It’s not the case that dessert companies required 1950s housewives to add the egg in order to allay guilt about time spent in the kitchen. It is the case that the dried egg of the time gave rise to a dessert that was less tasty, and with an odd texture.

I forget where I read that, but I can find the reference if needed.

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Psychology graduate with interests in values and morality, cognition and executive function, and High Functioning Depression. Kiwi living in London, UK.

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Alan Duval, MBPsS

Alan Duval, MBPsS

Psychology graduate with interests in values and morality, cognition and executive function, and High Functioning Depression. Kiwi living in London, UK.

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