Sa­man­tha’s recipe cor­ner

BBC History Magazine - - Con­tents -

With kitchen sta­ples such as meat, eggs and dairy in short sup­ply dur­ing the Sec­ond World War, Bri­tish men and women had to use their imag­i­na­tions to cook up tasty fam­ily meals on mea­gre ra­tions. ‘Mock’ dishes were a cre­ative way of liven­ing up an oth­er­wise grim din­ner ta­ble. ‘Goose’ could be made from lentils and bread­crumbs, while car­rots could re­place sugar in an apri­cot tart.

De­spite not tast­ing re­motely fishy, mock crab was a pop­u­lar meal of the day and there are lots of dif­fer­ent ver­sions of the dish. Like oth­ers in the 1940s might have done, I added a tomato to this recipe to make it look a lit­tle more ‘crabby’.


½oz mar­garine 2 tbsp re­con­sti­tuted dried egg pow­der (or 2 eggs) 2 tbsp wa­ter 1oz grated cheese 1 dst­spn salad dress­ing 1 tomato, peeled and chopped A few drops of vine­gar Salt and pep­per to taste 1940s salad dress­ing: 4 tbsp salad oil (I used olive oil) 2 tbsp vine­gar Pinch of dried mus­tard Pinch of sugar Pinch of dried herbs Crushed gar­lic clove (op­tional)

METHOD To make salad dress­ing:

Mix all ingredients to­gether and put to one side

To make mock crab:

Melt the mar­garine in a saucepan on a low heat. Add the re­con­sti­tuted eggs (or beaten eggs). Scram­ble un­til half set. Still with the pan on the heat, add cheese, the tomato, salad dress­ing, vine­gar and sea­son­ing. Scram­ble un­til set.

Serve as a sand­wich fill­ing, on hot toast or over mashed pota­toes.


“A quick and tasty meal”

Dif­fi­culty: 1/10 Time: 20 min­utes

Based on a recipe from the1940­s­ex­per­i­

Ev­ery is­sue, pic­ture ed­i­tor Sa­man­tha Nott brings you a recipe from the past. This month it’s a veg­e­tar­ian favourite from the home front

No crus­taceans were harmed in the mak­ing of this dish

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.