| Harrysmum | 01-01-2013 01:18 AM |
Quote:
Originally Posted by yorkietalkjilly
(Post 4092044)
Sally, I was watching an old movie about wartime in Britain when obviously rationing was rife. The story starts with a large, fancy cake being the Hitchcockian MacGuffin and it and its weight are featured so prominently one begins to crave cake, which is beside the point. haha. But more than one character talks about how light the cake is and that it was obviously made with eggs or real eggs. What does that mean? Do you know what was used in place of eggs to make cake back in wartime Britain that coincidentally made cakes actually heavy in actual weight?
| :D Jeanie - I was not alive during the war!!!! :D
But I've looked it up, and what I'm presuming is that they used dried eggs :eek:
Rationing started in June 1942, and only 1 egg was allowed per person per week. And so our War Office imported dried egg powder from the USA :eek: :D
Apparently it's the complete egg, with just the moisture and the shells removed. One tin equated to 12 eggs, and just had to be reconstituted with water as and when needed. Apparently it wasn't very popular though....I'll ask my mum about it all when I see her later :) x | 