Sugar was in short supply during WWII. Chefs and housewives alike had to find alternatives. Today’s common sugar substitutes, such as Spenda and Equal were unheard of at that time, so natural sugar substitutes were used. Health conscious cooks and bakers can still use these natural substitutes today to enjoy sweet treats. The chart below is from Rosie’s Riveting Recipes and it lists different natural sweeteners which can be used instead of sugar. The amount of each listed is equal to one cup of sugar.
- Maple sugar — 1 cup
- Maple syrup — 1 cup
- Honey — 1 cup
- Sorghum syrup –1 1/2 cups
- Can syrup — 1 1/2 cups
- Corn Syrup — 2 cups