Perhaps this is a good place to recall the rations. These varied slightly from month to month, as foods became more or less plentiful.
Then following is the weekly ration for an adult:

Bacon and ham 4oz (100gm)
Meat to the value of 1s 2d (6p today). Sausages were not rationed but difficult to obtain, offal was originally unrationed but sometimes formed part of the meat ration.
Butter 2oz (50gm)
Cheese 2oz (50gm) sometimes this rose to 4oz (100gm) and even up to 8oz (225 gm)
Margarine 4oz (100gm)
Cooking fat 4oz (100gm) often dropping to 2oz ( 50gm)
Milk 3 pints (1800ml) sometimes dropping to 2 pints (1200ml)
Sugar 8oz (225gm)
Preserves 1 lb (450gm) every 2 months
Tea 2oz (50gm)
Eggs 1 shell egg a week if available but at times dropping to 1 every 2 weeks
Dried eggs 1 packet each 4 weeks
Sweets 12oz (350gm) each 4 weeks
In addition there was a monthly points system.

Babies and younger children, expectant and nursing mothers, had concentrated orange juice and cod liver oil from Welfare Clinics together with priority milk. This milk was also available to invalids.

School meals were started during the war years to make quite certain that school children had the best possible main meal as most mothers were working long hours for the war effort.

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