I really wanted to make a cake this weekend to take back to my parent’s house. However, I do not have any fat and this is a problem when surviving on rations. Not having any fat or very little is a strange scenario especially when reading this article below.
I cannot imagine obesity being a problem in WW2. Although I have found the food quite heavy and flour based so far, it is mainly freshly prepared home cooking without ‘secret’ ingredients buried in it. Having to live on a limited fat ration and using up what you have also makes the food quite simple and uncomplicated. I do not really understand the trans/saturated/good/bad/ fat argument, but do believe that excessive eating must be the main cause of the obesity problem. During the war with limited calories and food available, although you may experience carbohydrate overload, I do not believe anyone would get fat on WW2 rations.
Struggling along with limited fat rations, also makes our supermarket excesses seem frightening. Fat is available so freely and cheaply to buy and is available in all forms. It also seems to be in everything and the amounts of processed foods available today, mean it is not surprising people are putting on weight and struggle to keep it down. Walking around the shops today and seeing the obesity epidemic increase, we cannot appreciate the hardships that those living through WW2 on rations endured, especially as I am going to start using the methods below, I will let you know the results:
Collecting Extra fat:
Trim of all extra fat off cooked or uncooked meats and render it down. Firm fat may be chopped or grated and an be used in place of Suet.
To render down fat Method 1.
Cut fat into small pieces and place in a pan. Cover with water and lid and boil. Skim well and boil until all of the water has nearly evaporated. Turn down heat and stir so the pieces do not stick on the bottom of the pan. Once the pieces have dried up and sunk to the bottom, leave to cool and then strain.
Method 2.
Cut up the fat into small pieces. Place in an oven dish in a low oven and cook until the fat has melted. Drain off the fat and place into a container.
In either case do not thrown the remnants away. They are excellent in pies, stews and soups.
My attempt at this to follow soon.
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