Rationing
Rationing was introduced during the Second World War as a way of making the most of limited resources and ensuring the fair distribution of food and other commodities. It was introduced on the 8th June 1940 and wasn’t abolished until 30th June 1954.
Whilst rations did fluctuate based on supplies, and shortages were common the typical rations an adult could expect was:
- Bacon and Ham 4 ounces
- Other Meat Value of 1s 2d
- Butter 2 ounces
- Cheese 2 ounces
- Margarine 4 ounces
- Cooking Fat 4 ounces
- Milk 3 Pints
- Sugar 8 ounces
- Preserves 1lb every two months
- Tea 2 ounces
- 1 Fresh Egg As well as an allowance of dried egg
- Sweets 12 ounces every four weeks
A points system was also introduced for tinned and imported goods. 16 points were issued every four weeks and this could get you one can of tinned fish.
Additional allowances were made for others such as expectant mothers and the Women’s Land Army. In addition people were encouraged to grow their own vegetables and other programmes like Pig Clubs were introduced.
Whilst many commodities were rationed throughout the war, bread would only be rationed after the war between 1946 and 1948. Instead National Flour was introduced. This had a higher extraction rate than the white flour of the time and made the most of limited grain supplies.
