JUMP TO RECIPE

When times are rough, many of us turn to comfort foods. They feed not only our stomachs but our frayed nerves. Healthy or not, they somehow make us feel better. During World War 2 it must have been a real hardship to crave a comforting sweet while sugar was so heavily rationed.

Here is a small blog post in honor of a sweet that uses only a small amount of sugar. How sweet is that?

Sugar Rationing

1940s homemakers often faced the dilemma of how to make enough from next to nothing. If the lack of meat, eggs, milk and cooking fats weren’t enough to contend with, just think of the tiny amount of sugar available! Eight to 12 ounces a week was the ration. Even that amount could have been hard to come by at times.

When sugar was available, it was often needed for jam making to preserve precious fruits for winter use. In a time of desperate situations with loads of stress, so little sugar for comfort or energy. Can you imagine?

Fresh Fruit to the Rescue

Strawberry Pudding is a perfect remedy. With a bit of fruit and less sugar than a flavored coffee, the whole family could enjoy a refreshing dessert. Berries and other fruits were plentiful during summer months. They would have made this type of dessert possible. The strawberries could be replaced by other fruits—stone fruits work especially well.

This pudding can be topped in a variety of ways depending on what’s available. Don’t count on leftovers. 😊

See below for a wonderful Strawberry Pudding recipe that is small on sugar but big on sweet!

And let us not grow weary while doing good, for in due season we shall reap if we do not lose heart.

Galatians 6:9