Introduced at the beginning of 1940, rationing impacted both clothing and food.
Individuals were required to register at a local shop once they received their ration books.
Each time rationed items were purchased the shop keeper would cross them off.
Eggs specifically became very difficult to come by, only one egg was allowed per adult per week.
Should a person run out of egg rations while baking, baking soda could be used in the place of the eggs. Two-and-a-half teaspoons of baking soda could be used in the place of one egg.
In the following recipe the 3 required eggs could be replaced with 7 1/2 teaspoons of baking soda.

1/3 cup potato water
1/2 cup yeast
1/3 cup riced potatoes
3/4 sugar
1/3 cup shortening, melted
3 eggs or 7 ½ teaspoons baking soda
1 cup sifted flour
6 apples

Heat the oven to 350 degrees. Combine potato water, crumbled yeast, cooled potatoes and 1/4 cup sugar.
Let it rise for one hour. After the one hour, add: 1/3 cup shortening, 1/4 cup sugar, 1 egg, beaten (or 2 ½ teaspoons of baking soda), flour ( the recipe calls for about one cup in the dough to make it stiff, but more may be needed).
Knead the dough well.
Let it rise until double in bulk (should take about an hour). Roll out the dough into two circles about a 1/2 an inch thick.
Place in two greased (or one) pie pans and press the dough to the edges. Cut the apples into eighths and arrange them on the dough.
Beat the remaining eggs and the remaining sugar and pour this mix over the apples (or use 5 teaspoons of baking soda to replace the eggs).
Sprinkle with cinnamon and cover with the top layer of dough. Bake for 30 to 35 minutes.

(Editor’s note: Recipe and relevant information provided courtesy of the National WWII Museum in New Orleans, additional information can be found at,