I peeled the skin but later learned that the skin of the potato has a lot of health benefits. I had to use my common sense and assume it was required since it was not written down in the steps. Boiling and baking was a huge part of cooking the food during the war. The recipe does not mention wither to boil the potatoes or to peel the skin. The British people must have cooked food without having to look at the recipie. A lot steps have been left out and this might be because these recipes were made multiple times during the war period. The cooking process was easy enough however, there was some confusion. Step 12: I used a pan to fry them with very little fat. Step 10: After rolling out using a prep board and rolling pin. Step 9:Knead with the fingers and roll out. Step 8: Mix to a very dry dough with a small quantity of cold water. Step 7: Rub in the fat and work into the potato. (This was the hardest part because my hand started hurting.) You want to make sure that the potatoes are well mashed and has a thick, smooth consistency. Step 5: I mashed the potato’s using a potato masher. Step 4:Waited for the potatoes to soften, took about 30 minutes on high heat. Step 3: Than, put the potato’s in the hot water to boil.

Step 2:I put water in a pot and waited for the water to make bubbles. This will help reduce the time it takes for the potato to soften. Beside food being portioned, it was also portioned between an adult and a child. The British had a ration book for all sorts of food for instance, bacon and ham.

The recipes require portions due to the limited supplies the people had. The recipes listed had been consumed during World War II (1939-1945). The recipes that are written on this website mention a variety of food recipes for instance, cheese, deserts, drinks etc. This recipe came from the Recipes Past and Present’s website.

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