The nice thing about all the soup recipes is you can just use what you have in, or prefer, I’m not a swede lover. I think I would have removed a cup of veg and blitzed them, then put them back in the soup to thicken it a little. Your wrap apron is really nice, I love it, you look fabulous. Take care xx
Yes, the recipe calls for grated vegetables or cut very small (but I'm a chunky lover!) - that sounds like a good idea for how to thicken it!! Thank you so much xxx I can't wait until the apron fits me properly, I reckon another 20 lbs down and it will wrap around properly xxx C
Love wrap apron and hairnet-you are really making great progress. Blitz soup was something made from the garden vegetables and an oxo cube for flavour, so zero rations used. The final result looks tasty and I am going to give it a try.
Yep, the wrap-around apron NEARLY fits now, another 20 lbs and I'll be able to do it up properly!! haha! I'm waiting on a hair snood to wear when I do my recipes and when I reach the next size down going to look for a 40's style blouse or something! This original recipe calls for the vegetables to be minced or cut up really small but I do prefer chunky soup. Thank you xxxx C
Here in Nova Scotia we have vegetable bags called stew bags; turnip, carrot, parsnip, cabbage. Along with an onion, celery and a boullion cube. It’s lovely. I prep the veggies when they are on sale and keep them in my deep freezer for days when moneys tight. Carolyn, I love your china pattern! What is it called? So pretty!
That's such a good idea! Sometimes you just want a few fresh mixed veg! The china I'm not sure, I either pick them up at charity shops and sometimes I have friends gift me old china too, I'll have a look today to see if there are any distinguishing marks xxx C
Soup is my mainstay at the moment, It's cold, I'm broke, but i do have vegetables and bake bread. I tend to add a handful of red lentils to most soups, adding a bit more water of course, or white beans. If no marmite, a squirt of tomato sauce and a few herbs. Infinitely adaptable!
I like lentils - but also chickpeas, more than most beans. I like vegemite - I'm Australian. I can't go NEAR marmite Most people trying vegemite hate it because the think you put it on like jam! You only use the tiniest amount. The tiniest amount, that barely changes the colour of your butter. You leave faint streaks, not like even butter. So it lasts ages - and usually, it is your source of salt, too. Same with worcester sauce. Lasts forever. You start with a few drops. Taste when cooked, add a few more drops, stir well... Until you become familiar with how you like it.
I have just found you and this is my first video. 1:- I love your apron - where can I get one or a pattern to make one? 2:- This is almost the same as the soup my Nana taught me to make as a wee wean. Carrot, celery, leek and stock, occasionally a spud or two and either homemade stock or stock cubes. Sometime rice or barley would be added along with any meat. The meat would be from the chicken carcass or the ham hock/hough/shank the stock was made from. If ham bones or ham shank/hock/hough is used for the stock then lentils or split peas get bunged in the soup I still make my soup this way but add bay leaf, herbs and whatever veg needs used up. It's always a crowd pleaser
Hi there xxx 1. I bought this one but I did start making a similar one (years ago) and it is still in my wardrobe unfinished. I'll see if I can find the pattern and send you the link xxx 2. Yes it's a good base soup, the recipe calls for meat bones (but i don't eat meat so left that out) but yep I think it needs some lentils or beans or barley added too. Your nans recipe sounds great! C xxxxx
Sending hugs! I haven't catalogued mine but should do, I also have quite a few other 40s recipe books in a box somewhere. Have about 40 boxes of stuff I have no space for!!! Xxx C
Your soup looks delish. I was wondering about making the bread into croutons with some garlic or onion salt and topping the soup with that or soaking a slice of bread in some of the broth, adding the veg (perhaps with a splash of milk) and blending it smooth. Add some spice (curry powder?) And having a creamy soup for variety. I haven't tried blending bread in soup but think it might give it body. 🤷 Loving your positive attitude!
I don't think there would have been garlic, in wartime Britain... They liked very bland - and garlic was Italian. The enemy! Old country men in Australia would still be refusing to eat any 'foreign rot' into the 60's and 70's and 80's. Many older farmers STILL prefer meat and 3 veg or roasts. Same thing, for 80 years! My mother ate her first Chinese - first Asian - meal when she was over 50. Rice was almost only used for sweet puddings, unless you had family who had served in the Indian Army - and they would come back happy to eat curries. Kedgeree was not a meal that had any take up, unless you had been to the UK, and had it introduced. Rice was for rice pudding and on the huge isolated farms that had food buy ups every 3 or 6 months, when things were getting low, children would have boiled rice with fresh cream from the housecow, topped with a bit of golden syrup! Given people abandoned or had their previously loved and shown dachshunds and german shepherds killed because they were German, there were serious repercussions, eating 'enemy food!' Many sad little dachshunds wandering homeless, were stoned to death by little boys and teenage boys. It was in many places, a time of hatred with no rationale - based on madness, by many uneducated people. Very sad. People were reported for hanging their washing out on lines, if near the coast, if not known locals, in case it was sending messages to submarines, off the coast. That WAS what happened to D H Lawrence, (the writer) and wife when they found a quiet coastal hideaway, during the war. It didn't help that Frieda was a von Richthofen, before her marriage to another Englishman she left for Lawrence).
Loved this! Beautiful. Can I ask what video editor you use please? Specifically for the handwriting and sound effect of it? Absolutely love it .Thanks! Tracy x
I do 75% of my videos using Canva Pro www.canva.com/pro/ (that was used for the sound effects and text animation) and the other 25% I use Adobe Premiere Pro. Canva makes things much simpler! and they have a free version too which is great! www.canva.com C xxxx
Awww thank you! I love making them especially if its a cooking one! I had a few hours to myself this afternoon so managed to film one on my phone! C xxx
i think I will try this soup, the recipe looks good. Of course, I'm sure they would have added some green veg if they had it .spinach would be nice, or chopped kale.
Ooh so good! Wish we had looks here more often. Onions seem far less interesting! Your skin is an advertisement for WW2 ration eating. You look radiant. 💜 and hugs from Boston USA
Thank you, that is a lovely thing to say but I know my phone (budget phone) is very forgiving as it doesn't pick up all the skin details (haha!) Your compliment has made my morning though!!! C xxxx
That is what I have left until Sunday night (when I restock for my weekly rations) . Every week I have 2 oz butter, 4 oz margarine, and 4 oz cooking fat. xxx
Small sacrifice to pay when thousands of british soldiers were getting no food in japanese PoW camps. I will consider myself lucky and thank the heavens if I get 3 meals per day.
I have over 200 recreated WW2 recipes on my blog at www.1940sExperiment.com C xxx
The nice thing about all the soup recipes is you can just use what you have in, or prefer, I’m not a swede lover. I think I would have removed a cup of veg and blitzed them, then put them back in the soup to thicken it a little. Your wrap apron is really nice, I love it, you look fabulous. Take care xx
Yes, the recipe calls for grated vegetables or cut very small (but I'm a chunky lover!) - that sounds like a good idea for how to thicken it!! Thank you so much xxx I can't wait until the apron fits me properly, I reckon another 20 lbs down and it will wrap around properly xxx C
Oh. I shove barley in EVERY soup, unless I am doing vego pea and ham. ie no ham.
Love wrap apron and hairnet-you are really making great progress.
Blitz soup was something made from the garden vegetables and an oxo cube for flavour, so zero rations used. The final result looks tasty and I am going to give it a try.
Yep, the wrap-around apron NEARLY fits now, another 20 lbs and I'll be able to do it up properly!! haha! I'm waiting on a hair snood to wear when I do my recipes and when I reach the next size down going to look for a 40's style blouse or something! This original recipe calls for the vegetables to be minced or cut up really small but I do prefer chunky soup. Thank you xxxx C
Here in Nova Scotia we have vegetable bags called stew bags; turnip, carrot, parsnip, cabbage. Along with an onion, celery and a boullion cube. It’s lovely. I prep the veggies when they are on sale and keep them in my deep freezer for days when moneys tight. Carolyn, I love your china pattern! What is it called? So pretty!
That's such a good idea! Sometimes you just want a few fresh mixed veg! The china I'm not sure, I either pick them up at charity shops and sometimes I have friends gift me old china too, I'll have a look today to see if there are any distinguishing marks xxx C
Soup is my mainstay at the moment, It's cold, I'm broke, but i do have vegetables and bake bread. I tend to add a handful of red lentils to most soups, adding a bit more water of course, or white beans. If no marmite, a squirt of tomato sauce and a few herbs. Infinitely adaptable!
I like lentils - but also chickpeas, more than most beans. I like vegemite - I'm Australian. I can't go NEAR marmite
Most people trying vegemite hate it because the think you put it on like jam! You only use the tiniest amount. The tiniest amount, that barely changes the colour of your butter. You leave faint streaks, not like even butter. So it lasts ages - and usually, it is your source of salt, too. Same with worcester sauce. Lasts forever. You start with a few drops. Taste when cooked, add a few more drops, stir well... Until you become familiar with how you like it.
I have just found you and this is my first video.
1:- I love your apron - where can I get one or a pattern to make one?
2:- This is almost the same as the soup my Nana taught me to make as a wee wean. Carrot, celery, leek and stock, occasionally a spud or two and either homemade stock or stock cubes. Sometime rice or barley would be added along with any meat. The meat would be from the chicken carcass or the ham hock/hough/shank the stock was made from. If ham bones or ham shank/hock/hough is used for the stock then lentils or split peas get bunged in the soup
I still make my soup this way but add bay leaf, herbs and whatever veg needs used up. It's always a crowd pleaser
Hi there xxx 1. I bought this one but I did start making a similar one (years ago) and it is still in my wardrobe unfinished. I'll see if I can find the pattern and send you the link xxx 2. Yes it's a good base soup, the recipe calls for meat bones (but i don't eat meat so left that out) but yep I think it needs some lentils or beans or barley added too. Your nans recipe sounds great! C xxxxx
Caroline can you do a video of your cookery books please .
Always love to see what other have in their collection .😊
That's a really good idea! I will try and film that this weekend! Xxx C
@1940sExperiment Thank you .I am trying to sort out and catalogue mine but since I was ill I tire very quickly so it will be a long process.
Sending hugs! I haven't catalogued mine but should do, I also have quite a few other 40s recipe books in a box somewhere. Have about 40 boxes of stuff I have no space for!!! Xxx C
@1940sExperiment I have boxes everywhere .I have room for a run of bookshelves in the hallway so some can be on display .
Your soup looks delish. I was wondering about making the bread into croutons with some garlic or onion salt and topping the soup with that or soaking a slice of bread in some of the broth, adding the veg (perhaps with a splash of milk) and blending it smooth. Add some spice (curry powder?) And having a creamy soup for variety. I haven't tried blending bread in soup but think it might give it body. 🤷
Loving your positive attitude!
That sounds lovely! I often think of ways where the wartime recipes could be improved, I think your suggestions sound delicious! C xxxx
I don't think there would have been garlic, in wartime Britain...
They liked very bland - and garlic was Italian. The enemy!
Old country men in Australia would still be refusing to eat any 'foreign rot' into the 60's and 70's and 80's. Many older farmers STILL prefer meat and 3 veg or roasts. Same thing, for 80 years!
My mother ate her first Chinese - first Asian - meal when she was over 50.
Rice was almost only used for sweet puddings, unless you had family who had served in the Indian Army - and they would come back happy to eat curries. Kedgeree was not a meal that had any take up, unless you had been to the UK, and had it introduced. Rice was for rice pudding and on the huge isolated farms that had food buy ups every 3 or 6 months, when things were getting low, children would have boiled rice with fresh cream from the housecow, topped with a bit of golden syrup!
Given people abandoned or had their previously loved and shown dachshunds and german shepherds killed because they were German, there were serious repercussions, eating 'enemy food!'
Many sad little dachshunds wandering homeless, were stoned to death by little boys and teenage boys. It was in many places, a time of hatred with no rationale - based on madness, by many uneducated people. Very sad.
People were reported for hanging their washing out on lines, if near the coast, if not known locals, in case it was sending messages to submarines, off the coast.
That WAS what happened to D H Lawrence, (the writer) and wife when they found a quiet coastal hideaway, during the war. It didn't help that Frieda was a von Richthofen, before her marriage to another Englishman she left for Lawrence).
A bowl of soup and a slice of bread. Nothing better 🙂
New subscriber here. Love your channel. I hope you publish a cookbook with all your veganized war time recipes. ❤
Thank you for watching and commenting xxx I keep meaning to create a proper cookbook xxx C
Love how quick you are
Looks delicious ! I just love your videos. Informative and relaxing 😊
Awww thank you so much xx C
❤ you are looking so healthy! I can't wait for a monthly weighloss update! Looking snazzy!!
What’s called blitz soup is what I call fridge soup. Whatever veggies are in the fridge are what goes into the soup
100% same with stews in our house too! Cxx
Loved this! Beautiful. Can I ask what video editor you use please? Specifically for the handwriting and sound effect of it? Absolutely love it .Thanks! Tracy x
I do 75% of my videos using Canva Pro www.canva.com/pro/ (that was used for the sound effects and text animation) and the other 25% I use Adobe Premiere Pro. Canva makes things much simpler! and they have a free version too which is great! www.canva.com C xxxx
Great video.
Awww thank you! I love making them especially if its a cooking one! I had a few hours to myself this afternoon so managed to film one on my phone! C xxx
That looks so yummy! We don't often have leeks in our small grocery store but I'm sure I can find a good alternative to try this weekend!
Onions or leeks work well xxxx C
@@1940sExperiment I've got some lovely candy onions from the local farmer's market, what luck!
i think I will try this soup, the recipe looks good. Of course, I'm sure they would have added some green veg if they had it .spinach would be nice, or chopped kale.
Both of bread and soup look delicious and I congratulate you. You immediately inspire me to go and cook them both!
Simple, wholesome food. Definitely fills an empty tummy! C xxxx
Looks really tasty and nutritious with all of those veggies 😋 ❤
In year 6 I learn a lot about ww2
Great recipe🎉🎉🎉
Ooer! Marmite! Ozzie here!
Vegemite instead!
Ooh so good! Wish we had looks here more often. Onions seem far less interesting! Your skin is an advertisement for WW2 ration eating. You look radiant. 💜 and hugs from Boston USA
Thank you, that is a lovely thing to say but I know my phone (budget phone) is very forgiving as it doesn't pick up all the skin details (haha!) Your compliment has made my morning though!!! C xxxx
The margarine in the container: is thst the ration for the day or the week? Or the whole ration period?
That is what I have left until Sunday night (when I restock for my weekly rations) . Every week I have 2 oz butter, 4 oz margarine, and 4 oz cooking fat. xxx
Did I hear of a journal?
Small sacrifice to pay when thousands of british soldiers were getting no food in japanese PoW camps. I will consider myself lucky and thank the heavens if I get 3 meals per day.