LOL... @Ina I. Wonder , I think your maths is a bit out honey... 17 years after the war?... I don't want to give your age away...except it's on your profile..LMAO>>. the war started in '39 and finished in 45
LOL @Holly Saunders, as you can tell I didn't proof read that post. So I'll just say a big Oooops, and look at it as a good funny on me. That's what I get for not paying attention.
Here's a good source of Info on British war rationing @Ina I. Wonder ..and yes I remember reading that 4 ounces of bacon for example would be a week's supply for a whole family http://www.cooksinfo.com/british-wartime-food
http://www.history.com/topics/world-war-ii/us-home-front-during-world-war-ii @Ina I. Wonder This is a good article on rationing in America during the Wars. I know I wasn't born during World War 1 or 2...but my dad served in World War 2 and was in Germany for 3 years. My mom was in the States during that time and she and everyone else had to do some rationing.
If you were just frying up bacon and eggs, that 4 ounces would not go far; but they probably used it in a pot of beans, or pea soup, or some other way where it was more to add flavor to the meal than to just cook and eat bacon like many people do nowadays. I used to buy the bacon ends and pieces for soups and eating with a pot of beans, or with cooked cabbage. The bacon ends and pieces were all different sizes, from solid chunks to tiny little scraps, and some regular slices mixed in. They were a whole lot cheaper than buying sliced bacon, and I was able to use some of it to fry with eggs, and the rest got cut up and used in other meals to add a bit of meaty flavor.
@Yvonne Smith , I still buy bacon ends to cook many things. One of my favorites ways to cook them is with black eyed peas or lentils. I also like to save the rendered fat to cook with, especially my eggs. And biscuits aren't the same without it. @Holly Saunders , that was a long artical, but I found that it answered most of my questions, and I found it very interesting. By the way, what is/are swedes? The artical mentioned carrot juice and swede juice.
I actually have 2 of them which I found among my grandmother's stuff. One for wine, one for beer. Wonder why she never used them