Sarah Marshall

Oh, so it's wartime.

Okay.

Well, it does seem that like I mean, because you have this kind of, you know, you have depression recipes and then also wartime recipes where meat is.

And sugar and fats were being rationed and you could have like a limited amount, you know, per household.

And so there's a lot of meat stretching recipes and a lot of like, you know, using breadcrumbs or using oatmeal.

Or potato.

I mean, and also like, you know, you kind of like you need breadcrumbs for meatballs.

So it makes sense because kind of like, you know, upping the starch quantity or the ratio.

And also I imagine in part due to advancements in, you know, food preservation technology due to the needs of the troops in World War Two.

Yeah.

And I think like I think I learned in a Carmen San Diego that canned food was innovated due to wartime needs.

Interesting.

Well, I have a couple things to show you.

Oh, good.

Based on our adventures in Wacky Cake.

Because one of the things about it that you might remember is that it calls for only about five tablespoons of oil.

And so something that, you know, people who aren't scholars of World War II because they read the Mali books might not know is that during World War II, people were also instructed to collect oil

fat yes and donate it to wartime needs because it was it was useful i have a short produced by disney um that's going to explain it amazing wait okay first i'm showing you a poster so tell me what you see there okay i am seeing save waste fats for explosives take them to your meat dealer

Exactly.

Exactly.