Wartime Feast! Mock Lemon Meringue Pie, Mock Coffee, Surprise Potato Balls, Mince Slice, Skilly Soup
HTML-код
- Опубликовано: 8 сен 2024
- Time to celebrate! Thanks to all the beautiful people who have tuned in to watch my little social experiment unfold, The Kitchen Scrap recently surpassed 1000 subs!! Thank you so much!!! To honour this very special occasion, I decided to cook a thrifty, 3 x course wartime feast.
Join me on this (sometimes crazy) journey as we make do with what's on hand and taste the food of the past.
The inspiration / recipe for the Mince Slice comes from Carolyn's awesome blog & RUclips channel, please be sure to check them both out! Links -
@1940sExperiment
• WW2 Recipe for Mince S...
the1940sexperi...
Please also go and check out Paul's incredible channel, there are so many wonderful, frugal recipes!
@ICookAndPaint
Check out his chickpea coffee short -
• Coffee Made With…CHICK...
#ww2 #frugalliving #history
![ARGENTINA vs. CHILE [3-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 7](http://i.ytimg.com/vi/De3AWmXzhuA/mqdefault.jpg)
My grandma saved margarine papers snd used them for greasing pans for cake, pancakes and so on. I was born in the 70s in Poland (very little food in the stores in my childhood) and these war time techniques were still common than.
My granny used to do that! For some reason my mum hated it and refused to do it. She was born right at the end of the war, so she wasn't baking herself then.
The margarine papers triggered a memory. We saved them all because the fat ration was so meagre they always had some butter, marge, lard or dripping on them so yes they would help to brown things up. We also had an enamel pot that would be topped up with the fat from cooking : bacon, beef, chicken and lamb fat was used for browning veggies or starting a soup or stew. Bread and dripping ! I still do these things now and as things are going it'll all come back. Waste not want not!
Thank you! I hadn’t clicked that ‘margarine paper’ would have been the actual paper it came wrapped in, of course it was! Saving fats like that is an excellent idea. I cook a pork roast once a year for a special anniversary and I always look forward to saving the fats from that for later use as they’re infused with so much flavour
Congrats on hitting the 1k!! I feel like you being resourceful & making this recipe is not only very true to the period, but very true to the realities & spirit of home economics & home management! Without people being creative in their kitchens & with their finances, wartime recipes wouldn't exist at all!
You should try adding a little dried ginger and perhaps a very small amount of sugar to that soup - so good!
If you decide to try these recipes again, you might try grating the carrots finer. I don't know why, but doing so makes them easier to use, and sweeter for some reason.
Thanks for the tip! 💜
I think the reason we all love you and your channel so much is because you’re genuine, you’re having fun while taking it seriously, it’s a topic that unfortunately feels extremely relevant once again. You’re also giving us some interesting modern takes on ration limits and doing things with modern ingredients that would certainly be approved by those who lived during rationing even if those ingredients weren’t available for them. The spirit of rationing and what that means is certainly there
Thank you so much! You’ve no idea how happy that makes me to hear. I’m so glad the spirit of rationing is coming through 💜 I think you’re right, while governments haven’t officially issued rations, many people are being forced into it due to the insane cost of living crisis - there are many echoes of the past in our present. Thank you so much for joining me on this journey and for your support, it means a lot xxx
@@thekitchenscrap my partner & I ran budget numbers together and it feels crazy I have to budget $150 for groceries every month for 2 people just to make sure we can get what we need. I’m hoping that it’s a big over estimation because we agreed that anything left rolls into the next month, in order to allow for stocking up on sales at a moments notice.
I have memories of shopping with my grandmother, getting a heaping cart full of stuff for less than $200. Now I go and can walk out with 3 bags and it’s $100
@@PerilousRainbow I’m surprised you can manage $150 per month for 2 people atm! That’s actually quite an achievement considering the price of groceries these days. I went to the supermarket last night, 8 basic items (including milk) = $47 😩
@@thekitchenscrap I’m honestly not sure yet if $150 will be enough 😅 I have a pretty decent pantry stockpile that we’re going to be utilizing, and the only reason I might be able to manage it is because I stick almost entirely to the sales or reduced items, and we have some discount grocery stores local to us. I’d be curious to know if discount grocery stores are even a thing in Australia, as until this moment I didnt realize I’ve never thought about if they exist outside the US
Hi Jake, I love that you share your favorite channels doing similar things. There is no reason for people to try to hoard their followers greedily. And the rationing subject seems to have lovely people.
Have you discovered Anna, from ohpapillon?
She is a joy to discover. The major sadness is there is so little to watch. I mourn there is no more.
I am a longtime fan of wartime rationing videos, so finding your channel here was really exciting! Not only are your videos highly informative and entertaining (omg the edits alone - Delia Deetz ♡ French & Saunders ♡)but inspirational as well. You make me want to dig out my rationing books and actually try making some of these recipes. I just love everything you're doing here 🥧
Many people at that time didn’t have a fridge
Good news Jake ! There are some cans of chick peas arriving in a ‘ Food Parcel ‘ for you from our allies in the USA !
😁
Haha that’s awesome!! That’s kind of along the lines of how I was planning to justify it. I tried to get around it initially but after the 2nd meringue failed, those chickpeas came to the rescue!
Loving the videos so much. I have experimented a couple of times in the past with rationing. I very much enjoy the make do and mend mentality when it comes to clothing too.
😹 not go to lie, I'm about 10 videos in now and I still giggle every time your subtitles say you're living off WW2 russians. I can't help it.
I’m sitting at work watching the meringue, escapades laughing out loud oh my word!
Real war time mock coffee was made out of acorns. It takes a long time to meke acorns eadible (a lot of watering, cooking, drying, roasting for coffee). You can still buy acorn flour in Poland and make mock coffee out of it, if you want to try it the easy way. The producer is Dary natury and acorn flour is Mąka z żołędzi.
My great-grandmother was a washerwoman, back before machines did it all. I'm told she could whip egg whites to stiff peaks with a whisk in about 3 minutes.
Oh wow, I have no doubt she could have!! I’ve only done it a few times - and probably won’t again haha
Where did she get all those eggs during rationing! All the chickens were confiscated for the soldiers!
Cook the meringue in a very low oven
Just found your channel n enjoy watching every moment of it. ❤❤
I made a version of woolton pie yesterday, adding half a can of baked beans I found lurking in my fridge along with a couple teaspoons of marmite and a couple teaspoons of mustard. I ate it for three meals in a row, now I'm sad there isn't any left for this evening. The really wonderful thing about this kind of cooking is that everything comes out different every time.
I never would have thought to put baked beans in it, that’s genius!! Now you’ve got me thinking I should experiment and make a cheesy, baked bean pie 😋
@@thekitchenscrap that sounds yummy
@@pinklickpony7162 I’m totally doing it, literally haven’t stopped thinking about it all day haha
What a great episode. I love your enthusiasm! Your willingness to try and forge ahead. The meringue angst! and yet you prevailed, well done, you! thanks for a charming viewing experience, Jake, your channel is a real treat.
ahhh just use it like whipped cream sweety, i have made rather nice mousse from it but then i whipped in some coco in it but you can make a decent whipped "cream"
to make a vegan whip use the water from a can of chickpeas and a drop of vanilla and dash of sugar
Yay you're back Jake! Loved all the recipes and the cost was amazing! My mouth was watering at the thought of the Mock Lemon Meringue Pie🍋🥧💛🥰 Congratulations on a thousand plus subscribers🎊🎈🎈🎈Wishing you continued success Jake...YOU ROCK!!!
Aww thanks so much Carol! That’s so lovely of you to say 💜 Im so glad you enjoyed the recipes, I will definitely be trying the mock lemon meringue with real lemon juice in the future! Xx
I am in England and my mum who remembers to he war said you could get chickpeas but only dried ones not tinnyduring the war
Why is the madness of this video like living with you? Bahahahaha. Just no pecan wellingtons ploise blanch!
A momentary lapse in judgement! 🙃 For me, it was on par with that chicken soup a certain someone made us 🐓😣
I have an edition of the radiation cookbook from 1951 and have been a bit hesitant to try making anything from it but your endorsement may have persuaded me to give it a go
Your mum sounds so great
Aww thanks! 💜 I can confirm, she’s an extraordinary woman and an amazing mum 🥰
Congratulations on your 1k+ subscribers. A wonderfully entertaining video as ever. I really admire your resilience for sticking with that meringue. I would’ve definitely had a meltdown. You showed the true wartime spirit by keeping calm and carrying on 😀
Thank you!! 💜 I certainly felt like I had a meltdown internally but, we must solider on! 💪 If nothing else - hopefully it made for some good entertainment 🤪 Thankfully it all worked out in the end!
👋😊🇦🇺 thanks from Queensland for sharing this with us all ❤❤❤
@@marilyngandhi8571 You’re most welcome! Glad you enjoyed it 💜
If you use the water from butterbeans, the beans are great for a butterbeans and mushroom *shepherd pie*. My vegan child absolutely love it. Xx
Thanks for the tip! 💜 I certainly love a good shepherds pie, I always use beans & lentils in mine although I must admit, it’s been a number of years since I made it last! I sense one on the horizon during the approaching Winter
Meringue! That is insanely good! I love your sense of adventure! Your cost breakdowns are very interesting, too. I think I might try that soup! Keep going, Jake! You are doing so well! ❤
Thanks so much Holly! 💜 And thank you again for all your help with the chickpeas 😉 The soup is fab, let me know if you end up trying it! X
Clever, informative and funny in equal meqsure
That’s so lovely, thank you so much! 💜💕
Amazing job! Everything looked delicious.
Thanks so much Danielle! X
Just found your channel by chance (thank you Algorithm gods!) and I can't wait to see more!
Thanks so much! And welcome! It’s so lovely to have you here 💜
Does the vanilla flavour in the custard powder clash with the lemon? Could that be why it tasted candied maybe? Custard powder is just cornflour, colour and flavour so you could just use cornflour and a dash of turmeric or something for colour.
Mrs Patten would be proud of that mock lemon meringue pie I reckon.
Congrats on 1K. You totally deserve it 😊
Thanks so much! That’s really kind 💜 The vanilla flavour of the custard is pretty mild, I usually add more vanilla essence when I make it. In this instance, I added quite a lot of lemon flavouring so it was quite prominent. I’m pretty sure it’s just the ‘fake’ lemon essence I was using. Would definitely try it again though, maybe with a bit less flavouring though! 😅🍋
Perhaps try chilling the aquafaba first.
add some chopped chocolate or little mini semi sweet chocolate chips to the meringue and you had easy snacking meringue kisses. Congrats and the 1k and glad the group could help out!
That’s a great idea, I might give it a go! And thank you so much for the support! 🙏💕
Congratulations Jake on your 1k subscribers!!!! Can't wait to keep watching.
Thanks so much Tanya! 💜
Been watching and loving your videos. So....is 'whack' an Australian slang term? Asking from 'the states' 😊
Thanks for being brave and showing ALL of your kitchen adventure when making your meringue-things like that always happens to me too.
We all fail in the kitchen every now and then! It’s incredibly frustrating when it happens but, as someone reminded me today, we must keep calm and carry on haha 💪
What a creation! FYI - Your cannellini meringue probably melted because you didn’t reach stiff peaks. I don’t know if that was because of the cannellini, or because you added the sugar a little too early and didn’t whip long enough. Chilling the aquafaba can speed up the slow whipping process. Also, not sure what your oven temp was but my guess is that it was a little too high.
Also, reducing aquafaba by about 1/3 volume over the stove (and then chilling before use) can make it more effective, so maybe the cannellini bean aquafaba would work that way.
Thank you! Yes, it was a total combination of errors 🤪 Thanks for all the excellent tips! I will try it again one day when I’m feeling more confident using the aquafaba from cannellini beans x
Royal lemon pie filling in a box. My mum made lemon meringue pie in the early 50s
I just looked it up! Do you know what it was made from?
@thekitchenscrap I think cornflour and annatto colouring, mixed with milk but it had a little gel capsule that as you heated the mixture it burst and released the lemon. My favourite bit ! Mum used egg white for the meringue, so I guess the yolk went into the powder mix. It's a long time ago so I'm sorry I can't be more precise. It took me years to realise that it could be made from a proper lemon sauce, but it was never as good and not the right vivid yellow of the packet. Really enjoy your videos, takes me back
I bought a packet the other day. The ingredients are as follows
Sugar, cornflour, maltodextrin, potato starch , citric acid, fumaroles acid , flavouring ( ? ) salt, acidity regulator , trisodium citrate, colours, curcumin, annoying norbixin.
If you ignore the weird additives. It’s basically the same as you used but the instructions say add an egg yolk. The white is used for the meringue plus an extra egg white. Nowadays it’s made by Greens which is a long established UK company.
@@bettygraham818 thanks Betty! X
@bettygraham818 doesn't sound quite as appetising, but I might see if I can get one for nostalgic reasons
I just discovered your channel this week and have watched all but one video. I’m thoroughly enjoying it! I hope you are feeling much better from your illness!
Thank you so much! So glad you’re enjoying them 😊 I am finally feeling much better, thank you, and will be back with more videos soon
The pie looks sooo good!!😊
Thank you!! 💜 It turned out better than I’d hoped for in the end 😅
Your edits are a delight. I have to share your vids every time.
Thank you so much! I really appreciate it 🫶
Excellent as always! I'd subscribe again if I could LOL
Thanks so much Sherry!! Big hugs 💜
Okay, I just have to say that I LOVE your pink casserole dish. :)
Haha thanks! I got it on clearance sale for $45 ☺️
I love Spaced so muchhhh!!
A kindred spirit!
Well done Jake, onwards and upwards 😉😊
Thanks Julie! 💜
omg the meringue 😂🥲 all the food looked delish!!
Thanks Ems! 💜Haha it was quite the adventure but thankfully all turned in the end 😅
Your comment about it being well-rounded was well placed! 😂
I didn’t realise! A happy accident 😂
Great video Jake 😊 keep them coming !!❤ from the PNW USA !
Thank you so much! 💜💕
Fantastic video Jake thoroughly enjoyed it, that lemon meringue pie looked so delicious! Massive congratulations on reaching 1K 🎉 very much deserved! Looking forward to your next one, best wishes
Thanks so much Lara! 💜 I can indeed confirm the pie was delicious 😋 I just finished watching your most recent vid, can’t wait to watch your garden grow! X
@thekitchenscrap thanks Jake 🌞 will have a video soon with the start of planting season. It's always a delight seeing everything shooting up in the summer and beginning to harvest them! 🫛 🥕 🥔
Just found you. I"m hooked !!!!!
Lord Woolton pie tomorrow
Thank you! 🙏 And welcome 💜
New subie so informative I love history
Wonderful! I'm thrilled for you and your success! :)I loved your meringue disaster. one hint, don't use broccoli in your veg stock, it gives a weird taste.The potato balls sound nice, there are so many different things you could add. Thanks for the ideas!
Thanks Ellen! 💜 And thanks again for your help with the chickpeas 😉 Will definitely revisit those potato balls, it’s quite a versatile recipe. I’ve found that the stalks for broccoli, cauliflower etc are generally ok in stock but the florets definitely make it taste weird/bitter
I've had the exact same thing happen to me when making aquafaba meringues 💔 if I remember correctly it's the alcohol in the vanilla extract that can make them deflate. You made it work though! 🎉
I've seen lemon meringue pie recipes in some Canadian wartime recipe books that I have.
I think you’re right about the alcohol content in the vanilla. I put way too much in the first batch but also, the aquafaba from the cannellini beans needed to be whipped much longer compared to the chickpeas! Thankfully all worked out in the end. That’s really interesting about the LMP recipes in the Canadian wartime cookbooks! I’m glad they were around somewhere in the world back then 😊
What a great video, thoroughly enjoyed it! Congrats on your milestone, and so so sorry about your terrible fate of eating all that lemon pie 😄
😂 I survived….I wonder who will play me in the movie? And thank you! So glad you enjoyed it 💜
Britain, no citrus meringue, but here in Florida, we did have a TON of citrus pies recipes because we had to use up what fruit was previously being exported. In fact, for a period of post-war years most "fluffy" cakes- sponge, angel food, yellow- was synonymous with either lemon, lime, or orange flavor. If it didn't have that, it was assumed to be a last minute box mix bake! In fact, the Grannies still insist that real cake is fruity.
Interesting! Thanks for the info. Now I’m craving a lovely citrus sponge 😋
New subscriber here! Congratulations on 1,000 subscribers! What an amazing accomplishment in such a short time. I have a channel too but I still have a ways to go to get to 1,000 subscribers. I share recipes made with simple ingredients as well. Your experiment is so fun! I really enjoyed your video. Looking forward to watching your journey!
Thanks so much Kari 💜 And welcome! RUclips is definitely a labour of love so hang in there, you’ll get there in no time 💪 Look forward to checking out your channel
@@thekitchenscrap Aww! Thank you so much! I really appreciate your encouraging words. You are so kind!🥰
Just a couple of hacks: 1. If using lemon juice and zest, make sure to push the custard through a sieve to get out the zest; just makes for a smoother texture. 2. When putting the pickle in the potato balls, measure just enough for the recipe into that pastry bag and pipe it in the hole.....unless, of course, it's too chunky in which case it may not work. Sigh. (and I wanted to ask, that mustard pickle--is that like Piccalilli in the UK?).
To second @PerilousRainbow, yes, you are genuine and seem to be having fun with it. Some RUclipsrs are dreadfully "stoic" and a bit unexciting (maybe they're new?). I also love all the meme excerpts you intersperse into the video. A couple of them have made me laugh out loud. I wish I lived in Melbourne; I think we could be great friends (and I hope that doesn't sound too "stalker-ish"!).
Thanks so much for the tips! The mustard pickle is very much like piccalilli, it was just blitzed to make it smoother 😊 And thank you so much, I’m so glad you’re enjoying the videos! 💜 Where abouts in the world are you tuning in from?
@@thekitchenscrap oh, I'm in the upper Midwest of the USA (Southeast corner of Iowa to be exact, 335 km southwest of Chicago. Don't worry; I won't be showing up on your doorstep, lol)
@@orthohawk1026 haha I’m not concerned, I just love hearing about where people are tuning in from 😉
THAT IS EXACTLY WHAT HAPPENS TO ME WHEN I USE AQUAFABA!!! That made me scream with remembered anger lol. I will never ever cook with it again, i dont care.
Hahaha yes it’s a bit of a tricky ‘ingredient’ to work with. The aquafaba from the chickpeas is far more reliable as it turns out. Just need to keep them in the oven for longer on a lower temperature and make sure the fan is off! (If making meringues)
🥣🥣🥣
I'm so sad for you that you are giving up coffee.
😂 Don’t be sad! It’s surprisingly easy (coming from someone who drank 3 cups a day for the best part of 25 years). It’s only for a year 💪