I'm on a roll here...no pun intended. Today I tried out the “Oslo Meal”. I first encountered the idea of the Oslo meal when reading through a British Ministry of Food pamphlet prepared by the Ministry of Information: Wise Eating in Wartime It is a small collection of essays based on a wartime radio program, Kitchen Front, broadcast by the BBC during the war, featuring “The Radio Doctor”, Dr. Charles Hill He goes on to say: “Then, there’s the Oslo breakfast. It isn’t really a breakfast; it’s a meal you can take for breakfast, dinner, or tea. And it’s only connection with Oslo is that it was first tried in an Oslo school.” Not quite, right. “The Oslo Breakfast had been designed by professor Carl Schiøtz to be as healthy as possible, with widely reported studies suggesting it delivered excellent results for the children's long-term health. During the 1930s the Oslo breakfast became famous and was copied by programs in Scandinavia, Europe, and the wider world. While there was some variation in the meal, its typical ingredients included: Two slices of wholemeal bread (Kneippbrød) spread with margarine A slice of cheese Half a pint of milk Half an apple and half an orange Extra ingredients might include slices of raw uncooked vegetable, such as carrots or swedes. Between autumn and spring, a dose of cod liver oil could be included.” — wiki The War Cabinet was addressing the idea back in 1940: War Cabinet Memo, 02/09/1940 This meal was originally designed to provide undernourished children with a nutrition-filled meal at school. The meal proved effective in improving some children's health and was picked up by other school programs. The Oslo meal was featured at the 1939 World’s Fair on Treasure Island in San Francisco in the Norwegian Ski Lodge exhibit. The concept of the “Olso Meal” (note the shift from just breakfast to a meal for anytime of day.) evolved into a meal of milk, whole grain bread, cheese, fruit, and veg. All very ration friendly. Dr Hill helps us understand: “The Olso meal is good British food — none better. Here it is. National or Wholemeal bread, milk, cheese, butter or margarine, and uncooked salad vegetables. How’s that for a meal?” “There’s no meat in it; but all the builders you can possibly need are in the cheese and milk and bread.” “The Oslo meal is precious near the ideal meal.” I’m sold. So were many Americans, British, and Australians. Even as late as 1944, the Ministry of Food kept the idea of the quick and easy Oslo meal alive: The Manchester Guardian, 10 April 1944 (The Herring was added to increase the Vitamin D content, especially during the darker days of Winter.) I cheated a bit with the salad dressing and made my own from Olive oil, lemon juice, a spoon of mayo, salt & pepper, and a dash of celery seed. For the salad: 2 cups chopped cabbage 1 shredded carrot 1 stalk celery, chopped 1 apple, diced Mix and toss with dressing. For the bread & cheese component I used some homemade wholemeal sourdough bread, a little butter, and some sliced cheddar cheese. Good British food — none better. In the end, I’m calling this another win for the MoF….and Norway. This made a great little lunch. It was tasty and filling and I feel I got plenty of builders for the rest of my day. What’s not to like? Mrs Jack loved it; she requested that we have this again. She’s now warming up to this wartime meal experiment. (note that she didn’t try my New Guinea Bully beef & Rice offering.) How’s that for a meal?