My grandfather was born in 1894 (my mum was youngest of 12 and I'm youngest of 3. I never met my grandad as he died when mum was 14.) For most of his life he worked for Tate and Lyle, even getting a long service certificate! So our lack of sugar intake is slightly embarrassing! However we get through golden syrup like nobodies business as it gets used in my sauces.
Grandad worked at Plaistow Wharf (where most of the golden syrup was made,) for a lot of his employed life at Tate and Lyle, so I'm sure all will be forgiven! If you want a good read, there's a great book called, "The Sugar Girls" which I highly recommend.
Golden syrup was bought on the points system and as you only got 16 points a month and a can could cost up to 24 points we need to keep an eye on it and swap to sugar in sauces wherever possible.
Just as a reminder here's the ration we are using weekly in modern weights for 2 adults during the war:
Rations for 2 adults per week:
Butter: 113g
Bacon and ham: 226g
Margarine: 226g
Lard: 113g
Sugar: 454g
Meat: 908g (200g to be taken as corned beef)
Milk: 6 pints occasionally dropping to 4 pints
Cheese: 113g
Eggs: 4 eggs a week.
Tea: 113g
Jam: 908g every two months = 113g a week for 2 people on 4 week months.
Sweets: 680g every four weeks = 170g total a week/85g each.
Plus all the veg you can grow, game/offal you can get your hands on and nutritious national loaf!! Although remember the british population upped their potato intake to save on using flour or bread, in order to lessen the toll on merchant vessels and in turn save young sailors lives.
'Potatoes new,
Potatoes old,
Potatoes (in a salad) cold,
Enjoy them all including chips,
Remembering spuds don’t come in ships.’
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