Created by the Norwegian physician and health reformer Carl Schiøtz in 1932, it was designed to be filling, nutritious and easy to offer to children in schools, as it was “no cook”.
The Ministry of Food adopted this meal during the second world war, initially as an experiment, but it quickly became popular with adults too, as a quick and healthy meal.
Those children who were fortunate to have an apple tree in their garden, would throw the core away, with many of their friends lining up to eat it – how times have changed.
Those children who were fortunate to have an apple tree in their garden, would throw the core away, with many of their friends lining up to eat it – how times have changed.
Extract from Ministry of Food War Cookery Leaflet No. 12:
Cheese is such an important food it deserves a place of its own at meal-times. Use it as a main dish and not as an afterthought to a meal already containing meat or fish. Used in this way cheese can be made to help out the meat ration.
Seasonal salad vegetables, such as carrots, tomatoes and cucumber
Half an apple
I often make my meal into a sandwich and eat the carrots separately, as well as the apple.
I hope you found this post interesting, and are inspired to try this Wartime Olso Lunch, Breakfast or Meal for a quick no-cook lunch or snack, Karen
Culinary Notes
The government introduced the Oslo Experiment to make sure children were eating healthily.
It encouraged parents to give their children a nutritious lunch favoured by the Norwegians.
Many began to use the quick meal, which vastly improved the development and health of the nation’s children, as a simple lunch for all the family.
Original ingredients list from a government website:
Ingredients: 2 slices of bread (use the national loaf recipe) A little butter or margarine Small block of cheese (see photo for the size) Fresh lettuce leaves Salad items such as carrot, cucumber or tomato (home grown is best) A glass of cold milk. Method: Thinly spread the butter or margarine on the bread Slice the block of cheese into strips Chop the lettuce and salad items Serve on a plate with the glass of milk Try leaving the tomato whole as a treat.
Created by the Norwegian physician and health reformer Carl Schiøtz in 1932, it was designed to be filling, nutritious and easy to offer to children in schools, as it was “no cook”.
The Ministry of Food adopted this meal during the second world war, initially as an experiment, but it quickly became popular with adults too, as a quick and healthy meal.
You may notice that I have left the apple core in the my photos; this is in memory of my late mother, who remembers asking for the apple core, or “gook” as she called it, in the school playground.
Those children who were fortunate to have an apple tree in their garden, would throw the core away, with many of their friends lining up to eat it – how times have changed.
Extract from Ministry of Food War Cookery Leaflet No. 12:
Cheese is such an important food it deserves a place of its own at meal-times. Use it as a main dish and not as an afterthought to a meal already containing meat or fish. Used in this way cheese can be made to help out the meat ration.
Seasonal salad vegetables, such as carrots, tomatoes and cucumber
Half an apple
I often make my meal into a sandwich and eat the carrots separately, as well as the apple.
I hope you found this post interesting, and are inspired to try this Wartime Olso Lunch, Breakfast or Meal for a quick no-cook lunch or snack, Karen
Ingredients
Two slices of wholemeal bread, such as the National Loaf
A little butter or margarine
Slice of cheese, I’ve used 25g (1 ounce)
Half a pint of milk (300ml)
Seasonal salad vegetables, such as carrots, tomatoes and cucumber
Half an apple
Instructions
Spread the bread with butter or margarine, to taste.
Arrange the cheese, vegetables and apple on a plate, or make a sandwich with the cheese, and salad vegetables.
Eat with a glass of milk.
Notes
The government introduced the Oslo Experiment to make sure children were eating healthily.
It encouraged parents to give their children a nutritious lunch favoured by the Norwegians.
Many began to use the quick meal, which vastly improved the development and health of the nation’s children, as a simple lunch for all the family.
Original ingredients list from a government website:
Ingredients: 2 slices of bread (use the national loaf recipe) A little butter or margarine Small block of cheese (see photo for the size) Fresh lettuce leaves Salad items such as carrot, cucumber or tomato (home grown is best) A glass of cold milk. Method: Thinly spread the butter or margarine on the bread Slice the block of cheese into strips Chop the lettuce and salad items Serve on a plate with the glass of milk Try leaving the tomato whole as a treat.
