Lest we Forget: Remembrance Sunday and The Wartime Kitchen Recipes (2024)

Lest we Forget: Remembrance Sunday and The Wartime Kitchen Recipes (1)

My Poppy is worn with pride

Lest we Forget:

Remembrance Sunday and The Wartime Kitchen Recipes

Lest we Forget: Remembrance Sunday and The Wartime Kitchen Recipes (2)

Image: The Last of the Few

Today is a reflective day for me, a day to remember all those who have died in both World Wars as well as other and continuing conflicts, both home and abroad. It IS a sad and sombre day, but it is a day torecognisejust how brave andcourageousall of the fallen were, and if it weren’t for them, we really would not have so many of the freedoms that we take for granted today……it’s not a day for too many words, so I will leave you with some poems and a selection of some of my Wartime Recipes. I am also sharing some “new” wartime recipes next week, so do pop back to see what I have been cooking on my Wartime Kitchen. And, yes, I DO wear my poppy with pride. Karen

Lest we Forget: Remembrance Sunday and The Wartime Kitchen Recipes (3)

Image: The Royal British Legion

When you go home, tell them of us and say
For their tomorrow, we gave our today.

John Maxwell Edmonds(1875–1958)

Lest we Forget: Remembrance Sunday and The Wartime Kitchen Recipes (4)

Image: Audio Boo

The Wartime Kitchen Recipes

WW2 Rations 1940: per one person (adult)

Butter:50g (2oz)
Bacon or ham: 100g (4oz)
Margarine:100g (4oz)
Cooking fat/lard:100g (4oz)
Sugar:225g (8oz).
Meat:To the value of 1/2d and sometimes 1/10d – about 1lb (450g) to 12ozs (350g)
Milk:3 pints (1800ml) occasionally dropping to 2 pints (1200ml).
Cheese: 2oz (50g) rising to 8oz (225g)
Eggs:1 fresh egg a week.
Tea:50g (2oz).
Jam:450g (1lb) every two months.
Dried eggs:1 packet (12 eggs) every four weeks.
Sweets & Chocolate:350g (12oz) every four weeks

Lest we Forget: Remembrance Sunday and The Wartime Kitchen Recipes (5)

Spiced Mixed Fruit Roll in a Baked Bean Tin

Spiced Mixed Fruit Roll in a Baked Bean Tin

Spiced Mixed Fruit Roll in a Baked Bean Tin

Print recipe

Serves 4 to 6
Prep time 5 minutes
Cook time 2 hours, 30 minutes
Total time 2 hours, 35 minutes
Dietary Vegetarian
Meal type Dessert, Snack
Misc Child Friendly, Serve Hot
Region British
By author Karen S Burns-Booth

An old fashioned way to steam a pudding and a great way to recycle old baked bean tins; these spiced mixed fruit rolls are easy to slice to serve and are also lovely buttered like tea loaf when cold. This recipe is based on several WW2 ration book recipes that I found in various books, where no eggs and sugar are used. Makes two bake bean tin fruit rolls to serve 4 greedy people or 6 restrained diners!

Ingredients

  • 8 ozs (225g) flour
  • 4 ozs (100g) chopped suet (I used vegetable suet, but you can use grated frozen butter or margarine)
  • 1/2 teaspoon baking powder
  • 4 tablespoons dried mixed fruit and peel
  • 1 teaspoon ground mixed spice
  • 2 tablespoons golden syrup (warmed)
  • pinch of salt
  • 2 clean 400g baked bean tins (greased)

Note

An old fashioned way to steam a pudding and a great way to recycle old baked bean tins; these spiced mixed fruit rolls are easy to slice to serve and are also lovely buttered like tea loaf when cold. This recipe is based on several WW2 ration book recipes that I found in various books, where no eggs and sugar are used. Makes two bake bean tin fruit rolls to serve 4 greedy people or 6 restrained diners!

Directions

Step 1 Mix the flour, salt, baking powder, suet, dried fruit and mixed spice together in a bowl. Add the warmed golden syrup and the enough water to make a soft cake like consistancy.
Step 2 Spoon the mixture into the prepared baked bean tins, they must be well greased and a circle of baking paper at the bottom is a good idea for easy removal too. Fill to three-quarters full as the pudding expands during steaming.
Step 3 Place a greased margarine or butter paper on top of the tin and then cover with tinfoil and tie to secure the covers.
Step 4 Place the two tins into the top of a steamer, and steam for 2 1/2 hours. Make sure the water is topped up regularly.
Step 5 Remove the covers carefully, and with heat resistant oven gloves invert the tin/s on to a plate, the puddings should slide out with ease. Slice the pudding and serve with custard.

Scottish Vegetable & Meat Pudding Recipe

Scottish Vegetable & Meat Pudding

Serves 4 to 6
Prep time 15 minutes
Cook time 3 hours
Total time 3 hours, 15 minutes
Allergy Wheat
Meal type Lunch, Main Dish
Misc Child Friendly, Serve Hot
Region British
By author Karen S Burns-Booth

A delicious meat and vegetable steamed pudding that would have been popular as a family meal during the war; the meat is padded out with tasty seasonal root vegetables and the suet crust is made from a combination of flour and oatmeal, for a nutty taste and texture. Serve with gravy and steamed seasonal vegetables.

Ingredients

Pastry

  • 7ozs (200g) plain flour
  • 3ozs (75g) oatmeal, such as pinhead medium oatmeal
  • 2 1/2 teaspoons baking powder
  • salt and pepper
  • 2 to 3ozs (50 to 75g) grated suet (I used vegetable suet)
  • water, to bind

Filling

  • 8ozs (225g) strewing steak
  • 120zs (300g) mixed prepared vegetables such as carrots, swede, potatoes, turnip, leeks, onions and celery (I used a bag of Scotty Brand prepared Casserole Vegetables)
  • 2 tablespoons chopped parsley

Note

A delicious meat and vegetable steamed pudding that would have been popular as a family meal during the war; the meat is padded out with tasty seasonal root vegetables and the suet crust is made from a combination of flour and oatmeal, for a nutty taste and texture. Serve with gravy and steamed seasonal vegetables. I used a very handy packet of Scotty Brand prepared casserole vegetables in my pudding.

Directions

Step 1 Pastry: Mix the flour, oatmeal, baking powder, salt, pepper and suet together and then add enough cold water to make a dough with a soft rolling consistency.
Step 2 Roll the dough out on a floured board and use three-quarters to line a 2 pint (1200ml) pudding basin.
Step 3 Dice the meat finely and mix with the prepared vegetables. Add 3 to 4 tablespoons of water to the filling mixture and season well. Spoon the filling into the pastry lined pudding basin and then roll out the remaining dough to form a lid.
Step 4 Moisten the edges of the edges of the pastry lid and put into position on top of the pie, crimping the pastry together around the edges to form a tight seal.
Step 5 Cover with margarine paper or greased baking parchment, and add a lid if using a plastic steamer. Place in a steamer and steam for 2 1/2 to 3 hours, making sure the water is topped up regularly with boiling water.

Scottish Vegetable & Meat Pudding Recipe

Wartime Devilled Fish

Wartime Devilled Fish

Print recipe

Serves 4 to 6
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Allergy Egg, Fish, Milk
Meal type Lunch, Main Dish, Snack
Misc Child Friendly, Pre-preparable, Serve Hot
Region British
From book The Stork Wartime Cookery Book

A thrifty and yet very tasty wartime dish of fish in a devilled white sauce, cooked au gratin, This recipe makes a pie that is adequate for 4 to 6 people, when served with potatoes and vegetables on the side, or a high tea meal for 4 people when served with bread and butter. The recipe comes from The Stork Wartime Cookery Book.

Ingredients

  • 1/2 lb (225g) cold cooked fish (I used Coley, Saithe)
  • 1/2 pint (300ml) milk
  • 1 oz (25g) flour
  • 1 oz (25g) Stork margarine
  • 2 teaspoons Worcester sauce or tomato ketchup
  • 1/2 teaspoon made English mustard
  • 1 teaspoon curry podwer
  • pinch of mace or grated nutmeg
  • pinch of Cayenne pepper
  • 1 1/2 ozs (40g) stale breadcrumbs
  • 1 hard-boiled egg (sliced or chopped)
  • salt and pepper

Note

A thrifty and yet very tasty wartime dish of fish in a devilled white sauce, cooked au gratin, This recipe makes a pie that is adequate for 4 to 6 people, when served with potatoes and vegetables on the side, or a high tea meal for 4 people when served with bread and butter. The recipe comes from The Stork Wartime Cookery Book.

Directions

Step 1 Flake fish and remove any skin or bones. Grease a pie-dish with a little Stork margarine. Melt the 1 oz of Stork in saucepan, stir in flour and cook until it bubbles. Take off heat and add milk (or half milk and water). Bring to boil, lower heat and cook for 3 minutes, stirring all the time.
Step 2 Add the fish, egg, nutmeg, curry powder, Cayenne, mustard, Worcester sauce or ketchup. Season to taste with salt and pepper.
Step 3 Pour into prepared dish and coat with breadcrumbs, and bake for 20 minutes on moderately hot oven (Regulo Mark 6 - 180C/350F).

Wartime Devilled Fish

Lest we Forget: Remembrance Sunday and The Wartime Kitchen Recipes (15)

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Lest we Forget: Remembrance Sunday and The Wartime Kitchen Recipes (2024)

FAQs

What do people eat on Armistice Day? ›

Common foods consumed on Armistice Day include pastries like crepes, éclairs, crème brulee, cream puffs and macarons. The sweet flavors provide some solace to the serious mood.

What does Remembrance Sunday remember? ›

Remembrance Sunday, in the United Kingdom, holiday held on the second Sunday of November that commemorates British service members who have died in wars and other military conflicts since the onset of World War I.

What war does Remembrance Day remember? ›

Remembrance Day | 2. History of Remembrance Day. Armistice Day or “Remembrance Day” as it has come to be known, originated following the end of the First World War.

Why is Remembrance Day in November? ›

The Armistice, an agreement to end the fighting of the First World War as a prelude to peace negotiations, began at 11am on 11 November 1918. Armistice is Latin for to stand (still) arms. To this day we mark Armistice Day around the United Kingdom with a Two Minute Silence at 11am on the 11th day of the 11th month.

What was a typical breakfast in ww2? ›

An English Breakfast during WWII. Breakfast tended to be porridge with milk if available but some families would use melted lard! OMG. A special treat was toast or bread and jam (we always had jam apparently – my grandmother would make it, but so little sugar, she relied on the fruit.

What did ww1 soldiers eat for breakfast? ›

A typical day, writes Murlin, might include breakfast of oatmeal, pork sausages, fried potatoes, bread and butter and coffee; lunch of roast beef, baked potatoes, bread and butter, cornstarch pudding and coffee; and dinner of beef stew, corn bread, Karo syrup, prunes, and tea.

What is the difference between Remembrance Day and Armistice Day? ›

What is Remembrance Day? The first Remembrance Day was conducted in 1919 throughout the Commonwealth and Britain. Originally called Armistice Day, it commemorated the end of hostilities of the Great War in 1918. It came to symbolise the end of the war and provide an opportunity to remember those who had died.

What does the red poppy symbolize? ›

Our red poppy is a symbol of both Remembrance and hope for a peaceful future. Poppies are worn as a show of support for the Armed Forces community. The poppy is a well-known and well-established symbol, one that carries a wealth of history and meaning with it.

What are two symbols of Remembrance Day? ›

Symbols of Commemoration digibook
  • Here They Come—A Day to Remember. Take a look at Anzac Day through the eyes of different characters who live in Australia. ...
  • Poppies. Poppies are red flowers that symbolise commemoration. ...
  • Memorials. ...
  • Medals. ...
  • Wreaths. ...
  • Bugles - The Last Post. ...
  • Flags at Half-Mast. ...
  • Rosemary.

What happens at 11am on Veterans Day? ›

The focal point for official, national ceremonies for Veterans Day continues to be the memorial amphitheater built around the Tomb of the Unknowns. At 11 a.m. on November 11, a combined color guard representing all military services executes “Present Arms” at the tomb.

Why is Remembrance Day controversial? ›

Some people feel the red poppy has become too political, and that some politicians have used the powerful feelings it creates to justify war. Others refuse to wear poppies because they feel there is too much pressure put on people to wear them.

What day did WWII end? ›

On the morning of Sept. 2, 1945, Japanese representatives signed the surrender document during a ceremony on the deck of the battleship USS Missouri. This day marked the end of World War II.

Why is November 11 no longer called Armistice Day? ›

Eisenhower, also from Kansas, signed the bill into law on May 26, 1954. It had been eight and a half years since Weeks held his first Armistice Day celebration for all veterans. Congress amended the bill on June 1, 1954, replacing "Armistice" with "Veterans," and it has been known as Veterans Day since.

Why do we stop at 11am on Remembrance Day? ›

Remembrance Day is held on 11 November each year. This is the anniversary of the Armistice that ended fighting with Germany in World War I. People in Australia, and many other countries, observe 1 minute's silence at the 11th hour of the 11th day of the 11th month because that's when the Armistice came into effect.

Why is the poppy a symbol of the war? ›

It is strongly linked with Armistice Day (11 November), but the poppy's origin as a popular symbol of remembrance lies in the landscapes of the First World War. Poppies were a common sight, especially on the Western Front. They flourished in the soil churned up by the fighting and shelling.

What do people do for Armistice Day? ›

21st century. In the United Kingdom and Commonwealth countries, Armistice Day is observed with a two minute silence on the eleventh hour, with the main service taking place on Remembrance Sunday (also known as Remembrance Day). Both days are commemorated formally but are not public holidays.

What are the French traditions for Armistice Day? ›

In 1922, Armistice Day was made a statutory holiday in France. To honour the fallen at 11 a.m. on November 11, every French city has a military gun salute, and wreathes are placed at WW I memorial statues, or graves. Also, there is a bugle call "for the dead".

What do the Germans do on Armistice Day? ›

An official observation of Volkstrauertag takes place in the German Bundestag. The President of Germany traditionally gives a speech with the Chancellor, the cabinet and the diplomatic corps present. The national anthem and the song "Ich hatt' einen Kameraden" ("I had a comrade") are then played.

What did soldiers eat for Christmas in ww1? ›

According to one source,(1) American soldiers in France would receive a meal consisting of Christmas turkey, cranberry sauce, sweet potatoes and mince pie.

References

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