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- French's Mustard Recipe Booklet No. 16, 1926 - In 1904, the R.T. French Company introduced its Cream Salad Mustard. 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. This recipe booklet offered additional uses, making it a favorite condiment in home kitchens as well.
- 1926
- Collections - Artifact
French's Mustard Recipe Booklet No. 16, 1926
In 1904, the R.T. French Company introduced its Cream Salad Mustard. 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. This recipe booklet offered additional uses, making it a favorite condiment in home kitchens as well.
- Recipe Booklet, "Dining Delights," 1948 - Following the debut of its Cream Salad Mustard in 1904, the R.T. French Company experienced success in the processed food industry. As the French's brand expanded to include additional condiments and food items, recipe booklets provided homemakers with creative uses for the company's products. This recipe booklet from 1948 features recipes for new products as well as new ideas for old favorites.
- 1948
- Collections - Artifact
Recipe Booklet, "Dining Delights," 1948
Following the debut of its Cream Salad Mustard in 1904, the R.T. French Company experienced success in the processed food industry. As the French's brand expanded to include additional condiments and food items, recipe booklets provided homemakers with creative uses for the company's products. This recipe booklet from 1948 features recipes for new products as well as new ideas for old favorites.
- Recipe Booklet, "French's Company Meal Time Magic," circa 1955 - Following the debut of its Cream Salad Mustard in 1904, the R.T. French Company experienced success in the processed food industry. As the French's brand expanded to include additional condiments and food items, recipe booklets provided homemakers with creative uses for the company's products. This recipe booklet from about 1955 features recipes for a variety of meals utilizing French's products.
- circa 1955
- Collections - Artifact
Recipe Booklet, "French's Company Meal Time Magic," circa 1955
Following the debut of its Cream Salad Mustard in 1904, the R.T. French Company experienced success in the processed food industry. As the French's brand expanded to include additional condiments and food items, recipe booklets provided homemakers with creative uses for the company's products. This recipe booklet from about 1955 features recipes for a variety of meals utilizing French's products.
- Recipe Booklet, "French's One-Dish Meals & More," 1999 - The R.T. French Company debuted its first condiment (Cream Salad Mustard) in 1904 at the Louisiana Purchase Exposition in St. Louis, Missouri. Since then, the French's brand has expanded to include a wide variety of condiments and food items. This recipe booklet from 1999 features creative one-dish meals utilizing French's products.
- 1999
- Collections - Artifact
Recipe Booklet, "French's One-Dish Meals & More," 1999
The R.T. French Company debuted its first condiment (Cream Salad Mustard) in 1904 at the Louisiana Purchase Exposition in St. Louis, Missouri. Since then, the French's brand has expanded to include a wide variety of condiments and food items. This recipe booklet from 1999 features creative one-dish meals utilizing French's products.
- Recipe Booklet, "Low Sodium Recipes from French's," 1974 - As health concerns regarding sodium intake escalated in the 1970s, many companies sought to calm consumer fears and regain public confidence in their products. One such strategy, as evidenced here by the R.T. French Company, was to provide special recipes to encourage low sodium dining habits. In this booklet, French's offers recipes utilizing a variety of herbs and spices as an alternative to salt.
- 1974
- Collections - Artifact
Recipe Booklet, "Low Sodium Recipes from French's," 1974
As health concerns regarding sodium intake escalated in the 1970s, many companies sought to calm consumer fears and regain public confidence in their products. One such strategy, as evidenced here by the R.T. French Company, was to provide special recipes to encourage low sodium dining habits. In this booklet, French's offers recipes utilizing a variety of herbs and spices as an alternative to salt.
- Recipe Booklet, "Jr. Edition No. 14-6, 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. 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. This recipe booklet offered additional uses, making it a favorite condiment in home kitchens as well.
- circa 1926
- Collections - Artifact
Recipe Booklet, "Jr. Edition No. 14-6, 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. 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. This recipe booklet offered additional uses, making it a favorite condiment in home kitchens as well.
- Recipe Booklet, "Seasoning Makes the Difference," 1951 - Following the debut of its Cream Salad Mustard in 1904, the R.T. French Company experienced success in the processed food industry. As the French's brand expanded to include additional condiments and food items, recipe booklets provided homemakers with creative uses for the company's products. This recipe booklet from 1951 encourages homemakers to experiment with French's seasonings to enhance the flavor of food.
- 1951
- Collections - Artifact
Recipe Booklet, "Seasoning Makes the Difference," 1951
Following the debut of its Cream Salad Mustard in 1904, the R.T. French Company experienced success in the processed food industry. As the French's brand expanded to include additional condiments and food items, recipe booklets provided homemakers with creative uses for the company's products. This recipe booklet from 1951 encourages homemakers to experiment with French's seasonings to enhance the flavor of food.
- Recipe Booklet, "Mustard to a Man's Taste: French's Prepared Mustard," 1926 - In 1904, the R.T. French Company introduced its Cream Salad Mustard. 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. This recipe booklet offered additional uses, making it a favorite condiment in home kitchens as well.
- 1926
- Collections - Artifact
Recipe Booklet, "Mustard to a Man's Taste: French's Prepared Mustard," 1926
In 1904, the R.T. French Company introduced its Cream Salad Mustard. 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. This recipe booklet offered additional uses, making it a favorite condiment in home kitchens as well.
- Recipe Booklet, "French's Nutmeg and Cinnamon, No. 16," 1926 - Following the debut of its Cream Salad Mustard in 1904, the R.T. French Company experienced success in the processed food industry. As the French's brand expanded to include additional condiments, spices, and food items, recipe booklets provided homemakers with creative uses for the company's products. This recipe booklet from 1926 features recipes for French's nutmeg and cinnamon spices.
- 1926
- Collections - Artifact
Recipe Booklet, "French's Nutmeg and Cinnamon, No. 16," 1926
Following the debut of its Cream Salad Mustard in 1904, the R.T. French Company experienced success in the processed food industry. As the French's brand expanded to include additional condiments, spices, and food items, recipe booklets provided homemakers with creative uses for the company's products. This recipe booklet from 1926 features recipes for French's nutmeg and cinnamon spices.
- 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. 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. This recipe booklet offered additional uses, making it a favorite condiment in home kitchens as well.
- circa 1926
- Collections - Artifact
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. 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. This recipe booklet offered additional uses, making it a favorite condiment in home kitchens as well.