Save The Wheat- 1918 Flour Conserving Recipes

I’m writing this blog post during “Stay Home” orders during the Coronavirus epidemic of 2020. Many people report shortages of staples in grocery stores, so I thought a throwback to 1918 and ideas for getting around shortages or rations might be beneficial. Hey, maybe even fun to try out- since you’re home anyways.

This article is from Modern Priscilla from 1918 and has ideas for how to do without wheat.

A view of the entire magazine spread
Interesting things the food administration says about wheat substitutes and what they’re good for.

Substitutes for thickening agent, substitutes for pastry flour, and some recipes for Rolled Oat and Corn Flour Muffins, Wheatless Nut Loaf, and Brown Bread

Wartime Cake Recipes- substitutes flour in Butter Cake, Holiday Cake (similar to fruit cake), Maize Bread, Barley Loaf, Priscilla Pie.

Sometimes these types of cakes are called “Red Cross Cake”, but these don’t specifically mention the Red Cross. Early war, I believe, we had National League of Womans Service (like my pattern), and the run of canteens and cooking were later taken over by the Red Cross Canteen Service. But don’t quote me on that, because proper WWI historians will know better than I do.

I feel like I need to mention that I personally don’t practice a gluten free diet, so I’m not sure if these would meet those dietary requirements. But in a time where traditional flour hasn’t been on the shelves much, some of these might be interesting to try!

Stay safe, wash your hands, and keep your distance. My family is praying for you all. xoxo

P.S. I took these photos of my vintage magazine with the phone app “Scannable.” It’s quite clever and saves me a ton of time, so hopefully sharing more vintage periodical information in the future will be faster! And maybe even more regular!

1 Comment on Save The Wheat- 1918 Flour Conserving Recipes

  1. Adam Joseph Mock
    March 26, 2020 at 5:18 pm (4 years ago)

    So IIRC from my celiac friend, Barley contains gluten, and oats do not. I’m 100% sure about the oats, as I’ve made gingersnaps with oat flour a few times with excellent results, but the barley I am a smidge less certain on.

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