Ration Recipes: Lord Woolton Pie with a Twist | Frugal Living
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- Опубликовано: 21 фев 2024
- Arguably the most famous dish to come out of Britain during WW2, Lord Woolton Pie was loved & loathed. A frugal, forgiving recipe made with simple, healthy ingredients to feed your family - this is an excellent dish to bulk cook and save time in the kitchen during busy work weeks. Taste a piece of history with this original 1940's recipe.
#frugalliving #ww2 #history
If you finely mince mushrooms and add cooked lentils to a fry pan, plenty of butter or margarine, with seasoning of your liking it makes a wonderful replacement for mince beef.
Will try that thanks
If you use some heavy seasonings that are often used in meat stews, like juniper, cloves and bayleaf, I bet you could get it to be really convincing. I don't know how much these would be readily available in real rationing times though, they're not garden grown herbs.
I wasn't there, but my mother was. Born late 1930, she was just turned 9 when rationing began and 23 when it ended. And Woolton pie was not always boiled veg!!! If you had some dripping the veg was sauteed. This adds so much more flavour, even without onions. And if there was a rasher of bacon or a sliver of Spam left over, that was added and sometimes some cheese as well. Even 1oz was a great flavour addition to it. People took it on board as a way to use veg but adapted it from the original recipe. That is not what you will read about now in the recipe books, but it was what people did at home.
They used what they had to make it better. If you saute the veg and add some meat and/or cheese if you had it, you make it so much nicer. A family of 4 has all the families rations so that 2oz of cheese per person becomes half a pound per week, and the 4oz of bacon per person for a family of 4 becomes 1lb (depending on the ages of the kids) which you can do so much more with. My mother learned to cook during rationing and our family was poor so although I was born in 1969 and my childhood was through the 70's and 80's, my mother never grew past rationing in her cookery. Believe me we tried to get her to change things up she never would. So you could say I have some personal experience of war time food.
My great grandmother, my mom's mom during the depression era learned from an "indian" woman (don't ask me which kind of indian, no clue whatsoever) to put potatoes into her chili. This not only bulked up the meal, since you had the beans and taters, but you could cut back on the meat and use it for something else. Also sliced buttered bread with every meal to pad out the meals was something I actually grew up with during the 1980s and 90s. But my mom also had a meal called hamburger pie. Which was green beans, meat, onions cooked with condensed tomato soup and then on top was put mashed potatoes. absolutely divine! I have to have green beans in a lot of my pie recipes now not only for fuller but since its something I love, I won't get bored eating it 4 days in row. Thanks so much for the new recipe!!
Ah yes, the humble potato is incredibly versatile and a great way to extend meals, even ‘desserts’ as I’ve recently discovered. Your mothers hamburgers pie actually sounds very similar to a dish I grew up with as well - which was always served with buttered bread on the side! 😊
We had a similar pie, but using cream of mushroom condensed soup sometimes instead of tomato
I remember bread and butter with everything, even jelly and ice cream 😆
@@bearsbreeches My grandmother always used to give us ice cream and jelly as a treat!
@@bearsbreeches my mother tells a story for way back in the late 50s or early 60s at school. They had a home economics class and they made some jam and when they were going to taste it on bread there was a disagreement between teachers as to whether the bread required butter first or not. One thought it was wasteful to have both. The other thought you always buttered bread.
My mom refuses to this day to eat bread pudding. She said that's what they ate when there was nothing else in the house to eat. Leftover bread, a tiny amount of sugar, milk and whatever fruit they had or raisins. She is late 80's now and she still says that bread pudding comes with the idea that there was no food and the fear that involved.
I can definitely see how the power of association would invoke those memories 😢 Hopefully she has some other favourite treats she can enjoy! To be honest, I’ve never enjoyed bread pudding - not a fan of the taste / texture but my parents love it
This is my first time on your channel. I'm in Wisconsin in the US. I'm kinda proud of myself because I already knew that your swede is my rutabaga. How can it be that since so much of the people in my country have ancestors from England, and we have skewed communication? A few years ago I traveled to Ireland. When I checked into my hotel, the clerk said to take the lift to the 3rd floor as he gestured. I followed his gaze to the elevators. That was when I knew that I had to be on top of my game. Potatoes chips=crisps, French fries=chips. I felt very cosmopolitan by the time I arrived back home.
Welcome! And thanks for commenting 😊 I know how you feel, until recently- I thought turnips were called rutabagas in the US, not swedes. Another difference here in Australia, we call ‘cilantro’ coriander. It’s interesting how language evolves in different (but similar) cultures across the globe! I’m glad you were able to leave Ireland feeling cosmopolitan upon your return! X
@@thekitchenscrap here in the US, in the 60's coriander is what it was referred to. Cilantro seems to be the popular name here now, most likely because of the increased Hispanic population. Also thank you for telling me that you are in Australia. I'm usually better with accents than this. Oh well, it keeps me humble. 🤗
It happens when immigrants get together. Eg a marrow in the UK is marrow. In France it is a courge and in Italy it is a zucca. A baby marrow is a courgette in France and the UK but in the US and Australia it is a zucchini (which is plural).
When you get people who do not share a common language then often the easiest / simplest words stick around as a pidgin.
Then there is tea, known as tea in places where it was imported from China by boats and 'cha' in places it was imported by land. 'Cha' is a slang word in the UK for tea.
@@sashh2263 good lord! So much for feeling cosmopolitan! It just boggles the mind...does the word Chai derive from cha?
@@suegeorge998 Yes. And both words have various spellings but sound almost the same in various languages. I think English is like the school yard bully. It goes up to other languages and mugs them for useful words and claims them as its own, often with a bit of a twist.
So a sandwich in Italian is a panino, sandwiches are panini. But in the UK a panini is a toasted baguette style sandwich.
And sometimes we take words from a manufacturer and apply it to other things. So a hoover is a type of vacuum cleaner but if you say you are going to hoover the floor no one is surprised that your vac is another make.
In the UK toastie sandwich makers are mostly made by Breville, so the word is used for all sandwich makers.
In Australia the first sandwich maker was one you put in a fire and called a Jaffle. Jaffle now refers to all toasties made in a sandwich toaster. Personally I want 'jaffle' to be used in the UK.
On holiday in Australia my cousin said something about an 'eskie' I had no idea what she was talking about so she dragged me in tot he kitchen and pointed, I said, "Oh it's a cool box"
These recipes are always so healthy, and I always enjoy the history lesson that goes with them.
Thank you! I’m glad you’re enjoying them. I’ll definitely try to incorporate a little more history in each as I chug along 😊
Catching up with your vids i gotta say you make really good content, you stike me as a very genuine person, keep up the good work
Thank you so much, I really appreciate it ❤
I'm always amazed at how few veggies you actually get in a pound. When I was a kid, and even today, I think of a pound of potatoes as about 5 or 6 pieces, and carrots, about 6 or 7.
I know right, I always imagine a sack of potatoes being a pound!
Your Woolton Pie looks fab!!!!!!! I need to make another one soon, love pastry! C xxxx
Thank you so much! Pastry is life haha ❤️
I think the tablespoon of oats may have been mixed into the cooked drained vegetables to soak up any extra moisture, also slightly thicken the mixture.
Great video. Looked like it all tastes good. Good video editing too, your choice of music worked well for a ww2 ration video. Thumbs up mr.
Thank you so much! 💜 I can happily confirm both recipes were absolutely scrumptious 😋 The music is sometimes tricky to find (royalty free in the jazz/1940’s style I need) but I’m so glad people are enjoying it so far!
@@thekitchenscrap I enjoyed the video! What video editing software are you using?
@@eddieslittlestack7919 I use Adobe Premiere Pro, sometimes Adobe After Effects as well and there are always some photoshop elements too (for thumbnails etc)
Hi Jake. I have just discovered and subbed to your channel. I am really loving your videos and you crack me up with your sense of humour... you are like a male version of me lol. Sending love to you from the UK xxxx
Thank you so much! I’m so glad you’re enjoying them 💜 Welcome aboard! Much more to come x
@@thekitchenscrap xx
If you have it, a bit of cinnamon, ginger and/or nutmeg would go far with the apple galette tarte.
It sure would! I’ll be revisiting that recipe soon and tweaking it
My mother had an enamel pot into it she drained any fat from meat cooking, bacon, beef, etc. Of course when your fat ration was so small you'd use everything. Margarine wrapping papers to grease pans or put on top of pies ect to crisp things up
I love all these little tips, I will carry them with me into the future for sure 😊 I’ve definitely saved the fat from roast pork before and used it in many dishes thereafter, adds such a great flavour. I was reading the other day that apparently in the US during the war, people saved their bacon fat and donated it back to the government so they could make glycerin which was then used to make bombs - bacon bombs!
@@thekitchenscrap people ate dripping on toast, the jelly at the bottom of the pot was favourite. Before saturated fats became the spawn of the devil. Hang around long enough and that will change
You are absolutely fascinating! Much love from across the pond!
Aww thank you! X
OK. Binge watched all your videos. Damn, but I LOVE the wit & sarcastic humor. I am seriously thinking of seeing/learning rationing practices in Europe. Has to be VERY different. Hope you find new experiments that I can follow in future. Love the vibe, narration, trivia/facts & definitely the delivery!!! If more historians made history more approachable, perhaps our world wouldn't be where it is now. Keep up good work.
Fave episode was the National Loaf.
What a lovely comment! Thank you so much for your very kind words, I really appreciate it 💜 💛 I’m so glad you’re enjoying the videos! Lots more to come 😊 Thanks again, I hope you’re having a beautiful day x
Diviiiiiiiiiiine 💥
Thank you Rebecca!! ❤️
Great channel and videos. subscribed. We are pensioners and we make a lot of ration book recipes as we like them as they are very healthy. Your Woolton pie looks great, looks better than the original woolton recipe. l like all that parsley as we grow our own. even over winter it grows well in protective spot. I'm going to try this recipe tomorrow but my pastry will be 'potato pastry ' as in WW2 rationing they made it to bulk out the flour. My gravy will be onion gravy so no need gravy granules as l cant use gravy thickener as i'm gluten free., but onions were hard to get in war time unless grown themselves. l will make a ' foraged blackberry cobbler' pie instead of the apple pie from berries l froze last Autumn. The fruit juices soak into the gf flour pastry which makes it really nice served with ww2 mock cream.As my pies will be smaller than what you made l will fill the oven by putting on lower shelf a batch of' ' oat crunchie biscuits' which is like a low sugar healthy flapjack. They are our favorite plus store a long time in the biscuit tin till next baking day.
Thank you so much for sharing this journey with me and for your wonderful comment! ❤️ So many great tips. Parsley is definitely one of the more prolific herbs, that’s for sure! At my previous residence, it used to grow all year round down the side of the house - was marvellous! I’m definitely missing the onions but the spring onions are helping to fill the gap. I’ve tried making mock cream once before, what’s your favourite recipe for it? I’d love to try it! I actually filmed a recipe video for wartime oat ‘crunchies’ a few weeks ago (it’s in the pile of still-need-to-edit videos) but the recipe I tried used a lot of golden syrup, they were much sweeter than I thought they’d be. Still delicious but would like to revisit them at some stage! Your foraged blackberry cobbler sounds divine! I’ve never actually tried a cobbler before. I just went down the rabbit hole of crisps & crumbles (my next video). Thank you so much again for joining me here in my little corner of RUclips 💜
@@thekitchenscrap Parsley is a wonderful herb, its full of Vit A & Vit C, much needed in War time....l'll sort out the low sugar recipes for you. Women cooked with a hm steamer pots during the war , so that a whole meal , veg & pud was cooked on one gas ring . l really recommend you get a slow cooker, .We use our's from Oct to April, for hot one pot meals, then all summer its used for home grown fruit jam making, chutneys ,soups etc. l have a large one for main meals and a smaller one for cakes/puds. They cost so little in electricity & save so much time in the kitchen ,as only one dish to wash up., & no oven to clean. My motto is... ' time is money' ... we grow our own food , so need to save time in the house, which they had to do in the War Years. So we always look for ways to save time as well as money, which the women in war time had to do. Women had to replace the men in the work force , as well as run a home. A slow cooker makes a wonderful ' self saucing chocolate (cocoa ) pudding, which l add the grated orange peel to the mix, so nothing is wasted....it tastes like jaffa cake :)
Very nice pastry 😀👍
Hi Jake, just found you through Liz and David's channel. I am very happy to meet you, and very excited about your channels content. Warm wishes from South Africa.
Thank you so much for popping by, welcome! Lovely to have you here! ❤
Well Jake, those pies looked absolutely gorgeous. Now, I’ve got a handful of wartime recipe books myself and you’ve given me the urge to dig them out again. I’m definitely going to have a bash at both those pies, we’ll done you! 😊
Thanks so much! I love the simplicity of wartime recipes - no fuss, just basic, easy to follow instructions. Let me know how you go with the pies! X
Hi great videos. I have really enjoyed them. I found out about your videos from a shout out from Loving Life on Less YT channel. Keep up the good work.
Thank you so much! Welcome! It’s so nice to have you here 💜 That was so lovely of Liz & David to put a shout out on their channel, I owe them a huge muffin basket haha x
I think some dried sage would go well in the pie if just veg and sage and thyme if with the lentils.
That apple dessert sounds gorgeous.
Sage would definitely work well in this. The apple dessert was very simple but satisfying 😋
Hi Jake! I made this yummy Lord Woolton pie but when I saw you put lentils in I switched the recipe to soup. (I hope the Lord wouldn't mind.) It was yummy too. I used red lentils and a bit more water. I put in fresh thyme from the garden. I had it with the red cabbage and apple dish. It was a great meal with lots left over for the next few days. Keep the videos and recipes comin'...I'm eatin' them up!!! Thanks so much Jake!🥣💙💚💛🧡
That’s fantastic! I’m so glad you enjoyed them 😋 I don’t think Lord Woolton would mind at all, they would use & create what ever they could back then. Thanks for coming along for the ride! X
I love your pies! I think they are so beautiful! I can only dream of having pies look that pretty! .......but I'm totally laughing at your play-set sized rolling pin! 😂How do you manage to roll anything out with that? 😂 LOVE your videos, Jake. ❤
Thanks so much Holly! ❤️ Haha I know right - it’s so tiny! 😂 It’s one of those things where every time I use it, I remind myself I really need to buy a bigger one - then I always forget 🤷♂️
Just found you, love this and you so far!!! Peace and love.
Thank you so much, that’s so kind! 💜
I love this but with mashed potato crust instead of pastry. As a vegetarian, using two ounces of cheese grated on top of the potatoes in the last five minutes of cooking is lovely. Of course, a mashed potatoes base with Chris’s Mum’s apple recipe would be awful😂. Cheers from Nova Scotia.
I still need to try this with a mashed potato topping - is there anything more divine than melted cheese mixed through potatoes!? 😋 Haha quite right, I don’t think mashed potatoes would suit the apple dessert but - I do have a recipe video coming out in the near future where I made potato jam biscuits - and it’s a winner! I shared the recipe with my mum and she’s made multiple batches since. Love how versatile they are. Thank you so much for joining me on this journey! X
'Have you changed your pills?' Hahaha
Fantastically informative and entertaining. Two new recipes to try...wonderful
Thank you! Xx
Would you maybe do a video about how much you spend on food in a week, what you are actually buying and how much you are saving compared to non-rationing?
That was definitely the original plan, to create weekly summaries detailing expenditure & food diaries etc but unfortunately I just don’t have the time right now - but I hope to find a way in the future. I’ve kept all my receipts and have been keeping detailed logs of everything I’ve bought this year so far. For the time being, the new plan is to create one of those videos every 3 months (quarterly summaries) 😊
@@thekitchenscrap Every 3 months would be fabulous!
@@alexandrahinrichsen6772 I’ll definitely try to make it more frequent if I can x
Very nice. Thanks!
Thanks Ellen!
I might actually try the veg pie and perhaps sneak in a bit of bacon or ham for the hubs cause he's a traditional meat and veg bloke lol, but it looks yummy! was wanting to know if you'd perhaps do some ration type soups (I am obsessed with soups and coming into winter now perfect timing) but I know with ration recipes, they don't tend to season too much, so could be interesting coming up ways for that? loving these videos!
Thank you! You could totally whack some bacon in there, people would have used what ever they had and bacon formed part of the ration 😊 It was typically 3-4 rashers per person, per week. I’ve made a couple of soups on the channel so far; a leek and potato soup and in my most recent, carrot & oatmeal. The latter was extremely frugal! There will definitely be more soups on the way though now that we’re entering the cooler seasons 💜
@@thekitchenscrap the potato and leek was my first vid of yours, I will look for the carrot and oatmeal one because I do like congee type stuff and that sounds intriguing using oatmeal
@@JessEllinVlogs The carrot & oatmeal soup (Skilly) is in the most recent vid 😊
@@thekitchenscrap don't mind me lol that's what happens when I stay up too late
If, instead of the custard, you generously brush diluted apricot jam over the apples you have classic French Apple Tart. Been making it for years and it always goes down well. I shall try the Woolton pie - which seems due for revival - but probably pour gravy on the veg before covering with pastry. I'd normally put gravy in a pie. Any reason not to do so with this recipe?
Lovely thank you, just missed a buy on ebay for Alcatraz recipe book ( don't out bid me) apparently one Warden thought over feeding the innmates would make the passive. Would love to see you do a dish.
Wow, the pies looked great!
Thank you so much! I confirm it was 100% delicious too 😋
Mushrooms are wonderful in this pie.
I’ll definitely try that next time!
I'm interested in how you made the gravy (because I love gravy!), did you thicken the cooking liquid or use something like instant gravy granules? I'm clueless about gravy without meat juices!
Oh I totally cheated and just used a gravy powder mix I had laying around. But usually, that’s exactly what I would do - reserve some stock / juices and thicken with some flour, a little butter and season well 😊
can i use marmite if i dont have vegimite? been looking for a way to use up that jar
You seem like you actually know how to cook! Have you done courses? Last night i learned about over-proofing bread & today you're "blind baking" the galette crust. If a recipe doesn't tell me to do something, i blindly follow the recipe lol. I'd end up with a soggy bottom!
Haha thank you! I haven’t done any courses, just years of experimenting I guess 🤷♂️ Plus, Mum is an excellent cook and taught us well. She made most things from scratch when we were growing up 💜
Maybe some of your notella on top of the apple?
sounds like Hunza pie
You can sauté with water and save your fat
Haha yeah I realised when I was editing ‘why did I bother using fat?’
@@thekitchenscrapBecause fat = flavour!
@@nessiferum6200 haha very true
yum!!
have you checked out @tastinghistory?
carrot tops protip: carrots and parsley are cousins. carrot greens taste lime mild parsley and have tons if nutrition. i use them right away or dry them for later. if you cut the top inch off a carrot and leave a bit of the greens like 1/4 inch, you can set that in a bit if water and in a week or two you have fresh carrot greens to use again. i have some growing right now on the counter in an old margarine tub
Excellent tips! Thank you! 💜 I’ve seen a few wartime recipes using carrot tops which I’m definitely keen to try at some stage during the year. I’ve seen a few videos from tasting history, so informative and interesting! X