Potato Pastry Ww2 Food
POTATO PASTRY DOUGH
Adapted slightly from Vicki's Vegan Kitchen (Square One (2011)). This is a super tender, but easy to work with pastry dough that can be modified for savoury tarts by simply removing the sugar and nutmeg. This recipe is best suited for bottom crusts, but rolled thinly it can be used as a topper too. This is also delicious made with sweet potatoes, especially for apple pie.
Provided by YummySmellsca
Categories Dessert
Time 20m
Yield 2 9-inch pies, 16 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, stir together the potatoes, oil, lemon juice, brown sugar and sea salt until well blended.
- Add the flour, baking powder and nutmeg and mix well.
- Divide in half, wrap each half in cling wrap and refrigerate 1 hour.
- Working one half at a time, roll out into a thin circle between sheets of wax paper.
- Turn into a 9" pie plate. Repeat with remaining half of dough.
- Use immediately or wrap well in cling wrap, then heavy duty foil, and freeze up to 6 months.
POTATO PASTRY
Taken from a Victory Cookbook - Nostalgic Food and Facts From 1940 - 1954 - Chapter quotes 'We found it was much more difficult to make puddings than it had been in the past, but with a little imagination we managed to conjure up appetising ends to the meal. We made good use of seasonal fruits and when cooking these sweetened the fruit with saccharin to save sugar, the crushed tablets were always added to the fruit after it was cooked.this is pastry that should be used a great deal as it helps to lighten the flour and makes our rations of fat go much further.
Provided by McCarthy
Categories Dessert
Time 10m
Yield 1 crust
Number Of Ingredients 5
Steps:
- Sift the flour with salt.
- Rub in fat.
- Add mashed potato.
- Mix thoroughly then add a little water to bind.
- Roll out on a floured board and use as ordinary shortcrush pastry.
- It can be baked in a hot oven.
Nutrition Facts : Calories 488.8, Fat 1.2, SaturatedFat 0.2, Sodium 1602.1, Carbohydrate 104, Fiber 5.6, Sugar 1.1, Protein 13.5
WOOLTON PIE
Woolton Pie was created by a chef at the London Savoy during World War II. It was designed to be filling while predominantly using vegetables from the garden (which were obviously unrationed). This is the traditional wartime recipe and rather bland by modern taste. Feel free to spice it up with modern day condiments, herbs and seasonings. You can also alter the vegetables to suit your personal tastes. Enjoy, keep calm, and carry on!
Provided by GlamAtomic
Categories Pot Pie
Time 1h
Yield 1 Pie, 6 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE FILLING:.
- Place all ingredients except for parsley into a large pot.
- Add just enough water to cover.
- Cook over medium heat, stirring occasionally to prevent vegetables sticking to pot.
- Allow the mixture to cool.
- Sprinkle with parsley and season to taste.
- FOR THE CRUST:.
- Combine salt, flour and baking powder.
- Rub shortening into flour mixture.
- Gently mix in potato.
- Add a little water if desired to create desired consistency.
- Knead
- Roll out onto floured board.
- Place pie filling into a deep pie dish or casserole dish.
- Cover with Potato pastry
- Bake in 400 F oven for 25-30 minutes or until pastry is lightly browned.
- Serve with gravy.
Nutrition Facts : Calories 451.6, Fat 15.4, SaturatedFat 3.8, Cholesterol 0.4, Sodium 703.4, Carbohydrate 72.3, Fiber 10.6, Sugar 9.8, Protein 9.1
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- Kraft Mac & Cheese. Kraft Mac & Cheese (aka Kraft Dinner) is a staple of the North American diet today. Whether that’s a good thing or not is your own opinion.
- Powdered Egg. Chickens were difficult to keep during wartime, so the average Brit was only allowed a single egg a week as part of his ration. (Vegetarians received more eggs, but they got no meat allowance.)
- Carrots. Carrots received a lot of attention from the British government during the war. At the time, it was common knowledge in both Britain and Germany that carrots were good for your eye health.
- Eggless Mayonnaise. Mayonnaise is the most popular condiment in the U.S., appearing on tables more than any other sauce—including tomato ketchup. It is the savior of bland cheese sandwiches and green salads as well as the base for more exciting sauces, like tartar sauce.
- Dripping. During the war, Europe and America suffered a fat shortage. This might sound like a good thing, but it was a huge problem when people were already struggling to get enough fat and calories.
- National Loaf. In Britain, most bread at the time was made with Canadian wheat, which had to be shipped across the Atlantic. This wheat took up cargo space that could have been used for more important things, like munitions.
- Fanta. Fanta is one of the world’s most popular sodas, beloved for its orange flavor and its colorful, happy style. Coca-Cola made this version in Italy in 1955, and it quickly became popular across Europe.
- War Cake. Continuing with another sweet dish—people do love their desserts—that developed from rationing. Without ingredients like sugar, eggs, and milk, what was the home baker to do?
- Potato Pastry. We all like to indulge our sweet tooth from time to time, and wartime folks were no different. There was a problem, though. To make the sweet things they liked to eat—pies, cakes, and such—they needed butter, eggs, and flour.
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