Ingredients:
900g cooked potatoes, diced
1 onion chopped
4 level tablespoons chopped parsley
4 eggs
275ml milk
57~85g grated cheese
Salt and pepper
さいの目切りにしたじゃがいも 900g
みじん切りにした玉ねぎ 1個
パセリのみじん切り 大さじすりきり４
卵 4個
牛乳 275ml
おろしたチーズ 57~85g
塩胡椒
Instructions:
1. Preheat the oven to 170/160 fan.
2. Mix potatoes, onion and parsley and put in a piedish.
3. Mix egg, milk and seasoning with cheese.
4. Pour the mixture over the potatoes.
5. Bake in the oven until golden, about 30 minutes.
1. オーブンを170℃（コンベクションオーブンの場合は160℃）に予熱する。
2. じゃがいも、玉ねぎ、パセリを合わせてパイ皿に入れる。
3. ボウルに卵、牛乳、塩胡椒、チーズを入れて混ぜる。
4. ３をパイ皿に流し込む。
5. オーブンで狐色になるまで、30分ほど焼く
Background:
This recipe is from the Ministry of Food’s Egg Dishes: Savoury and Sweet.
The booklet celebrates the versatility of eggs as follows:
There’s a lot to be said for eggs. They take their place with meat, fish and cheese as first-class body builders. In addition, their yolks give us iron and calcium while both the white and the yolks provide vitamins of the B group, important for nerves, digestion and a healthy skin.
Egg dishes are easy to prepare and quick to cook and therefore light on fuel.
In 1941, eggs became scarce. The shortage was down to two factors: Firstly, the main suppliers of egg import were European countries where German advancement more or less wiped out the providers, and no alternative source was available. Secondly, a large quantity of animal feed were imported before the war, and when crossing water became difficult, human food took priority over animal feed in the shipping space, which affected domestic poultry industry.
Working-class households consumed average 3.6 to 3.7 eggs per head per week before the war. That came down to 1.40 by 1941. And the supply of eggs in shell available for public fell to less than half the prewar era in 1943 and 1944.
Eggs were put into controlled distribution scheme due to uneven supply in June 1941. Priority was given to expectant and nursing mothers, infants, and the infirm. Infants were entitled to three eggs a week, whereas expectant mothers received two. The non-priority customers received one egg per head as far as the supplies allowed.
Perversely, poultry keepers had to give up their entitlement to shell eggs in order to obtain poultry feeds. However, as people kept hens in their gardens and allotments, a large proportion of the supply of shell eggs did not pass through controlled distribution.
Dried eggs were introduced on 23 June,1942 to supplement fresh eggs.
Process:
 |
| Ingredients 材料 |
 |
| Potatoes, onions and parsley じゃがいも、玉ねぎ、パセリ |
 |
| Mix egg, milk, seasoning and cheese 卵、牛乳、塩胡椒、チーズを混ぜる |
 |
| Poor the egg mixture over the potatoes じゃがいもの上に卵を流し込む |
 |
| Bake in the oven and done! オーブンで焼いて出来上がり |
Verdict:
It is something between quiche and Spanish tortilla. Because eggs were scarce (in fact, the original recipe uses powdered eggs), it is more potatoes than eggs. Consequently, it is filling, and as a lot of wartime recipes, slightly bland. A bit of bacon or ham, or even some vegetable like tomatoes, will lift it. Still, it is a good solid dish.
これはキッシュとスパニッシュオムレツの間のような料理です。
戦争が始まると、ドイツ軍の進撃により、ヨーロッパからの輸入がほぼ不可能になり、十分に輸入できる他の国もなかったため、卵が不足しました。また、海上輸送の困難により、飼料よりも食糧を優先したために、国内での養鶏も影響を受けました。
1943年と1944年には、一般への供給数が戦前の半分ほどになりました。
幼児や妊婦、病人には優先配給されました。普通の人が供給数により一人につき週に1個買えるか買えないかだったのに対し、幼児は3個、妊婦は2個買うことができました。
とはいえ、庭や市民菜園で鶏を飼って、足りない分卵を自給している人も多かったです。
この料理も、卵よりもじゃがいもの方が多いので、ふんわりした卵料理を期待していると少しがっかりするかもしれません。とはいっても、お腹に溜まりますから、節約料理としては最高です。味的には少し物足りなかったので、ベーコンやハムやトマトがあると、グレードアップになると思いました。
Bibliography:
British Information Services, 1943, The Production and Distribution of Food in Great Britain (British Information Services)
The Ministry of Food, 1947, Egg Dishes: Savory and Sweet (His Majesty’s Stationery Office, London)
The Ministry of Food, 1944, Food Consumption Levels in the United States, Canada and the United Kingdom (His Majesty’s Stationery Office, London)
The Ministry of Food, 1946, How Britain was Fed in War Time: Food Control 1939-1945 (His Majesty’s Stationery Office, London)
The Ministry of Food, 1951, The Urban Working-Class Household Diet 1940 to 1949: First Report of the National Food Survey Committee (His Majesty’s Stationery Office, London)
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