Tasty Wartime Vegetable Recipes

JUMP TO RECIPES

The Wartime Changing Diet

World War II dramatically changed the food landscape, both during the war years and also afterward. In areas where fighting was happening, animals were slaughtered because they could not be fed. This led to a meat, egg and dairy shortage. Some foods were imported from other parts of the world; when those areas fell under enemy control, the foods were no longer available. Massive quantities of food were needed for a rapidly increasing number of troops. Ships transporting food were attacked. These are only some of the effects of war that changed everyday meals for millions of people.

Meat was especially challenging to get in pre-war quantities and types. Homemakers around the world were encouraged to use more vegetables. Citizens began growing Victory Gardens. But one main challenge was finding new ways to prepare the vegetable harvest. During the war years it was critical to maintain food variety and nutrition.

The Need for Food Creativity

Governments sought the help of home economists to help develop recipes using the unusual ingredients available—such as the newly developed powdered eggs and milk—and to give cooking demonstrations. Not only ingredients had to be considered, but also the lack of fuel for cooking. In war-stricken areas there was also a need for recipes that could be left unattended in case people needed to run to bomb shelters. Recipes were needed that could be made in situations where bombs had burned or destroyed kitchens, or where there was no electricity or gas. No matter where homemakers lived, vegetables became very important. The demand increased for new and interesting recipes, and ways to use up leftovers.

Here are three quick and simple ways to use a variety of vegetables. These recipes are tasty and also adaptable. Whenever a homemaker might have had some leftover meat, it would been especially easy to add to the Upside-Down Vegetable Cake. This is not really a cake at all, but a mix of vegetables with a biscuit-style topping. The original recipe is included here but I think it would be even better with more vegetables. I never would have imagined carrots with cheese! Surprisingly, they go well together; and the fritter recipe gives the lightest cauliflower flavor. I hope these recipes might inspire you if you are looking for more ways to include vegetables in your meals. They use simple ingredients and come together quickly—which is just what wartime homemakers would have needed.

Print

With ImageWithout Image

Carrots with Cheese

Yield 6-8

Author Ruth Berolzheimer (ed.)

A surprisingly good way to serve carrots, this is a simple and nutritious dish made with only a few basic ingredients.

Ingredients

• 3 tablespoons butter, melted
• 3 tablespoons flour
• 1-1/2 cups milk
• 1/2 teaspoon salt
• Dash cayenne
• 3/4 cup grated cheese
• 3-1/2 cups cooked carrots

Instructions

1. Blend butter and flour, add milk slowly and cook until thickened, stirring constantly.
2. Add seasonings and 1/2 cup cheese.
3. Place carrots in buttered baking dish, cover with sauce and sprinkle top with remaining cheese.
4. Bake in moderate oven (350°F/180°C) 15 minutes.

Print

With ImageWithout Image

Cauliflower Fritters

Yield 6-8

Author Ruth Berolzheimer (ed.)

These fritters are an excellent way to enjoy cauliflower or to use leftover cauliflower. They are simple to make and are most delicious when piping hot.

Ingredients

• 1 cup sifted flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Dash mace [or nutmeg]
• 1 cup chopped cooked cauliflower
• 1 egg, beaten
• 1/2 cup milk
• 2 tablespoons butter, melted
• Fat for frying (about 1/4 cup)

Instructions

1. Sift dry ingredients together and add cauliflower.
2. Combine egg, milk and butter; add to flour mixture and stir until smooth.
3. Drop by tablespoons into hot deep fat (365°F/185°C).
4. Cook 3-5 minutes or until browned [turn once].
5. Drain on absorbent paper.

Print

With ImageWithout Image

Upside-Down Vegetable Cake

Author Ruth Berolzheimer (ed.)

The vegetable combination suggested for this recipe is delicious, but this recipe could easily be adapted to other vegetables, favorite seasonings, or even bits of cooked meat. The biscuit topping makes this a filling dish.

Ingredients

• 2 cups sifted flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup shortening
• 1 egg, beaten
• 1 cup milk
• 4 cups mixed cooked vegetables (peas, carrots, celery, Lima beans)
• Salt & Pepper (and any other seasoning desired)
• 1/2 cup vegetable stock
• 2 tablespoons butter

Instructions

1. Mix and sift dry ingredients together and cut in shortening.
2. Combine egg and milk; add to dry ingredients, stirring until mixed.
3. Arrange hot seasoned vegetables in bottom of greased shallow baking pan, add vegetable stock, dot with butter, cover with first mixture and bake in hot oven (425°F/218°C). 20 to 25 minutes.

References

Berolzheimer, Ruth, editor. 250 Ways to Serve Fresh Vegetables. Chicago, IL: Consolidated Book Publishers, Inc. Published for Culinary Arts Institute, 1940.

“Do not be conformed to this world, but be transformed by the renewal of your mind, that by testing you may discern what is the will of God, what is good and acceptable and perfect.”

Romans 12:2