November 8, 2008

Great War Recipes

In 1918 The Royal Baking Powder Company published a booklet called "Best War Time Recipes". Here are some original wartime recipes that saved eggs, butter, milk, and wheat flour for the Allies in Europe. Wheat flour was not to be used, because wheat was shipped in sacks to Europe. Corn flour and other coarse (barley, buckwheat, graham, oat, or rye) flours were to be used. When wheat flour was used corn meal, cereals, hominy, peanuts, potatoes, and coarse flours were also used to reduce the total amount of wheat flour used

Peanut Butter Bread

2 cups rye, barley or oat flour
1 cups sugar or corn syrup
1/2 cup peanut butter
4 teaspoons Royal Baking Powder
1-cup milk
1-teaspoon salt

Sift flour, baking powder and salt into bowl; add peanut butter and sugar or syrup and mix. Add the milk and mix well. Bake in greased loaf pan in moderate oven 30 to 35 minutes. This is best when a day old. Cut into thin slices, it makes very good sandwiches.

Potato Biscuits

1 1/4 cups flour
3/4 cup boiled sweet or white potatoes (mashed)
1/2 cup milk
2 tablespoons shortening
4 teaspoons Royal Baking Powder
1/2 teaspoon salt

Sift flour, baking powder and salt together. Rub in shortening; add the mashed potatoes and milk enough to make a soft dough. Roll out lightly on floured board and cut with biscuit cutter. Bake in moderate oven 15 to 20 minutes.

Sweet Potato Muffins

1 cup flour
1 cup sweet potatoes (mashed)
4 teaspoons Royal Baking Powder
1 egg
1 teaspoon salt
1 cup milk and water

Sift together flour, baking powder and salt. Add cold sweet potatoes that have been lightly mashed or put through a ricer. Add beaten egg and liquid, mixing well. Bake in greased muffin tins in moderate oven 25 to 30 minutes.

Royal Baking Powder Co.
New York
Copyright 1918

More World War I recipes can be found at

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