What appeals about this recipe is the simplistic way in which it was written- just add all the ingredients together and wrap. The language of the recipe however is extremely instructional and does not make use of descriptive language which in today’s society may cause it to be rejected or not interesting enough to be considered.
As shown in the reference this recipe belongs to ‘The Good Housekeeping Institute’ which still exists today. Its role in society was and still is to provide women with relevant articles relating to their diets and health but experienced some amendments during the war time;
As shown in the reference this recipe belongs to ‘The Good Housekeeping Institute’ which still exists today. Its role in society was and still is to provide women with relevant articles relating to their diets and health but experienced some amendments during the war time;
Good Housekeeping. The Best of the 1940’s.
Unfortunately when I found this recipe in the archives of the Imperial War Museum I was unable to find an exact date. From the research I’ve previously conducted this recipe seems a little farfetched as eggs were rationed and also meats such as minced beef were often substituted for something else such as whale meat which was un-rationed and thus people could buy as much as they liked.
Whale meat became available towards the end of the Second World War and was offered in a variety of tinned forms such as “whale steak casserole, whale steak and kidney pudding and whale-meat roll.” (War Time Cookbook). The dish itself was actually very tasty however; it may be interesting to try the dish again if we were to substitute the minced beef and eggs for their tinned and powdered alternatives.
The recipe suggests eating the dish with potatoes which were commonly recommended as they provided a large source of carbohydrates and “meant that people ate less bread, which meant in turn that less wheat had to be imported to make flour”. I will research further into the functionality of potatoes within the Potato Piglets entry.
Whale meat became available towards the end of the Second World War and was offered in a variety of tinned forms such as “whale steak casserole, whale steak and kidney pudding and whale-meat roll.” (War Time Cookbook). The dish itself was actually very tasty however; it may be interesting to try the dish again if we were to substitute the minced beef and eggs for their tinned and powdered alternatives.
The recipe suggests eating the dish with potatoes which were commonly recommended as they provided a large source of carbohydrates and “meant that people ate less bread, which meant in turn that less wheat had to be imported to make flour”. I will research further into the functionality of potatoes within the Potato Piglets entry.
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