Depression Era Cooking

Cooking, baking specifically, is a positive coping skill for me. With 4 food allergies plus an autoimmune disorder all adult onset, both cooking and baking have become daily challenges.

I have, for the most part, mastered egg substitution. With an egg allergy, I have learned that I can substitute applesauce for up to three eggs. Recipes beyond three eggs require some creativity. The individual cups of applesauce commonly found in children’s lunch boxes are the perfect size to equate to one egg.

I have used this applesauce coping skill to adapt some recipes. I successfully make banana bread on a regular basis. I even found an allergy friendly recipe for pumpkin pie that, while a lot of work, completely made my thanksgiving last year.

Tonight, completely by happenstance, I came across a recipe for depression era chocolate cake. I don’t even remember exactly what I typed into google, except that it involved something concerning the link between egg allergies and gluten autoimmune disorders.

Whatever I typed, I was fortunate enough to come across the depression era chocolate cake recipe. In the 1930s, eggs, milk, and butter were limited and expensive commodities in the United States. If Americans wanted baked goods and treats, then they had to get creative. Ingenuity is a hallmark of American civilization, indeed.

While invented for the purposes of economy, depression era chocolate cake is actually vegan, and perfect for someone trying to navigate the minefield that constitutes the modern problem of navigating the world with multiple food allergies.

It is quick, it is easy, and it completely fills the void left by being unable to bake comfort foods due to multiple allergens. Prior to food allergies, I used to enjoy making brownies and other baked goods to take to the fire station, for example, for some of my friends who work there. Since food allergies, I have had to make my entire environment allergen free due to the severity of my reactions.

Last night, not only did I have all of the ingredients readily on hand, but baking depression era chocolate cake was the perfect answer to the “I’m sick of eating the same allergy friendly food all the time” dilemma.

I have a new recipe to add to my arsenal, and now feel that I have something to contribute when it comes to potlucks and dishes to pass that is not completely obscure to those who don’t have to worry about food allergies.

I’m starting to wonder what other depression era recipes may be out there that would help with navigating the very frustrating world of multiple allergens.

For now, I have baked my cake and am going to eat it too. Lets hope that my search for more depression era recipes that are allergy friendly proves fruitful.

Depression era chocolate “wacky” cake recipe found in multiple locations, so it should be considered common knowledge without having to be cited:

1 1/2 cup flour

1 cup sugar

1/2 teaspoon salt

1/4 cup cocoa powder (I used the vegan one)

6 tablespoons vegetable oil

 1 tablespoon vinegar

1 cup water

preheat oven to 350. Bake for 30 minutes. I would recommend 35-40 if you use a loaf pan as I did for thicker texture.

 

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