A Dehydrated Lunch

 A Dehydrated Lunch 

1918 The famous American Magazine " THE SPATULA", announced that on the 21st of the month of January 1918, the first presentation of the dinner made from dehydrated foods was organized in  the city of New York in a very famous Hotel Biltmore. The presentation was organized by the Greenwich Garden Club of Greenwich Conn. Sixty five persons have attended the lunch and the purpose of this luncheon was- to demonstrate advancement in the art of dehydrating foods and staples.

The menu of the Grand Presentation was as follows:

 Coquillo of Shrimp 

Roast Turkey and Cranberry Sauce 

Candied Sweet Potatoes 

Brussels Sprouts 

Cauliflower au Gratin 

Irish Potatoes Mashed 

Pickled Beet Salad 

Pumpkin Pie 

Apple Pie 

Coffee 

Tea 

Why this event was discussed in one of the leading magazines of the American pharmacists? Because the majority of the meals were prepared from the dehydrated food produce, which were already being sold in the markets of the city of New York. The interesting fact of the history of the American Cuisine.

Our grandparents knew the dehydrated staples and absolutely loved them and knew how to prepare them.

Everything on the menu  of this presentation- January month 1918 - city of New York,with the exception of  the turkey, coffee, and tea,- was prepared from dehydrated materials, which were dried by one of the latest processes developed in the country  of the United States of America. The produce was dehydrated in the factory- and a a process was entirely mechanical dehydration, without  no chemicals being used and nothing being taken from the products, except  but the only water,- which was accomplished without injury to the cell structure of the vegetables and produce. So that upon immersion into the  waterm the dehydrated product was fully restored with full flavor and nutriments it containted. This was the revolutionary achievement in the process of the food processing of the United States of America as the whole country. 

The scientists, who presented the dinner to the Grand Gala of The City Of New York annouced, that it was their intention to have had for the presentation the dehydrated beefsteak on the menu, but a sufficient quantity could not be secured in time for that day, although a small portion  of the dehydrated steak was prepared for the public as one of the exhibits,

 This luncheon was held at the suggestion of Dr.  David Fairchild, of the Department of Agriculture. Thee test, presented by the Doctor, which guests were asked to apply, was:  "Do these new foods look good, taste good, and contain the requisite food values?"

 The general opinion of those who partook of the dishes, was that they were indistinguishable from the first quality fresh products.

This means the only one fact- our great grandparents were the experts of the Grand American cuisine and approved the using of the dehydrated staples for the needs of the general public already a hundred year ago- in 1918.