World War I Food Quirks

 

If you read this blog regularly, you know that I’m a stickler for getting the period details right in my historical novels. That includes the foods my characters eat.

I’ve been working on two books that take place in the Midwest during World War I. The subjects are different, but the settings are similar, and so are the meals.

In 1917, the government created the U.S. Food Administration and commenced a heavy propaganda campaign encouraging citizens to grow their own vegetables and eat less wheat, meat, and sugar. While there was no shortage of those items in the United States, the government needed them to feed the soldiers overseas.

Although the restrictions were mostly voluntary, the propaganda campaign was successful and people tried to comply. To do that, Americans learned to be creative.

Some of the substitutions weren’t too bad. Wheat bread was frowned on, but cornbread recipes abounded, muffins could be made with oats or bran, and sugar was often replaced with honey. I cringe at the meatless options, however. Here is a recipe for Mock Sausage, originally published in The Twentieth Century Club War Time Cook Book (1918):

1 cup lima beans

½ tsp powdered sage

½ tsp dried thyme

½ tsp dried sweet marjoram

corn or vegetable oil

salt

pepper

flour

 

Soak lima beans overnight, boil until very soft, drain and mash, season with salt, pepper and a half teaspoon each of powdered sage, thyme, and sweet marjoram; make into rolls about the size of a finger; roll in flour and fry a golden brown in corn or other vegetable oil.

 

I was a fussy eater as a child, but my appreciation for new foods grew as I got older.

Still, I’m very glad I didn’t live during World War I.

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The picture at the top of this page shows a poster issued by the U.S. Food Administration during World War I. It is in the public domain because of its age.