Also that horse meat was served in the restaurants ( fit for human consumption )
Updates:
Jan 8th 1940 Butter and Bacon 4 oz per person per week, Sugar 12 oz per person per week
March Meat Ration 9p worth pp per. week (roughly 10 cents!)
December Tea 2 oz (9p) worth pp per. week
Sugar cut to 8 oz (9p) worth pp per. week
Government announce no more bananas no more fresh or tinned fruit to be imported except a few oranges
January 1941 meat ration down to 7.5p pp per week then to 6p: by June it was down to 5p! (quoted in present day currency)
March 1941 Jam: marmalade: syrup & treacle 8 oz pp. per week
May 1941 Cheese 1 oz pp. per. week
June 1941 increased to 2 ozs
July 1941 Sugar ration doubled to encourage people to make their own jam during the fruit season. Milk went on ration
1942 tea ration for under fives was withdrawn. sweets 2 oz pp per. wk
August 1942 Increased to 3 oz
Milk chocolate difficult to obtain because of shortage of milk cheese ration increased to 8 oz pp Dried egg introduced 9p per packet (equivalent of 12 eggs) ` Wholemeal loaf ("The National loaf") introduced (far more of wheat used - less wastage
Sausages contained less and less real pork or beef /Horsemeat commonly available (later - whalemeat!)
QUOTE... "....we kept rabbits for meat.
Communal feeding centres were established known as "British Restaurants". Eventually 1,000 throughout the country.
"DIG FOR VICTORY" was the national slogan encouraging people to grow food where they could. Even the earth covering the Anderson Air raid shelters at the bottom of the gardens, was used for growing vegetables. Bread was still rationed in 1947!
THIS IS WHAT REAL RATIONING WAS ALL ABOUT!!
A typical ration for one person for one week was:-
2oz butter
2oz cheese
2oz margarine
2oz cooking fat
2oz tea or coffee
4oz jam or other preserves
4oz bacon
12oz meat
1 egg
2 pints of milk
Apart from civilians, people in the services (Army, Royal Navy and the Royal Air Force) also relied on rations. The sailors on board HMS ships had a daily ration.
The rations served to the sailors on board each day were as follows:-
10 oz bread
½ lb fresh meat
1 lb vegetables
1 oz butter
2 oz sugar
½ oz hot
chocolate
¾ oz condensed milk
1 oz jam, marmalade or pickles
4 oz preserved meat
eighth of a pint of rum
½ oz tea or coffee
A treat from the Navy!
Try making navy-style hot chocolate ('Kye'). This recipe is enough for two people.
1. Break a small bar of plain dark chocolate into pieces.
2. Place pieces in a saucepan with one mug of hot water (boiled from the kettle).
3. Heat up until the chocolate has melted.
4. Add one tin of condensed milk.
5. Bring to the boil and serve in mugs
