Cooking oils weren't generally available in the UK till the mid 1960S or later; lard was as important in British cooking vas bacon fat is in France.
Fresh mayonnaise would not have been an option for a whole generation anyway, as food rationing didn't finally end till 1953, and nobody would have wasted their precious egg on salad dressing.
Salads were sad affairs anyway, consisting of three or four of the following laid out on each person's plate:
A leaf or two of lettuce A radish Two or three slices of tomato One or two spring onions Three or four slices of cucumber, peeled (they were very bitter in those days, and the slices were often soaked in vinegar beforehand) Two or three slices of pickled beetroot
Served with a couple of slices of cold meat and tinned potato salad. The only available dressing was Heinz salad cream.
no subject
Fresh mayonnaise would not have been an option for a whole generation anyway, as food rationing didn't finally end till 1953, and nobody would have wasted their precious egg on salad dressing.
Salads were sad affairs anyway, consisting of three or four of the following laid out on each person's plate:
A leaf or two of lettuce
A radish
Two or three slices of tomato
One or two spring onions
Three or four slices of cucumber, peeled (they were very bitter in those days, and the slices were often soaked in vinegar beforehand)
Two or three slices of pickled beetroot
Served with a couple of slices of cold meat and tinned potato salad. The only available dressing was Heinz salad cream.