Cooking doesn’t always go as planned—sometimes you’re out of a key ingredient, and other times, you want to save money or try something creative. Resourceful cooks of the past mastered the art of substitution, turning pantry staples into multi-functional ingredients. These timeless methods, born out of necessity, remain practical solutions for modern kitchens. One of our favorite throwbacks? Turning a can of evaporated milk into fluffy whipped cream—or even ice cream!
Turning Evaporated Milk into Whipped Cream (and Ice Cream!)
If you’re out of heavy cream but have evaporated milk in the pantry, you’re in luck. This simple trick transforms a humble can of milk into something decadent.
How to Make Whipped Cream:
- Chill Everything: Place 1 can of evaporated milk, a mixing bowl, and beaters in the freezer for 30 minutes. This is crucial for achieving the right texture.
- Whip It Up: Pour the chilled milk into the cold bowl and whisk on high speed for about 4 minutes, or until fluffy and thickened.
- Sweeten It: Add 2 cups of powdered sugar (or adjust to taste) and continue whisking for another minute.
- Serve or Freeze: Use immediately as a whipped topping or freeze overnight for a no-churn ice cream-like treat.
Tips for Success:
- This whipped cream isn’t as stable as heavy cream-based versions, so use it quickly.
- Add a splash of vanilla extract or cocoa powder for extra flavor.
Whether for a quick dessert topping or a nostalgic ice cream alternative, this simple method highlights the resourcefulness of past generations.
Alternative Sweeteners: Lessons from the Great Depression
The Great Depression of the 1930s forced households to rethink their cooking habits, especially with sugar prices soaring. Alternative sweeteners like molasses, honey, maple syrup, and sorghum syrup stepped in, offering not just affordability but also nutritional benefits.
Molasses: A Nutritional Powerhouse
Molasses was a Depression-era kitchen staple, prized for its availability and versatility. Its rich flavor added depth to baked goods, while its iron and calcium content made it a surprisingly nutritious choice.
Modern Tip: Replace 1 cup of sugar with 3/4 cup of molasses, reducing liquids in the recipe by 1/4 cup to balance the texture.
Honey, Maple Syrup, and Sorghum Syrup
These liquid sweeteners became go-to alternatives during sugar shortages. Beyond their unique flavors, they provided nutrients and paired beautifully with many recipes.
- Honey: Packed with antioxidants and antimicrobial properties, honey works well in marinades, baking, and dressings. Replace 1 cup of sugar with 3/4 cup of honey, reducing other liquids by 1/4 cup.
- Maple Syrup: Its caramel-like flavor enhances desserts and breakfast dishes. Use it in equal parts to sugar, adjusting liquids as needed.
- Sorghum Syrup: A Southern classic, sorghum syrup is less sweet but full of earthy flavor. Use it as a direct substitute for molasses.
These alternatives remind us that frugality often leads to healthier choices.
Coffee and Tea Substitutes: A Legacy of Resourcefulness
During the Great Depression and World War II, coffee and tea rationing inspired creative substitutions that are still practical today.
Chicory Coffee: A Time-Tested Blend
To stretch coffee supplies, families often mixed coffee grounds with chicory root. The result? A nutty, slightly bitter flavor that’s rich in prebiotics, supporting gut health.
Modern Tip: Start with a 50/50 blend of coffee and chicory to ease into the flavor, adjusting to your preference.
Herbal Teas: From Garden to Cup
Black tea shortages led many to their gardens for herbal alternatives. Fresh peppermint, chamomile, and lemon balm became popular, offering health benefits and vibrant flavors.
Modern Tip: Grow a small windowsill garden with your favorite herbs. Dried fruit peels or spices like cinnamon and ginger also make excellent tea infusions.
Instant coffee and teas, with their indefinite shelf lives, are another practical option for preparedness.
Lessons in Resourcefulness
The ingenuity of past generations teaches us to think creatively, reduce waste, and make the most of what we have. Whether it’s whipping up dessert from evaporated milk, replacing sugar with molasses, or brewing tea from garden herbs, these timeless hacks inspire both frugality and sustainability.
What substitutions have you tried in your kitchen? Share your tips and stories in the comments—we’d love to learn from your experiences!
Being a creative home cook and baker, I appreciate these tips. I make ice cream in the summer for us from an old banana recipe with an ice cream machine. I’ll have to give this evaporated milk a try just for curiosity. I always have cream on hand because I follow low carb low sugar so I hadn’t thought of what would I do if I didn’t have it for ice cream. I always freeze beaters and bowl before making a recipe that requires it to be cold. A tip I didn’t see in the article is the metal bowls are better at holding the cold when making whipped topping. If you follow Keto or low carb/sugar; the Swerve brand sugars work very well with same ratio. Interesting tip on the chicory root mixed with coffee to stretch it; I might have to try this because I’m curious of the taste of it. Thanks for a fun article!
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Thank you so much for these extra tips!! You will have to let us know what you think of the chicory coffee. Unfortunately, baby is super sensitive to the caffeine that transfers into my milk, so I’m off coffee entirely until she’s weaned.
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Chicory root can have a bit of a laxative effect so don’t go too heavy on it.
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Oooo! That is good to know!! Like, full on digestive clean out or mild stool softener? Because there are some people who could benefit from either plus folks who could handle one but not the other.
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