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Tin of dried eggs. Fresh eggs were rationed in World War II. Although many people kept chickens, eggs were in short supply for most Londoners. In May 1941 the first imported dried egg powder arrived from America. The initial allowance for a family was one packet, equivalent to twelve eggs, every eight weeks. This allowance later increased to a packet every four weeks. The Ministry of Food issued recipe leaflets instructing housewives on how to use the eggs in cooking and baking.
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