I wonder if someone can help. As a guest speaker, I give illustrated talks
and at one to the monthly meeting of a branch of the W.I. on Food Rationing
during World War II, the subject of Eggs being imported before the start of
the war came up.

Now considering that nearly all imports were coming in by sea and that is
not exactly a fast means of transport. Where were they coming from? Were
they 'as eggs', which I believe they were, or as Dried Eggs ..........
(which made wonderful Omlettes)?

I am booked to give this talk again on at least two occasions so would like
to have a bit of background, but cannot find it on Google.

At the talk I gave on Monday night, one of the ladies enlightened me on the
egg ration being reduced if you kept your own chickens and a supply of meal
made available.

Another question which arose which those in the food newsgroup could
possibly answer. During the War British Restaurants were set up, (I remember
one I used as the food there was better than the school meals, even though
it was a Private School) and you could get a meal without Ration Coupons.
Now I know that they were run by the Council, but can anyone enlighten me on
how the Ration was worked out for the Restaurant to receive food?

Thanks in anticipation

Mike

--

....................................

I'm an Angel, honest ! The horns are there just to keep the halo straight.

....................................

On Jun 20, 9:20*am, "'Mike'" wrote:
I wonder if someone can help. As a guest speaker, I give illustrated talks
and at one to the monthly meeting of a branch of the W.I. on Food Rationing
during World War II, the subject of Eggs being imported before the start of
the war came up.

Now considering that nearly all imports were coming in by sea and that is
not exactly a fast means of transport. Where were they coming from? Were
they 'as eggs', which I believe they were, or as Dried Eggs ..........
(which made wonderful Omlettes)?

I am booked to give this talk again on at least two occasions so would like
to have a bit of background, but cannot find it on Google.

At the talk I gave on Monday night, one of the ladies enlightened me on the
egg ration being reduced if you kept your own chickens and a supply of meal
made available.

Another question which arose which those in the food newsgroup could
possibly answer. During the War British Restaurants were set up, (I remember
one I used as the food there was better than the school meals, even though
it was a Private School) and you could get a meal without Ration Coupons.
Now I know that they were run by the Council, but can anyone enlighten me on
how the Ration was worked out for the Restaurant to receive food?

Thanks in anticipation

Mike

I don't know. I know whole eggs were kept for up to 9 months by either
putting them in lime or painting with isinglass, so speed wouldn't
have been a big problem.

But why would one import eggs when its cheaper to have local chickens?


NT

NT wrote:
On Jun 20, 9:20 am, "'Mike'" wrote:
I wonder if someone can help. As a guest speaker, I give illustrated
talks and at one to the monthly meeting of a branch of the W.I. on
Food Rationing during World War II, the subject of Eggs being
imported before the start of the war came up.

Now considering that nearly all imports were coming in by sea and
that is not exactly a fast means of transport. Where were they
coming from? Were they 'as eggs', which I believe they were, or as
Dried Eggs .......... (which made wonderful Omlettes)?

I am booked to give this talk again on at least two occasions so
would like to have a bit of background, but cannot find it on Google.

At the talk I gave on Monday night, one of the ladies enlightened me
on the egg ration being reduced if you kept your own chickens and a
supply of meal made available.

Another question which arose which those in the food newsgroup could
possibly answer. During the War British Restaurants were set up, (I
remember one I used as the food there was better than the school
meals, even though it was a Private School) and you could get a meal
without Ration Coupons. Now I know that they were run by the
Council, but can anyone enlighten me on how the Ration was worked
out for the Restaurant to receive food?

Thanks in anticipation

Mike

I don't know. I know whole eggs were kept for up to 9 months by either
putting them in lime or painting with isinglass, so speed wouldn't
have been a big problem.

But why would one import eggs when its cheaper to have local chickens?

Weren't they all melted down to make Spitfires (or was it BSA Bantams)? ;-)

Tim

"NT" wrote in message
...
On Jun 20, 9:20 am, "'Mike'" wrote:
I wonder if someone can help. As a guest speaker, I give illustrated
talks
and at one to the monthly meeting of a branch of the W.I. on Food
Rationing
during World War II, the subject of Eggs being imported before the start
of
the war came up.

Now considering that nearly all imports were coming in by sea and that is
not exactly a fast means of transport. Where were they coming from? Were
they 'as eggs', which I believe they were, or as Dried Eggs ..........
(which made wonderful Omlettes)?

I am booked to give this talk again on at least two occasions so would
like
to have a bit of background, but cannot find it on Google.

At the talk I gave on Monday night, one of the ladies enlightened me on
the
egg ration being reduced if you kept your own chickens and a supply of
meal
made available.

Another question which arose which those in the food newsgroup could
possibly answer. During the War British Restaurants were set up, (I
remember
one I used as the food there was better than the school meals, even
though
it was a Private School) and you could get a meal without Ration Coupons.
Now I know that they were run by the Council, but can anyone enlighten me
on
how the Ration was worked out for the Restaurant to receive food?

Thanks in anticipation

Mike

I don't know. I know whole eggs were kept for up to 9 months by either
putting them in lime or painting with isinglass, so speed wouldn't
have been a big problem.

But why would one import eggs when its cheaper to have local chickens?


NT


Thanks for that NT.

With regards to why import, well in 1939 we were only producing 40% of our
food overall!! Agriculture was very slow and we had trade terms with other
members of the Commonwealth. New Zealand Lamb for example.

The amount of shipping being sunk in 1940 and 1941 really caused our
problems and made the rationing get more severe.

Before I do a talk I send through a load of WWII recipes to the Secretary
and the Ladies make an American Supper of the Evening, complete with
appropriate clothing, yes complete with Eye Liner Seams for stockings ;-)

Mike

--

....................................

I'm an Angel, honest ! The horns are there just to keep the halo straight.

....................................

On Wed, 20 Jun 2012 02:18:17 -0700 (PDT), NT wrote:

But why would one import eggs when its cheaper to have local chickens?

Not enough chickens and/or not enough feed for them.

--
Cheers
Dave.

In article f95a1e32-30f8-46d3-8c23-09271ad4a2ec@
8g2000vbu.googlegroups.com, says...

But why would one import eggs when its cheaper to have local chickens?

It wasn't cheaper. Chickens need grain supplements to produce eggs in any
commercial quantity; and they have to be fed all winter when off-lay.
Grain was needed to feed humans.
Dried milk and dried egg were imported to UK from the US and Canada. The
dried egg ration was far more generous than the whole egg ration.

Janet.

On 20/06/2012 10:18, NT wrote:
On Jun 20, 9:20 am, "'Mike'" wrote:
I wonder if someone can help. As a guest speaker, I give illustrated talks
and at one to the monthly meeting of a branch of the W.I. on Food Rationing
during World War II, the subject of Eggs being imported before the start of
the war came up.

Now considering that nearly all imports were coming in by sea and that is
not exactly a fast means of transport. Where were they coming from? Were
they 'as eggs', which I believe they were, or as Dried Eggs ..........
(which made wonderful Omlettes)?

I am booked to give this talk again on at least two occasions so would like
to have a bit of background, but cannot find it on Google.

At the talk I gave on Monday night, one of the ladies enlightened me on the
egg ration being reduced if you kept your own chickens and a supply of meal
made available.

Another question which arose which those in the food newsgroup could
possibly answer. During the War British Restaurants were set up, (I remember
one I used as the food there was better than the school meals, even though
it was a Private School) and you could get a meal without Ration Coupons.
Now I know that they were run by the Council, but can anyone enlighten me on
how the Ration was worked out for the Restaurant to receive food?

Thanks in anticipation

Mike

I don't know. I know whole eggs were kept for up to 9 months by either
putting them in lime or painting with isinglass, so speed wouldn't
have been a big problem.

Isinglass? I think you mean Water Glass (Sodium Silicate).

--

Jeff

"Jeff Layman" wrote in message
...
On 20/06/2012 10:18, NT wrote:
On Jun 20, 9:20 am, "'Mike'" wrote:
I wonder if someone can help. As a guest speaker, I give illustrated
talks
and at one to the monthly meeting of a branch of the W.I. on Food
Rationing
during World War II, the subject of Eggs being imported before the start
of
the war came up.

Now considering that nearly all imports were coming in by sea and that
is
not exactly a fast means of transport. Where were they coming from? Were
they 'as eggs', which I believe they were, or as Dried Eggs ..........
(which made wonderful Omlettes)?

I am booked to give this talk again on at least two occasions so would
like
to have a bit of background, but cannot find it on Google.

At the talk I gave on Monday night, one of the ladies enlightened me on
the
egg ration being reduced if you kept your own chickens and a supply of
meal
made available.

Another question which arose which those in the food newsgroup could
possibly answer. During the War British Restaurants were set up, (I
remember
one I used as the food there was better than the school meals, even
though
it was a Private School) and you could get a meal without Ration
Coupons.
Now I know that they were run by the Council, but can anyone enlighten
me on
how the Ration was worked out for the Restaurant to receive food?

Thanks in anticipation

Mike

I don't know. I know whole eggs were kept for up to 9 months by either
putting them in lime or painting with isinglass, so speed wouldn't
have been a big problem.

Isinglass? I think you mean Water Glass (Sodium Silicate).

--

Jeff



I remember that stuff :-( sort of slimy. My Dad used to come home with trays
of eggs and I was 'volunteered' to "PLACE THE EGGS CAREFULLY MICHAEL" in
this bucket of slime. But I never remember having to fetch them out.

Dried Egg :-)) We had a big tin of the stuff which with a cushion on top
made a seat ;-)

But fresh eggs from abroad? Were these some that I 'put down' in that slime?

If so, where did they come from?

Mike

--

....................................

I'm an Angel, honest ! The horns are there just to keep the halo straight.

....................................

"'Mike'" wrote in message
...



"Jeff Layman" wrote in message
...
On 20/06/2012 10:18, NT wrote:
On Jun 20, 9:20 am, "'Mike'" wrote:
I wonder if someone can help. As a guest speaker, I give illustrated
talks
and at one to the monthly meeting of a branch of the W.I. on Food
Rationing
during World War II, the subject of Eggs being imported before the
start of
the war came up.

Now considering that nearly all imports were coming in by sea and that
is
not exactly a fast means of transport. Where were they coming from?
Were
they 'as eggs', which I believe they were, or as Dried Eggs ..........
(which made wonderful Omlettes)?

I am booked to give this talk again on at least two occasions so would
like
to have a bit of background, but cannot find it on Google.

At the talk I gave on Monday night, one of the ladies enlightened me on
the
egg ration being reduced if you kept your own chickens and a supply of
meal
made available.

Another question which arose which those in the food newsgroup could
possibly answer. During the War British Restaurants were set up, (I
remember
one I used as the food there was better than the school meals, even
though
it was a Private School) and you could get a meal without Ration
Coupons.
Now I know that they were run by the Council, but can anyone enlighten
me on
how the Ration was worked out for the Restaurant to receive food?

Thanks in anticipation

Mike

I don't know. I know whole eggs were kept for up to 9 months by either
putting them in lime or painting with isinglass, so speed wouldn't
have been a big problem.

Isinglass? I think you mean Water Glass (Sodium Silicate).

--

Jeff



I remember that stuff :-( sort of slimy. My Dad used to come home with
trays of eggs and I was 'volunteered' to "PLACE THE EGGS CAREFULLY
MICHAEL" in this bucket of slime. But I never remember having to fetch
them out.

Dried Egg :-)) We had a big tin of the stuff which with a cushion on top
made a seat ;-)

But fresh eggs from abroad? Were these some that I 'put down' in that
slime?

If so, where did they come from?

Mike


Monday's talk at the W.I. has brought two more groups interested in my talk
as their Guest Speaker of the Month, so I really would love to hear just
'where' eggs were imported from BEFORE the war and during the early part of
the War.

Mike
--

....................................

I'm an Angel, honest ! The horns are there just to keep the halo straight.

....................................