Food Rationing
WW2 Rations 1940
So, what are the rations then? The list shown below is for one adult, a general list, as rationing and amounts changed and fluctuated throughout the war, and, there were different rations for children, pregnant women and those who worked for the war effort in factories etc.
WW2 Rations 1940: per one person (adult) For how long?
Butter: 50g (2oz)
Bacon or ham: 100g (4oz)
Margarine: 100g (4oz)
Cooking fat/lard: 100g (4oz)
Sugar: 225g (8oz).
Meat: To the value of 1/2d and sometimes 1/10d – about 1lb (450g) to 12ozs (350g)
Milk: 3 pints (1800ml) occasionally dropping to 2 pints (1200ml).
Cheese: 2oz (50g) rising to 8oz (225g)
Eggs: 1 fresh egg a week.
Tea: 50g (2oz).
Jam: 450g (1lb) every two months.
Dried eggs: 1 packet (12 eggs) every four weeks.
Sweets & Chocolate: 350g (12oz) every four weeks
Activity: Wartime Bread Recipe
Recipe: The National Wheatmeal Loaf:
(Makes 2 loaves)
From: Ministry of Food
1 ½ lb wholemeal bread flour
1 ½ tbsp salt
1 ½ tbsp dried yeast
1 dsp honey or treacle
450 ml tepid water
- Mix together all the ingredients and knead for about 10 minutes until you have a soft dough. Place the dough in an oiled bowl, cover with a tea towel and leave until dough has doubled in size (around 2 hours).
- Knock back the dough, give a short knead then cut into two equal pieces. Place in 1.5 litre loaf tins, allow to rise for a further 2 hours.
- Pre-heat oven to 200°c then bake loaves for 30 min. To test the loaves turn them out of their tins and give the base a tap. if it sounds hollow they are ready. Allow to cool on a wire rack.