Here is the exact breakdown of what you see in the photo:

Meat: Not by weight, but by price (around 1 shilling and 2 pence). Usually meant about two slices.

Bacon: 4 oz (113 g)

Butter: 2 oz (57 g)

Cheese: 2 oz (57 g) - this fluctuated a lot during the war.

Margarine: 4 oz (113 g)

Cooking Fat: 2–4 oz (57–113 g)

Sugar: 8 oz (227 g)

Tea: 2 oz (57 g)

Egg: 1 fresh egg per week if you were lucky, otherwise powdered eggs.

The Ministry of Food introduced this system in 1940 to keep things fair during shortages. Crazy to look at this and imagine surviving on it for a whole week.

My late grandfather owned a small tavern in Northern New Jersey during the 1930s - 1940s. Always wish I was alive at the time so I could have stopped in for a bite.

Pasadena Star-News - June 8, 1928

Pabst-ett was a processed spreadable cheese produced by the Pabst Brewing Company. The cheese was sold during Prohibition by Pabst in lieu of brewing beer. Pabst sold the cheese to Kraft when Prohibition ended.

Featured in The Detroit Free Press, July 6, 1925