This new series is geared toward my free subscribers. I wanted to share seasonal wartime recipes every month because there is just a wealth of recipes out there that shed light on this time period. They also are either “interesting” or sound absolutely delicious! I may highlight some of the more odd recipes I find, but I mostly want to focus on recipes that will pique your interest. Hopefully you’ll want to try making some of them!
I’m pulling this month’s recipes from the American Cookery magazine, September 1943 issue.
Soy Sprout Salad
Mix equal portions of bean sprouts, diced celery, and seedless raisins with French Dressing or mayonnaise thinned with evaporated milk as preferred and arranged in lettuce leaf cups.
Modern notes: You can make soybean sprouts yourself fairly easily, but I have found bean sprouts at my local chain and Asian grocery stores. If it were me, I would try different types of bean sprouts for the different flavors and textures! Either way I think this salad is a nice change from regular lettuce-based salads. I wouldn’t recommend using modern French Dressing. It’s far too sickly sweet. Instead, I recommend making homemade French Dressing. It’s quick, easy and really yummy!
Try this version from the June 1943 Health for Victory Meal Planning Guide:
Special French Dressing
1 clove garlic, grated fine
1/2 c. sugar
1/3 c. mild vinegar
1 tsp. Worcestershire sauce
1 small onion, grated
2/3 c. tomato catsup
1 tsp. salt
2 c. salad oil
Mix in order given and beat with rotary egg beater or with electric mixer. Place in quart jar and store in cool place until ready to use.
What do you think? Would you try this salad? How would you modify it to fit your tastes?