Just add water, and a home baker could whip up a quick gingerbread. They hit on a solution in the form of a powdered mix containing 50-50 flour and dried molasses, with dried eggs and a few other ingredients. Also, surplus molasses was on the minds of the folks at the P Duff and Sons Company. Flour companies were feeling anxious about the trend, which came in part from the growing availability of commercial bakery goods. In the 1920s, fewer and fewer people were baking bread at home, says Laura Shapiro, a historian and author of Something From the Oven: Reinventing Dinner in 1950s America. But cake mix was not an instant hit – as food companies found out when they first came upon the idea. The homemade cake may be a bit of an endangered species. In 2016, more than 60 million more Americans used mixes to make cakes than used cake flour. The boxed cake mix has become a kitchen cupboard standby, relied upon for birthdays, special occasions, and even a lazy-day dessert in many homes.
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