The Stork Wartime Cookery Book, double page pp22-23

Category

Museums & Galleries Item

Item no

21187

Title

The Stork Wartime Cookery Book, front cover

Description

A view of 'The Stork Wartime Cookery Book'.
The cover is red with a outline of a stork.

Date

1940

Size

20.8 x 13.9 cm

Type

Document

Location

Museum of Edinburgh

Accession number

SH2007.47.4a

In 1940 rationing was introduced across Britain. Many of the country's food supplies came from overseas and as transportation by sea became increasingly hazardous, items were scarce. Butter, sugar and bacon were the first items to be rationed followed by meat, tea, jam, marmalade and cheese. As food became scarce, people had to be very inventive in their cooking, making jam out of carrots, tea from blackberry leaves, and pastry out of potatoes. Sweets, clothes and petrol were also rationed and everyone was issued with a ration card and coupons. However, with less sweets and more vegetables, the diet of many of Edinburgh's children actually improved. School dinners were also introduced at the beginning of the war improving the nutrition of poorer children. Rationing finally ended in 1954.

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