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We All Join In

We All Join In

Occupation recipes

As part of our home learning, on the week beginning the 27th April, on of the challenges is to try out an recipe from the Occupation. Some examples are below (taken from the book - 'A collection of Occupation Recipes - Lillie Aubin Morris) 

Potato Cakes

12 ozs cooked potato 

3 ozs flour, parsley, salt 

1 oz butter (optional) 

Mash potatoes finely with butter or a tablespoon of milk. Add finely chopped parsley. Work in flour and salt. Roll out thinly, cut into round cakes and cook on a flat baking tin for about ten minutes.

Tomato and Potato Pie 

1 tin tomatoes 

Potato according to needs 

Some mixed herbs 

A little fat if possible 

Pepper and salt to taste 

Boil and mash the potatoes with the fat and mixed herbs. Take some of the tomatoes and put in the bottom of a fairly deep dish, then some potatoes and more tomatoes, finishing with potatoes. Bake in a moderate oven until quite brown on top. Heat the juice of the tomatoes and serve as a sauce or, if preferred, keep for soup. You can make the dish with swede or carrots. 

Rock Buns with Brown Flour 

1/2 Lb brown flour (use white if you don't have brown) 

Pinch salt 

1 teaspoon baking powder

1 1/2 ozs butter 

3 os sugar 

1 egg

A little milk 

A little nutmeg 

Sift the flour, salt and baking powder, then rub in the butter, add the sugar. Beat up the egg with a little milk and mix the whole into a stiff paste. Put on a greased baking-tin in rough shapes. Bake for 20 minutes. 

Limpet Stew (note from Mrs Posner - please only try this if you are confident in using limpets - i don't want anyone to get sick from eating limpets! You could substitute for another protein e.g. meat)

1 quart limpets 

1 pint of green peas 

Thyme, parsley , one small bayleaf 

1 tablespoon flour 

Salt and pepper 

Put the limpets in boiling water, boil for 10 minutes. Remove the shells and intestines, then take the soft top off and mince the hard part. Put a little fat, butter or oil in the frying pan. When hot add flour, a little salt, bay leaf, thyme and parsley. Fry until brown, stirring all the time. Add enough stock or water to make a thick gravy, add limpets and peas, stir, simmer for 15 minutes. Excellent with two tablespoons of curry powder. Serve in a well of mashed potatoes or rice.  

Jersey Wonders (Recipe from Mrs Douglas) 

Rub 75grams of butter into 225grams of self raising flour until the mixture looks like breadcrumbs. 

Stir in 50grams of castor sugar. 

Crack 2 small eggs into a bowl and add to dry mixture to form a dough. 

Roll out on a floured board with a rolling pin 12mm thick. 

Using a circle cutter, cut out shapes. 

Roll each one into an oval shape, make a slit in the middle with a knife. 

Twist the top of the oval through the slit and make into Jersey Wonder shape. 

Deep fry in hot fat until golden brown turning once.