EGGLESS, FATLESS WALNUT CAKE
4 cups of flour
1 cup of chopped walnuts
1 good cup of milk
1 cup of sugar
4 teaspoons of baking powder
1 good pinch of salt
Mix flour, sugar and walnuts together. Add salt and baking powder, then the milk. It should be slightly wetter than an ordinary cake mixture. Leave to rise for 10 minutes. Bake in a greased cake tin in a slow oven till risen and brown.
Taken from ‘What did you do in the war, mum?’ Age Exchange - try this recipe or leave us your own.
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8 comments:
What other recipes did they have during rationing?
I love the recipe! Are you going to be posting any more? I remember seeing a recipe for something called Woolton Pie - and is it true you could make pretend bananas out of parsnips?
I believe there was something called Woolton Pie, not sure what was in it. They did make mock bananas as they were called out of parsnips by adding banana essence to them.
In fact, here's the recipe for mock bananas:
Parsnips
Banana essence or extract
Sugar to taste
Choose young parsnips if possible for they are more tender and have a sweeter taste. Peel the parsnips, do not slice. Either cook in a small amount of unsalted water until tender or put into a steamer, cover and cook over boiling water. If boiling the parsnips, then dry well on kitchen paper. If steaming the parsnips, simply remove from the steamer and dry. Slice the cooked parsnips and put into a bowl and mash, add a few drops only of banana essence or extract. The easiest way to obtain a small amount of essence or extract is to dip a skewer into the bottle and then hold this over the bowl so the drops fall. Continue adding banana flavouring until you get the right taste. Add sugar to taste then mash until smooth.
Use as a sandwich filling or as a pudding with yoghurt or custard.
Taken from ‘We’ll Eat Again’ Marguerite Patten
You should post more war time recipes. Like the idea of the dig for victory thing. :)
Here's another wartime recipe
MOCK MARZIPAN
2oz of margarine
2 tablespoons of water
2-3 teaspoons of almond essence or flavouring
4oz of sugar or golden syrup
4oz of soya flour
Melt the margarine in the water, add the essence and sugar or syrup then the soya flour. Turn onto a board and knead well. Roll out; cut to a circular shape with the tin the cake was baked in. Smear the top of the cake with jam or jelly then cover with the marzipan.
Just found your site: it is marvellous. So many memories. Growing up in Dublin during the war I remember Mammy making the "banana" concoction. She also used the mock marzipan when making Frangipany (spelling) tarts. Does anyone remember the cocoa, so bitter, and one type was where cocoa shells were boiled and then one utilised the liquid, ugh. A cup of hot Camp or Nescafe coffee after coming in out of the cold. A cup of coffee was a treat as tea was the mainstay of our meals. How about hot milk? One of the greatest delights was after the war receiving the Jafa oranges from Israel: they were delicious especially as oranges were hard to come by during the war, when they were available. Who remembers putting eggs in isinglass? The bird pecking at the cardboard tops of milk bottles as they sat ourside your hall door? Ah for the Good Old Days Gone Bye!
E. Beryl Gavin-Ketchen now in Abilene, Texas.
Good post.
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