Historical Food Fortnightly #17

Historical Food Fortnightly Challenge #17: 

"Revolutionary Foods"

The Challenge: Revolutionary Foods
The theme is revolution, and it’s all about ch-ch-ch-changes. Food can be inspired by revolution, can showcase a revolutionary technique, or come from a revolutionary time. Give us your best documented interpretation of revolution.

The Recipe: 

Rumford Peanut Biscuit Flakes

Why is it revolutionary?
First, baking powder, invented around 1850, replaced pot ash and saleratus, making it possible to bake bread quickly and easily. The Rumford Company was founded by Eben Horsford and George F. Wilson in 1854 (incorporated in 1859)  in what is now the Rumford section of East Providence, Rhode Island. They produced and shipped baking powder all over the country until 1968. Rumford Baking Powder was revolutionary during World War II. I'll let the original pamphlet explain:

A basic biscuit dough recipe can be made up quickly and easily for the busy mother/homemaker/working woman. This recipe follows the war time maxims:
War-time baking must be thrifty
-with Rumford's even, gentle action you don't have to rely on eggs to accomplishing your leavening.

War-time baking must use less sugar:
-Sugar tends to mask flavors . . . so when you use less sugar in a recipe you must be careful of your other ingredients. Rumford is an all-phosphate powder. It contains no alum, so it will never leave a bitter taste to spoil the flavor of sugar-shy foods.

War-time baking should contribute to good nutrition:
-Rumford contains valuable amounts of calcium and phosphorus .  . . those important minerals that help build and maintain strong bones and sound teeth.

War-time baking should waste nothing:
-Rely on Rumford's double-action to give you good leavening every time. 

Rumford Time-Saver Baking Plan saves time. Each of the eight recipes in the pamphlet will bake at the same temperature as the other seven recipes. Two, three, four or more of these good things can be baked at one time . . . using the same oven-heat (a time saving in itself!). You simply remove some of the dishes from the oven ahead of the others. Each of these baked things will keep well , properly stored. Just select a day and mix and bake your breads, cookies and cakes at once. Serve during the week as needed. What a thrill to be able to bring out some different homemade delight every day or so . . . to have something always on hand.

Takes Rumford to Make it Work

It's a Rumford idea . . . and it takes Rumford all-phosphate Baking Powder to make it work. When you open the oven door during the baking process, the gentle, even leavening action of Rumford protects you against baking failures.You want all your baked goods  . . . whether bread or cookies . . . to rise evenly, perfectly . . . and things raised just right are achieved with Rumford's controlled double-action. Baked goods to be kept for a week must stay fresh and moist. Actual laboratory testes prove that things made with Rumford keep fresh longer. 

Nutrition Dividends From Rumford
Rumford contains valuable amounts of calcium and phosphorus . . . those important minerals that help build strong bones and sound teeth. Every time you serve Rumford-baked things to your family, you're helping to fill a vital part of their daily diet needs.
   Remember, too, that because Rumford is an all-phosphate powder, it contains no alum, will never leave a bitter taste. All your baked goods will taste good down to the last tender crumb. 

from Rumford Quick Breads leaflet, Rumford Chemical Works, Rumford, Rhode Island
Johnson & Wales University Library collection 2011.164.0012

How Did You Make It:

Peanut Biscuit Flakes
2 c. home-made Rumford Biscuit Mix*
3/4 c. milk
1/2 c. peanut butter
honey or corn syrup

Measure mix. Add milk. Wrap dough in waxed paper; chill. Blend peanut butter and honey or corn syrup until spreadable consistency. Divide dough into 4 pieces; roll each piece into an oblong 6 1/2" X 3". [I did mine about 5 X7"]. Spread each piece of dough with peanut butter mixture; place piece of dough on top of one another in layers. Roll up jelly-roll fashion; cut in 1/2" slices. Place each slice cut side up in greased muffin pans. Bake in very hot (450 degree F) oven 10-15 minutes.

First I made my biscuit mix:
Home-Made Rumford Mix
4 c. flour
6 tsp. Rumford Baking Powder
1 tsp. salt
1/2 c. shortening

Sift together flour, baking powder and salt. Cut in shortening with two knives or pastry blender. Store in tightly covered glass or china container in the refrigerator. [I stored it in a zip lock bag for a few hours].

Then I followed the recipe. I ended up with 4 large biscuits and placed them on a cookie sheet, cut sides together, with toothpicks to hold the rolled shape.



 I baked for 15 minutes and they were perfectly done. 

Time to Complete: Not counting chilling, 20 minutes

Total Cost:

I don't know. We had all the ingredients on hand.

How Successful Was It?:
Mostly. I had a hard time rolling the dough to the recommended size which made it hard to roll. The taste is fine though. It's not very sweet but not bad. 

How Accurate Is It?: 
100% down to the Rumford Baking Powder. (I grew up in the shadow of the old factory and always use Rumford Baking Powder).