Ration Cooking Brought to Life

Rationing during war time was a way of life, and the British Ministry of Food is sharing insight into the hardships and challenges home cooks faced with a kitchen stocked by a bare minimum of supplies.  For 14 years, British households were limited in the quantities of foodstuffs they could purchase, and coupons were required for each sale.

This shortage of essential ingredients  - namely quality meat - inspired great creativity from many chefs.  Woolton Pie, created by the head chef of the Savoy Hotel Frances Latry, was presented to 1st Lord Woolton (who became Great Britain's Minister of Food in 1940).  Initially, people didn't care for the pie - they wanted meat!  But gradually, cooks learned to adapt and season the recipe to suit their families' tastes.

Originally published in The London Times in 1941,this homey dish of seasonal vegetables and broth is still made today.

For more information on war time cooking and eating habits, visit London's Imperial War Museum's Ministry of Food exhibit now through January 2011.