For some reason I had always wanted to visit the Channel Island of Jersey, and last July we did. We were not disappointed. It was very strange, I instantly felt a connection with this island that lies closer to France than England. During the course of the week we spent there we visit several places that had been on my list, including the Jersey War Tunnels. You can read about our trip to Jersey HERE and I wrote four posts about the War Tunnels – Part 1, Part 2, Part 3, Part 4. We enjoyed our week so much that we returned for a second week in October. During the October trip we visited several of the Jersey Heritage sites and it was at that site that I picked up this book.
Jersey was during the Second World War heavily protected against the Allies by the German Army. Therefore, food was in short supply. There was a black market, but in essence food was scarce and after D-Day things became worse. The International Red Cross Ship; The Vega didn’t arrive until 30th December 1944. By this time, the population of Jersey had spent more than 3 years living on what foods they could find, grow and improvising. Trying to keep life as normal as possible. This little book is a collection of recipes, recorded at the time, either by Mrs Morris or from the Jersey Evening Post. Poverty Cakes (Page 11)
“Scraps of meat or fish can be turned to good account and made to go a long way if mixed with the following ingredients: one egg, two cupfuls of milk, quarter teaspoon of baking powder, pinch of salt, sufficient flour to make a paste. Roll out as for a scone, cut in squares or rounds and fry in hot fat. The cakes should puff up and are very light”
Potato and Tomato Casserole (Page 14)
“2lb potatoes
1 tin tomatoes
1oz butter
pepper and salt
Melt butter in a small pan, add potatoes cut into quarter inch slices, put potatoes into the fat for a few minutes over a low gas. Turn into pie dish, cover with tomatoes and a little pepper and salt. Bake in a moderate oven until brown. The liquor from the tomatoes maybe used according to taste”
Sugar Beet Coffee (Page 4)
“Wash sugar beet and grate roughly. Roast the pieces in an oven if gas is available, or if sufficient wood and tar to give a fair heat in coal oven. When roasted, mince the pieces finely and use as coffee”
As I read through this little book, there seems to be much more than a few recipes within its 30 pages. I recall the jar of jam made in 1942 and now archived at the War Tunnels.
A reminder of the hardships faced.
Weekend Cooking is hosted by BethFishReads
Julie Goucher ~ Anglers Rest 