I found this recipe in my newly acquired book Grandma's Wartime Kitchen by Joanne Lamb Hayes. Her book is full of interesting historical bits and recipes. The Beet Relish is awesome which a friend of mine had made and let me try. To be perfectly honest, the biggest reason I wanted to try this recipe, besides it being a yummy tapioca, was because of the truly American touch of maple syrup instead of white sugar. The end result doesn't taste very mapley, but it does a great job of giving the right amount of sweetness without being overpowering. Not to mention it saves on rationed sugar.
Another thing I liked about choosing this tapioca recipe is that Hayes mentions that "government nutrition advisers recommended serving mildly flavored puddings like this one as a way to ensure that children (and husbands) got enough milk in their diet each day." Unlike today, where there are various camps with different stances on milk, milk was considered a staple and valuable nutrition source. Nutrition was a huge focus of the government during WWII - in order to fight the enemy effectively and well, not only did the soldiers need to be in prime health, but the folks on the homefront needed to be as well. They had to work in the factories and be able to work the long hours at all of their war jobs in order to keep up the support for the war effort. Personally, I think this is a really interesting aspect of the war.
|I've got 30 minutes of stirring ahead of me!|
Here's the recipe!
|Grandma's Wartime Kitchen by Joanne Lamb Hayes|
I like the little blurb at the bottom of the page. Just think how much sugar consumption has gone up since 1942!
Update: August 13, 2015 - After more experience and reading more wartime recipes, it seems that adding the egg white was a common practice and a texture that was desired. It wasn't really just about saving the egg white, but giving it a fluffier texture on purpose.