As many people in the First World War would have grown their own fresh fruit, by late summer, they would have been making preserves to store throughout the winter. Sugar rationing was not introduced until January 1918, so making jams and preserves would have been popular with many war-time housewives. This recipe for raspberry jam can easily be made today and goes wonderfully with home-made scones and clotted cream… A delicious treat!

RASPBERRY JAM

Ingredients:
3lb Raspberries, hulled
3lbs Sugar – granulated, caster or preserving.

Method:
Wash the fruit and tip into a large saucepan (no more than half full), crushing down with a wooden spoon. Put the pan over a low heat and add the sugar. Stir until the sugar has dissolved. Turn up the heat and bring the mixture to the boil. Boil briskly for 7 to 10 minutes or until a setting point is reached, stirring frequently. Remove from the heat and cool for about 15 minutes, before transferring to jars. Cover immediately and label only when completely cold. Should make 5lbs of jam.

Tips:
To test for setting point – Spoon one teaspoon of the jam onto a cold saucer or tea plate; cool quickly, tilting the plate gently. If, after a minute or so, a skin forms on top, which crinkles when touched, then the jam has reached setting point. If it remains runny, continue to boil the mixture and check again every 10 minutes.

Jam Jars: Jam jars need to be very clean. To sterilise jars, wash in soapy water, rinse well and then place in a cool oven – 130C/250F/Gas 1/2 – for 15-20 minutes.

HOME-MADE SCONES

Ingredients:
8 oz (225g) self-raising flour
Pinch of salt
1 oz (25g) butter
1/4 pt (150ml) cold milk
beaten egg or milk for brushing.

Oven Temperature: 230/450 degrees or Gas mark 8.

Method:
Sift the flour into a large bowl and add the salt. Rub in the butter with fingertips, lifting the mixture out of the bowl in order to incorporate air. Add the milk, all in one go, and quickly form into a dough. Gather together and turn out onto a floured surface. Knead lightly, with swift movements until the dough is smooth and crack-free. Roll out to 1/2 inch thickness and cut into rounds of approx. 2 inch diameter, using a pastry or biscuit cutter (an upturned narrow drinking glass works just as well). Repeat this process with the trimmings to make approximately 9 scones. Transfer the scones to a lightly greased baking tray and brush with beaten egg or milk. Place the tray immediately into a very hot oven for 8-10 minutes until golden brown and well risen.

This inventive dish is the perfect solution to left-over meat and would have proved economical during the First World War. According to the original recipe, the end result tastes like sausagemeat and although we’re not altogether convinced, at the time it evidently proved to be both tasty and popular with the whole family.

Ingredients:
1.5-2lb Potatoes (unpeeled weight)
Milk
Butter
8-10 oz cold cooked meat, game or poultry
1 medium onion, diced
Salt and Pepper (to taste)
Worcester Sauce
Ground Nutmeg
Mixed herbs

Oven temperature: 180/350 degrees or Gas mark 4

Method:

1. Peel and boil the potatoes until tender, then mash using the milk and butter.
2. Meanwhile, mince the cooked meat, game or poultry, using a mincing machine (Note: alternatively shop-bought mince may be used and pre-cooked in a frying pan without added fat).
3. Fry the diced onion in butter over a low heat until softened but not brown, adding salt, pepper, mixed herbs and nutmeg to taste. Mix the cooked minced meat with the mashed potatoes and add the onions and a little Worcester Sauce. Mix together until all ingredients are combined.
4. Place in a buttered 20cm/8 inch pie dish or cake tin and bake for about 20 minutes.
5. Serve with salad, bread and pickles.

The recipe shown above is taken from The ‘Allied Forces’ Cookery Book in aid of the Red Cross Fund – Ceylon, November 1917.

This is a traditionally made boiled fruit cake, except that it contains no eggs. Sugar was rationed in January 1918, which would have made this recipe more difficult to produce. It has a very moist texture, full of rich, plump fruit making it a perfect un-iced Christmas cake.

Ingredients:

300g dark brown sugar
480ml water
500g raisins
1tsp salt
115g margarine or butter
1/2 tsp ground nutmeg
1/2 tsp ground cloves (optional)
125g walnuts
300g flour
1 tbsp bicarbonate of soda (baking soda) – dissolved in a little water

Oven temperature: 180/350 degrees or Gas mark 2

Method:

1. In a very large saucepan, boil the first five ingredients for 15 minutes. Remove from the heat and allow to cool.
2. When nearly cold, add the remaining ingredients and combine well until everything is mixed together.
3. Pour the mixture into a 20cm round cake tin which has been greased and lined.
4. Bake for 1 1/2 to 2 hours or until a skewer, inserted into the centre of the cake, comes out clean.
5. Allow to cool completely before removing the cake from the tin and store in an airtight container.

Variation: You may use cold black tea instead of water.