Hey everyone! I hope you enjoy this delicious trio of Scottish Wartime recipes. I loved making them and they all tasted lovely! I have tried to keep them as close to the originals as possible with a few changes here and there in the ingredient quantities. If you have any questions drop me a line below. Thanks again to the lovely lady who sent me the beautiful green bowl all the way from the USA! I love it and use it all the time! My husband also noted that the note inside the cookbook that stated "on active service with the Canadian forces" didn't mean the cookbook went over there but they came over here so excuse that error at the start when I was blethering on lol! Looking forward to sharing more Scottish wartime recipes as part of this series in the future. Take Care, God Bless and lots of love, Angie x
Watching from southeast Connecticut. My grandparents were from Arbroath and Forfar and sailed out of Glasgow in 1909. We have been back and forth to and from Scotland (our family) many times over the years and I still have a cousin in Edinburgh. Love old cookbooks, I have my mother's first that she got when she married in 1946. My mother was 1/2 Italian and 1/2 Norwegian. She was a great cook, and so was my dad. Dad loved to bake as well. I love the pink bowl!
Watching from Canadian east coast. My family roots are Scottish and I love to see how so many of your recipes have lived on in our family dishes. We may be an ocean apart but I love the connection I feel when watching you cook. Thanks for doing these videos and well done!!! Slàinte from PEI!
Cracking vid hen i'll gie ye a wee tip if yer interested wae the syrup and treacle i use a hot spoon it's easier to get out and comes off the spoon easier and i also put the tins in a pot of simmering water it thins down the syrup/treacle and makes it easier to use keep up yer guid work and thanks.
hello from south texas. The salmon cakes look delicious. I will try them the next time I have some leftover salmon. being a Texan I will add a serrano or jalapeno pepper
Loss of calcium by picking out the bones. They crush up even more finely than the salmon meat. I can't have any fish now. No more migraines. Who would have thought all my beloved fishes were doing me in??!! But I can adapt this and use tinned chicken to make patties. Looking forward to it
Hello. Do you have a video on how you made your own marmalade? Is golden syurp difficult to make? I don't want to be s bother. Where I live the market doesn't stock those items. Be well, thanks.
Lovely recipes. Thank you for sharing! Do you (or does anyone) have a suggestion for replacing the egg, particularly for the fishcakes? My husband is unfortunately allergic to egg and I would like to make the salmon fishcakes this Friday. Thank you.
I’ve never made fish cakes with salmon before-I’ll try that. My mom made canned tuna cakes. I do have Scottish style oatmeal-do you grind it first? Thank you, Angie. God bless you and your family!
Hey everyone! I hope you enjoy this delicious trio of Scottish Wartime recipes. I loved making them and they all tasted lovely! I have tried to keep them as close to the originals as possible with a few changes here and there in the ingredient quantities. If you have any questions drop me a line below. Thanks again to the lovely lady who sent me the beautiful green bowl all the way from the USA! I love it and use it all the time!
My husband also noted that the note inside the cookbook that stated "on active service with the Canadian forces" didn't mean the cookbook went over there but they came over here so excuse that error at the start when I was blethering on lol!
Looking forward to sharing more Scottish wartime recipes as part of this series in the future.
Take Care, God Bless and lots of love,
Angie x
The fact that margarine was considered "health food" when I was a child will never cease to blow my mind.
Watching from southeast Connecticut. My grandparents were from Arbroath and Forfar and sailed out of Glasgow in 1909. We have been back and forth to and from Scotland (our family) many times over the years and I still have a cousin in Edinburgh. Love old cookbooks, I have my mother's first that she got when she married in 1946. My mother was 1/2 Italian and 1/2 Norwegian. She was a great cook, and so was my dad. Dad loved to bake as well. I love the pink bowl!
Watching from Canadian east coast. My family roots are Scottish and I love to see how so many of your recipes have lived on in our family dishes. We may be an ocean apart but I love the connection I feel when watching you cook. Thanks for doing these videos and well done!!! Slàinte from PEI!
Cracking vid hen i'll gie ye a wee tip if yer interested wae the syrup and treacle i use a hot spoon it's easier to get out and comes off the spoon easier and i also put the tins in a pot of simmering water it thins down the syrup/treacle and makes it easier to use keep up yer guid work and thanks.
Hello Robert, that is a brilliant tip thanks so much! I will defo give that a try in the future. Have a lovely weekend! Angie x
Robert my nanna did that to
hello from south texas. The salmon cakes look delicious. I will try them the next time I have some leftover salmon. being a Texan I will add a serrano or jalapeno pepper
Delicious. It's amazing the recipe they had at war times. Outstanding oh yes I tried that pie recipe delicious.
Thanks John glad you enjoyed the pie ❤
thanks for sharing - I am fascinated!
thank you xx
Loving it! Thank you so much. Lovely to have the history 🌟👍💐🙂 joan
Thank you Joan I'm glad you enjoyed it, take care, Angie x
Love watching you cook, lovely recepies (i especially enjoy soups)! Keep up the good job and i hope to see your chanel grow!
Good recipes
Superb, thanks.
Blimey with food like that, I'd be happy for a war.
Just subscribed haven't watched yet but looking forward to it.Marie watching from Australia
Thank you!
Your welcome Warren x
Loss of calcium by picking out the bones. They crush up even more finely than the salmon meat. I can't have any fish now. No more migraines. Who would have thought all my beloved fishes were doing me in??!! But I can adapt this and use tinned chicken to make patties. Looking forward to it
great video & nice intake in trying to survive this global rising living cost
Hello. Do you have a video on how you made your own marmalade? Is golden syurp difficult to make? I don't want to be s bother. Where I live the market doesn't stock those items. Be well, thanks.
Lovely recipes. Thank you for sharing! Do you (or does anyone) have a suggestion for replacing the egg, particularly for the fishcakes? My husband is unfortunately allergic to egg and I would like to make the salmon fishcakes this Friday. Thank you.
Cornflour water mix can replace the egg😊
I’ve never made fish cakes with salmon before-I’ll try that. My mom made canned tuna cakes.
I do have Scottish style oatmeal-do you grind it first?
Thank you, Angie. God bless you and your family!
Hello Cherie ❤, yea you can grind it first if it’s not fine enough. Glad you like these recipes, take care, Angie x
Any canned fish. We use mackeral too and its yum
Cans of salmon are huge there!
What is golden syrup?
reallllly don't think they would have had coconut oil, they would have used lard or dripping
Hey , no they defo wouldn't have. I'm not sure I used that, will have to watch again. Maybe a substitute or something to the original. Angie x
They wouldn't have any other way of writing rezpies down.
I had to give up. Couldn’t take the unrelenting music. What is suet?
Sorry. Had to switch off. The constant music is perticularly annoying.