I remember some of the powered food such as eggs and milk at home, I do not remember what the porridge was like tho'.As a boy during the war years I remember my mother making our porridge with water because milk from the farmers was not readily available then even in most schools.
Weekly supplementary allowances of rationed foods for invalids
Disease Food supplementary allowance Quantity Coupons to be surrendered
Diabetes Butter and margarine 12 oz (340 g) (not more than 4 oz (110 g) butter) Sugar
Diabetes Meat 2s. 4d., adult 1s, 2d., child under six Sugar
Diabetes – vegetarians only Cheese 8 oz (230 g) Sugar
Hypoglycaemia Sugar 16 oz (450 g) -
Steatorrhoea Meat 4s. 8d. adult, 2s. 4d. child under six Butter and margarine
Nephritis with gross
albuminuria and gross oedema,
also nephrosis Meat 3s. 6d. adult, 1s. 9d. child under six
Milk was supplied at 3 imp pt (1.7 l) each week with priority for expectant mothers and children under 5; 3.5 imp pt (2.0 l) for those under 18; children unable to attend school 5 imp pt (2.8 l), certain invalids up to 14 imp pt (8.0 l). Each consumer received one tin of milk powder (equivalent to 8 imperial pints or 4.5 litres) every eight weeks.[32]
As a boy during the war years I remember my mother making our porridge with water because milk from the
farmers was not readily available then even in most schools.
My discussion point is - what do members think - does it taste better with milk (high calcium of course) or just
plain water? AND which combination is healthier considering blood sugars?
A spurtle, Does hubby also keep it in a porridge draw, And of course once it becomes thick and sets you can always cut it into slices and have it fried for breakfast like in the old days.only one way according to my hubby - in a pan cooked on low for hours with water only stirred with one of them porridge whatyamcallits -
No - but his dad did - he remembers cutting into slices for breakfast when he was little - sometimes even for tea - hubby is the youngest of 10 and they didn't have much so sometimes the porridge drawer was all they had to eat.A spurtle, Does hubby also keep it in a porridge draw, And of course once it becomes thick and sets you can always cut it into slices and have it fried for breakfast like in the old days.
As a boy during the war years I remember my mother making our porridge with water because milk from the
farmers was not readily available then even in most schools.
My discussion point is - what do members think - does it taste better with milk (high calcium of course) or just
plain water? AND which combination is healthier considering blood sugars?
Unlikely to try it but Tesco now sell frozen porridge. Unsure how that would work or timings in the microwave. I have used Flavahans porridge and only takes 2m in the microwave.
does it taste better with milk (high calcium of course) or just
plain water? AND which combination is healthier considering blood sugars?
Hahaha I did not really want to hear that - BUT if low-fat - less carbs ?? What do you think please?Hello @BaliRob The best option is with water as the lactose in milk contains carbohydrates which will elevate blood glucose levels, as for taste, well full fat milk wins hands down every time for me
Not quite sure what the question is here but low fat generally means more carbs in most items so if you’re sticking with milk I’d go for full fat not skim. My bigger problem would be the oats.Hahaha I did not really want to hear that - BUT if low-fat - less carbs ?? What do you think please?
Not quite sure what the question is here but low fat generally means more carbs in most items so if you’re sticking with milk I’d go for full fat not skim. My bigger problem would be the oats.
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