Oh this is actually so precious. I love recipes that are clearly a result of rationing or Depression-era poverty. People may have struggled but they still lived.
Quite a lot of recipes during WW II were invented by companies producing rations in order to make their products more versatile and, thus, more marketable. So this was probably invented by a company that sold powdered eggs.
It's so interesting how the taste of a recipe from a certain time period can tell you how people were doing in that time period lol. This cake is giving "I don't know what's going on man the world is on fire, people are dying, ingredients are hard to come by, but I'm just so tired and all I want is cake"
What haunts me more is all the recipes we've lost from just not making the ingredients anymore like true salt pork. We also have way better manufacturing now, and can have things like perfectly bleached ground flour so many old recipes won't taste quite the same either..It's like being an imposter in another time period.
@@ElectricRose9001 And this is exactly why there's an entire cottage industry in producing this stuff, or making RUclips videos about the process so YOU TOO can experience that flavour (or close enough) Unless it's a specific product made by a company in the past that doesn't make that thing anymore for some reason, these recipes are rarely truly lost, they just need a bit of extra elbow grease (or lard)
This is a level of memory trauma I do not want back. I was raised in the 70s. My grandmother lived through WW1, WW2 and so on. So this level of dessert was ever present in her home. She made good things too. But I think the woman would attempt soup with tree bark if she had half an inclination. She was a lovely lady.
@lauraharrod6616 Yes ma'am. Sams Club loves me. I turned a spare bedroom into a pantry. We have food that has super long shelf life and chest freezer as well. I'm also a farm girl. I raise my own veggies. I can walk into a field and pick a salad. I can pick edible mushrooms and berries. I know how to find yellow root and ginseng. Most people have no idea what those things are or what they can do. I remember all the old home remedies as well. We lived a good hour from emergency care. So you learned.
In arkansas we had abundant poke sorrel lambs quarters, squirrel😊, spice bush, blackberries elder berries, morels and. puffballs, catfish ( but I did NOT like them ) rose hips, wild honey. And more. Of course we did not depend on them, but it was enjoyable looking for them and new plants . 😅😅
@user-yq2rn2hy8p In good Old Kentucky morrels were called Hickory Chickens. I really never knew why. I hated them. Everyone acted like they were truffles snuffed out of the ground in France by pigs. I think they're disgusting. Elderberries and huckleberries I can handle. If made into a pie or my grandmother's candy. We called it Tough Jack. It was jam boiled down until it was very thick. She'd then pull it with spoons. Basically taffy. It was good. I could eat fresh blackberries but hated those cooked in anyway. Living like I did is why I don't eat cheese or drink milk or eat butter. When you milk cows and make cheese and your arms fall off from churning you learn to detest certain things. And nothing stinks like a cellar full of cheese aging that had to be rubbed and turned. Yuck.
My grandmother had some recipes from back when she had to stretch a dollar back during Vietnam. We still use them in my house. One she called Poor Man's Stew is a favorite of mine over mashed potatoes.
@hardiehardley here it is: poor man's stew 1 pound ground beef 1/4 teaspoon garlic salt 1/8 teaspoon onion powder Dash of pepper 1 can vegetable beef soup per pound of meat In a medium to large fry pan, cook beef until brown with garlic salt, onion powder, and pepper. Drain grease. Add soup and water and continue cooking until heated through. I usually serve this with mashed potatoes so the juices get soaked up, and it tastes really good, either served on the potatoes or to the side. With dinner rolls or garlic bread.
What I enjoy about these kinds of recipes on the channel is the inventiveness of their creators; through an almost formulaic understanding of sources of sugar, emulsifiers, etc. and the chemistry involved in baking, they were able to interesting ways to feed people even in more desperate situations.
Got his cookbook. Made my mom divinity and she cried, happy tears I made it just like her mom and she hasn't had it in almost 10 years. Thank you for writing your book I really appreciate it
If it the cake i am thinking of. My grandmother used to make it. While hot, smother in butter and drizzle some maple syrup on it. It tasted like French toast. The key to it was the butter. My favorite was to ferment sliced strawberries for a week and them load with butter, strawberry with sauce and then drizzle with maple syrup. And if we didnt have butter we would just seperate the cream from the morning milking and heat that up with a little salt and sugar and use that instead of the butter. I love all the old recipes you find. Some of the ones i see you make and turn out bleck just needed a little tweek to fix. Ps. Not the fake syrup. Gotta be real syrup.😅
@gregoryschmidt1233 you are right about that. Very little butter available. But If you had even a little bit or cream from a morning milking adding the wet ingredients just before serving made a bigger differance than during baking. Also doing that gave goods a bit longer shelf life without refrigeration. Like putting the butter on toast.
If you had a relative (one mom) who lived through rationing during WWII. That cake would make total sense to you. Also, like Victory gardens growing food to help a person have sufficient food to survive through the war. Sounds weird now, but back then, they had to ration everything to feed the soliders and sailors fighting
We were lucky here on the states, even our ration cards weren't nearly as restrictive as that of the UK or Germany, let alone the Soviets anywhere or the Japanese and the occupied states.
That's a LOT of eggs. With one raw egg being about 2 ounces, a powdered egg would be much smaller. This recipe called for 1.25 cups!!! Eggs. Milk, sugar. Baking powder and cinnamon, bit of salt. How does that become a cake? Wow
The cornstarch in the powdered sugar probably helps, but also the lower proportion of water to proteins than you would normally get when cooking whole, unprocessed eggs
Love the fact every description at the end was just you going through several layers of confusion as you tried to figure out if you actually liked it or not XD
You put a single Bluetooth speaker playing air raid sirens. And then you get another _pair_ of Bluetooth speakers and you play the _stereo_ version of Glen Miller's song American Patrol (available on RUclips and superior to the mono version). That's the full experience
Actually, there's corn flour (corn starch here in the states) in the powdered sugar. So there is actually something replacing the wheat flour, but not much.
I always search up this channel whenever am over at my gramma's house cause she has like a pantry that's touched like once/ twice a month since her support caregiver brings her trays of food every week lol 😂❤ love this channel!
Keep forgetting younger generations never met any WW2 vets. My family was filled with them. It made me appreciate them my family and my life more. Those wars really caused major hard times in the countries. We have been fortunate to not have to live through them. Though I grew up during the fear of nuclear destruction. Amazing how different the younger generation is. Im glad I got to grow up around the WW2vets. ❤
I'll bet. I was also lucky to be raised around veterans who would tell age appropriate stories that grew as we kids did. I also got the opportunity to raise my children around many elderly men and women who continued to tell stories to my wide-eyed children. I'm very proud of them and how well-rounded they are because they loved listening and learning from their elders. These recipes that Dylan shares with us really do bring back memories. I bought his book for my 85 year old Mom, who has many memories of many of her family go to war along with her own memories of the next several wars. My 8 siblings range in age from 1960 - 1980, with the oldest being 64 and the youngest 44. I remember powdered milk and rationed gas. Feeding us all had Mom using many interesting ingredients. We children never knew things were tight because Mom made everything an adventure. Mom loved going down memory lane as we read through the recipes from Dylan's book. It's a wonderful history of food that brought laughter and tears. I 100% recommend it for everyone of all ages.🎉🎉🎉
I'm part of a younger generation and I can tell you right now that when I worked at a retirement home, I met a few WW2 vets. And I was alive, granted I was a baby, when my WW2 vet grandpa was still around
My grandfather was a WWII vet. But apperently, my grandmother never had to deal with food rationing for the most part due to them growing things themselves (any my grandfather stayed stateside in logistics for most of the war, and that helped), so we didn't really have any weird ass recipe things when they were still alive. Did have the "repair, retain, and DIY" thing, though, and I definitely inherited that.
I'm almost 40 and I've met a few WWII vets. 2 was my grandfathers. 1 was a sniper and fought in Italy and I believe North Africa and he was a WWII, Vietnam and Korean vet. One of his brothers was a WWII vet and he fought in the Pacific Theater and was a POW and was in one of the Japanese Death Marches. My other grandfather was a WWII vet and was in the 82nd airborne. Than my great-grandmother's 2 brothers was SSNazis and fought on the Russian front.
This seems like the kind of thing you mix together, and stick in a mason jar with instructions to gift it to a friend. All they have to do is add the warm water. Christmas gift anybody? My mom and family would LOVE THIS, Thank you!!! (I have one of those food saver vacuum jar tops so i could suck out the air to make it shelf stable/prepper ready.)
Oh! We use powdered eggs regularly when baking. You don’t have to worry about them scrambling when adding them to hot things and it’s great for using in bread makers too I’ve never seen a cake that calls for them though I guess rationing breeds creativity Thank you for posting 😊
War Rations , old-fashioned "Food Commodities" (Pre-SNAP) and survival food for off-grid, no-refrigeration. Apparently you can also dry the egg whites and yolks separately, but these days, they freeze-dry them.
@@StephenHutchisonYes. We have yokes and whites and mixed powdered eggs. We haven’t tried freeze dried yet. We also use dried spinach which is great in soups, stews, chilis, sauces, etc. It adds a nice deep note
I hope to God this man is not still single. Literally a ray of sunshine in a beaten down world. If he is anything irl like he is in his videos he deserves anything and everything.
I always love Dillion's "what in the world??" Confused face because you can always see ghe gears in his brain turning to figure out if he likes it or not😂
“Yes, eggies can be dry-” “Just dead people talk for powdered sugar” “Ugh, smells like eggs but at GoodWill” “**cOUGh** Get yourself some lotion!” “Squidgy-” Dylan, you and your videos are an absolute delight!
*That description actually **_CURDLED MY_** NOSE; yucky. Don't think I'll **_EVER_** be able to erase the musty concept of "Goodwill eggs" from the olfactory sectors of my poor, abused brain!*
Omg guys help, i have to say goodbye to my favorite teacher on Wednesday since it’s my last day in middle school. Mr Rieke, my orchestra teacher, has been the nicest teacher I’ve ever had, I’m so sad to leave his class. It hurts a lot knowing that I have just 3 days left with him.
That's a rough one! My favorite teacher (up to that point) moved away at the end of my sophomore year, and I was heartbroken. He was my performance choir teacher, and he was not only kind and supportive, an absolute sunbeam of a human, and he also never knew just how much of an impact he had on me by encouraging and challenging me through music, which helped me find an escape from a scary home life. It's hard to say goodbye to someone who impacts you like that. Let what you value about him carry forth in yourself! Think about how good he makes you feel to spend that time with him, and know that you have the power to bring more of that goodness out into the world around you. Someday in the future, you may well cross paths again, and if you share with him that how he treated you meant so much and that you carried that with you? You'll *absolutely* touch his heart! ❤
I was expecting some butter or something in there, but...yeah, I guess "novel" is the right word. Though the pure face of confusion is always fun to see.
Interesting flour-less cake. Great for those who avoid wheat flour. I think I would add vanilla or use maple syrup for flavor to minimize the egg~y flavor.
Dude looks like he is not his usual happy self. He's obviously been crying all day. Giving him props to muster up the energy to continue with his videos. Dylan take care of yourself first! You can get through anything, your strong just like the bellies of all these early period people who ate all these ridiculously heavy foods 😊❤
interesting reaction. i'd say this files under the "It's Not Good, But Also Not Bad" category perhaps it's a serviceable baseline that can be expanded upon by adding maybe some cocoa or vanilla
Omg as soon as he said "its a pillow" my brain went..please say its a pet 😂 when he said the whole slogan i was so happy, and he said it with such enthusiasm
I just found a 1950s cookbook on the Lexington nc museum website and immediately wondered what this man was cooking as of late. Not disappointed. That omelet comment is gold!
Dylan: “What…are you?!”
Cake: “WW2 rationing that lost out to some housewife stubbornness to give her kid a passable birthday cake.”
And that Boomer went on to manage a Fortune 500 company in the 90s! And his grandkids are just as confused at this recipe.
Oh this is actually so precious. I love recipes that are clearly a result of rationing or Depression-era poverty. People may have struggled but they still lived.
Man, I gotta hand it to the women back then. Necessity + mother = invention🍰👩👦
"My baby WILL have SOMETHING to celebrate so HELP ME GOD-"
Quite a lot of recipes during WW II were invented by companies producing rations in order to make their products more versatile and, thus, more marketable. So this was probably invented by a company that sold powdered eggs.
It's so interesting how the taste of a recipe from a certain time period can tell you how people were doing in that time period lol. This cake is giving "I don't know what's going on man the world is on fire, people are dying, ingredients are hard to come by, but I'm just so tired and all I want is cake"
That's... Oddly accurate. Hauntingly so, for some reason
@@user-bk8vm8du9qfr
What haunts me more is all the recipes we've lost from just not making the ingredients anymore like true salt pork. We also have way better manufacturing now, and can have things like perfectly bleached ground flour so many old recipes won't taste quite the same either..It's like being an imposter in another time period.
@@ElectricRose9001 Truly, we are the imposters, not the crewmates.
@@ElectricRose9001 And this is exactly why there's an entire cottage industry in producing this stuff, or making RUclips videos about the process so YOU TOO can experience that flavour (or close enough)
Unless it's a specific product made by a company in the past that doesn't make that thing anymore for some reason, these recipes are rarely truly lost, they just need a bit of extra elbow grease (or lard)
“Squidgy”. I immediately understood the texture when you said that.
So true!!!
My first thought was it's going to be like biting into a sponge.
I was imagining a pool noodle.
Like biting thermocol 🫠
I... will not ask.
This is a level of memory trauma I do not want back. I was raised in the 70s. My grandmother lived through WW1, WW2 and so on. So this level of dessert was ever present in her home. She made good things too. But I think the woman would attempt soup with tree bark if she had half an inclination. She was a lovely lady.
We are obviously related - same grandmother.
Things like this are why I stockpile shelf stable food now. It's lookin' a little world war 3ish out and I like to eat 👀
@lauraharrod6616 Yes ma'am. Sams Club loves me. I turned a spare bedroom into a pantry. We have food that has super long shelf life and chest freezer as well. I'm also a farm girl. I raise my own veggies. I can walk into a field and pick a salad. I can pick edible mushrooms and berries. I know how to find yellow root and ginseng. Most people have no idea what those things are or what they can do. I remember all the old home remedies as well. We lived a good hour from emergency care. So you learned.
In arkansas we had abundant poke sorrel lambs quarters, squirrel😊, spice bush, blackberries elder berries, morels and. puffballs, catfish ( but I did NOT like them ) rose hips, wild honey. And more. Of course we did not depend on them, but it was enjoyable looking for them and new plants . 😅😅
@user-yq2rn2hy8p In good Old Kentucky morrels were called Hickory Chickens. I really never knew why. I hated them. Everyone acted like they were truffles snuffed out of the ground in France by pigs. I think they're disgusting. Elderberries and huckleberries I can handle. If made into a pie or my grandmother's candy. We called it Tough Jack. It was jam boiled down until it was very thick. She'd then pull it with spoons. Basically taffy. It was good. I could eat fresh blackberries but hated those cooked in anyway. Living like I did is why I don't eat cheese or drink milk or eat butter. When you milk cows and make cheese and your arms fall off from churning you learn to detest certain things. And nothing stinks like a cellar full of cheese aging that had to be rubbed and turned. Yuck.
“What are you…?”
Rationing, son! It invokes creativity in response to societal trauma!
of all the places to see a mgr revengeance reference i was not expecting one to be on a b dylan hollis short
... makes me wonder what recipes will come from the current conflicts we're seeing ... 🤔😕
My grandmother had some recipes from back when she had to stretch a dollar back during Vietnam. We still use them in my house. One she called Poor Man's Stew is a favorite of mine over mashed potatoes.
@@catandrobbyflores can we get the recipe please?
@hardiehardley here it is: poor man's stew
1 pound ground beef
1/4 teaspoon garlic salt
1/8 teaspoon onion powder
Dash of pepper
1 can vegetable beef soup per pound of meat
In a medium to large fry pan, cook beef until brown with garlic salt, onion powder, and pepper. Drain grease. Add soup and water and continue cooking until heated through.
I usually serve this with mashed potatoes so the juices get soaked up, and it tastes really good, either served on the potatoes or to the side. With dinner rolls or garlic bread.
"It smells like eggs, but in a Goodwill" 😂
As someone who worked at goodwill with all the old lady stuff donated it kinda always smells vaguely like eggs
That is a perfect description of powdered eggs. I've taken that crap backpacking. Not worth dealing with the smell to have eggs for breakfast.
I can't believe how accurate this description is.
Also used to work at Goodwill.
I lol'ed. XD
Powdered milk isn't any better.
What I enjoy about these kinds of recipes on the channel is the inventiveness of their creators; through an almost formulaic understanding of sources of sugar, emulsifiers, etc. and the chemistry involved in baking, they were able to interesting ways to feed people even in more desperate situations.
Baking is 100% a science, and recipes like this that peek behind the curtain are my favorite.
Remember; baking is a form of chemistry! Therefore, you're right, figuratively and literally. @@benjaminoechsli1941
Got his cookbook. Made my mom divinity and she cried, happy tears I made it just like her mom and she hasn't had it in almost 10 years. Thank you for writing your book I really appreciate it
Wasn’t expecting a pillow pets reference in 2024
Was just about to say that lol
Completely forgot about Pillow Pets
memory unlocked
…full grow adult here to say I still use the one I got for my fifth birthday…😅
it's been quite a while since i last heard about those.
Sounds like the type of cake you'd bake in a Fallout bunker. Milk and egg powder can last longer than their wet counterparts
It's a World War II cake, so it's not far off.
The recipe was certainly made due to extremely limited ingredients.
If it the cake i am thinking of. My grandmother used to make it. While hot, smother in butter and drizzle some maple syrup on it. It tasted like French toast. The key to it was the butter. My favorite was to ferment sliced strawberries for a week and them load with butter, strawberry with sauce and then drizzle with maple syrup. And if we didnt have butter we would just seperate the cream from the morning milking and heat that up with a little salt and sugar and use that instead of the butter. I love all the old recipes you find. Some of the ones i see you make and turn out bleck just needed a little tweek to fix.
Ps. Not the fake syrup. Gotta be real syrup.😅
But you wouldn't have butter because of rationing. Otherwise it would have gone into the cake to make it less bone-dry.
@gregoryschmidt1233 you are right about that. Very little butter available. But If you had even a little bit or cream from a morning milking adding the wet ingredients just before serving made a bigger differance than during baking. Also doing that gave goods a bit longer shelf life without refrigeration. Like putting the butter on toast.
If you had a relative (one mom) who lived through rationing during WWII. That cake would make total sense to you. Also, like Victory gardens growing food to help a person have sufficient food to survive through the war. Sounds weird now, but back then, they had to ration everything to feed the soliders and sailors fighting
We were lucky here on the states, even our ration cards weren't nearly as restrictive as that of the UK or Germany, let alone the Soviets anywhere or the Japanese and the occupied states.
"Ten bucks comes out as an omelet" I was laughing to death.😆💀
Lol same
That's a LOT of eggs. With one raw egg being about 2 ounces, a powdered egg would be much smaller. This recipe called for 1.25 cups!!!
Eggs. Milk, sugar. Baking powder and cinnamon, bit of salt. How does that become a cake? Wow
The cornstarch in the powdered sugar probably helps, but also the lower proportion of water to proteins than you would normally get when cooking whole, unprocessed eggs
Love the fact every description at the end was just you going through several layers of confusion as you tried to figure out if you actually liked it or not XD
No ear perks, so it couldn't have been that good! 😅
@@EmpressLizard81, Exactly!❗️
"actually"
Nawful= not awful
I love your videos. You're so expressive and then jokes are always on point. Thank you so much for your expressions.
“I reckon it’d confuse many” you talk so well
I'm gonna play air raid sirens while I make this to get the full PTSD experience.
Get one of those bed shaking devices to mimick the feeling of bombs falling around you and I think you got the full experience
Just made sure not to do it at elderly home.
😂😂😂😂 Why am I picturing all this with someone shouting DIVE, DIVE!!
@@juppeli1234 Why? It's probably the most entertaining the folks there got in ages.
You put a single Bluetooth speaker playing air raid sirens.
And then you get another _pair_ of Bluetooth speakers and you play the _stereo_ version of Glen Miller's song American Patrol (available on RUclips and superior to the mono version).
That's the full experience
“ITS A PILLOW PET!!” I was not expecting that 😂😂😂😂
I thought he said pillow pan
Nostalgia at it’s finest
It’s a pillow~ 🎶
It’s a pet ~ 🎶
*ITS A PILLOW PET~* 🎶
Actually, there's corn flour (corn starch here in the states) in the powdered sugar. So there is actually something replacing the wheat flour, but not much.
I always search up this channel whenever am over at my gramma's house cause she has like a pantry that's touched like once/ twice a month since her support caregiver brings her trays of food every week lol 😂❤ love this channel!
Dylan made memory foam
I would like to forget this foam, thanks.
Edible memory foam.
YOU GOT ME DYING WHILE ON THE TOILET
Who would have expected that asthma-attack-inducing powdery mess to end up so solid?
Water helps. Oh, and the baking powder added the bubbles
Keep forgetting younger generations never met any WW2 vets. My family was filled with them. It made me appreciate them my family and my life more. Those wars really caused major hard times in the countries. We have been fortunate to not have to live through them. Though I grew up during the fear of nuclear destruction. Amazing how different the younger generation is. Im glad I got to grow up around the WW2vets. ❤
I'll bet.
I was also lucky to be raised around veterans who would tell age appropriate stories that grew as we kids did.
I also got the opportunity to raise my children around many elderly men and women who continued to tell stories to my wide-eyed children.
I'm very proud of them and how well-rounded they are because they loved listening and learning from their elders.
These recipes that Dylan shares with us really do bring back memories.
I bought his book for my 85 year old Mom, who has many memories of many of her family go to war along with her own memories of the next several wars.
My 8 siblings range in age from 1960 - 1980, with the oldest being 64 and the youngest 44.
I remember powdered milk and rationed gas.
Feeding us all had Mom using many interesting ingredients.
We children never knew things were tight because Mom made everything an adventure.
Mom loved going down memory lane as we read through the recipes from Dylan's book.
It's a wonderful history of food that brought laughter and tears.
I 100% recommend it for everyone of all ages.🎉🎉🎉
I'm part of a younger generation and I can tell you right now that when I worked at a retirement home, I met a few WW2 vets. And I was alive, granted I was a baby, when my WW2 vet grandpa was still around
My grandfather was a WWII vet. But apperently, my grandmother never had to deal with food rationing for the most part due to them growing things themselves (any my grandfather stayed stateside in logistics for most of the war, and that helped), so we didn't really have any weird ass recipe things when they were still alive. Did have the "repair, retain, and DIY" thing, though, and I definitely inherited that.
I'm almost 40 and I've met a few WWII vets. 2 was my grandfathers. 1 was a sniper and fought in Italy and I believe North Africa and he was a WWII, Vietnam and Korean vet. One of his brothers was a WWII vet and he fought in the Pacific Theater and was a POW and was in one of the Japanese Death Marches. My other grandfather was a WWII vet and was in the 82nd airborne. Than my great-grandmother's 2 brothers was SSNazis and fought on the Russian front.
Back when the country was at war and not at the mall
Powder eggs and milk, are what's most likely used in a lot of 'just use water' boxed baked goods
Yes, but the boxed mixes have flour in them.
I'm betting that the starch in the powdered sugar is helping
The "novel" doing some heavy lifting there 😂
You'll never see something like this again.
@@15oClock Sure we will; we're subscribed to Dylan after all :D
The word "novel" here feels the same as when my teachers in school called me "interesting" or "unique."
😂
At this point I'm learning anything can be a good cake if you try hard enough
Well, it can be a cake...
Tell that to the emergency war cake. I dont think there is any amount of “try” that can make THAT thing edible!
You mean add enough sugar and cinnamon.
I dunno Coal Miners cake and that WW1 cake.... those were beyond desperate.
Edit: I forgot to add they needed some serious help from God!!
@@Maeglin7936 You'd need to sell a few dozen lawyer souls to the Devil to help that bomb site of a cake.
"It's....Novel"
Idk why, but the delivery, even for a RUclips short, gave me the chills 🥶
How profoundly put
Love your vids, Dylan! Your voice and antics always feel like home! ❤
I wish you nothing but blessed days!
As my friend says, “it is differently different. Are you okay? No?”
Go on and ask Kiki for some!
@@mkchristnerBut Kiki might’ve gotten tired of your bull so you might wanna try Keisha’s house!
Dylan: makes a Pillow Pet reference
Me: Ah, I see. You’re a man of culture as well.
This seems like the kind of thing you mix together, and stick in a mason jar with instructions to gift it to a friend. All they have to do is add the warm water.
Christmas gift anybody? My mom and family would LOVE THIS, Thank you!!!
(I have one of those food saver vacuum jar tops so i could suck out the air to make it shelf stable/prepper ready.)
Food is by far one of the most underrated parts of wwii and I always love to learn it
Oh! We use powdered eggs regularly when baking. You don’t have to worry about them scrambling when adding them to hot things and it’s great for using in bread makers too
I’ve never seen a cake that calls for them though
I guess rationing breeds creativity
Thank you for posting 😊
you could say rationing Breads creativity
War Rations , old-fashioned "Food Commodities" (Pre-SNAP) and survival food for off-grid, no-refrigeration. Apparently you can also dry the egg whites and yolks separately, but these days, they freeze-dry them.
@@princeofbohemia😂
@@StephenHutchisonYes. We have yokes and whites and mixed powdered eggs.
We haven’t tried freeze dried yet.
We also use dried spinach which is great in soups, stews, chilis, sauces, etc. It adds a nice deep note
"from Goodwill.". 😂😂😂
Boy, I sure love having to wear a particle filtration mask while baking!
Well, it's a wartime recipe, so you should have a mask close at hand. 😉
This guy just makes me happy☺️❤️
I hope to God this man is not still single. Literally a ray of sunshine in a beaten down world. If he is anything irl like he is in his videos he deserves anything and everything.
🎶It’s a pillow it’s a pet it’s a pillow pet🎶🤣🤣🤣
I always love Dillion's "what in the world??" Confused face because you can always see ghe gears in his brain turning to figure out if he likes it or not😂
I’ve missed you. You make my heart happy. ❤
“Yes, eggies can be dry-”
“Just dead people talk for powdered sugar”
“Ugh, smells like eggs but at GoodWill”
“**cOUGh** Get yourself some lotion!”
“Squidgy-”
Dylan, you and your videos are an absolute delight!
"Some hand me down eggs!" lol
Novel is a fitting descriptor to end on, considering I was expecting you to say that dehydrated disaster tastes like wallpaper.
I haven't seen one of your cooking videos in ages and now you appear to me again thank you youtube
The mascara is spot on, regardless of how the cake tastes! 😂 ❤️🧡💛💚🩵💙💜
It's a pillow.
It's a pet.
It's a pillow pet!
Gotta love that childish enthusiasm
Goodwill eggs is such a good description that I could actually smell it 😂
*That description actually **_CURDLED MY_** NOSE; yucky. Don't think I'll **_EVER_** be able to erase the musty concept of "Goodwill eggs" from the olfactory sectors of my poor, abused brain!*
I havent heard pillow pet in years thanks for the nostalgia trip
Me and my grandma absolutely love ur vids and we even have ur cookbook😊
Yay!!! Dylan's back!! I hope you enjoyed your book tour!!!
i heard powder and had flashbacks to potato candy
"reminds me of my summers in Columbia"
"This is POUNDAGE of sugar!"
CUPS!?!?!
Cups. CUPs?? Eight is the LOW end.
I recently tried making this! It took TWELVE CUPS to make a dough thick enough to take out of the bowl!
This is the most unhinged and best Dylan short yet.
I love Dylan! Love your book and your funny way of presenting these recipes!
I would say cover that in a layer of confectionary sugar and it’ll be 10x better
Sadly the family's entire sugar ration for the week already went in with the eggs
@@Sally4th_ Maybe some freshly picked strawberries.
Or liquid sugar of some kind. That amount of dryness would surely absorb moisture like those dry pellets they sell for closets.
Omg guys help, i have to say goodbye to my favorite teacher on Wednesday since it’s my last day in middle school. Mr Rieke, my orchestra teacher, has been the nicest teacher I’ve ever had, I’m so sad to leave his class. It hurts a lot knowing that I have just 3 days left with him.
That's a rough one! My favorite teacher (up to that point) moved away at the end of my sophomore year, and I was heartbroken. He was my performance choir teacher, and he was not only kind and supportive, an absolute sunbeam of a human, and he also never knew just how much of an impact he had on me by encouraging and challenging me through music, which helped me find an escape from a scary home life.
It's hard to say goodbye to someone who impacts you like that.
Let what you value about him carry forth in yourself! Think about how good he makes you feel to spend that time with him, and know that you have the power to bring more of that goodness out into the world around you.
Someday in the future, you may well cross paths again, and if you share with him that how he treated you meant so much and that you carried that with you? You'll *absolutely* touch his heart!
❤
Bro unearthed a forgotten childhood memory with the pillow pet reference... I think I still have mine
The confusion is understandable and the struggle of saying that is a pound pillow cake is funny AF🤣🤣
I was expecting some butter or something in there, but...yeah, I guess "novel" is the right word.
Though the pure face of confusion is always fun to see.
I mean, they do make butter powder 😂
@@wendy645 Almost 60 years old, and I had to look that one up. I... shouldn't have been surprised, really.
@@wendy645 they do?! 🤯 And flour is already a powder... should've had both in this recipe! But at least it's gluten free.
I thought that too, no oil, butter, or mayonnaise.
Nothing is more fun than trying to figure out what you are eating.
My grandma made this when I was a kid. She remembered it fondly.
I’m so glad I’m not the only person who has that response to hearing “it’s a pillow!”😂😂😂❤
It's interesting to see the surprise on your face when something strange turns out good and edible.
Interesting flour-less cake. Great for those who avoid wheat flour. I think I would add vanilla or use maple syrup for flavor to minimize the egg~y flavor.
*Excellent suggestion!*
Dude looks like he is not his usual happy self. He's obviously been crying all day. Giving him props to muster up the energy to continue with his videos.
Dylan take care of yourself first! You can get through anything, your strong just like the bellies of all these early period people who ate all these ridiculously heavy foods 😊❤
I love the recipes that leave Dylan confused. Not amazed, not disgusted, just confused
Dylan, you brighten my day. Thank you for posting.
Finally a new one add a little bit of Coffee you would have a Coffee Flavored Pillow pet
God i wish there were more recipes in the world thatgot you tomake shorts and videos, I NEED MORE OFYOUR CONTENT DAMMIT!
Love the look on your face when tasting and say with that confused look "what are you?"😂😂
interesting reaction. i'd say this files under the "It's Not Good, But Also Not Bad" category
perhaps it's a serviceable baseline that can be expanded upon by adding maybe some cocoa or vanilla
Warm with a touch of butter is the only thought I have.
Love the chopping board on the fridge! I just noticed it.
"Just dead people talk for powdered suger" broke me lmfao 🤣 💀 😂 😭
I was full on expecting you to pull out the powdered water.
"What are you?"
Seems like you ask that a lot with these bakes sometimes lol
I remember the Pillow pets commercials. Haven’t seen one in years 😂😂
Dylan slapping me across the face with nostalgia with that pillow pet line
"Smells like Goodwill" is the perfect description of powdered eggs, and they taste like it too 😂
A pillow pet reference? I am here for it!
Yay more Dylan
“10 bucks it comes out as an omelet” had me laughing🤣
The pillow pet nostalgia wasnt what i was expecting in the video but dammit made me happy lol
Pillow pet wow I haven't heard those words in YEARS
I love the terrycloth Bermuda shirt! 😂
Whatever eye makeup you have on today it's AMAZING
Omg as soon as he said "its a pillow" my brain went..please say its a pet 😂 when he said the whole slogan i was so happy, and he said it with such enthusiasm
'What are you?' 😂👍
Yay for squidgy gluten free eggy cake! 😄
when you said "it's a pillow" I responded "it's a pet." and then you continued and that was just fun for me
That actually sounds really good, i like Egginess
It’s a pillow pet!! 🎶
Poor perplexed Dylan... ❤😅
It’s the “lotion” drags for me. 😂😂❤
Dude, that's a great thing to make when you don't want things to spoil too fast. Great for long-term storage and post apocalypses.
I shouldn't be feeling jealous of how beautifully you've done your eyes. Gorgeous.
I think he needs to keep trying brands if mascara.
His eyes dont look quite as irritated as they did in the last video.🎉🎉🎉
@@alicecain4851- *Hay fever, maybe? It **_HAS BEEN_** springtime, after all!*
🌾🌹🤣🏵🌻
THE PILLOW PETS REFERENCE GOT ME DEAD
😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
Fun fact you're cookbook was one of the only things to survive our house fire. My wife and I cherish it
Had to watch the video twice because I was distracted by his eyelashes, looks good on him
“Novel” as in “what a great new idea” or like Coronavirus novel?
"Novel" as in out of the ordinary and somewhat interesting.
From the name it sounded like a spark could set the whole thing off. Now that I see you make it… I still think it could
Dust explosion... yeah that's a very real possibility making this. Just a party in the kitchen with Dylan bringing the noise.
I just found a 1950s cookbook on the Lexington nc museum website and immediately wondered what this man was cooking as of late. Not disappointed. That omelet comment is gold!
As soon he said pillow pet, I remembered I still have one that's a ladybug laying somewhere in my room lol