Even with food rationing, eggs, like many other everyday items, were in short supply in Rosie’s day. Food companies had to come up with new recipes to make scarce ingredients go further, or even eliminate them completely. This delicious historic recipe, from Rosie’s Riveting Recipes cookbook, omits eggs.
For those who like chocolate cake, but without eggs, here is a recipe for an eggless chocolate cake.
EGGLESS WHITE CAKE
- ¼ cup shortening
- 1 cup sugar
- 2 ¼ cups sifted cake flour
- or 2 cups sifted flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla
Cream shortening with sugar. Sift together flour, baking soda, baking power and salt. Add alternately with buttermilk. Blend in vanilla. Pour into greased and floured 8 ½ inch square pan. Bake 30 to 35 minutes in moderate oven (350º).
Eggless Spice Cake
In eggless white cake sift 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves with dry ingredients.
Imagine the government telling you how much meat or chicken you could buy, or how much sugar or flour you could have. Strange as it may seem, at one time it actually happened. During WWII, the United States government devised a food rationing program to help insure that every family would have enough to eat. Rosie’s Riveting Recipes gives a glimpse into life on the WW II home front. A cookbook and a history lesson in one with more than 180 economical, back-to-basics World WarII ration recipes with short tales of life on the American home front interspersed throughout.
Rosie’s Riveting Recipes is available on Amazon, Barnesandnoble.com and with other online booksellers.