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

Print recipe

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? ›

As the day is a holiday off from school and work for many, the people of France often spend it with family. Common foods consumed on Armistice Day include pastries like crepes, éclairs, crème brulee, cream puffs and macarons.

What do you say on Remembrance Day? ›

Today, as we should every day, we remember those who volunteered, sacrificed, served, fought, and died, for our freedom. We thank you, and we salute you as we salute those who made the ultimate sacrifice for our freedom. We will never forget. We will remember you.

What is another name for Remembrance Day? ›

Remembrance Day (also known as Poppy Day owing to the tradition of wearing a remembrance poppy) is a memorial day observed in Commonwealth member states since the end of the First World War to honour armed forces members who have died in the line of duty.

What is Remembrance Day UK? ›

Remembrance Sunday is a national opportunity to remember the service and sacrifice of all those that have defended our freedoms and protected our way of life.

What food did they eat during the war? ›

Rationed Foods. The categories of rationed foods during the war were sugar, coffee, processed foods (canned, frozen, etc.), meats and canned fish, and cheese, canned milk, and fats.

What foods were eaten in ww1? ›

By the First World War (1914-18), Army food was basic, but filling. Each soldier could expect around 4,000 calories a day, with tinned rations and hard biscuits staples once again. But their diet also included vegetables, bread and jam, and boiled plum puddings.

What is the full quote of Lest we forget? ›

Lord God of Hosts, be with us yet, Lest we forget—lest we forget! 'Lest' comes from the Old English 'thӯ lǣs the' , which translates to 'whereby less that'. Kipling drew inspiration from a biblical phrase in Deuteronomy 6:12, where 'lest' took the meaning 'for fear that'.

What not to wear on Remembrance Day? ›

Can I wear my grandfather's medals when attending a Remembrance Day memorial? No. Although it may bring you comfort and pride, this is absolutely not acceptable. It would be quite disrespectful to the courage that he displayed and the honour that was bestowed upon him.

What does a red poppy stand for? ›

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 3 words for Remembrance? ›

Some common synonyms of remembrance are memory, recollection, and reminiscence. While all these words mean "the capacity for or the act of remembering, or the thing remembered," remembrance applies to the act of remembering or the fact of being remembered.

What do poppies symbolize? ›

Red poppy flowers represent consolation, remembrance and death. Likewise, the poppy is a common symbol that has been used to represent everything from peace to death and even simply sleep. Since ancient times, poppies placed on tombstones represent eternal sleep.

Why do poppies grow on battlefields? ›

The artillery shells that churned up the soil and maimed and killed soldiers, brought not only Clostridia, the deadly bacteria to the surface, but also encouraged the proliferation and growth of the dormant poppy seeds that later in their beauty, bloomed in profusion on the barren, scarred land, even in the cemeteries.

Why do the British wear poppies? ›

Wearing a poppy is a show of support for the service and sacrifice of our Armed Forces, veterans and their families. It represents all those who lost their lives on active service, from the beginning of the First World War right up to present day.

When should you stop wearing a poppy? ›

Traditionally, the Poppy is worn during the Remembrance period, from the last Friday in October to the end of the day on November 11. Poppies may also be worn at other commemorative events throughout the year, during memorials and funeral services for Veterans or Ordinary members.

What is the dress code for Remembrance Sunday? ›

Day Dress / Lounge Suit. Full size decorations may be worn if desired.

What do people do to celebrate 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.

How did people celebrate Armistice Day? ›

Commemoration practices involved both celebration and somber remembrance with ceremonies often including parades, speeches and a moment of silence.

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".

How is Armistice Day celebrated? ›

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.

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