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George Washington Carver was creating recipes for mock chicken made from peanuts. What effect did Prohibition on American the food and dining habits in the 's? Hotels tried to reclaim some of their lost wine and spirit profits by selling candy and soda pop The fruit cocktail cup, often garnished with marshmallows or sprinkled with powdered sugar, took the place of oysters on the half shell with champagne and a dinner party opener The American wine industry, unable to sell its wines legally, quickly turned its vinyards over to juice grapes.
But only a small portion of the juice from the grapes was marketed as juice. Most of it was sold for home-brewed wine. Needless to say, this home brew was not usually a sophisticated viniferous product, but sales of the juice kept many of the vineyards in profits throughout Prohibition.
Prohibition also brought about cooking wines and artificially flavored brandy, sherry, and rum extracts. Housewives were advised to omit salt when using cooking wines, as the wines themselves had been salted to make them undrinkable Some cooks gave up on alcoholic touches, real or faux, altogether The bad alcohol, the closing of fine restaurants, the sweet foods and drinks that took alcohol's place, the artificial flavors that were used to simulated alcohol, all these things could not help but have a deletrious effect on the American palate.
New York] p. Prohibition changed all that.
The Italians who opened up speakeasies by the thousand were our main recourse in time of trial. Whole hoards of Americans thus got exposed regularly and often to Italian food and got a taste for it.
Now we know from experience that properly treated, the past is no insipid potato substitute. The food served in the speakeasies--with Mama doing the cooking and Papa making the wine in the basement--was not quite the same as the food the Italians had eaten in the Old Country.
Sicilian cooking was based on austerity But America was rich, and protein rich country, and the immigrants were happy to add these symbols of wealth to their cooking--and happy that their new American customers liked the result.
Meatballs, rich meat sauces, veal cutlets cooked with Parmesean or with lemon, clams stuffed with buttered herbed crumbs, shrimp with wine and garlic, and mozzarella in huge chunks to be eaten as appetizer were all foods of abundance, developed by Italian-Americans Some continued to list recipes calling for small amounts of beer, wine and liquor as ingredients, others whistfully noted substitutions, still others omitted the ingredient completely.
Grape juice is sometimes used instead of wine. There also seems to be an increase in the use of extracts vanilla, lemon, almond.
Extracts are alcohol-based flavorings. We checked several cookbooks for fruitcake and welsh rarebit recipes these traditionally include small amounts of alcohol. This is what we found: Every Womans Cook Book, Mrs. Here the s cook found instructions for blackberry, strawberrry, grape and cherry wine, sherry, sauterne and plum liquor and home.
These wines were generally fermented for 10 days. The President's fruit cake listed in Mrs.
The taste cooked out, but it gave richness to the cake, and probably added to the keeping quality.The s were all about rationing, protein stretching, substitutions, rediscovering "grandma's foods", and making do with less. Home cooks made sugarless cookies, eggless cakes, and meatless torosgazete.comoks, magazines, government pamphlets, and food company brochures were full of creative ideas for stretching food supplies.
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