On Sat, 17 Jun 2017 19:03:08 GMT, Wayne Boatwright
> wrote:

>This recipe was adapted from a hand-written recipe dated 1942. It
>can be used for any occasion, but is especially nice for a birthday
>cake. Great texture and great flavor.
>
>Lucious Yellow Cale
>-------------------
>2 1/2 Cups All-purpose Flour
>2 Cups Granulated Sugar
>1 1/2 Teaspoons Baking Powder
>1 1/2 Teaspoons Baking Soda
>1 Teaspoon Salt
>1 Cup Whole Milk
>1/2 Cup Vegetable Oil
>2 Each Large Eggs
>2 Teaspoons Orange Extract
>2 Teaspoons Lemon Extract
>1 Teasspoon Vanilla Extract
>1 Teaspoon White Wine Vinegar (no Substitute)
>1 Cup Boiling Water
>
>Preheat oven to 325° F. Grease and flour 13x9x2 inch pan.
>
>Combine all dry ingrdientsw in a batter bowl or large mixing bowl
>and whisk to thorougly combine.
>
>Combine all wet ingedients (except boiling water) in a 2-cup
>measure.
>
>Pour contents of 2-cup measure into dry ingredients and beat on low
>speed for 20-30 seconds to combine.
>
>Continue beating at high speed for 2 minutes, while beating 1 cup of
>water to boiling.
>
>At the end of 2 minutes slowly add the boiling water while beating
>at low speed. Batter will be thin.
>
>Pour into baking pan and bake for 45-50 minutes, or until toothpick
>inserted in center comes out dry.
>
>Cool comcpletely on wire rack before frosting.
>
>Notes:
>
>Chocolate or caramel buttercream, or fruit flavored frostings work
>nicely with this cake.
>
>Other baking options may be used:
>
>Three layers baked for 30-35 minutes.
>Bundt Cake baked for 50-55 minutes.
>Cupcakes baked for 22-25 minutes.
>
>For these cake sizes, allow to cool on wire rach for 10 minutes, then
>turn out to cool completely on rack.

Looks like a delightful recipe.

Do you have any idea of when the adaptations were made? In 1942, it
would have been really unusual to use oil in a cake (tho some
specialty olive oil cakes existed), and if butter or margarine were
not being used, Crisco or similar would have been instead.

On Wednesday, June 21, 2017 at 6:52:26 PM UTC-4, Boron Elgar wrote:
> On Sat, 17 Jun 2017 19:03:08 GMT, Wayne Boatwright
> > wrote:
>
> >This recipe was adapted from a hand-written recipe dated 1942. It
> >can be used for any occasion, but is especially nice for a birthday
> >cake. Great texture and great flavor.
> >
> >Lucious Yellow Cale
> >-------------------
> >2 1/2 Cups All-purpose Flour
> >2 Cups Granulated Sugar
> >1 1/2 Teaspoons Baking Powder
> >1 1/2 Teaspoons Baking Soda
> >1 Teaspoon Salt
> >1 Cup Whole Milk
> >1/2 Cup Vegetable Oil
> >2 Each Large Eggs
> >2 Teaspoons Orange Extract
> >2 Teaspoons Lemon Extract
> >1 Teasspoon Vanilla Extract
> >1 Teaspoon White Wine Vinegar (no Substitute)
> >1 Cup Boiling Water
> >
> >Preheat oven to 325° F. Grease and flour 13x9x2 inch pan.
> >
> >Combine all dry ingrdientsw in a batter bowl or large mixing bowl
> >and whisk to thorougly combine.
> >
> >Combine all wet ingedients (except boiling water) in a 2-cup
> >measure.
> >
> >Pour contents of 2-cup measure into dry ingredients and beat on low
> >speed for 20-30 seconds to combine.
> >
> >Continue beating at high speed for 2 minutes, while beating 1 cup of
> >water to boiling.
> >
> >At the end of 2 minutes slowly add the boiling water while beating
> >at low speed. Batter will be thin.
> >
> >Pour into baking pan and bake for 45-50 minutes, or until toothpick
> >inserted in center comes out dry.
> >
> >Cool comcpletely on wire rack before frosting.
> >
> >Notes:
> >
> >Chocolate or caramel buttercream, or fruit flavored frostings work
> >nicely with this cake.
> >
> >Other baking options may be used:
> >
> >Three layers baked for 30-35 minutes.
> >Bundt Cake baked for 50-55 minutes.
> >Cupcakes baked for 22-25 minutes.
> >
> >For these cake sizes, allow to cool on wire rach for 10 minutes, then
> >turn out to cool completely on rack.
>
> Looks like a delightful recipe.
>
> Do you have any idea of when the adaptations were made? In 1942, it
> would have been really unusual to use oil in a cake (tho some
> specialty olive oil cakes existed), and if butter or margarine were
> not being used, Crisco or similar would have been instead.

Is it possible that it was a wartime adaptation to get around
rationing, thus saving butter or vegetable shortening for other
uses?

Cindy Hamilton

On Thu, 22 Jun 2017 03:30:41 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, June 21, 2017 at 6:52:26 PM UTC-4, Boron Elgar wrote:
>> On Sat, 17 Jun 2017 19:03:08 GMT, Wayne Boatwright
>> > wrote:
>>
>> >This recipe was adapted from a hand-written recipe dated 1942. It
>> >can be used for any occasion, but is especially nice for a birthday
>> >cake. Great texture and great flavor.
>> >
>> >Lucious Yellow Cale
>> >-------------------
>> >2 1/2 Cups All-purpose Flour
>> >2 Cups Granulated Sugar
>> >1 1/2 Teaspoons Baking Powder
>> >1 1/2 Teaspoons Baking Soda
>> >1 Teaspoon Salt
>> >1 Cup Whole Milk
>> >1/2 Cup Vegetable Oil
>> >2 Each Large Eggs
>> >2 Teaspoons Orange Extract
>> >2 Teaspoons Lemon Extract
>> >1 Teasspoon Vanilla Extract
>> >1 Teaspoon White Wine Vinegar (no Substitute)
>> >1 Cup Boiling Water
>> >
>> >Preheat oven to 325° F. Grease and flour 13x9x2 inch pan.
>> >
>> >Combine all dry ingrdientsw in a batter bowl or large mixing bowl
>> >and whisk to thorougly combine.
>> >
>> >Combine all wet ingedients (except boiling water) in a 2-cup
>> >measure.
>> >
>> >Pour contents of 2-cup measure into dry ingredients and beat on low
>> >speed for 20-30 seconds to combine.
>> >
>> >Continue beating at high speed for 2 minutes, while beating 1 cup of
>> >water to boiling.
>> >
>> >At the end of 2 minutes slowly add the boiling water while beating
>> >at low speed. Batter will be thin.
>> >
>> >Pour into baking pan and bake for 45-50 minutes, or until toothpick
>> >inserted in center comes out dry.
>> >
>> >Cool comcpletely on wire rack before frosting.
>> >
>> >Notes:
>> >
>> >Chocolate or caramel buttercream, or fruit flavored frostings work
>> >nicely with this cake.
>> >
>> >Other baking options may be used:
>> >
>> >Three layers baked for 30-35 minutes.
>> >Bundt Cake baked for 50-55 minutes.
>> >Cupcakes baked for 22-25 minutes.
>> >
>> >For these cake sizes, allow to cool on wire rach for 10 minutes, then
>> >turn out to cool completely on rack.
>>
>> Looks like a delightful recipe.
>>
>> Do you have any idea of when the adaptations were made? In 1942, it
>> would have been really unusual to use oil in a cake (tho some
>> specialty olive oil cakes existed), and if butter or margarine were
>> not being used, Crisco or similar would have been instead.
>
>Is it possible that it was a wartime adaptation to get around
>rationing, thus saving butter or vegetable shortening for other
>uses?
>
>Cindy Hamilton


I can go read up on it, but the usual corn or veg oils just were not
around. They did not become popular until later. Not sure even of the
ubiquity of Crisco during WWII. Margarine was around for some cake
recipes.

One of the bigger shortages was eggs. A lot of wartime recipes called
for "eggless" this or that cake. Milk, too, was in short supply.

https://the1940sexperiment.com/100-wartime-recipes/

https://www.recipelion.com/Cake-Reci...e-Wartime-Cake

On Fri, 23 Jun 2017 06:49:45 GMT, Wayne Boatwright
> wrote:

>On Thu 22 Jun 2017 08:52:39a, Boron told us...
>
>> On Thu, 22 Jun 2017 03:30:41 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>>On Wednesday, June 21, 2017 at 6:52:26 PM UTC-4, Boron Elgar
>>>wrote:
>>>> On Sat, 17 Jun 2017 19:03:08 GMT, Wayne Boatwright
>>>> > wrote:
>>>>
>>>> >This recipe was adapted from a hand-written recipe dated 1942.
>>>> >It can be used for any occasion, but is especially nice for a
>>>> >birthday cake. Great texture and great flavor.
>>>> >
>>>> >Lucious Yellow Cale
>>>> >-------------------
>>>> >2 1/2 Cups All-purpose Flour
>>>> >2 Cups Granulated Sugar
>>>> >1 1/2 Teaspoons Baking Powder
>>>> >1 1/2 Teaspoons Baking Soda
>>>> >1 Teaspoon Salt
>>>> >1 Cup Whole Milk
>>>> >1/2 Cup Vegetable Oil
>>>> >2 Each Large Eggs
>>>> >2 Teaspoons Orange Extract
>>>> >2 Teaspoons Lemon Extract
>>>> >1 Teasspoon Vanilla Extract
>>>> >1 Teaspoon White Wine Vinegar (no Substitute)
>>>> >1 Cup Boiling Water
>>>> >
>>>> >Preheat oven to 325° F. Grease and flour 13x9x2 inch pan.
>>>> >
>>>> >Combine all dry ingrdientsw in a batter bowl or large mixing
>>>> >bowl and whisk to thorougly combine.
>>>> >
>>>> >Combine all wet ingedients (except boiling water) in a 2-cup
>>>> >measure.
>>>> >
>>>> >Pour contents of 2-cup measure into dry ingredients and beat on
>>>> >low speed for 20-30 seconds to combine.
>>>> >
>>>> >Continue beating at high speed for 2 minutes, while beating 1
>>>> >cup of water to boiling.
>>>> >
>>>> >At the end of 2 minutes slowly add the boiling water while
>>>> >beating at low speed. Batter will be thin.
>>>> >
>>>> >Pour into baking pan and bake for 45-50 minutes, or until
>>>> >toothpick inserted in center comes out dry.
>>>> >
>>>> >Cool comcpletely on wire rack before frosting.
>>>> >
>>>> >Notes:
>>>> >
>>>> >Chocolate or caramel buttercream, or fruit flavored frostings
>>>> >work nicely with this cake.
>>>> >
>>>> >Other baking options may be used:
>>>> >
>>>> >Three layers baked for 30-35 minutes.
>>>> >Bundt Cake baked for 50-55 minutes.
>>>> >Cupcakes baked for 22-25 minutes.
>>>> >
>>>> >For these cake sizes, allow to cool on wire rach for 10
>>>> >minutes, then turn out to cool completely on rack.
>>>>
>>>> Looks like a delightful recipe.
>>>>
>>>> Do you have any idea of when the adaptations were made? In 1942,
>>>> it would have been really unusual to use oil in a cake (tho some
>>>> specialty olive oil cakes existed), and if butter or margarine
>>>> were not being used, Crisco or similar would have been instead.
>>>
>>>Is it possible that it was a wartime adaptation to get around
>>>rationing, thus saving butter or vegetable shortening for other
>>>uses?
>>>
>>>Cindy Hamilton
>>
>>
>> I can go read up on it, but the usual corn or veg oils just were
>> not around. They did not become popular until later. Not sure even
>> of the ubiquity of Crisco during WWII. Margarine was around for
>> some cake recipes.
>>
>> One of the bigger shortages was eggs. A lot of wartime recipes
>> called for "eggless" this or that cake. Milk, too, was in short
>> supply.
>>
>> https://the1940sexperiment.com/100-wartime-recipes/
>>
>> https://www.recipelion.com/Cake-Reci...e-Wartime-Cake
>>
>
>Corn oil was extracted in 1898 and was meant for commercial cooking
>purposes. The oil was extracted using machinery that was created by
>Benjamin and Theodore Hudnut, owners of the Hudnut Hominy Co., which
>was in Indiana. This first corn oil produced by the pair was called
>mazoil.
>
>It's a good bet that it was being used by home cooks by the time my
>grandmother was using it.
>
>BTW, I have a 1937 Good Housekeeping Cookbook that has a recipe for
>"Butterless, Eggless, Milkless Cake". I don't have the cookbook
>handy, but I remember that it called for shortening, flour, raisins,
>some form of corn syrup or molasses, and spices. I made it quite a
>few times back in the 60s an 70s, and it was quite good.
>
>Food rationing existed during both World Wars. Rations Stamps or
>Coupons were issued for many foods including flour, eggs, sugar,
>meat, and dairy products, among other things.
>
>Thanks for the recipe links!
>
>
Oh, the oil existed, and showed up at times but it wasn't until after
the war that it became popular in home kitchens, and then mostly for
frying. It was until early to late 50s hat I have seen early oil-pie
crust recipes and a couple of cake recipes with it.

Keep in mind, too, that oils and other fats were collected during the
war, just as metals were. Lubricants and materials.

Oils have had numerous cooking uses all over the world for eons. That
is not new.