Women Students’ War Work Council, “War Time Recipes,” 1917
Wisconsin citizens pioneered many food conservation programs that became national models during World War I, including the introduction of meatless and wheatless days. Wheat, beef, pork, dairy products, and sugar were rationed in order to provide highly nutritive food to the military fighting overseas. Americans were urged to eat more vegetables and fruits because they did not transport well.
To help Americans adjust to the changes, the Women Students’ War Work Council, together with the University of Wisconsin’s Home Economics Department, produced this booklet of recipes using alternative ingredients to show how everyone could do their part to support the troops. Some sound a little… questionable. Steamed barley pudding anyone? How about salmon box?
via: Turning Points in Wisconsin History, Wisconsin Historical Society
Source: content.wisconsinhistory.org
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