More With less

31 Dec

I am begining to do research on the 1940s and the role of rationing. The scope of the research is related to diet(and how a calorey restricted diet) afects fitness and overall health. Up untill that time thre really we not the level of desease that there is now. 

I have a number of links to get me started with my research but I would love to find pdf files of ration books as well as the instructions associated with them.


Wart time Ration Challenge:

Historical Recipes:

Wartime Kitchen Ration Book Cooking:

WW2 Rations 1940: per one person (adult)

Butter: 50g (2oz)     
Bacon  or ham: 100g (4oz)     
Margarine: 100g (4oz)
Cooking fat/lard: 100g (4oz)
Sugar: 225g (8oz).    
Meat: To the value of 1/2d – 1lb (450g)
Milk: 3 pints (1800ml) occasionally dropping to 2 pints (1200ml).
Cheese: 2oz (50g)      rising to 8oz (225g)
Eggs: 1 fresh egg a week.     
Tea: 50g (2oz).
Jam: 450g (1lb) every two months.
Dried eggs 1 packet (12 eggs) every four weeks.
Sweets: 350g (12oz) every four weeks
Everything you could want to know about Vintage time preiods:
Ration Book Diet: this could be a good site, but it seems the creator abaondoned there project.
Rationing on the US Homefront:  Althought I am looking primarly at the British Ratioing system its important to look at what other countries were doing.  Particuarly with the fact that supplies are more mobile now then they were durring the war.
The Vintage Warbride: cool blog, I really think that the 40’s was the peak for many things.  Men were men and Women were truely women.
Woolton Pie: No study of the period could be possible without first looking at the Woolton Pie.
How rationing was set up in WW2 Britian:
WWII Ration Diet :  Another Vintage lifestyle blog/forum, very nice site.
British Wartime Food: How Britan Fed Itself Durring WWII : a good and complete article.
BMI Myth: A very good artilce about BMI v charted acceptable weights.
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Posted by on 2012/12/31 in Diet, Food, Health, Rationing, WWII


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