Passed Time - Pepperidge Farm Meatloaf Recipe Found in 1933 Oley Valley Cook Book

Pepperidge Farm Meatloaf Recipe Found in 1933 Oley Valley Cook Book

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If you have read the article about this cook book, you know that this recipe came from a cook book with an 82 year lifespan, given that it was first printed in 1933. This meat loaf recipe was found tucked inside. Given that Passed Time is a history/nostalgia-based site, I wanted to learn a little more about one of the ingredients. If I could learn a little about Pepperidge Farm* herb seasoned filling, I might be able to pinpoint the date of the recipe. Interestingly enough, Pepperidge Farm was founded because of food allergens. The history parallels many criticisms on-going today of America's "processed food," a factor linked to the rise of allergies, obesity, and other health problems.

Margaret Rudkin was a Connecticut housewife who soon learned one of her children had an allergy to commercial breads because of the artificial fillers. In 1937, she began to experiment with her own bread and finally made a whole-wheat alternative for her family. Encouraged by not only her family, but the family's doctor, she began to sell the bread out of her kitchen to local stores. Pepperidge Farm was the name of her family's farm in Fairfield Connecticut.

In 1947, decade later (after WWII and the rationing that accompanied it), Rudkin expanded the bakery by introducing dinner rolls, oatmeal breads, and stuffing. Rudkin always insisted upon taking the first bite, to ensure the food met with her standards. The following recipe is probably from the later 1940s or early 1950s. There is more on the company's history on the Pepperidge Farm website. If you happen to make the recipe, let us know how it turned out here on Passed Time. History Keeper, 23 June 2015

*This is not an endorsement of Pepperidge Farms. Although we would gladly sell them advertising space, they have not reached out to us. I simply found this recipe and got curious. HK

To see the image Full Size, just pop it into a new tab. (Highlight, then right click and click open in new tab) that should ensure you can see the recipe fully. If that doesn't work, feel free to contact me.

Author HistoryKeeper, currently lives in Dover, Delaware, with family, both two- and four-footed. I am a history enthusiast, who has great regard for the past and is especially proud of the Pennsylvania German culture. In addition to Passed Time, I am currently working on a project for the German Historical Institutes Immigrant Entrepreneurship: German-American Business Biographies (http://www.ghi-dc.org). I also contribute to various newsletters and I am working on another book...or two. Feel free to email me at pcsuter@passedtime.com for questions, comments, information, a shared love of history, an idea, or just because you want to share on Passed Time, but are too shy about getting started. But be aware, Files with Attachments will not be opened, but immediately deleted.

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