Sarah Archer

Oh, so it's wartime.

It's like rationing.

Okay.

Exactly.

Well, tell us a little bit about that.

Well, I mean, my understanding is that wartime food was designed to... Basically, it was a lot of workarounds.

It was kind of make-do.

Not unlike the Civil War, too.

There were sort of like innovations and ways to kind of like...

use a cut of meat that you wouldn't ordinarily and you could save up your ration coupons to buy you know a piece of steak and but it was sort of not the kind of thing that you could have all the time my dad was old enough to remember he was a little kid during world war ii so he actually remembered the food what does he remember about that so he remembered having something called salmon loaf yeah which

I mean, it was he described as being kind of like spam, but it was made out of salmon.

And I don't know whether that's something that you could buy off the shelf or something that my grandmother made.

But the idea was that you're kind of using like every little bit and kind of gelatinizing it and making it into a sliceable entity.

Well, it does seem that like I mean, because you have this kind of, you know, you have depression recipes and then also wartime recipes where meat is.

And sugar and fats were being rationed and you could have like a limited amount, you know, per household.

And so there's a lot of meat stretching recipes and a lot of like, you know, using breadcrumbs or using oatmeal.

Using a starch of some kind.

Or potato.

I mean, and also like, you know, you kind of like you need breadcrumbs for meatballs.

So it makes sense because kind of like, you know, upping the starch quantity or the ratio.