Saturday, 12 October 2013
New Page added and look!
A few questions have been asked about some of the meals/baking we ate during our 'war years' and many of which we still eat today. Some I can't remember, other than the ones mentioned in the diary, as most were from my head. I have decided to show some of those we still eat (plus new ones we are trying) from my myriad of war time cook books and let you see what they look like.
With that intention, I have created a new page entitled Wartime Cooking. I hope you enjoy reading it. Printing recipes is a little dicey because of copyright (and I have asked but not yet received permission). With that in mind, if I can find them elsewhere on the internet, where they may have permission (such as cooking sites or newspaper articles) I have linked to them.
Otherwise, I shall print the recipes until told otherwise or you can buy the books - usually for 1p plus postage off a well known book internet site!
Also, some people have been asking where you can buy dried egg powder from. Tesco used to sell Supercook 140g tub Whole Dried Egg but they were bought out by Dr. Oetker, who still sell dried egg white but no longer sell dried whole egg.
However, I have at last found a few companies supplying them in bulk on-line. Just type in dried whole egg powder and see what comes up for your particular area of the world.
Yes, at first glance, this large bag might not appear to be cheap, but once divided by the required amount (see below) it works out about the same as the original Supercook tubs.
This is the 1kg bag I bought this time.
All the time we were on rations, we never used it for cooking instead of an egg for things such as scrambled egg, quiches, puddings etc, but it does apparently work well once you get used to the taste. Might have to give some of those recipes a go now we have it back in stock!
We mainly use it for baking whereby 1 absolutely level tablespoon of powder is mixed with 2 tablespoons water to make up 1 egg. Never add more powder than this or it tastes foul - excuse the pun.
However in baking, I would normally sieve the dried egg into the flour and add the water at the end.