Meat Pudding and Midweek Report

Categories:Food, Geekery, Mirandomness
mirandafern

Dinner last night consisted of Dutch Meat Pudding, Brussels sprouts with bacon, and “National Loaf.”  That’s right, it’s like the United Nations in my dining room.

Honestly Dutch Meat Pudding was NOT what we expected.  It was tasty, no doubt about that.  But both of us were pretty convinced it would have a texture akin to meatloaf, which it did not.  It really was more like cake; a dense meaty cake.  We realized in the first couple weeks of pre-project experimentation that we were forgetting a critical part of dinner, which was ample vegetable side dishes.  I have been striving to remedy this with lots of veg.  Last night was shaved Brussels sprouts cooked with a piece of bacon.  You can’t go wrong with Brussels or bacon in my opinion.

I’m still trying to perfect my national loaf.  Houston humidity doesn’t always result in the best bread and this has been no exception.  I might just be complaining and blaming the weather for my own failings.  We’ll see this weekend.


WWII Rations Week One (Figured for 2 Adults)

Butter 4 oz
Bacon or Ham 8 oz  5 oz remaining
Margarine 8 oz  6 oz remaining
Cooking Fat or Lard 4 oz 3.5 oz
Sugar 16 oz 12 oz remaining
Meat (Based on Meat Value) 2 lbs 8 oz remaining
Milk 6 pints4 pints remaining
Cheese 8 oz
Eggs 2 fresh egg1 fresh egg remaining
Tea 4 oz 3 oz remaing
Jam (every 2 months) 2 pound
Dried Eggs (ever four weeks) 24 dried eggs 22 remaining
Chocolate (every four weeks) 24oz 22 oz remaning
Dutch Meat Pudding
A pudding...of meat. Tastes better than it sounds. Now you can have your pudding while you eat your meat.
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Prep Time
20 min
Cook Time
1 min
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 min
Total Time
1 hr 20 min
Ingredients
  1. 4 oz bread crumbs
  2. 3 TB milk
  3. 1 onion finely chopped
  4. 2 tomatoes,peeled diced
  5. 8 oz mashed potatoes
  6. 8 oz ground beef
  7. 1 egg
  8. 2 tsp Worcestershire sauce
  9. 1 tsp parsley
  10. salt and pepper
Instructions
  1. Soak the breadcrumbs in the milk for 15 minutes until softened.
  2. Mix with the rest of the ingredients until you get a consistent mixture that resembles uncooked pudding.
  3. Transfer the pudding mixture into a greased pudding basin or cake pan.
  4. Cover and steam for 1 hour.
Notes
  1. Alternatively, you may bake the pudding for 1 hour in an oven heated to 350 degrees Fahrenheit. I used 1 quart baking pans from Ikea and everything turned out fine. On another note, I didn't peel my tomatoes. I didn't see the necessity.
Adapted from Victory Cookbook
Adapted from Victory Cookbook
Mirandomness http://mirandomness.com/
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One Comment

  1. lynne
    lynneReply
    January 15, 2017 at 12:27 pm

    I am so enjoying these posts! I did this same experiment for a few months last year, including the clothes rationing as well. When it came to produce, I printed out a list of what veg and fruit are in season during each month (I also live in Houston.) Then I’d only buy what was available for that time of year, and try to get it locally grown. That took some doing! I got it down to being produced in Texas (mostly from HEB). It looks like you are doing well! I enjoyed the challenge. A good book you may enjoy is Nella Last’s War — a diary of a British housewife which starts in 1939. She talks about life during those years of rationing and how she puts meals together, but also talks about her life with her husband and two sons who are serving. It’s a wonderful insight.

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