Does anyoe know of a popular food recipe from the time period of 1900-1939?!


Question:

Does anyoe know of a popular food recipe from the time period of 1900-1939?


Answers:
Apple Pandowdy. is like an apple crisp.

Source(s):
http://www.fabulousfoods.com/recipes/des...

Ice Box Lemon Pie


3 eggs
3 lemons
Rind of 1 lemon
1 can Eagle Brand milk
4 level Tbsp. sugar
1/2 lb. vanilla wafers crumbled
Butter pan and press crumbs into pan to make crust. Beat egg yolks and lemon until thick. Add milk and beat until thick. Beat whites for merangue. Put in ice box.

Great question. This period includes the Great Depression and the hayday of the Hobo.

Slumgullian was a name used for just about any kind of stew. There was not much meat and not much gravy.

Here's one from massrecipes.com

2.00 lb Lean ground beef
1.00 md Onion; chopped
1.00 cn Creamed corn (17-oz)
1.00 cn English peas (17-oz)
1.00 tb Chopped garlic
2.00 cn Tomato sauce (8-oz)
1.00 cn Rotel tomatoes and green
-chiles (10; -oz)
2.00 tb Worcestershire
1.00 tb Dried crushed oregano
1.00 tb Dried crushed thyme
1.00 tb Kosher salt
2.00 ts Black pepper
1.00 pk Elbow macaroni (16-oz)
0.50 lb Grated cheese (up to 1 lb)

Brown meat, onions and garlic in a large pot. Add corn, peas
(undrained), tomato sauce and Rotel. Add Worcestershire and spices.
Cook slowly 40 minutes.

Meanwhile, cook macaroni according to package directions. Drain.

Add macaroni to pot and simmer 10 minutes.

Add grated cheese and simmer until cheese is melted.

Serve with garlic bread for a quick, one-dish meal

Jell-O! Serious advertising for the Jello brand geletin product started in 1902. People loved the stuff. By 1930 it was a big food fad in the US.

Sorry this is so long, but I think this will help a lot.

This was a typical menu for a day in 1918.It's from the 1918 Fannie Farmer's Cookbook.( the last one she ever completely wrote herself.)
With the economy as it was back then I believe this was for a middle to upper class menu.
Some recipes are inclued:


Breakfast Menu:
Fried Hominy, Maple Syrup
Raised Biscuits
Sliced Peaches
Coffee

Fried Hominy:
Pack corn meal or hominy mush in greased, one pound baking-powder boxes, or small bread pan, cool, and cover.
Cut in thin slices, and sauté cook slowly, if preferred crisp and dry. Where mushes are cooked to fry, use less water in steaming.


Raised Biscuits
2 cups bread flour 1 tablespoon lard
5 teaspoons baking powder 1 cup milk and water in equal parts
1 teaspoon salt
1 tablespoon butter

Mix dry ingredients, and sift twice.
Work in butter and lard with tips of fingers; add gradually the liquid, mixing with knife to a soft dough. It is impossible to determine the exact amount of liquid, owing to differences in flour. Toss on a floured board, pat and roll lightly to one-half inch in thickness. Shape with a biscuit-cutter. Place on buttered pan, and bake in hot oven twelve to fifteen minutes. If baked in too slow an oven, the gas will escape before it has done its work.




Luncheon Menu:
Cold Sliced Tongue
Boiled Artichokes
Cucumber and Tomato Salad
Coffee

Tongue
A fresh tongue is necessary for braising.
Put tongue in kettle, cover with boiling water, and cook slowly two hours.
Take tongue from water and remove skin and roots. Place in deep pan and surround with one-third cup each carrot, onion, and celery, cut in dice, and one sprig parsley; then pour over four cups sauce. Cover closely, and bake two hours, turning after the first hour.
Slice and serve, hot or cold.

Boiled Artichokes
Cut off stem close to leaves, remove outside bottom leaves, trim artichoke, cut off one inch from top of leaves, and with a sharp knife remove choke; then tie artichoke with a string to keep its shape. Soak one-half hour in cold water. Drain, and cook thirty to forty-five minutes in boiling, salted, acidulated water. Remove from water, place upside down to drain, then take off string. Serve with Bechamél or Hollandaise Sauce. Boiled Artichokes often constitute a course at dinner. Leaves are drawn out separately with fingers, dipped in sauce, and fleshy ends only eaten, although the bottom is edible

Cucumber and Tomato Salad
Arrange sliced tomatoes on a bed of lettuce leaves. Pile on each slice, cucumber cubes cut one-half inch square. Serve with French or Mayonnaise Dressing

Dinner Menu:
Cream of Celery Soup
Roast Beef Franconia
Potatoes à la Hollandaise
Yorkshire Pudding
Chocolate Cream
Cafê Noir

Cream of Celery Soup
3 stalks celery 3 tablespoons butter
3 cups milk 3 tablespoons flour
1 slice onion Salt and pepper
1 cup cream

Break celery in one-inch pieces, and pound in a mortar. Cook in double boiler with onion and milk twenty minutes and strain. Thicken with butter and flour cooked together. Season with salt and pepper, add cream, strain into tureen, and serve at once.

Potatoes à la Hollandaise
Wash, pare, soak, and cut potatoes in one-fourth inch slices, shape with French vegetable cutters; or cut in one-half inch cubes. Cover three cups potato with White Stock, cook until soft, and drain. Cream one-third cup butter, add one tablespoon lemon juice, one-half teaspoon salt, and few grains of cayenne. Add to potatoes, cook three minutes, and add one-half tablespoon finely chopped parsley.

Yorkshire Pudding
1 cup milk 2 eggs
1 cup flour 1/4 teaspoon salt


Mix salt and flour, and add milk gradually to form a smooth paste; then add eggs beaten until very light. Cover bottom of hot pan with some of beef fat tried out from roast, pour mixture in pan one-half inch deep. Bake twenty minutes in hot oven, basting after well risen, with some of the fat from pan in which meat is roasting. Cut in squares for serving. Bake, if preferred, in greased, hissing hot iron gem pans.

Chocolate Cream
2 cups scalded milk 11/2 squares unsweetened chocolate
5 tablespoons corn-starch
1/2 cup sugar 3 tablespoons hot water
1/4 teaspoon salt Whites 3 eggs
1/3 cup cold milk 1 teaspoon vanilla

Mix corn-starch, sugar, and salt, dilute with cold milk, add to scalded milk, and cook over hot water ten minutes, stirring constantly until thickened; melt chocolate, add hot water, stir until smooth, and add to cooked mixture; add whites of eggs beaten stiff, and vanilla. Mould, chill, and serve with cream.

Café Noir
For after-dinner coffee use twice the quantity of coffee. Filtered coffee is often preferred where milk or cream is not used, as is always the case with black coffee. Serve in after-dinner coffee cups, with or without cut sugar.
Coffee retards gastric digestion; but where the stomach has been overtaxed by a hearty meal, café noir may prove beneficial, so great are its stimulating effects.

Here is a GREAT website for you to look at, there is a timeline of food.
http://www.foodtimeline.org/

You can scroll down to 1900 and keep looking through 1939.
There are so many items there to take a look at, some links have recipes to those foods as well (i.e. Pineapple Upside Down Cake-1924).

Here are some foods and dates:

Animal Cracker's - 1902
Ovaltine - 1904
Kellogg's Corn Flakes - 1906 (originally marketed as a health food)
Oreo's - 1912
Marshmallow Fluff - 1917
Wonder Bread & Wheaties - 1921
Kool-Aid & Pez - 1927
Bisquick - 1931
Spam & Kraft Macaroni & Cheese - 1937

Look here there are a few recipes (links on the left):
http://www.inmamaskitchen.com/our_mother...

Turn of the Century Molasses Cake:
http://www.astray.com/recipes/?show=turn...

Soda Fountains were popular in the 20's & 30's, here's a link to some recipes:
http://www.masterstech-home.com/the_kitc...

Here's a link to a menu from a dining car (train) in the 1920's:
http://www.gngoat.org/secrets.htm...

Anyway, good luck, hope I helped!

Recipe for Caraway Seed Cake
100 Year Old Recipe

Ingredients:
1 cup butter
2 small cups sugar
4 egg whites, stiffly beaten
4 egg yolks, beaten
3 cups flour
1/4 teaspoon salt
3 teaspoons caraway seeds
1 cup milk
3 teaspoons baking powder

In bowl, cream butter and sugar together. Add the well beaten egg yolks and beat again with wooden spoon. Sift the flour, salt and baking powder together and add this sifted flour mixture to the creamed butter mixture. Add the caraway seeds and milk and mix well. Fold in the stiffly beaten egg whites and mix gently. Grease 2 small or 1 large baking pan and bake at 350 degrees about 1 to 1-1/2 hours.

Title: Cough Syrup
Keywords: Oldies, Natural Medicine

Take the inner bark of American Elm Tree (Red), cutup and boil into
a thick mass. Drain off and mix with pure honey, lemon juice and
brandy. Add a pinch of garlic and add sugar to taste.
Title: Sodas Of All Kinds~~~~~~~~~~~~~~~~~~~~~~~~~...
Keywords: Ice Cream, Oldies, Sodas


Traditionally, an ice cream soda is flavoring, charged water, ice
cream and possibly a nice dab of whipped cream. The technique is
1-2-3: put 2 Tbls of syrup or flavoring in the bottom of the
largest glass you have. Add the seltzer water, stirring as you pour
, to within 2 inches of the lip of the glass. Add 1 large scoop of
very hard ice cream trying to straddle the rim of the glass and
still submerge enough of the ice cream to begin reacting with the
bubbles to creat a foamy head. If the ice cream is too deep in the
flavored seltzer, the soda will over flow. If it doesn't touch the
seltzer at all, you don't have a soda. With a little practice, you
will reach a perfect balance. Top the soda with a healthy squirt of
whipped cream.

The possible combinations are unlimited -- black and white--(chocolate
syrup vanilla ice cream), Canary Islan specials -- (vanilla syrup and
chocolate syrup), double chocolates, mochas, etc. Here are a few
standard fountain recipes.

Black And White
Chocolate syrup, seltzer, vanilla ice cream.
Bodacious Black And White.
Chocolate syrup, seltzer, FRENCH vanilla Ice Cream
Canary Island Special
Vanilla Syrup, seltzer, Chocolate Ice Cream
Black Cow
Root beer afloat with vanilla ice cream, holding the whipped cream.
Brown Cow
Cocoa-Cola
1 Tbls Chocolate syrup and vanilla ice cream
Strawberry Soda (In The Hay)
1/4 cup strawberry syrup, a splash of milk, seltzer and vanilla or
strawberry ice cream.
Hoboken
1/2 cup pineapple syrup, a splash of milk, seltzer, and chocolate
ice cream.
Boston Cooler

For the sophisticate. Dry ginger ale with a scoop of vanilla ice
cream, holding the whipped cream.

Catawba Flip

An antique-tasting soda that dates back to the 1860's, made without
whipped cream. The traditional flavoring is grape syrup, butr
Welch's Concord Grape juice is powerful enough to do the job just
fine.

1 scoop Vanilla Ice Cream
1 large Egg
2 oz Grape Juice
Shaved Ice
Seltzer

Put all the ingredients in a blender, except the seltzer, and blend
until smooth. Pour into the glass and fill with seltzer water.

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