A Historical Perspective on Baking Before Vegetable Oils

Baking for centuries relied on a variety of ingredients, many of which have been largely replaced by modern vegetable oils. From ancient times to the pre-WWII era, bakers turned to fats like lard, butter, and even honey to achieve the desired results in their baked goods. In this article, we delve into the baking methods and ingredients used before the widespread adoption of vegetable oils, including olive oil, corn oil, soy oil, and canola oil.

The Role of Olive Oil in Ancient Baking

The ancient Jews of the Bible used olive oil extensively for various purposes, including in the preparation of cakes and loaves. Olive oil was not just a dietary staple but a versatile ingredient cherished for its flavor and health benefits. The extraction of olive oil, an ancient art, became big business in southern Italy during the late 18th century, contributing to its widespread use in baked goods. However, before this period, it was a favored ingredient in many cultures.

European Invention and the Rise of Cakes

The concept of cake as we know it today is deeply rooted in European history. The first cakes did not come into existence until the 16th and 17th centuries, thanks to the abundance of sugar derived from slave labor on sugar plantations in Haiti and the Americas. These early cakes were brought to the peak of fashion in pre-revolutionary France during the late 18th century, around the time of the French Revolution. The iconic phrase "Let them eat cake" attributed to Marie Antoinette may have been more about the cultural symbolism of cakes than literal eating during the revolution.

Other Traditionally Used Baking Fats and Ingredients

Before the advent of vegetable oils, bakers had a range of options to choose from depending on availability and cost. Animal fats like lard and bacon drippings were popular, as were butter and margarine. Margarine, a cheaper substitute for butter, became widely available in the late 19th century. Breadcrumbs, honey, and even eggs were employed to achieve different textures and tastes in cakes.

Medieval Baking: Gingerbread and Spice Cakes

Moving forward to medieval times, baking involved the use of natural sweeteners like honey and spices, often without the aid of oils or fats. Gingerbread, a treat enjoyed during special occasions, was often made using a combination of honey, spices, and breadcrumbs, with no need for chemical leavening agents or processed sugars.

Elizabethan Era Baking: Sugar Cakes

During Queen Elizabeth I's reign, baking techniques evolved, introducing the use of fine sugar and flour in baking. Sugar cakes were a popular dessert, made by mixing flour, butter, eggs, and spices, often with rosewater. Although these cakes did not use oils, the addition of these ingredients made them more light and fluffy compared to their earlier, denser counterparts.

Modern Baking Without Vegetable Oils

Despite the dominance of vegetable oils in modern baking, it is possible to achieve excellent results without them. Certain ingredients like butter, lard, and even margarine can substitute effectively. Additionally, ingredients like sour cream can mimic the mouthfeel of vegetable oil, as seen in Nigella Lawson's chocolate cake recipe. Box mixes, often relying on vegetable oil, result in moist and consistently good cakes and brownies, explaining why many people prefer them over homemade alternatives.

Conclusion

While vegetable oils have become ubiquitous in modern baking, history provides numerous examples of how people managed to create delicious and flavorful baked goods using alternative ingredients. From ancient olive oil to medieval honey and spices, and through the Elizabethan era's sugar cakes, bakers have always found innovative ways to enrich their baked creations.