1860's
Pantry
***
.
NEW
COOKING GADGETS:
Eggbeater
with rack-and-pinion movement
~~~
NEW
FOODS:
Canned
soup
Canned
pork & beans
Cold
breakfast food (Granula)
Fish
& Chips (England)
Fleischmann's
compressed yeast
Folgers
coffee (pre-roasted & ground)
Gulden
Mustard
McDougall
flour (English) in US
Peanuts,
as snack food
Peerless
Wafer
Perrier
water
Tabasco
Sauce
White
Rock Spring Water
~~~
NEW
FOOD COMPANIES:
Arm
& Hammer
Armour meat-packing factory
Bassett
Bay Sugar Refining
Cargill
Chase
& Sanborn
Chicago Union stockyards
Ghiardelli
Goodman's Matzohs
Louis-Dreyfus, grain trader
Nestle
Royal Baking Powder
Schrafft
Tobler
~~~
NEW
BEGINNINGS:
--Calcium
chloride added to boiling water,
speeding
canning time
--Demonstration
of starch,
produced
by photosynthesis
--Flour
mill with middling
(bran
& outer grain layer) purifier
--Ice
machine
--Machine-cut
cans
--Mechanical
refrigerator
--Ovaltine
testing
--Pasteurization/sterilization
by
heat & pressure
--"Patent"
flour (double ground)
--Salmon
cannery
--Stone
roller mills
--Thinner
steel for cans
--Tin
can with key opener
~~~
1860's
RECIPE:
French
Bread
With
a quarter of a peck of fine flour mix the yolks of three and the whites
of two eggs, beaten and strained; a little salt, half a pint of good yeast,
that is not bitter, and as much milk, made a little warm, as will work
into a thin, light dough. Stir it about, but do not knead it.
Have ready three quart wooden dishes, divide the dough among them, set
it to rise, then turn them out into oven, which must be quick. Rasp
when done.
*********************
1870's
Pantry
***
.
NEW
COOKING GADGETS:
Can
opener with cutting wheel
Four-tined
silver fork
(beginning
the end of eating with a knife)
Square-bottomed
paper bags
NEW
FOODS:
Cubed
sugar
Commercial
production of margarine
Ice-cream
soda
Milk
chocolate
Nestle's
Infant Milk Food
Root
beer
Saccharin
Synthetic
vanilla
Wheatena
~~~
NEW
FOOD COMPANIES:
Confectioner's
Journal
F
& J Heinz
Grand
Union Tea Co.
Hills
Brothers
Lipton
Pillsbury
& Co.
Quaker
Mills
~~~
NEW
BEGINNINGS:
--Frozen
meat shipments
--Glass
milk bottles
--Mechanical
cream separator
--Milking
machines
--Orange
crates
--Pressure
cooking in food canning
--Porcelain
rollers, making roller-milling
flour
standard practice
(for
wheat germ removal)
--U.S.
food trademark registered
(Red
Devil) by William Underwood
~~~
1870's
RECIPE:
Washington
Pie
1 cup
of sugar, third of a cup of butter, half a cup of sweet milk, 1 and a third
cup of flour, 1 egg, half a teaspoonful of soda, 1 of cream of tartar,
lemon flavor. Grease 2 round tins, and put in the above. Bake until
done. Then put it on a dinner plate, spread with nice apple-sauce, or sauce
of any kind; then another layer of cake on top. It is nice without sauce,
but sauce improves it.
*********************
1880's
Pantry
***
.
NEW
COOKING GADGETS:
Ball-Mason jars introduced
("Patented
Nov. 30, 1858" embossed on glass front)
Hand
cream separators
Lenox China
~~~
NEW
FOODS:
Aunt
Jemima Pancake Flour
Canned
meat & fruit in stores
Coca-Cola
Dr.
Pepper
Evaporated
milk
Flaked
Cereal
Log
Cabin Syrup
Malted
milk
Moxie
Oscar
Mayer Wieners
Powdered
pea and beet soups
Salada
Tea
Thomas's
English Muffins
~~~
NEW
FOOD COMPANIES:
American
Cereal
B.
H. Kroger
Calumet
Baking Powder
ConAgra
Diamond
Crystal Salt
L'Ecole
de Cordon Bleu
Lever
Brothers
Manischewitz
Maxwell
House
McCormick
Spices
Pillsbury-Washburn
Flour Mills
R.
T. French
White
Lily Foods
~~~
NEW
BEGINNINGS:
--Commercial
aluminum production
--Efficiencies
in railroad meat shipments
--Ice-making
plants begin replacing
ice-cutting
industry
--Packaging
of grain commodities
--Pea-viner
and podder machine
--Self-service
restaurant
~~~
1880's
RECIPE:
Berry
Toast
Canned
strawberries, blueberries, and blackberries may be made into an excellent
dressing for toast. Turn a can of well-kept berries into a colander
over an earthen dish, to separate the juice from the berries. Place the
juice in a porcelain kettle and heat to boiling. Thicken to the consistency
of cream with cornstarch rubbed smooth in a little water; a tablespoonful
of flour to the pint of juice will be about the right proportion. Add the
berries and boil up just sufficiently to cook the flour and heat the berries;
serve hot. If cream for moistening the zwieback is not obtainable,
a little juice may be reserved without thickening, and heated in another
dish to moisten the toast; or if preferred, the fruit may be heated and
poured over the dry zwieback without being thickened, or it
may be rubbed through a colander as for Apricot Toast.
**********************
1890's
Pantry
***
.
NEW
COOKING GADGETS:
Aluminum
saucepan
"Chantilly" silver pattern
Electric
range
~~~
NEW
FOODS:
Bottled
Coca-Cola
Canada
Dry Ginger Ale
Canned
pineapple
Condensed
soup
Cracker
Jack
Cream
of Wheat
Crepes
Suzettes
Entenmann
bakery products
Fig
Newtons
Grape
Nuts
Jell-O
Knox's
Gelatin
Minute
Tapioca
Oysters
Rockefeller
Pepsi-Cola
Postum
Shredded
Wheat
Swans
Down Cake Flour
Tootsie
Rolls
Uneeda
Biscuits
Wesson
Oil
~~~
NEW
FOOD COMPANIES:
American
Beet Sugar
Baker's
Coconut
Beatrice
Foods
Beech-Nut
Hobart
National
Biscuit
Quaker
Oats
Smucker
~~~
NEW
BEGINNINGS:
--Automatic
bottle blowing machine
--Bottle
capping machine
--Campbell
adopts red & white labels
(inspired
by Cornell football uniforms)
--Coca
Cola Company bought for $2,300
--Diners
--Electric
coffee mill
--Vacuum
flask
--U.S.
pizza parlors
--Van
Camp places full-page food ad
in
national magazine
--"57
Varieties" ad campaign
~~~
1890's
RECIPE:
Fried
Artichokes
Ingredients---6
artichokes, 3 tablespoonfuls of oil, pepper and salt to taste, 3 eggs,
½ gill of vinegar, 1 pint of water, 3 oz. of flour.
Mode---Remove
the leaves, cut the artichokes into fine slices, as thin as a card, and
throw them into a basin with the vinegar and water to whiten them.
Drain off the water, and season with 1 pinch of salt and 1 dash of pepper.
Break 3 eggs into a basin, add 3 tablespoonfuls of salad oil and the flour,
mix thouroughly, and pour over the artichokes, stirring them with the hand
lightly so as to cover every portion of them with the mixture. Fry very
gently of a light gold colour, drain on blotting paper, and pile them up
in a white napkin. Garnish with fried parsley,
and serve.
**********************
1900's
Pantry
***
.
NEW
COOKING GADGETS:
Bakelite
handles
Dixie
cups
Drip
coffee maker
Egg
beater with perforated blades
Electric
toaster
Tea
bags
Thermos
bottle
~~~
NEW
FOODS:
Banana
Split
Barnum
Animal Crackers
Bleached
flour
Canada
Dry Pale Ginger Ale
Canned
tuna fish
Cliquot
Club Ginger Ale
Decaffeinated
coffee
French's
Cream Salad Mustard
Hershey
chocolate bars & kisses
"Hot
dog" - named
Hydrogenation
Ice
cream cone
Instant
Coffee
Ovaltine
Post
Toasties
Puffed
rice
Rice
Germ
(nutritional
benefit discovered)
Triscuits
~~~
NEW
FOOD COMPANIES:
American
Can Company
Battle
Creek Toasted Corn Flakes
Continental
Can
Corn
Products Refining
Drake
Duffy-Mott
Kraft
Holly
Sugar
Planters
Nut & Chocolate
Rafetto
Sheffield
Farms
Sunshine
Biscuit
~~~
NEW
BEGINNINGS:
--Cream
of Wheat national ad
--Coffee
in vacuum tins
--Coin-operated
restaurant
--Hershey
ad
--Homogenized
milk
--Kerr
canning lids
--Soda
fountains & soda jerks
--U.S.
Food and Drug Act
~~~
1900's
RECIPE:
Cheese
Straws
Roll
pie crust dough the same thickness as for pies. Cut in strips from six
to ten inches wide and cut the strips into straws or sticks a quarter of
an inch in width. Lay upon baking sheets, leaving a space between the straws
a third the width of the straws. Grate rich cheese, season to taste
with salt and red pepper and scatter thickly over the straws and the
spaces between them. Put in the oven where the greatest heat will be at
the top and bake ten or fifteen minutes. Cut the cheese in the center of
the spaces between the straws, remove from the baking sheet with a limber
knife and pile tastily on a plate.
***
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