Baking 1935-1943

wini · Post by **wini** » Wed Feb 11, 2009 7:28 am

A relative has a small notebook of my mothers with some hand written recipes. They have sent me some photocopies of some of them and although nothing spectacualr I thought I would try them out.
Does anyone know what the egg equivalent of 1 level dessert spoon of dried egg and another has half a packet of dried egg, no indication how much was in a packet.
These 2 are war time recipes.
pre war seem to have just eggs although one has half an egg in it.
I remember sitting in front of the fire beating the sugar and butter, for what seemed hours, with a fork.

wini

LesleyB · Post by **LesleyB** » Wed Feb 11, 2009 9:16 am

Hi Wini
A quick Google turned up:
http://www.homesweethomefront.co.uk/web ... egg_pg.htm

To turn a dried egg into a fresh one, mix one level teaspoon of the powder with two tablespoons of water. This mixture equals one fresh egg.

http://www.20thcenturylondon.org.uk/ser ... bject.5322

In May 1941 the first imported dried egg powder arrived from America. The initial allowance for a family was one packet, equivalent to 12 eggs, every eight weeks. This allowance later increased to a packet every four weeks.

Best to check a few other sources just to make sure the quantities are correct.

Best wishes
Lesley

Post by **joette** » Wed Feb 11, 2009 3:58 pm

Oh Wini I too remember the "creaming" method using a fork or wooden spoon.Your wrists would be aching or there would be lumps depending on how patient I was.
I LOVE my food processor & my hand mixer-I use them almost every day for something or another-soups,smoothies,milk-shakes,pancakes,sponges etc.
The only hand-mixing I do now is for scones.
I'm now drooling over the keyboard & the subliminal message coming through is "Go & make scones before the boys get home from school".

Post by **emanday** » Wed Feb 11, 2009 4:35 pm

Hi Wini,

Believe it or not, you can still get dried egg

Some of the supermarkets stock it.

wini · Post by **wini** » Thu Feb 12, 2009 2:40 am

Joette,
Was your mother like mine, you just thought you had it right and she would say no keep going. Everyone said she made the best sponge cakes but I think I should have had some of the credit.

Mary,
What does dried egg taste like nowadays? We had omlettes made with it. I really quite enjoyed it but not sure waht I would think now. I will see if I can get some and taste it.

wini

Post by **joette** » Thu Feb 12, 2009 4:17 pm

Oh yes Wini but to be fair I would do it for about two minutes & then say
"Looks done to me"

She was & is when the notion takes her a fantastic cook & baker.Her clootie dumplings are a thing of legend.She rarely makes a clootie nowadays & despite following her recipe to the letter mine don't have that taste of "nectar" about them.
Then my tablet turns out differently every time I make it & I am perfecting my Tiffin making skills-although mine is the best in the World bar none(so A&I tell me anyway).

Post by **Anne H** » Thu Feb 12, 2009 9:30 pm

I made 4lbs of tablet last month and ate the whole lot within two weeks.

...but it was delicious

Regards,
Anne H

Post by **joette** » Fri Feb 13, 2009 1:03 am

With two hungry teens & their various friends tablet does not last very long-I've seen me go to get a piece the next day & it's gone.
I also remember buying Orkney Fudge(oh the nectar) to take to US .
"I'll just eat one bar"
I ate all 24 bars! Sorry I lied when I said I left them behind by accident

wini · Post by **wini** » Fri Feb 13, 2009 10:21 am

What else did your mother make
Tablet, yes, yum yum and who ate the tin of condensed milk out of the cupboard before it got as far as the tablet?
Sponge cakes, Rhubarb Tart, Pancakes and crumpets, any other delicacies.

wini

I am drooling on the keyboard.