Ration Recipes: Apple & Rhubarb Crumble | WW2 | Frugal living
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- Опубликовано: 8 сен 2024
- Apple Crumble, Apple Crisps, Apple Charlottes, Apple Cobblers, Apple Slumps, Apple Pandowdy, Apple Betty - the list goes on! So many old fashioned apple desserts to chose from, so many variations throughout history. But where do they come from? In today's video, I'm exploring the origins of the humble apple crumble while testing a DELICIOUS wartime crumble recipe.
#ww2 #frugalliving #history
Check out Carolyn's AMAZING website packed with over 200 wartime recipes (including the recipe in this video) and original 1940's pamphlets published by the Ministry of Food:
the1940sexperi...
Supersizers Go Wartime:
• The Supersizers Go... ...
Sources:
M&M's -
mb-henry.com/2...
en.wikipedia.o... -
www.rowntreeso...
Antoine Beauvilliers -
www.foodreferen...
en.wikipedia.o...
Mrs Beeton -
en.wikipedia.o...
Supersizers Go Victorian - Originally aired 3rd June 2008 on BBC 2, Silver River Productions
Isabel Ely Lord / Apple Crisps -
catfishoutofwa...
en.wikipedia.o...
Adding a pinch of bicarbonate of soda to sour fruit decreases the amount of sugar needed. That is a wartime tip!
My Mum is 80 years old and she made a delicious apple crumble. Plus, through her, I inherited a hand carved rolling pin made from hardwood that my paternal Grandpa made.
Hi!
There is a Swedish cookbook from 1755! written by the in Sweden famous Cajsa Warg and in that book there is a recipe of a apple crumble callad "Skånsk äppelkaka". In the first version the crumble is made of breadcrumbs, butter and sugar.
Perhaps scandinavian immigrants took the idea with them to America?
Did you know that the reason that older recipes with rhubarbs say start with cooking the rhubarb is becaus older varierys of rhubarb contain alot of oxalic acid. Newer "sorts" of rhubarb have less or non of that particular acid. Oxalic acid is the reason that some people can get stomage pain from eating rhubarbs.
This is brilliant!! Thank you so much for sharing that, it certainly pre-dates all the apple crumble recipes I’ve read so far 💜 Just looked it up, it sounds delicious - I will definitely need to try it sometime. I’ve been hearing that the rhubarb of yesteryear was tougher and quite bitter compared to that of todays so it makes perfect sense that these older recipes instruct to start by cooking it first and for longer. Thanks again for sharing x
The crumble recipe I use was handed down from my very British grandma before she passed. It’s 1/4 cup each of butter, flour, sugar, oats AND dedicated coconut. The coconut is beautiful in it.
Here's my version of 'crunchies' that l said ld let your know about .. Oat & Honey Biscuits .
...2oz marg , l oz sugar ( brown if have ) l tablespoon honey, 4oz flour ( l use gf) , 4oz porridge oats, l small egg, pinch salt.
Beat marg & sugar till creamy, stir in honey, then the oats and then flour, then a small beaten egg. Miix well, shape into 8 balls, press down lightly. Put onto greased lined baking tray and leave 10 min for the oats to soak up the egg. Bake gas 4 (350F) Mne takes about 10 mins but check as all ovens are different, so may take a little longer. leave till very cold, they will crisp up.
Honey was not rationed in WW2 and Bee keeping was very important in the UK at that time. Its really interesting about the history of bee keeping in WW2.
Thanks so much for sharing this 💜 I’ve had an idea - I’ve yet to edit the video where I made crunchies but, with your permission, I’d love to include your recipe as well in the same video to provide more variety!
Am loving this series. Fun, and informative. Youre a great communicator. Thank you for so much fun.
What a lovely comment! Thank you so much Amber, I really appreciate it 💜 I’m so glad you’re enjoying it x
love this rolling pin fact 😂
Haha thank you! 💜
Hi Jake so I only just found your channel yesterday and I am absolutely loving your work. I am so curious about some things though. If it is not intrusive can you give us a day long "what I ate" eg day one day two etc on the "rations" diet. Like you I do not eat meat or chicken - i do eat eggs and butter so I feel my diet is very similar to you. The recipe videos you make are awesome too. I still would love to see exactly what you consume day by day - am I being lazy - maybe :D anyhooo LOVE your work please please MORE !
Thanks so much for joining me on this journey! 💜 Welcome! I’m so glad you’re enjoying the videos 😊 My original plan was to create weekly summaries which included food diaries but between balancing 2 jobs (and RUclips being my 3rd passion project job!), it’s hard to find the time 🤪 So the new plan is to create quarterly summary videos detailing expenditure, struggles, weight loss/gain etc. but I definitely hear what you’re saying and I think I could try to find a way to discuss/incorporate some of this info in future vids as I go along 😊
In Canada, this is also known as apple Betty for reasons mysterious. No matter what you call it, yours looks delicious! Well done.
Thank you so much! Haha yes - it really was a rabbit hole trying to figure out the difference between all these old fashioned (and similar) apple desserts. Aside from a small selection of alternate ingredients, as far as I can see, it mostly comes down to different ratios of flour/butter/sugar etc
New to your site, love it, thought you were British until you mentioned Australia. Sue Perkins is a hoot. This Canadian is looking forward to catching up on your other posts.
Oh gosh, I love fruit crumble with custard!! Thanks Jake 😊
Would you let us know if living off rations is saving you money and have you managed to make it last?
Thanks Mary! 💜 So I’ve been living on rations for two months now and I can confirm I have already saved hundreds of dollars! I nearly always have tea & fats left over but I’m not really using my ‘meat’ or egg rations (and not taking the extra cheese as a vegetarian which I may do in future months, depending) but there is always plenty of food to eat. Basically, the plan is to create a summary video every 3 months talking about savings, struggles and weight loss/gains etc.
Another fun, informative, lovely video! Give your Mom my best wishes, from Ohio, USA. 😊
Thank you so much! I will definitely pass on the best wishes, thank you x
I have never made a fruit crisp and precooked the fruit! I always just put whatever fruit I have in a dish, mix up a couple Tbsps of flour, oats, a bit of sugar and butter and sprinkle over the top and cook. Yes I am from Canada and have never made a crumble
I’ve made crumbles/crisps plenty of times without pre-cooking the fruit as well. In fact, in the spirit of rationing and saving on fuel/energy consumption - it makes better sense not to!
In regards to the amount of sugar, heritage rhubarb is hella bitter compared to the modern cultivars. My grandfather used to grow them and not even the dog would try eating it raw. 😂
Combine that with the fact that cooking apples also tend towards the tart/bitter end of the spectrum and you probably would need a lot of sugar to make it a sweet dessert vs a savory.
That makes perfect sense! I hadn’t considered that before, thank you! 💜 The sugar quantity was perfect in this instance as the apples were quite sour 😵💫 Really enjoyed it though!
l love the addition of the recipe history in your video's. Iv always loved history and your channel is so different to other WW2 ration challenges. The melted butter in the crumble would have been something the cook would have done as refrigerators
were only available to 2% of the Uk population even in 1948. So the fat used in baking would be fairly soft . Cold food pantries were built into houses dating as far back as Medieval times, so nearly everyone had a pantry in the UK in WW2. My moms pre war house had a wonderful pantry built on the side of our house, which l envy even today. Your rolling pin history was great..and as for the little rolling pin, l would keep using it in your video's as a novelty and keep your gifted one from mom on your counter, perhaps engraved or signed with the titles of each recipe you do on your channel. Would be quite a keep sake for the future.
Thank you so much! What a lovely message. That’s so kind of you, I’m so glad you’re enjoying the videos 💜 I’m definitely trying to incorporate more history into them moving forward. That is such a great point re the fat/butter - I never considered that before. Have you seen Tudor Farm when Ruth Goodman explains Tudor cheese making and the cooling techniques they employed to keep the cheese rooms consistently cool? That blew my mind! I absolutely love your idea regarding the rolling pin, you’ve given me much food for thought, thank you! X
Yum! I always make at least double the amount of crumble topping, then I can the extra in a ziploc bag in the freezer. Just sprinkle it on from the freezer for your next crumble!
That is so interesting about the huge rolling pin. I've been to the bakery a few times - easy to meet someone there, "meet you at the giant rolling pin" is definitely a thing for us country folk. Rather like meet you under the Flinders St clocks. 😂
Haha that’s awesome! I was wondering if anyone would have been to the bakery before, I’m glad someone has! 😄
Just found your channel last night and have been catching up on all your videos since haha! Love your warm and friendly personality and the fact you eat a lot of vegan dishes! Always on the lookout for affordable vegan meals for my family! X
Thank you so much! That’s so kind of you 💜 I love ‘veganising’ various recipes and a lot of these vintage wartime recipes are easy to adapt due to limited meat/dairy at the time. Plant based ‘meat’ substitutes can be very expensive though 🤪
@@thekitchenscrap So true! I’ve heard it’s easy to make your own but I’m not that skilled in the kitchen haha, if you ever try it and make a video I’ll definitely follow along and try it myself! X
Yum, it looks great. Its almost the recipe I use except I add cinnamon to both the filling and the crumble.
Thanks Ellen! 💜 I always add cinnamon too, it’s so yummy, but thought I’d stick to the recipe for this one just to see what it was like. Really enjoyed it but cinnamon would definitely elevate it
Awwww your Mum is awesome!!!Gotta try these delicious apple recipes🍎🍏 Great history lesson too...thank you Jake🥰
Thanks Carol! I can confirm Mum & Dad are pretty darn awesome 😎 💜 That produce they gave me was so nice, they work very hard on their garden and yield quite the bounty each year - life goals when I move back to the country one day!
Apple and rhubarb crumble is the best! 😀 this was very interesting, thank you!
Thank you! I couldn’t agree more, definitely one of my favourite desserts 😋
To use all the crumble could you put some crumble on the bottom of the pan the fruit in the middle and top with the rest of the crumble.
That’s a great idea!
If more rhubarb was used the extra sugar might have been nice.
You’re absolutely right and since posting the vid, I’ve learnt that the rhubarb of yesteryear more bitter/tougher than that of todays! X
Blimey! You’ve really done your research there, well done, very interesting 😊
Thank you! We’ve actually been able go back even further in time, someone mentioned in the comments there’s a Swedish recipe for Apple Crumble from around 1755!
Love your videos! An interesting history lesson, great recipe and just all 'round grand fun, thank you from Nebraska (slap bang in the middle of the US, LOL) I got here from Liz with Loving Life on Less a couple weeks ago and have been playing catch up. Have a terrific day!
Thank you so much Sherry! Welcome! So lovely to have you here and I’m really glad you’re enjoying the videos! 💜 It was so incredibly gracious and thoughtful of Liz & David to give me that awesome shout out on their channel, I will be thanking them proper in the next video! X
Loving your channel! I've never cooked the fruit before making a crumble but it would definitely make sure the fruit was cooked those couple times I've made a crumble and it wasn't. Pears and peaches are also great in cobblers and crumbles.
Thank you so much! I’m so glad you’re enjoying it 💜 I was just saying something similar about how I’ve made plenty of crumbles / crisps without pre-cooking the fruit and in the spirit of rationing and saving fuel/energy, it makes sense not to! But with rhubarb in particular, I’ve been hearing that the rhubarb of yesteryear was particularly tough and butter so likely would have required additional cooking time. I’ve still not tried a cobbler, that’s definitely going to be something I correct this year 😊
Quite a few comments are saying they've never cooked the fruit first. I've always cooked them. I wonder if I'm wasting my time & dirtying dishes needlessly? Lol. It never occurred to me not to cook them! I must have used a particular recipe once & never changed.
@@aussiejubes likewise, I’ve always par-cooked the fruit first for a crumble / pie!
@thekitchenscrap good I'm not alone. I do know that the crumble recipe my mum passed down & the other ones I've used were from the 50s at least. Potentially from when oven temps could still be unreliable so par-cooking was best. Dunno. Mine are always perfection though.
I will crumble anything & and I've never made a bad one, but surprisingly, the best one I've ever made/ tasted was apple & dried dates. Waaaay sweeter than i normally make things but no regertssss.
That sounds really yummy, I imagine the dates would have contributed to the sweetness somewhat? I’d be keen to give that a go at some stage 😋
@thekitchenscrap yes for sure. I usually make recipes as written the first time & it was sugar laden PLUS dates. That honestly was the yummiest version, but I can't abide that much sugar. I halve the sugar in the recipe these days. The only crumble recipe I've used from the Web & not memory/old cookbook. Worth the try 100%
@@aussiejubes Mum & I do the same - we typically nearly always omit 2/3 of the sugar required for a lot of sweet recipes. E.g years ago, I made sticky date pudding and followed the recipe exactly. I should have known better but the recipe called for 2 entire cups of packed brown sugar (along with all those sweet dates and toffee sauce!!) - it was actually inedible, so sickly sweet! Embarrassing because it was for a small dinner party and no one could eat it. Ever since then, I just ignore what the recipe states when it comes to sugar and judge accordingly
@thekitchenscrap lol yeah I've seen some wild recipes for sticky date! I made a truly amazing vegan one many Christmases ago & omitted a quarter of the sugar straight up & could have omitted half. 2 cups of packed brown sugar has to be a record though 😂 they're very time consuming to make so im sorry nobody had that sweet a tooth at the table 😣
Any chance you can demo making custard?? Thank you. 🙏🏻💛
Sure! It’s very simple, they would have mostly used Birds custard (instant) powder back then which is what I’ve been using to save on egg/milk rations. Next time I need to make it for something, I’ll make sure to film it 😊
@@thekitchenscrap Thank you! 🙏🏻
Much like Lizzy, I enjoy maiii piiiiie dryyyy 🙊🥧
I do too sometimes. I’d prefer a nice homemade custard (not instant) over cream though 😋
l think it would be lovely for you to use the ' crunchie recipe' if you want to compare them. There are many versions of oat and honey biscuits around, l just adjusted the measurements etc. The ones with golden syrup in are more crispie. The oat and honey ones are like a 'flapjack' biscuit' but i'm guessing if pressed down flatter, they would be more crunchie, l made some more oat and honey biscuits again this morning but used white sugar, as brown sugar was hard to get in WW2. They turned out quite nice , lighter in colour and not as crisp as the brown sugar version, but still nice. and healthy as low in sugar.
iv not tried adding any flavoring yet ie ginger or cinnamon or vanilla essence , as l think they would have been hard to get in the War, but l think added flavoring would be nice as well.
Heres' a War Time tip;
keep the biscuits in a metal biscuit tin ( not plastic container, they didnt have those in WW2 ) and place a crust/slice of bread in the tin with the biscuits, its keeps them crispy for longer!
Thank you! I look forward to giving your recipe a try 💜 Thank you also for the storage tip!
If you use cooking spray on your measuring spoon, all of the golden syrup comes off and none is left on the measuring spoon. Cheers.
Thank you for the tip, I’ll give it a try next time 😊
@@thekitchenscrap You're welcome.
Oooo this dessert history is interesting! People love apple crisp (with or without nuts, same name is used) here and as this is prime apple growing country some people have apple crisp every week throughout the autumn.
Thanks! In summer I make Blueberry Fool. That’s an ancient kind of dessert. Interested?
I’m glad you enjoyed it! Typically, whenever I make crumble, I always include oats, slivered almonds, cinnamon & brown sugar in the streusel - so yummy!
Hell yeah I’m interested! Love sharing and trying new recipes 💜
@@thekitchenscrap lol. Ok. This is one for when the blueberries are in season. Buy yourself a pint of blueberries, which is how they’re sold here. I have no idea how many grams that would be. it’s not precise anyway. Two cups, more or less. Rinse the fruit and check that it’s got no stems on it, then put it in a saucepan with 2 tablespoons of water and a half a cup of sugar. Cook it 10 minutes covered on medium low heat. Let it cool. Fold it into three or 4 cups of sweetened whipped cream,. Chill for two hours. This makes eight servings.
This is how to make two cups of whipped cream: buy a pint of heavy cream and put a cup of it into a stand mixer and whip it until soft peaks form. Then add 3 tablespoons of granulated white sugar and whip it again until stiff peaks form. And then put in the 1/2 teaspoon of vanilla and whip it just long enough to incorporate the vanilla. It’s heaven!
@@cynthia57169 Lovely! Thank you for sharing 💜 This actually sounds similar to a very naughty dessert I like to make once a year (I dare not make it any more than that!) where I whip 300ml of cream, mix through about 250ml of French vanilla yogurt but then - melt 250g of pink/white marshmallows and gently fold it into the whipped cream / yogurt. Then add lots of fresh berries (blueberries, raspberries & strawberries) - refrigerate for a few hours until set. It’s like a soft, fluffy, fruit mousse. It’s incredible!
@@thekitchenscrap 💜💙💗🤍💜!!!
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