun Aug 13, 2017 9:44 pm
by Merlon.
"Household Milk" was dried skim milk for general consumption, you can still buy the equivalent today in supermarkets
Likewise powdered egg is still available to buy today.