The 1910s: Opulent Dining, Melting Pot Possibilities, and Great War Rationing

The 1910s were a period of contrast and transformation in American cuisine. This decade, marked by opulent dining experiences for the wealthy and rationing during World War I, also saw the rise of the “melting pot” culture, where various ethnic influences began to merge into mainstream American cooking. The era was defined by a blend of luxurious meals, introducing new ingredients and cooking techniques, and the necessity of making do with limited resources during wartime. The 1910s were a time of culinary innovation and adaptation, reflecting the social and economic conditions of the time.

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1910 Foods

1910s Timeline

1910:

Jell-O: America’s Most Famous Dessert: Introduced in the late 19th century, Jell-O continued to grow in popularity, becoming a staple in American households. Its versatility in creating a variety of desserts made it a favorite among home cooks.
Home Helps: A Pure Food Cookbook: This cookbook emphasized the importance of pure and unadulterated ingredients, aligning with the growing movement towards food safety and quality in the early 20th century.
Charles Fellows’ Menu Maker & Horace Kephart’s Camp Cookery: These books guided both elegant home dining and practical outdoor cooking, reflecting the diverse culinary interests of the time.
Practical West African Cookery by Leith-Ross & Ruxton: This cookbook introduced American readers to the flavors and cooking techniques of West Africa, contributing to the growing interest in global cuisines.

1911:

Apple Sauce Cake: A simple yet flavorful cake, apple sauce cake became a popular dessert, reflecting the era’s preference for moist, spiced cakes that were easy to make at home.
Good Things to Eat by Rufus Estes: Rufus Estes, an African American chef who had worked on luxury Pullman trains, published this cookbook, offering a glimpse into the refined and diverse dishes of the time.
Laurel Health Cookery by Elvora Bucknum Perkins (Vegetarian): As vegetarianism began to gain traction, this cookbook provided a variety of meatless recipes, promoting health and wellness through diet.
Catering for Special Occasions by Fannie Merritt Farmer: Fannie Merritt Farmer, a well-known culinary authority, provided recipes and advice for catering special events, emphasizing the importance of presentation and detail.
Kitchen Encyclopedia by Swift & Company: This reference book offered practical advice on kitchen management and food preparation, reflecting the growing interest in efficiency and organization in the kitchen.

1912:

Chicken a la King & Chop Suey Cake: Chicken a la King, a rich and creamy dish, became a popular entree, while Chop Suey Cake reflected the increasing influence of Chinese cuisine in America.
Thousand Island Dressing & Tomato Pie: Thousand Island dressing, a tangy and sweet condiment, became a favorite for salads, and tomato pie, a savory dish, showcased the versatility of tomatoes in American cooking.
Mary Frances Cook Book by Jane Eayre Fryer: This cookbook, aimed at young girls, taught basic cooking skills through a narrative format, making it both educational and entertaining.
Standard Paper-Bag Cookery by Emma Paddock Telford: This innovative cookbook introduced the concept of cooking food in paper bags, promising ease and convenience.
War Time Cooking by Lydia E. Pinkham: As World War I loomed, this book provided recipes and tips for cooking with limited resources, reflecting the realities of wartime rationing.
Dromedary Cook Book: Featuring recipes that utilized dates, this cookbook highlighted the growing popularity of exotic ingredients in American kitchens.
Golden Rule Cook Book by Sharpe (Vegetarian): Another vegetarian cookbook, this book offered recipes that adhered to the principles of health and ethical eating, reflecting the era’s growing interest in alternative diets.

1913:

Chinese Cook Book by Chong Jan Co. & Japanese Fruitcake: This cookbook introduced Americans to Chinese cuisine, while Japanese Fruitcake, a spiced cake with layers of fruit and nuts, reflected the influence of international flavors in American desserts.
Choice Recipes: Chocolate and Cocoa by Walter Baker & Co.: This collection of recipes celebrated the versatility of chocolate and cocoa, ingredients that were becoming increasingly popular in desserts.
Dishes and Beverages of the Old South by Martha Williams: This cookbook preserved the American South’s culinary traditions, offering recipes passed down through generations.
Coq au Vin & Clover Leaf Rolls: Coq au Vin, a classic French dish of chicken braised in wine, and clover leaf rolls, a type of soft dinner roll, became popular in American homes.
Italian Cream Cake & Clafoutis: Italian Cream Cake, a rich dessert made with coconut and pecans, and Clafoutis, a French dessert made with fruit and a pancake-like batter, reflected the era’s fascination with international desserts.

1914:

Chinese-Japanese Cook Book by Sara Bosse: This cookbook further introduced Americans to Asian cuisines, reflecting the growing interest in global flavors.
Chicken Fried Steak: A Southern classic, chicken fried steak became a popular comfort food, embodying the era’s love for hearty and filling meals.
Neighborhood Cook Book by the Council of Jewish Women: This community cookbook offered a collection of recipes that reflected the diverse culinary traditions of Jewish households in America.
ANZAC Biscuits I & II: These biscuits, which originated in Australia and New Zealand, were made to be sent to soldiers during World War I, reflecting the international connections and shared experiences of the war.
Fettuccine Alfredo: This rich and creamy pasta dish, which originated in Italy, gained popularity in America, particularly in Italian-American communities.

1915:

Hush Puppies & Peanut Butter Cookies: Hush puppies, a Southern staple, and peanut butter cookies, a simple yet delicious treat, became popular in American kitchens.
Dainty Desserts for Dainty People by Knox Gelatin Co.: This cookbook featured gelatin-based desserts, showcasing the versatility of this ingredient in creating elegant and visually appealing dishes.
Healthy Life Cook Book by Florence Daniel: This vegetarian cookbook promoted a healthy lifestyle through diet, reflecting the growing interest in health and wellness.
Pan-Pacific Cookbook, Exposition Fare: This cookbook offered recipes from the Pan-Pacific Exposition, showcasing the diverse culinary traditions of the Pacific Rim.

1916:

Apple Crisp & Sunkist Oranges-Lemons: Apple crisp, a simple yet comforting dessert, and the promotion of Sunkist oranges and lemons reflected the growing availability of fresh produce year-round.
Field Bread, Manual for Army Bakers: This manual provided recipes and techniques for baking bread for soldiers, reflecting the importance of reliable food supplies during wartime.
Allied Cookery by Grace Clergue Harrison: This cookbook featured recipes from the Allied nations, promoting solidarity and unity through food.

1917:

Icebox Cake & Black Cow: Icebox cake, a no-bake dessert made with layers of cookies and cream, and Black Cow, a root beer float, became popular treats during this decade.
Vichyssoise & American Cocktail Parties: Vichyssoise, a chilled potato and leek soup, and the rise of cocktail parties reflected the era’s love for sophisticated and elegant dining.
55 Ways to Save Eggs & Best War Time Recipes: These cookbooks provided practical advice for conserving resources during wartime, reflecting the realities of food rationing.
Buffalo Bird Woman’s Garden: This book documented the traditional gardening and food preservation practices of the Hidatsa people, preserving a vital part of Native American culinary heritage.

1918:

World War I Recipes from the Doughboy Cookbook: This cookbook provided recipes that were commonly prepared for soldiers during World War I, reflecting the simplicity and practicality of wartime cooking.
Fannie Farmer’s Boston Cooking School Cook Book: Fannie Farmer’s cookbook continued to be a trusted resource for home cooks, offering practical advice and reliable recipes.

1919:

Sturtevant’s Notes on Edible Plants by E. Lewis Sturtevant: This book provided information on edible plants, reflecting the growing interest in foraging and self-sufficiency.
International Jewish Cook Book by Florence Kreisler Greenbaum: This cookbook offered a collection of Jewish recipes from around the world, reflecting the diversity and richness of Jewish culinary traditions.
The Hotel St. Francis Cookbook by Victor Hirtzler: This cookbook, from the famous San Francisco hotel, offered recipes that reflected the opulence and sophistication of hotel dining.
Italian Cook Book by Maria Gentile: This cookbook introduced Americans to the rich culinary traditions of Italy, promoting Italian cuisine as both flavorful and accessible.
Chocolate Truffles: Chocolate truffles, a decadent treat made with rich chocolate ganache, became a popular indulgence, reflecting the era’s love for luxurious sweets.

Revolutionary Kitchen Tools and Appliances of the 1910s

The 1910s saw the introduction of several groundbreaking kitchen tools and appliances that transformed home cooking and food preparation, making everyday tasks easier and more efficient. Here are three significant innovations from this era:

The Pop-Up Toaster (1919): Invented by Charles Strite, the pop-up toaster was a game-changer for breakfast routines. Before its invention, toasting bread was a tricky process often resulting in burnt slices. Strite’s toaster, designed with a timer that automatically popped the toast up when ready, offered a convenient, reliable solution. This invention quickly became a household staple, especially as pre-sliced bread became more common. The pop-up toaster not only simplified the process of making toast but also set the stage for the development of other automated kitchen gadgets.
The Electric Refrigerator (1913): Although refrigerators existed before the 1910s, they were primarily large, commercial units. The first domestic electric refrigerator, introduced by Fred W. Wolf in 1913, marked a major advancement in food preservation. This appliance allowed households to keep perishable foods fresh for more extended periods, drastically reducing food waste and the need for daily shopping. The widespread adoption of the refrigerator in the following years would eventually lead to significant changes in meal planning and food storage, making it an indispensable part of modern kitchens.
The Stand Mixer (1919): The KitchenAid Model H-5, introduced by Herbert Johnston, was the first stand mixer designed for home use. This powerful appliance was initially inspired by Johnston’s observation of bakers struggling to mix large batches of dough by hand. The stand mixer’s design allowed for hands-free mixing of ingredients, saving time and ensuring consistent results. Its durability and efficiency made it popular among professional bakers and home cooks, and it set the standard for future kitchen appliances to simplify complex cooking tasks.

The Rise of Iconic Brands: Trustworthy Names in Every Kitchen

The 1910s saw the rise of several iconic food brands that became household staples. Jell-O continued to dominate the dessert scene, offering endless possibilities for creative and visually appealing dishes. Swift & Company, known for its meat products, also made its mark with the publication of the Kitchen Encyclopedia, providing practical advice and recipes for American households.

Other brands, such as Knox Gelatin and Sunkist, capitalized on the growing interest in convenience and health. Knox Gelatin’s cookbook, “Dainty Desserts for Dainty People,” showcased the versatility of gelatin in creating elegant and light desserts, while Sunkist promoted the use of fresh citrus fruits like oranges and lemons, which were becoming more widely available due to advancements in transportation.

Campbell’s Soup began promoting its soups as versatile ingredients in home cooking, encouraging housewives to use them in a variety of dishes beyond just soup. This marked the beginning of a trend towards convenience foods that would continue to grow in popularity throughout the 20th century.

Popular Recipes: The Dishes That Defined a Generation

The 1910s were known for recipes reflecting both the pre-war years’ opulence and the practicality required during wartime. Some of the most iconic recipes of this decade include:

Chicken a la King: A creamy dish made with chicken, mushrooms, and bell peppers, often served over toast or rice. This dish became a popular way to use up leftovers in an elegant manner.
Apple Sauce Cake: A spiced cake that used applesauce as a key ingredient, reflecting the era’s love for moist, flavorful cakes that could be made with simple ingredients.
Fettuccine Alfredo: This rich pasta dish, made with butter and Parmesan cheese, gained popularity in America, particularly in Italian-American communities.
ANZAC Biscuits: Originating in Australia and New Zealand, these biscuits were made to be sent to soldiers during World War I, reflecting the international connections and shared experiences of the war.
Icebox Cake: A no-bake dessert made with layers of cookies and cream, this cake became popular for its simplicity and delicious taste.

Trendy Ingredients: A Peek Into the 1910s Pantry

The 1910s saw the introduction and popularization of several ingredients that became staples in American kitchens. Some of the key ingredients of the decade include:

Crisco: Introduced in 1911, Crisco was the first solid hydrogenated vegetable shortening, and it quickly became a popular alternative to lard and butter in baking and frying.
Knox Gelatin: This versatile ingredient was used to create a variety of desserts, from jellied salads to elegant molded desserts.
Sunkist Oranges and Lemons: As transportation improved, fresh citrus fruits became more widely available, and they were promoted as healthy and versatile ingredients for a variety of dishes.
Campbell’s Soup: Campbell’s began promoting its soups as ingredients in home cooking, encouraging housewives to use them in casseroles, sauces, and other dishes.

Entertaining in the 1910s: The Rise of Cocktail Parties

The 1910s were a time when entertaining became an important social activity, particularly among the wealthy. The rise of cocktail parties, which became popular towards the end of the decade, reflected the era’s love for sophisticated and elegant social gatherings.

Cocktail parties were often held in the afternoon or early evening, featuring various drinks and hors d’oeuvres. Popular cocktails of the time included the Martini, the Manhattan, and the Clover Club. Finger foods like canapés, tea sandwiches, and stuffed mushrooms were served, offering guests a bite-sized taste of something savory.

The impact of World War I on American society was also reflected in the way people entertained. As rationing became a reality, hosts and hostesses had to get creative with their menus, often substituting ingredients and finding new ways to stretch their food supplies.

The Legacy of 1910s Cuisine

The 1910s were a transformative decade in American cuisine, marked by the rise of iconic brands, the introduction of new ingredients, and the impact of World War I on food and dining habits. The recipes, ingredients, and social trends that emerged during this time laid the foundation for many culinary traditions that would continue to evolve throughout the 20th century.

From the opulent dishes of the pre-war years to the practical recipes developed during wartime, the 1910s were a decade of both innovation and adaptation. The legacy of this era can still be seen in many of the foods and cooking techniques that remain popular today.