"The sun never shined on a cause of greater worth. 'Tis not the affair of a city, a country, a province, or a kingdom, but of a continent - of at least one eighth part of the habitable globe. 'Tis not the concern of a day, a year, or an age; posterity are virtually involved in the contest, and will be more or less affected, even to the end of time, by the proceedings now. Now is the seed time of continental union, faith and honor. The least fracture now will be like a name engraved with the point of a pin on the tender rind of a young oak; The wound will enlarge with the tree, and posterity read it in full grown characters."
It's here!!! The Wartime Rationing Menu Challenge has finally arrived!
Are you as thrilled as I am? I've been working steadily on this project for two months - trying out test recipes, choosing menus for the next six months, typing everything up, formatting and getting it ready to share. It's been a lot of work, but I'm so excited to share these recipes with you all. It's been hard not to get cooking already!
So, are you ready?
First up, I want to put in a disclaimer. I'm starting this ration menu challenge, and I'm going to follow it the best I can, but I'm just like you - busy with life and all the little moments of chaos that come up when they're the least expected. This isn't a hardcore challenge. Remember that it's for fun, for learning about a cool era of historical cooking in America, and to get yourself into your kitchen trying out some new recipes! If you find some fabulous new favorites, even better.
I just love these 18th century cooking videos created by Jas. Townsend & Son! They are completely awesome. Even my kids (ages 7 & 4) watched quite a few of them with me and enjoyed them, especially the ones featuring Jon's little girl. It's been great supplementation for our Revolutionary War studies and has gotten my son excited about trying a few of their recipes. He wants us to make the currant jelly which is perfect because I have red currants sitting in our freezer waiting to be made into something delectable.
These videos have also gotten me freshly inspired to get to work making our Rev. War clothing so we can be ready to go to an event next year. Just seeing all their cool tools and cooking dishes..! *sigh* As a teenager I drooled over their print catalog which was chock full of everything you could possibly dream of to use at a reenactment or a museum.
This whole time I had no idea they were from my home state of Indiana. I wish I'd known when I lived ther…
Well, a couple weeks have gone by and I've managed to try breakfast, lunch, & dinner menus!
Let's dive right in!
For breakfast this was the original menu:
Whole Wheat Toast
I kept it mostly the same with only a few changes due to what we had on hand:
Cooked 10-grain cereal
Bread w/ a bit of butter
Coffee substitute (Teaccino)
Yum! It was a nice breakfast, especially since it wasn't just cold cereal. To make the fluffy omelet, I didn't follow a recipe. I just added some milk to the scrambled eggs which makes it fluffy as it slowly cooks. And I sprinkled a bit of cheese on top.
The lunch menu was quite lovely! We actually had it for a light supper.
Cream of Mushroom Soup
Berry Patch Salad
I stuck to this menu, and used a recipe for the soup from one of my wartime cookbooks. It used a mixture of milk and evaporated milk. I used up some light …