Preparedness for when

[Deleted User]

I've been playing around with my recipe books today and found some very oldfashioned ideas for filling up hungry people without filling them full of expensive meat based dishes. He Who Knows parents always served a large Yorkshire Pudding full of gravy as a starter before a roast dinner and that is one way, I have also had a large dumpling with gravy served to me when I was at school by a friends parents who were country folk. What I've found are variations on baked and steamed puddings made with flour/ oatmeal/suet/onions and herbs all of which can either be served as a starter or with a meal which seems to me to be a very sensible way of making the expensive meat etc go that much further. The other well known filler upper of hollow legs is a good rice pudding or a steamed pudding for dessert, all old fashioned ribstickers and not particularly in vogue nowadays but I reckon our forebears knew a thing or three and as times get tough, it might be the way to go? Lyn xxx.

fuddle

Oooh Lyn a leek suet pudding or even cheaper - onion suet pudding. Mmm

[Deleted User]

I found this recipe in a 200 year old book a friend had lots of years ago. DD1 made this regularly when she was hard up at Uni

Onion Pudding to serve with Gravy

8oz S/R Flour
4oz Suet (vagetable or beef)
2 onions finely chopped
slt and pepper to taste
cold water to mix

Mix all the dry ingredients in a bowl then add the onion and enough cold water to make a dumpling. Put into a greased pudding basin, cover with greasedproof paper and then foil both with a pleat in to allow it to rise, tie it well with string then steam it for 2 hours. Serve with gravy as a main meal with veg, or with meat and veg and gravy. Or serve it as a substantial starter with gravy. Whatever you decide to do it will fill you up!!!

Enjoy, Lyn xxx.

RAS

A propos of mar's note about sweeties and rationing; found a little book in the CS last week with more info.

Bread - rationed July 1946-8
Jam - off ration 1948
Tea - off ration October 1952
Eggs - off ration March 1953 with cream a month later.
Sugar - off ration September 1953
Butter, cheese, marg and cooking fats - off ration May 1954
Meat - off ration July 1954 after 14 years.

So the things we think of as basic staples were rationed longer post-war than during the war itself.

Carrot roll consisted of grated carrot and oatmeal wrapped in mashed potato and baked "until nicely browned." To be served with well seasoned brwon gravy; where the heck did they think that was going to come from?

One thing that really struck me is how much fuel was needed to turn the rather poor ingredients into something vaguely inedible. Many of the recipes needed cooking for an hour or more!

paidinchickens

Sorry about the hit and run doom and gloom message earlier.

As most of you know something always happens when you find five minutes to play on the pooter. I just hit send and hope it makes sense.

The amount of times I go to reply to a really interesting subject but get "Mum" or "the dog needs a wee"

Oh the excitement that is my life


PiCx

fiftyeighter_2

Ooh I love suet puddings of any kind. When I was young mum often made bacon and onion roll. suet pastry rolled instead of in a basin. It was a cheap meal then, bacon pieces and onion. I still make it now. So many memories of my mums frugal meals.

westcoastscot

Really interesting posts about homelessness/benefits thankyou. There's not much we don't know or haven't experienced between us is there???:) I was trying to thank those who mentioned it but my thanking finger got achy, so please consider yourself thanked if you joined in!!!!! It's so difficult to find those really in need in among the chancers, but we have to keep trying don't we??

Ginny, I apologise for making light of an obviously rotten situation, but I've got a perfect picture in my head of you in your post-op bed, on the roof rack moving house!!!!

I love onion/leek suet pudding - especially lovely if you have a bit of ham stock/fat to cook the onions/leeks a little before filling the pie - lovely as a filler!!

Was watching one of those tudor monastery programmes on I-player, and noted Peter making bread. The baker was saying that the salt assists with rising. I've recently started using lo-salt for everything - youngest has had high blood pressure from childhood and we've been lo/no salt for years - but I wondered if using it for bread making is contributing to the brick-like demeanour of my loaf these days???

WCS

paidinchickens

I'm going to try onion suet pudding for tea tomorrow.

I have a huge bag of veg suet mix from AP which I add a little water to and a jar of mincemeat (sweet) which was 20p a jar last year. Nuke for 1o mins add A little bit of value custard and jobs a gud un

PiC x

kezlou

Thanks for the info regarding seeds and things. I'm making plans my dad for next year.

So far were converting half off the allotment for growing things and were looking into getting some chickens. So far so good

My store cupboard is well and truly down, so looking into building it up.
OH has been looking at wind up torches, he's well into gadgets so thats him happy.

love the poems gq, mrs l and vj

grandma247

According to my bread book sugar feeds the yeast and salt retards the growth.