Cooking on a Ration

Today’s ration recipe comes courtesy of one of Milestones Museum's volunteers, Gill, from her Mother’s Stork Wartime Cookery Book. It might be a good way to use up something at the back of the store cupboard if you have the ingredients. Why not give it a go and send us a picture of your ration curry on Facebook or Twitter?


Curry sauce


Small sliced onion

1 oz margarine

1/2 oz ginger or crystallised ginger chopped finely

Small bay leaf

1 tbl sp curry powder

1/2 pint rice stock

Salt and pepper

Tbl sp lemon juice

4 oz rice cooked, drained, reserve water


Fry onion in margarine until it starts to brown.  

Add curry powder and ginger and cook for a minute.

Add 1/2 pint rice water, bay leaf and bring to boil.

Reduce heat and simmer for half an hour.  

Season, add lemon juice.

Add either 1 lb mixed, cooked vegetables, or 2 oz lentils, cooked, or cooked leftover meat.

Original recipe states this recipe serves 4.

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This article was written by:
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Nick Suffolk

Works to create new exhibitions and experiences at Milestones Museum and Basing House, currently researching Teddy Bears for a new display.
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