Following Vintage Recipes | Episode 3 | Homemaking Maven 

Two things. First, the Marmite Ruth Mott was using can be effectively simulated with either beef, or chicken stock cubes. Most supermarkets will have it over with packaged liquid broths/stocks. It's available in little cubes, or powdered. Second, cover your potatoes with a layer of crumpled newspapers to keep the ambient damp from settling on them. Sit plastic bowls of charcoal throughout your cold storage to absorb the ambient moisture. I hope this will help, albeit even if I am a few years late. Fantastic video. ❤👍

Wheatmeal pastry - 8 oz/225g plain whole meal flour, 1 tsp baking powder, 1/2 tsp salt, 2-3oz butter/margarine/dripping, water. Put flour, salt & baking powder in a bowl and combine, chop up fat into small pieces & rub into flour until it resembles breadcrumbs, add enough water to make a rolling consistency. Roll out & use. Hope that’s helpful

I hate Swedes and cauliflower so I made this with parsnips carrots potato and broccoli I also used marmite which adds a lot of depth to flavors. I used mashed potatoes for the topping too. I also used lots of dried spices. It was sooo good. I love your energy, such fun♥🇨🇦

I live in Louisiana, USA so no Cold Storage as You have for root crops/Wish!! I’ve heard You’re doing grand with wood storage boxes for some. To cover with burlap or straw helps insulate from freezing. Another option is to buy clean sand & store potatoes & carrots, parsnips & such burrowed down in

I've just discovered Margaruite Patten victory cookbook she worked for the ministry of food during the war and she says that the original Woolton Pie at the Savoy Hotel had a "carefully seasoned cheese sauce" and was topped with piped mashed potatoes, but she adds, the whole point of the pie was to cut down on food waste so you could basically make it how you wanted. The mashed potato and cheese sauce combo sounds more appetising to me so I think I will try it.

Marmite is a strong form of vegetable extract to be precise it is a beef extract because it is a beef fat rendered down into a paste

Excellent job! I was giggling if your daughter, when she looked at the pie, if there was Lord Woolton the pie, instead of veggies. I know that it is a 'veggie' pie, but I would add cooked beans of your choice, to add protein to it, add some more color.

I just finished watching the Wartime Kitchen and Garden series and didn't realize there was a book. I'm anxious to try Lord Woolton's pie that I saw Ruth Mott make. Now I'll have to check out the rest of your series.

This is such a joy to watch, so glad I found your channel ☺️ I made a Woolton pie a few years ago, but haven’t made it since as it was a really bland lol. Marmite can be really strong on toast but would work really well with this pie as it would give it a nice beefy / salty taste 🤗

Other videos I've seen on this pie, the vegetables are boiled first. I think putting them raw in the pie probably gives more flavor as the sweetness comes out of the rutabaga and carrots from roasting.

Marmite adds great flavor.. it's a savoury vegie based yeast extract, very common in British homes. Some people like it thinly spread on toast or in a sandwich and has a very strong flavor and has what is called these days loads of "Umami" and eaten that way is an "acquired taste. you either like it or hate it. In soups and stews however it does a lot milder and adds a bit of body. It's also high in all the B vitamins one of the reasons it was encouraged to be used during wartime......Australia has a similar product called Vegemite.....

Love the headscarf by the way!! 😀😀

You can't replace marmite with salt. Marmite is a yeast extract which we use here in the UK as a kind of stock. It's umami taste makes a beefy flavour in gravies and stock. Vegetable extracts include Marmite, Vecon and other yeast and vegetable extracts. You should be able to buy Marmite easily in your supermarkets ❤ look up wholemeal pastry, its the same as any shortcrust pastry, you use wholemeal instead of white flour. White flour pastry would aleo be very suitable for this pie ❤ most British pies have pastry top and bottom, the base would be blind baked first then filled and topped with more pastry. ❤

With the potato have you tried using potato sacks to keep them warn all I would say is lay the sacks in between the rows of potatoes and on top.

Bovril or marmite would have been essential to adding a meaty umami to any vegan pie....in the absence of stock cubes.... the intention partly being to imitate a meaty dish....add some to the filling and pastry.....then create a gravy using a lard or margarine roux added to a pepper and Bovril or marmite yeast extract stock....use plenty of salt and pepper throughout....parsley and thyme herbs maybes....mustard seasoning.... should add some moreish yummy tasty flavours....think that series was in the 80s....I can vaguely remember watching....maybe there was a 70s prequel....?....

Hi Andrea ~ First video I’ve watched & you’re a delight! Mornings with Granny linked to your channel since I’m also fascinated with the 30’s & 40’s. Ive been married 44 yrs and have always cooked from scratch. Started thinking about prepping prior to 2000 then more so 2008. I’ve subscribed to your channel & look forward to watching your earlier vids!

Wartime Kitchen and Garden series began in 1993. Love your presentation and great enthusiasm

you can substitute marmite for a stock cube, it just adds flavor as most of the main dish recipes during that time lacked flavor

Marmite is vegetable and yeast extract. It's very pasty and sticky in texture. It has a deep brown color and the flavor I can only describe as umami. It can be used in many different recipes to bring flavor, almost like a Worcestershire sauce. But because of its thickness it also brings texture. It's very close to another vegetable yeast spread known as Vegemite. By itself as a spread usually on toast people either love it or hate it. But as a flavor enhancer and thickening agent it's pretty tasty since it's diluted.

I’ve watched that special on RU-vid many times! Love all things WW2 Era! ❤️

I love everything about this video!! I admire you! I'm the same way! I so want a bread box. Your headscarf looks lovely, this past week I made vegetable lasagna. It was good kinda weird, the pasta was a wheat macaroni/pancake. My husband's diabetes was kinda high so I had to definitely had to switch things up fast

I find it funny how kids nowadays hate vegetables As these kids would not even really eat it. But there’s videos in the 40s as the kids sit down very happily eating the vegetables and even taking shredded carrots as a sweet and putting it on their food and eating more and more they are very happy to have it. This is a problem in the US because when US kids are little for the most part we allow them to pick what they want. In other countries such as India vegetables are served and they’re eaten as the main meal kids eat it or they don’t eat. By the time they’re three they’re very happy to eat them same goes for kids that are vegan or vegetarian I recently watched videos as kids as young as four very happily eating greens and Swiss chard raw. It’s a matter of starting from the time that you’re a little in making vegetables the main part of the mail.

Great video...as usual!!!👍❤...you look amazing with your head scarf!!! It really suits you!!!😍❤

Loved this video (and the rest too!). Your children's reactions were adorable!!

Some nice gravy?? 👍👍👍

😊 loved the video as always .. We just had this yesterday! We all loved it. Simple yet sooo good! It has taken its place in my recipe repertoire!

This was wonderful to watch, thank you. If my wife ever lets me back in the kitchen (last time resulted in a fire... about six years ago...), I want to cook some of the recipes in my WW2 cook book. Woolton Pie is, of course, featured prominently in there! My eldest daughter I can already tell you wouldn't touch it with a barge pole. My youngest is like a human garbage disposal and eats almost anything so she'd be all over it. Now to check out your other videos...

I make Woolton pie regularly for my hubby, I don't like it myself but hubby does

Vegetable extract or yeast extract is basically your marmite or vegemite known in Australia it's a available in most supermarkets. Hope this has helped 😁

Marmite is vegetable extract in Australia I just use vegimite or in the UK you can use marmite as well!

By the way vegetable extract is way way different from just plain salt you basically have to try it marmite and Vegemite or a fermented products so it’s meant to add like flavor and vitamins.

Great video. Your kitchen looks lovely 💙. Love seeing new videos. You should try making Cornish pasties next there a nice way to have swede 😊x

By the way you can get those Bread boxes on Amazon now

I can’t imagine putting catch up on vegetables I’ve never heard of that before

Wooten pie

Do you have a video on making the British national bread?

marmite was invented 1902 the vegimite came way later almost identical so either be fine but both have salts in them so alter accordingly marmite was more ready available and was preffered

I thought spring onions and green onions were the same thing.