Lapset 12 v. asti ja kevytt\u00e4 ty\u00f6t\u00e4 tekev\u00e4t 200g\/vuorokaudessa
Lapset 13-16 v. ja raskaanpuoleista ty\u00f6t\u00e4 tekev\u00e4t 250g
Raskasta ruumiillista ty\u00f6t\u00e4 tekev\u00e4t 300g
Eritt\u00e4in raskasta ruumiillista ty\u00f6t\u00e4 tekev\u00e4t 425g<\/p>\n\n\n
![\"\"](\"https:\/\/i0.wp.com\/www.evildressmaker.com\/wp-content\/uploads\/2025\/09\/rationedfood2.jpg?resize=800%2C982\")
250g of wheat flour per day is not much. Weekly portion of flour would make about 2-3 loafs of bread or about 20 rolls. Would this amount be enough for you for a week, especially if other foods would be also low?<\/em><\/strong><\/figcaption><\/figure><\/div>\n\n\n
Kahden aikuisen ja kahden lapsen perheess\u00e4 leip\u00e4viljaa saattoi saada siis vain noin kilon vuorokaudessa. En tied\u00e4 tarkoittaako tuo m\u00e4\u00e4r\u00e4 todellakin viljaa jyvin\u00e4, mutta kilosta jyvi\u00e4 saadaan kaiketi noin 600-700g jauhoja ja vain noin 15 g mannaryynej\u00e4 (l\u00e4hde<\/a>). Ensimm\u00e4isen maailmansodan aikana senaatti m\u00e4\u00e4r\u00e4si vuonna 1918<\/a> alentamaan kotilouksien k\u00e4ytt\u00e4m\u00e4\u00e4 viljam\u00e4\u00e4r\u00e4\u00e4 seitsem\u00e4\u00e4n kiloon jauhoja ja ryynej\u00e4 kuukaudessa henkil\u00f6\u00e4 kohti, eli noin 230g p\u00e4iv\u00e4ss\u00e4. Ja erikseen henkisen ty\u00f6n tekij\u00f6ilt\u00e4 m\u00e4\u00e4r\u00e4 alennettiin vain viiteen kiloon kuukaudessa, noin 165g vuorokaudessa. Vuonna 2012 Finravinnon tekem\u00e4n tutkimuksen<\/a> mukaan suomalaiset kuluttivat erilaisia viljatuotteita kuten leiv\u00e4t, puurot ja konditoriatuotteet, keskim\u00e4\u00e4rin noin 300g vuorokaudessa. M\u00e4\u00e4r\u00e4t eiv\u00e4t tunnu lopulta ihan hirve\u00e4n poikkeavilta, mutta pit\u00e4\u00e4 ottaa huomioon ett\u00e4 1900-luvun alussa suomalaisten ruokavalio perustui luultavasti paljon enemm\u00e4n puuroihin ja leip\u00e4\u00e4n kuin nyky\u00e4\u00e4n. Kun samaan aikaan muustakin ruuasta oli pulaa, leiv\u00e4ll\u00e4 ei voitu paikata muun ruokavalion puutteita. Pakko my\u00f6nt\u00e4\u00e4 ett\u00e4 el\u00e4n itse ylt\u00e4kyll\u00e4isyydess\u00e4. Ruoka ei koskaan ole loppu ja aina on varaa ostaa my\u00f6s herkkuja. Kahvia kuluu enemm\u00e4n kuin kehtaan edes tunnustaa. Ei varmaankaan tekisi pahaa hiukan v\u00e4hent\u00e4\u00e4 sy\u00f6mist\u00e4, vaikka mihink\u00e4\u00e4n s\u00e4\u00e4nn\u00f6stelyyn ei olekaan tarvetta. Eik\u00e4 toivottavasti tulekaan. Mutta jos tulisi, olisin luultavasti melko pulassa vaikka tykk\u00e4\u00e4nkin puuroista ja marjamehuista. <\/p>\n\n\n\n Kevytt\u00e4 ty\u00f6t\u00e4 tekev\u00e4n p\u00e4iv\u00e4n ruoka-annos vuonna 1942<\/strong> Ruokapulaa koitettiin parhaan taidon mukaan paikata erilaisilla korvikkeilla. S\u00e4\u00e4nn\u00f6stelyn alkaessa kahvia sai ostaa kuukaudessa 250g yht\u00e4 aikuista kohden. Kahvin korvikkeena k\u00e4ytettiin mm. ohraa, perunankuorta, voikukanjuurta ja sikuria. Ensin kahvia jatkettiin lis\u00e4\u00e4m\u00e4ll\u00e4 osa korviketta, mutta lopulta kahvinvastikkeessa ei ollut lainkaan kahvia. Kortillakaan aitoa kahvia ei lopulta en\u00e4\u00e4 saanut, vaan myytiin pelkk\u00e4\u00e4 korviketta. Marjahilloja jatkettiin porkkanalla ja leip\u00e4jauhoja petulla ja j\u00e4k\u00e4l\u00e4ll\u00e4. Pettua saatiin m\u00e4nnyn kuoren j\u00e4lsi- ja nilakerroksista. Irrotuksen j\u00e4lkeen se kuivattiin, keitettiin ja paahdettiin. Pettu oli Suomessa tuttu leiv\u00e4nkorvike<\/a> jo 1800-luvun katovuosilta. Oikein huonoina aikoina oli leivottu leip\u00e4\u00e4, silkkoa, pelk\u00e4st\u00e4 petusta. Siit\u00e4 siis sanonta, “moni kakko p\u00e4\u00e4lt\u00e4 kaunis, vaan on silkkoa sis\u00e4lt\u00e4”. Kurkkaa t\u00e4m\u00e4 Katjan video jossa h\u00e4n tekee pettua<\/a> ja leipoo siit\u00e4 leip\u00e4\u00e4. Sokeria korvattiin porkkanoista ja sokerijuurikkaista keitetyll\u00e4 siirapilla. Voin vastikkeita tehtiin perunasta ja el\u00e4inten rasvasta.<\/p>\n\n\n\n Juureksia lukuun ottamatta vihannekset eiv\u00e4t olleet viel\u00e4 tavallisen kansan perus-ruokavaliota. Ty\u00f6l\u00e4isv\u00e4est\u00f6n t\u00e4rkeint\u00e4 ruokaa olivat energiapitoiset ruuat. Pula-aikaan ihmisi\u00e4 kannustettiin ker\u00e4\u00e4m\u00e4\u00e4n monipuolisesti luonnonantimia ja viljelem\u00e4\u00e4n ruokaa jopa kaupunkitalojen pienill\u00e4 pihoilla. Kaupunkiasunnoissakin saatettiin kasvattaa porsaita tai kanoja. Kansanhuoltoministeri\u00f6 julkaisi useita julkaisuja, joiden ohjeiden ja reseptien avulla ihmiset yrittiv\u00e4t lis\u00e4t\u00e4 ravinnon m\u00e4\u00e4r\u00e4\u00e4 ruokavaliossaan. L\u00f6ysin sattumalta jokin aika sitten kirpputorilta Marttaliiton, Pienviljelij\u00e4in liittojen ja Sos.Dem. ty\u00f6l\u00e4isnaisliiton yhteisty\u00f6n\u00e4 julkaiseman s\u00e4il\u00f6nt\u00e4oppaan vuodelta 1941. Siin\u00e4 annetaan yleisohjeita s\u00e4il\u00f6nt\u00e4\u00e4n, sek\u00e4 erilaisia reseptej\u00e4 s\u00e4ilykkeisiin. Vihkonen neuvoo my\u00f6s kahvin ja teen korvikkeiden valmistuksen. Vihkosen erikoisuutena ovat AIV-reseptit marjoille. Nykyisin muurahaishaposta valmistettua AIV-liuosta ei luultavasti suositella ruuan s\u00e4il\u00f6nt\u00e4\u00e4n, mutta sota-aikana se oli luultavasti paremmin saatavilla kuin sokeri. Lapsuudestani maatilalla muistan AIV-rehun v\u00e4kev\u00e4n ominaistuoksun eik\u00e4 se kyll\u00e4 eritysesti nostanut ruokahalua. Maalla asuvilla tilanne saattoi olla parempi kuin kaupungissa, sill\u00e4 heill\u00e4 oli luultavasti enemm\u00e4n tilaa el\u00e4imien pitoon, isot vihannestarhat, marjapensaita ja hedelm\u00e4puita, joista saatiin satoa ja erilaisia s\u00e4ilykkeit\u00e4. Laki m\u00e4\u00e4r\u00e4si alkutuottajia luovuttamaan ylim\u00e4\u00e4r\u00e4isen ruokatavaran takavarikkoon, mutta t\u00e4m\u00e4n valvominen oli hankalaa ja usein kaupungissa asuvat sukulaiset saivatkin tuliaisia maalta ruuan muodossa. Moni maalaisis\u00e4nt\u00e4 ja em\u00e4nt\u00e4 varmasti lihotti kukkaroaan k\u00e4ym\u00e4ll\u00e4 my\u00f6s mustan p\u00f6rssin kauppaa voilla, munilla, maidolla ja l\u00e4mpim\u00e4isill\u00e4. I have been recently thinking what it would feel if we had shortage of food? How easy would it be to adjust to the fact that there are limits on how much certain foods you can buy? Would we be able to fill our bellies or would we go bed hungy? There would be no treats or sweeties, and when a bit peckish, there would not be small snacks readily available in the cupboards. We would have to settle for smaller portions, substitutional ingredients and add more berries, mushrooms and home-grown vegetables to the table. <\/p>\n\n\n\n When Finland ended up joining the WWII, first items to go under rationing were coffee and sugar, in October -39. Later or also grains and bread, tee, dried fruits, milk, cheese and butter, eggs, meat and during the worst shortages, went under the rationing. Other goods which were rationed were clothes, shoes and soap. There was also shortages of everything else, like medicine, fuel and household items. Ration cards were used also during First World War and Finland wasn’t the only country to do that. Most European countries were forced to ration their food during the war time. Buying with ration cards meant that each citizen was given National ration cards, which were valid during certain time period and gave you permission to buy certain items, only the amount the card was showing. People were divided in different groups based on age and how physically heavy work they did. Daily rations might have been quite small. Ration cards didn’t still guarantee the availability of goods or that you had enough money to buy them. Black market was blooming. Finland didn’t see actual big famine during the WWII, however coffee was rationed 15 years, untill 1954.<\/p>\n\n\n\n Daily grain portions in Finland seem very small:<\/strong> Family of two adults and two children might have been able to get only one kilo of grains per day. I’m not sure if it really means full grains, but one kilo of grains gives apparently around 600-700 g of flour and only 15 g of semolina. During First World War, senate ordered that in 1918 household amount of flours should be reduced to 7 kilos of flour and semolina per person, which is about 230g per day. And they separately determined that person doing only mental work should be reduced 5 kg per week, 165g per day. In 2012 Finravinto made study which showed that Finns are aproximately consuming grain products like bread, porridge and bakery products about 300g per day. It doesn’t seem that large difference in the amounts, but when you also consider that during the early 1900’s, Finnish diet was probably more based on porridge and bread, than these days it seems a bit more harsh. Also the fact that during the shortage, there probably wasn’t much more else to eat either, you wasn’t able to fill the void with bread. I have to admit that we live in abundance. We are never out of food and we always can afford to buy treats. We consume more coffee than I dare to admit. I don’t think it would be a bad idea to eat less, even though there is no need for rationing food. And hopefully never will. But if it would happen, I probably would be in trouble, even though I do like eating different kinds of porridges and home made berry juices. <\/p>\n\n\n\n Daily portions for those doing light-weight work in 1942 (in Finland)<\/strong> People tried to mend their food shortage with substitutes. When rationing started you was allowed to buy 250g of coffee per one adult per month. People used for example oats, potato peels, dandelion roots and common chicory for substitutes for coffee. First coffee was mixed with these substitutes, but in the end there was no coffee in the substitute at all. During the worst time, people couldn’t buy any coffee even with the rationing cards, just replacement coffee. Berry jams were mixed with carrots to make larger portions, bread flour were mixed with pine tree cambium and phloem and even lichen. Cambium and phloem were collected from the trees, dried, boiled and roasted. This flour substitute was called pettu. It was well-know flour substitute in Finland already in the Great famine of 1800’s. During famine, bread was baked completely made of pettu. Bread which didn’t have any flour in it, was called silkko. We even have a proverb reminiscing the famine, loosely translated ” Many a bread look nice, but are just silkko in the middle”, meaning that things are not always what they seem. Check this video where Katja makes pine bark bread<\/a>. Sugar was replaced with syrup, boiled from carrots and sugar beet. Butter substitutes were made from animal fat and potatoes. <\/p>\n\n\n\n Vegetables weren’t yet part of the Finnish people’s diets back then, except for the root vegetables. Working class preferred food with high energy-content. During rationing people were encouraged to gather lot of food from nature, like berries and wild herbs and grow their own food, even in small town yards. Some people even kept small animals in town apartments. Special ministry was appointed to take care of food shortage issues. They published guide booklets to give people instructions, recipes and tips how to make the food last. By coincidence I recently thrifted little recipe booklet published by Martha Association, Farmers unions and Sos. Dem. Women’s Workers Union in 1941. It gives general instructions how to preserve food, and has also recipes for all sorts of preserves and dried goods. Booklet also gives instructions how to make coffee and tee substitutes. Unusual recipes include AIV-preserved berries. AIV-liquid is Finnish invention. It is preservative made of formic acid and it’s used to preserve grass over the winter for farm animals. I’m pretty sure AIV-liquid is not recommended these days for human food, but during the war time it must have been more readily available than sugar. I remember the distinctive sour smell of AIV-preserved grass from my childhood in the farm, and it didn’t really raise your appetite. Those who lived on the country side probably had better situation, they had more land to keep animals and grow their own food, vegetable gardens, berry bushes and fruit trees. They were able to make bigger amounts of preserves and had better supply of their own eggs, milk and butter. According to law, however, they had to give away to government produce which was over their own consumption. Regulating this was tricky and many got away with eating more than their share. Often the relatives living in towns benefitted from their country “cousins” and got little bit of extra as gifts. Many farmers probably also earned some extra pennies by selling their butter, milk, eggs and baked goodies on black market. If you want to know what rationing was outside Finland, check this Hannah’s YouTube-video where <\/a>she tries war time rationing diet for a week. <\/p>\n\n\n Olen t\u00e4ss\u00e4 viime kuukausina pohtinut milt\u00e4 tuntuisi jos ruuasta olisi pulaa? Miten helppoa olisi sopeutua siihen, ett\u00e4 tiettyj\u00e4 ruokatarpeita voisi ostaa vain hyvin rajattuja m\u00e4\u00e4ri\u00e4, jos ollenkaan? Saisimmeko n\u00e4l\u00e4n karkotettua vai menisimmek\u00f6 nukkumaan kurnivin vatsoin? Herkkuja ei juuri olisi tarjolla ja pikkun\u00e4l\u00e4n yll\u00e4tt\u00e4ess\u00e4 kaapissa ei ehk\u00e4 olisikaan hapankorppua tai voileip\u00e4keksej\u00e4. Pit\u00e4isi p\u00e4rj\u00e4t\u00e4 pienemmill\u00e4 ruoka-annoksilla, korvaavilla… <\/p>\n
250g leip\u00e4\u00e4
2 dl maitoa
5 g voita
14-15 g lihaa
25 g sokeria<\/p>\n\n\n\n
VAROITUS! Eth\u00e4n k\u00e4yt\u00e4 n\u00e4it\u00e4 AIV-ohjeita ruuanvalmistukseen! <\/strong><\/p>\n\n\n![\"\"](\"https:\/\/i0.wp.com\/www.evildressmaker.com\/wp-content\/uploads\/2025\/09\/rationingfood7.jpg?resize=800%2C327\")
Dandelion root was used as coffee substitute: pick them after rain, wash and scrape clean, chop into small pieces and dry in the oven in mild temperature. Before use, roast them in the oven so that they become golden brown but not burned. Many people seemed to think they tasted better than other coffee substitutes.<\/em><\/strong><\/figcaption><\/figure><\/div>\n\n\n
Jos haluat tiet\u00e4\u00e4 millaista ruuan s\u00e4\u00e4nn\u00f6stely oli muualla maailmalla, kurkkaa vaikkapa t\u00e4m\u00e4 Hannah’n YouTube-video jossa<\/a> h\u00e4n yritt\u00e4\u00e4 selviyty\u00e4 viikon sota-aikaisilla ruoka-annoksilla. Oletko itse kokeillut vastaavaa haastetta? Milt\u00e4 se tuntuisi? <\/p>\n\n\n![\"\"](\"https:\/\/i0.wp.com\/www.evildressmaker.com\/wp-content\/uploads\/2013\/11\/inenglish.gif?resize=214%2C100\")
<\/figure><\/div>\n\n\n
Children up to 12 years and those who do very light-weight work 200g\/day
Children between 13-16 years and those who do moderately heavy work 250g
People who do heavy work 300g
People who to extremely heavy work 425g<\/p>\n\n\n\n
250 g of bread
2 dl of milk
5 g of butter
about 14 g meat
25 g sugar<\/p>\n\n\n![\"\"](\"https:\/\/i0.wp.com\/www.evildressmaker.com\/wp-content\/uploads\/2025\/09\/rationedfood1.jpg?resize=663%2C1024\")
Meal portion for person doing light weight work in -42 was not big: glass of milk, just over half a loaf of French bread, small cube of butter, two thin slices of ham and under deciliter of sugar. In addition to these there was probably available some eggs, potatoes and other root vegetables, fish and berries. <\/em><\/strong><\/figcaption><\/figure><\/div>\n\n\n
WARNING! Please, don’t use these AIV recipes for preserving food. <\/strong><\/p>\n\n\n![\"\"](\"https:\/\/i0.wp.com\/www.evildressmaker.com\/wp-content\/uploads\/2025\/09\/rationingfood5.jpg?resize=800%2C562\")
![\"\"](\"https:\/\/i0.wp.com\/www.evildressmaker.com\/wp-content\/uploads\/2025\/09\/rationingfood3.jpg?resize=736%2C1024\")
Martha union with other associations published instructions to preserve food for winter in 1941.<\/em> <\/strong><\/figcaption><\/figure><\/div>\n\n![\"\"](\"https:\/\/i0.wp.com\/www.evildressmaker.com\/wp-content\/uploads\/2025\/09\/rationingfood4.jpg?resize=800%2C615\")
Bottled rhubarb: clean and chop rhubarb stalks. Put the pieces into the bottles, pour rhubarb juice or water ontop untill all pieces are submerged. Close bottle. <\/em><\/strong><\/figcaption><\/figure><\/div>\n\n\n![\"\"](\"https:\/\/i0.wp.com\/www.evildressmaker.com\/wp-content\/uploads\/2025\/09\/rationingfood6.jpg?resize=800%2C1016\")
<\/figure>\n","protected":false},"excerpt":{"rendered":"