It is now the end of day 3 of our wartime diet. The Lord Woolton vegetable pie is now finished but we will make it again in the future, after the two weeks of reliving the war are over. Lunch again was bread and marmite.
So far we have not touched our meat rations but tomorrow I will be making toad in the hole, using powdered egg, powdered milk, wholemeal flour and sausages made from a small quantity of sausage meat, bread crumbs, an onion from the allotment and soya flour. The latter was an important ingredient for wartime sausages. It is high in protein but had the extra advantage of being a concentrated food so could therefore be imported without taking up too much shipping space.