1890s PANTRY.

1890s PANTRY.

1890s New Cooking Gadgets.

Electric range (though unreliable)
Aluminum saucepan
“Chantilly” silver pattern

1890s New Foods

Minute Tapioca
Condensed soup
Fig Newtons
Canned pineapple
Knox’s Gelatin
Shredded Wheat
Canada Dry Ginger Ale
Grape Nuts
Cream of Wheat
Postum
Jell-O
Tootsie Rolls
Swans Down Cake Flour
Uneeda Biscuits
Entenmann bakery products
Pepsi-Cola
Wesson Oil
Cracker Jack
Bottled Coca-Cola
Crepes Suzettes
Oysters Rockefeller
Published brownie recipe
US brunch fashionable
English lunch
S&H Food Stamps
Public school hot lunches

1890s New Food Companies

Quaker Oats
Beech-Nut
Beatrice Foods
National Biscuit
Baker’s Coconut Smucker
Hobart
American Beet Sugar

1890s Food Industry Beginnings

Bottle capping machine
Vacuum flask
Automatic bottle-blowing machine
Electric coffee mill
Diner
Full page food ad in national magazine (Van Camp in 1894)
Coca-Cola Company bought for $2,300
US pizza parlor
“57 Varieties” ad campaign
Campbell adopts red & white labels (inspired by Cornell football uniforms)

1890s Farming Progress.

US gasoline tractor
Butterfat measurement
Wheat futures hedging

1890s
VICTORIAN RECIPES

Baked Beets
Beets are far better baked than boiled, though it takes a longer time to cook properly. French cooks bake them slowly six hours in a covered dish, the bottom of which is lined with well-moistened rye straw; however, they may be baked on the oven grate, like potatoes. Wipe dry after washing, and bake slowly. They are very nice served with a sauce made with equal quantities of lemon juice and whipped cream, with a little salt.

Berry Toast
Canned stawberries, blueberries, and blackberries may be made into an excellent dressing for toast.
Turn a can of well-kept berries into a colander over an earthen dish, to separate the juice from the berries. Place the juice in a porcelain kettle and heat to boiling. Thicken to the consistency of cream with cornstarch rubbed smooth in a little water; a tablespoonful of flour to the pint of juice will be about the right proportion. Add the berries and boil up just sufficiently to cook the flour and heat the berries; serve hot. If cream for moistening the zwieback is not obtainable, a little juice may be reserved without thickening, and heated in another dish to moisten the toast; or if preferred, the fruit may be heated and poured over the dry zwieback without being thickened, or it may be rubbed through a colander as for Apricot Toast.

Fried Artichokes (Gouffe)
Ingredients-6 artichokes, 3 tablespoonfuls of oil, pepper and salt to taste, 3 eggs, ½ gill of vinegar, 1 pint of water, 3 oz. of flour.
Mode -Remove the leaves, cut the artichokes into fine slices, as thin as a card, and throw them into a basin with the vinegar and water to whiten them. Drain off the water, and season with 1 pinch of salt and 1 dash of pepper. Break 3 eggs into a basin, add 3 tablespoonfuls of salad oil and the flour, mix thouroughly, and pour over the artichokes, stirring them with the hand lightly so as to cover every portion of them with the mixture. Fry very gently of a light gold colour, drain on blotting paper, and pile them up in a white napkin. Garnish with fried parsley, and serve.

Bakewell Pudding
Ingredients-¼ lb. of puff-paste, 5 eggs, 6 oz. of sugar, ¼ lb. of butter, 1 oz. of almonds, jam.
Mode -Cover a dish with thin paste and put over this a layer of any kind of jam, half an inch thick; put the yolks of 5 eggs into a basin with the white of 1, and beat these well; add the sifted sugar, the butter, which should be melted, and the almonds, which should be well pounded; beat all together until well mixed, then pour it into the dish over the jam and bake for 1 hour in a moderate oven.