This Page

has moved to a new address:

Sorry for the inconvenience…

Redirection provided by Blogger to WordPress Migration Service
----------------------------------------------------- Blogger Template Style Name: Snapshot: Madder Designer: Dave Shea URL: / Date: 27 Feb 2004 ------------------------------------------------------ */ /* -- basic html elements -- */ body {padding: 0; margin: 0; font: 75% Helvetica, Arial, sans-serif; color: #474B4E; background: #fff; text-align: center;} a {color: #DD6599; font-weight: bold; text-decoration: none;} a:visited {color: #D6A0B6;} a:hover {text-decoration: underline; color: #FD0570;} h1 {margin: 0; color: #7B8186; font-size: 1.5em; text-transform: lowercase;} h1 a {color: #7B8186;} h2, #comments h4 {font-size: 1em; margin: 2em 0 0 0; color: #7B8186; background: transparent url( bottom right no-repeat; padding-bottom: 2px;} @media all { h3 { font-size: 1em; margin: 2em 0 0 0; background: transparent url( bottom right no-repeat; padding-bottom: 2px; } } @media handheld { h3 { background:none; } } h4, h5 {font-size: 0.9em; text-transform: lowercase; letter-spacing: 2px;} h5 {color: #7B8186;} h6 {font-size: 0.8em; text-transform: uppercase; letter-spacing: 2px;} p {margin: 0 0 1em 0;} img, form {border: 0; margin: 0;} /* -- layout -- */ @media all { #content { width: 700px; margin: 0 auto; text-align: left; background: #fff url( 0 0 repeat-y;} } #header { background: #D8DADC url( 0 0 repeat-y; } #header div { background: transparent url( bottom left no-repeat; } #main { line-height: 1.4; float: left; padding: 10px 12px; border-top: solid 1px #fff; width: 428px; /* Tantek hack - */ voice-family: "\"}\""; voice-family: inherit; width: 404px; } } @media handheld { #content { width: 90%; } #header { background: #D8DADC; } #header div { background: none; } #main { float: none; width: 100%; } } /* IE5 hack */ #main {} @media all { #sidebar { margin-left: 428px; border-top: solid 1px #fff; padding: 4px 0 0 7px; background: #fff url( 1px 0 no-repeat; } #footer { clear: both; background: #E9EAEB url( bottom left no-repeat; border-top: solid 1px #fff; } } @media handheld { #sidebar { margin: 0 0 0 0; background: #fff; } #footer { background: #E9EAEB; } } /* -- header style -- */ #header h1 {padding: 12px 0 92px 4px; width: 557px; line-height: 1;} /* -- content area style -- */ #main {line-height: 1.4;} {font-size: 1.2em; margin-bottom: 0;} a {color: #C4663B;} .post {clear: both; margin-bottom: 4em;} .post-footer em {color: #B4BABE; font-style: normal; float: left;} .post-footer .comment-link {float: right;} #main img {border: solid 1px #E3E4E4; padding: 2px; background: #fff;} .deleted-comment {font-style:italic;color:gray;} /* -- sidebar style -- */ @media all { #sidebar #description { border: solid 1px #F3B89D; padding: 10px 17px; color: #C4663B; background: #FFD1BC url(; font-size: 1.2em; font-weight: bold; line-height: 0.9; margin: 0 0 0 -6px; } } @media handheld { #sidebar #description { background: #FFD1BC; } } #sidebar h2 {font-size: 1.3em; margin: 1.3em 0 0.5em 0;} #sidebar dl {margin: 0 0 10px 0;} #sidebar ul {list-style: none; margin: 0; padding: 0;} #sidebar li {padding-bottom: 5px; line-height: 0.9;} #profile-container {color: #7B8186;} #profile-container img {border: solid 1px #7C78B5; padding: 4px 4px 8px 4px; margin: 0 10px 1em 0; float: left;} .archive-list {margin-bottom: 2em;} #powered-by {margin: 10px auto 20px auto;} /* -- sidebar style -- */ #footer p {margin: 0; padding: 12px 8px; font-size: 0.9em;} #footer hr {display: none;} /* Feeds ----------------------------------------------- */ #blogfeeds { } #postfeeds { }

Wednesday, 7 November 2012

Ration Book Cooking - Wednesday 7th November

This is the Haricot Beans baked Boston style served with a slice of Wartime Loaf. We had this for our supper last night, I know it looks a bit dull, but it was actually really very tasty. 

Here is the original recipe:

Haricot Beans baked Boston Style
Soak a quart of small haricot beans overnight in cold water, then in the morning drain them, cover them with fresh cold water, let them heat through gradually, and cook until the skins will burst, which point of cooking can be easily be ascertained by taking out one of two beans and blowing on the, when their skins will crack if they are done enough. Be careful not to let the water actually boil during the cooking. Then drain the beans , keeping the water for soup. Blanch a piece of fat salt bacon weighing about three-quarters of a pound, and cut off a slice about a quarter of an inch think. Put his slice in the bottom of the pot in which you will cook the beans, put the beans on top and embed in them the remaining piece of bacon, scoring the rind an inch deep every half-inch across, and leaving this rind exposed above the beans. Now mix together there level teaspoons of salt, two level tablespoonfuls of sugar and anything from a tablespoonful to a tea-cupful of treacle, according to the sweetness of your tooth, and moisten this mixture with has a breakfastcupful of boiling water. Pour this mixture over the beans and if there is not enough water to cover them, add more billing water until there is. Cover the pot now, and bake in a slow oven from six to eight hours, taking off the lid for the last hour to brown and crisp the bacon rind. If the beans who sign of drying during the cooing, add more boiling water, and if you like lean bacon as well as fat, decrease the amount of salt. If liked a level teaspoonful of mustard can be added to the liquid when it is poured over the beans. In the New York style, the treacle is omitted, and the beans are cooked in a shallow instead of a deep pan.

Here is my version which doesn't take six to eight hours!

250g haricot beans
150g bacon pieces
1 onion, sliced
2 tbsp treacle
salt and pepper

1. Soak the beans overnight in cold water, drain, cover with fresh water and simmer for about an hour until they have started to soften.
2. Heat an ovenproof casserole to a medium heat and add the bacon pieces, cooking until browned
3. Turn down the heat and add the onion, cook gently until softened.
4. Add the beans, treacle and enough boiling water to cover.
5. Cook at 150C for 1 1/2 to 2 hours, checking occasionally to make sure there is still some liquid left, top up if necessary.
6. Season before serving

Menu for Wednesday

Porridge made with water and salt

Left over Haricot Beans baked Boston style

Egg and Sausage Tart with Baked Potato and green vegetables

As I am using up left overs, the only rations that I will be using will be tea.

WW2 Rations 1940 for three people
Butter 150g (6oz)  75g Butter
Bacon or ham: 300g (12oz)  bacon in the Haricot Bean dish
Margarine: 300g (12oz)
Cooking fat/lard: 300g (12oz) 200g lard 190g lard (tsp of veg oil)
Sugar: 675g (1lb 10oz) 650g (25g black treacle used)
Meat:  1350g (3lb)
Milk: 9 pints occasionally dropping to 8 pints 8 3/4 pints
Cheese: 150g (6oz) rising to 675g  (1lb 10oz)?
Eggs: 3 fresh eggs per week  0 fresh eggs
Tea: 150g (6oz) 130g 110g 90g
Jam: 150g (6oz) per week 125g
Dried Eggs 3 packets  (36 eggs every four weeks)   9 eggs for one week
Sweets: 262g (3oz) per week.
I'll be back with more Ration Book Cooking tomorrow.

Labels: , , , , , , ,


At 7 November 2012 at 13:44 , Blogger Vanessa @ Cakes and Teacups said...

It's amazing to see what people ate during wartime and the rationing they had to do. My gran was around during that time. She was born the year 1919 and lived to be 93. She would tell me stories and tell us not to waste food.

At 7 November 2012 at 20:01 , Blogger Karen S Booth said...

I have been waiting for this recipe and post Janice as I love beans and these do look rather good, especially with bacon too. Day three is going well for me, as I am also on left overs too.......Karen


Post a Comment

I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

Subscribe to Post Comments [Atom]

<< Home