Recipe Booklets from the Early 20th Century
17 artifacts in this set
In 1835, chemists John Lea and William Perrins of Worcester, England, came across forgotten jars of sauce in their cellar. The once unsavory sauce, having aged a few years, was surprisingly delicious! Once bottled, its popularity spread across Europe and came to America in 1839 when businessman John Duncan ordered a small shipment of the sauce. Since then, Lea & Perrins Worcestershire Sauce has been used in many recipes like those seen here.
Recipe Booklet, "Bordens Condensed Milk Company, Magic Recipes: Quicker, Easier, Surer to Succeed," 1935
Before the invention of pasteurized milk, fresh milk was often unsafe to drink, as it soured quickly. After experimenting with ways to preserve milk, Gail Borden introduced Eagle Brand Sweetened Condensed Milk in 1856. What was advertised as nourishment for young children soon gained popularity as a baking and cooking ingredient. Check out these recipes from Borden's 1935 recipe booklet.
Recipe Booklet, "Yeast Baking & You: 41 Adapt-A-Dough Recipes from Fleischmann's Yeast & Gold Medal Flour," 1963
Brothers Charles and Maximillian Fleischmann revolutionized home and commercial baking when they introduced their yeast cake at the Philadelphia Centennial Exposition in 1876. Fleischmann's yeast provided consistent quality and a superior taste to the breads the brothers first found in America when they arrived from Austria-Hungary. In this booklet, Fleischmann's partnered with Gold Medal Flour to provide an interesting variety of bread recipes.
In 1899, Elbridge Amos Stuart developed his evaporated milk product -- his alternative to fresh milk, which was quick to sour. He prided himself on producing the highest quality of milk, under the name Carnation Evaporated Milk Company. Although similar to condensed milk, evaporated milk does not contain sugar, allowing for a broader range of uses. This booklet provides uses for Carnation milk in desserts.
In 1899, Elbridge Amos Stuart developed his evaporated milk product -- his alternative to fresh milk, which was quick to sour -- and sold it as the Carnation Evaporated Milk Company. Although similar to condensed milk, evaporated milk does not contain sugar. This allows for a broader range of uses -- as noted in this booklet, which offers fun and simple recipes for teenagers using Carnation evaporated milk.
Charles B. Knox revolutionized the use of gelatin in 1889 when he developed a method for granulating gelatin (before this, gelatin was sold in sheet form). When Knox passed away in 1908, his wife Rose took over the Knox Gelatine company, marketing its unflavored "sparkling gelatine" and fruit-flavored "Knox Jell" to the American housewife. Mrs. Knox created recipes for using the products and featured them in recipe booklets like this one.
After inventing flaked corn with his brother, W.K. Kellogg entered the cereal business in 1906 with his first cereal, Kellogg's Corn Flakes. As the Kellogg Company's product line expanded, it was committed to offering healthful breakfast cereals. Kellogg's All-Bran, introduced in 1916, was featured in this recipe booklet, which offers recipes using the cereal and informs readers of the health benefits of eating bran.
The company that would eventually be known as Campbell's Soup Company began in 1869, canning tomatoes, vegetables, and preserves, among other products. Co-founder Joseph Campbell soon partnered with Arthur Dorrance, whose nephew, J.T., introduced the idea for condensed soup upon joining the company in 1897. Since then, Campbell's soups have become a versatile food, served as a meal or included in a variety of dishes.
After Milton Hershey established his chocolate company in 1894, he was determined to produce milk chocolate – considered a luxury item – for the masses at an affordable price. In 1900, the classic Hershey bar was introduced, quickly becoming a sensation. Additional chocolate products emerged, including Hershey’s syrup in 1926, made first for commercial use, then for home use beginning in 1928.
After Milton Hershey established his chocolate company in 1894, he was determined to produce milk chocolate – considered a luxury item – for the masses at an affordable price. In 1900, the classic Hershey bar was introduced, quickly becoming a sensation. As additional chocolate products emerged, the company produced recipe booklets, like this one, for using Hershey’s products in a variety of confections.
H.J. Heinz entered the processed food industry in 1869 when he began selling horseradish out of his family home. Upon achieving success, he quickly expanded his product line to include other products such as pickled foods, condiments, and preserves. This recipe booklet from 1940 provides recipes to serve a large number of guests, including full menu suggestions, utilizing Heinz products.
Although Pearle Wait invented Jell-O when he added fruit flavoring and sugar to gelatin powder in 1897, he was unable to market his product. After Orator F. Woodward acquired the rights to Jell-O in 1899, he eventually was able to turn the business into a tremendous success. Additional Jell-O products included Jell-O Ice Cream Powder, which homemakers could add to milk and freeze it for a frozen treat.
In 1899, Orator F. Woodward acquired the rights to Jell-O from Pearle Wait, who had invented Jell-O when he added fruit flavoring and sugar to powdered gelatin in 1897. While Wait was unable to market his product, Woodward used recipe booklets to gather interest. The booklets proved to be an invaluable marketing strategy, providing homemakers with creative uses for the ready-made product.
Recipe Booklet, "Jr. Edition No. 15-5, Made Dishes Salads and Savories with French's Cream Salad Mustard," circa 1926
In 1904, the R.T. French Company introduced its Cream Salad Mustard at the Louisiana Purchase Exposition in St. Louis. Prior to this, mustard was stone ground, thick, and often grainy, but French's new processed condiment was mild in flavor and easy to spread. It soon became a staple in American ballparks, where hot dogs were common fare. Recipe booklets offered additional uses for the condiment, making it a favorite in home kitchens as well.
In 1915, J.L. Kraft, co-founder of J.L. Kraft and Bros. Co., developed a way to produce processed cheese requiring no refrigeration. Used in army rations in World War I, its popularity spread across America. The company began acquiring other firms, including the Phenix Cheese Company in 1928. Under its new name, the Kraft-Phenix Cheese Co. sold many products, but its variety of cheeses, like those featured here, were the most popular.
After making a name for itself with the development of processed cheese in 1915, the J.L. Kraft and Bros. Co. began to acquire additional companies to help diversify its product offerings. Among these acquisitions were several companies specializing in mayonnaise. In 1930, the Kraft-Phenix Cheese Company (as it was known after 1928) introduced its own Kraft Mayonnaise, and provided homemakers with recipes for using this product.
Recipe Booklet, "Salads With a Sparkle: Delicious with either Miracle Whip Salad Dressing or Kraft Mayonnaise," 1933
After finding success with the development of processed cheese in 1915, the J.L. Kraft and Bros. Co. began to acquire other companies to diversify its product offerings. Among these acquisitions were companies specializing in mayonnaise. The company, known as Kraft-Phenix, starting in 1928, introduced its own Kraft Mayonnaise in 1930, and a similar product, Miracle Whip, in 1933, often offering recipes to highlight each product's unique taste.