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Wholesome -- nutritious.  Foods from corn | by Boston Public Library
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Wholesome -- nutritious. Foods from corn

File name: 07_01_000062

 

Title: Wholesome -- nutritious. Foods from corn

 

Creator/Contributor: Harrison, Lloyd (artist); United States Food Administration (sponsor)

 

Created/Published: Harrison-Landauer-Inc: Baltimore MD.

 

Date issued: 1918

 

Physical description: 1 print (poster) : lithograph, color

 

Summary: Images of foods made from corn products. Includes caption that says, "Corn products are plentiful. Use them in cakes, candies, puddings and preserving for salads, shortening and for frying."

 

Genre: War posters

 

Subjects: Corn; Food supply; Consumer rationing

 

Notes: With restrictions on wheat, substitution became a very familiar part of the home front experience. Corn, barley, rice, oats, rye, potato and other flours appeared in breads. Recipes for bread and other wheat based products recommended no more than 50 percent white flour.

 

The use of sugar was also limited by the Food Administration. Once again, substitutions were found to fill the sweetener gap as honey and various kinds of syrup, such as corn, made their way into recipes formerly calling for sugar.

 

Location: Boston Public Library, Print Department

 

Rights: No known restrictions

 

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Taken on October 10, 2008