|Everyday Foods in War Time|
|by Mary Swartz Rose|
Mary Davies nee Swartz Rose (1874-1941) was an author and assistant-professor, Department of Nutrition, Teachers College, Columbia University.
Results 1 - 10 of 84 for world war 1 food
Result Page: 1
Boil together 5 ... dry ingredients with 1 cup flour. Add ... clean (in Civil War times, a broom ... back in center when touched lightly with fingertips.
Mix the above ... warm water with 1 teaspoon baking soda, ... soft ball in cold water. Add flavoring and cool. Add 1 can of coconut, then spread on cake.
Mix dry ingredients. Add melted Crisco, then water. Beat well and bake in small well-greased bread pan for 20 to 25 minutes. To make a lighter loaf ...
Mix and let ... cool water and 1 teaspoon baking soda. ... layers. Boil to soft ball stage. Add 1 teaspoon vanilla. Beat until cool enough to pour over cake.
Put first 6 ... add soda dissolved in a little hot water, add flour and baking powder. Stir, pour into greased tube pan. Bake for 1 hour at 325 degrees.
Cream sugar, butter, and eggs together until creamy and fluffy. Sift 4 cups flour with spices. Mix all prepared fruits and nuts. Add flour to the ...
Cook sugar, water, ... Put soda in 1 cup hot water ... until it forms a soft ball. Remove from heat, add vanilla and nuts. Beat until thick. Spread on cake.
Boil all this together for 5 minutes. When cool, add: Mix together. Bake in a tube pan at 375 degrees for 1 hour and 20 minutes, or until done.
Very popular in 1917 when sugar and butter were scarce and eggs too costly for luxuries such as cake.
Boil above mixture ... soda dissolved in 1 tablespoon of hot ... 350 degrees for 1 1/4 hours. Note: This cake has no eggs as they were scarce at that time.
Result Page: 1
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