Foods were rationed in Australia during World War 2 and for five years after to manage shortages and control civilian consumption. Householders were given Ration Books with coupons. Rationed food could then be obtained according to a number of coupons for each rationed food which were handed over to the retailer.
This article reviews cooking practice and recipes published between 1941 – 1945 in:
- Wartime Cookery – Sarah Dunne, The Herald, Melbourne 1945
- Planning Meat Ration Meals – Commonwealth Rationing Commission and Commonwealth Department of Health 1944
- Recipes in the Australian Women’s Weekly, 1941 – 1945
