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History Cookbook: Carrot Croquettes

This recipe is in category World War 2
About this recipe
Healthiness : (123 votes)
Preparation Time: 30 minutes including cooking
Number of servings: 3 servings

This recipe dates from WW2. The Ministry of Agriculture promoted carrots as a substitute for other, scarcer, vegetables. It was promoted as a healthy food with slogans such as 'Carrots help you see in the blackout'. To improve its blandness, people were encouraged to enjoy the healthy carrot in different ways.
Today we have carrot cake, but in wartime people experimented with recipes for carrot pie, carrot jam, carrot sandwich fillings, carrot fruit substitutes and even a homemade drink called Carrolade, made up from the juices of grated carrots and swede squeezed through a piece of muslin. Carrots also took the place of dried fruits in many puddings.
  • 6 carrots
  • 1 oz (30g) margarine
  • 10 oz (300g) corn flour
  • 4oz (120g) oatmeal
  • fat for frying
  • seasoning to taste
  • 1 gill of milk (around ¼ pint or 0.14 litres of milk)
1 oz = 28.35g rounded up in this recipe to 30g
1 UK pint = 0.568 Litres
  • Measuring jug
  • Weighing scales
  • Saucepan
  • Sieve
  • Deep pan
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Boil the carrots until tender
  2. Drain and mash through a sieve
  3. Add seasoning to taste
  4. Make a thick white sauce with the corn flour, margarine and milk
  5. Add the sieved carrot and leave to cool
  6. Shape into croquettes
  7. Roll in oatmeal 
  8. Fry in deep hot fat
  9. Drain well and serve
Carrot Croquettes - print view  Carrot Croquettes - print view

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Name: Leigh-Anne Roberts 1st December 2016
hi i am using this for my world II project
Name: Mot Site 22nd March 2016
Name: Masha 22nd February 2016
Looks good ill use it for my ww2 project :)
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