Recipes Using Modern
Ingredients and Methods
For most of history meals had been prepared
of fresh or locally preserved food from the field, barn, and garden, or
from nearby farms via an urban market, in a more or less basic form, and
cooked over a fire which couldn't be controlled very precisely. This began
to change around the mid-to-late 1880s through the turn of the century,
and by the 1920s the modern kitchen was firmly established in many
middle class homes -- shiny, sanitary, full of gadgets and appliances (some
of them electric) and factory-processed foods.
Casserole Chicken
(Fireless)
Corn-Flake Cookies
Corn Flake or Post
Toasties Cookies
Frozen Fruit In
Can
Grapenut Kisses
Ice-Box Cookies
There were also many recipes using packaged,
powdered gelatin.
Back to A
Taste of the 20s
