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Food budget/menu of the 1920s
Transcript of Food budget/menu of the 1920s
Shopping THEN vs. NOW
Shopping THEN vs. NOW
Food in the 1920s was much cheaper compared to prices today.
Today, people spend hundreds of dollars just for their weekly groceries while back in the 1920s, you could buy a gallon of milk for just $0.66.
Popular foods/snacks of the 1920s
Few women worked
Fresh food bought daily
Independent grocers offered more personal service, advice, and credit
Grocers started stores by driving small carts filled with things like produce around villages
Fresh meat was considered a luxury for poorer working classes but was a normal occurence for middle and upper classes
Appliances such as refrigerators and microwaves are available
Food is bought weeks or even a month at a time, rather then daily
Worldwide supermarkets such as Walmart and Target are popular places for supplying food needs, rather then local grocery stores
Bread - $0.12 (1 lb.)
Butter - $0.70 (1 lb.)
Coffee - $0.47 (1 lb.)
Eggs - $0.47 (1 dozen)
Lemons - $0.15 (6 count)
Milk - $0.66 (1 gallon)
Oranges - $0.63 (1 dozen)
Potatoes - $0.63 (10 lbs.)
Steak - $0.40 (1lb.)
Sugar - $0.97 (5 lbs.)
Bread - $1.89 (1 pound)
Butter - $2.00 (1 lb.)
Coffee - $5.99 (1lb.)
Eggs - $1.69 (1 dozen)
Lemons - $1.50 (6 count)
Milk - $2.99 (1 gallon)
Oranges - $6.00 (1 dozen)
Potatoes - $5.00 (10 lbs.)
Steak - $7.00 (1 lb.)
Sugar - $2.62 (5 lbs.)
(1920s food and grocery prices)
18 hard-cooked eggs
1/4 cup and 2 tablespoons mayonnaise
1 tablespoon white sugar
1 tablespoon white vinegar
1 tablespoon prepared mustard
1-1/2 teaspoons salt
3 tablespoons finely chopped onion
3 tablespoons finely chopped celery
3 pinches paprika, or to taste
Slice eggs in half lengthwise and remove yolks; set whites aside. Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.
For our Great Gatsby party
(Simple deviled eggs)
1 cup granulated sugar
1 cup powdered sugar
1 cup butter or margarine, softened
3/4 cup vegetable oil
2 tablespoons milk
1 tablespoon vanilla
4 1/4 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1/4 cup granulated sugar
In large bowl, beat 1 cup granulated sugar, the powdered sugar, butter, oil, milk, vanilla and eggs. Stir in remaining ingredients except 1/4 cup granulated sugar. Refrigerate about 2 hours or until firm. Heat oven to 350°F. Place 1/4 cup granulated sugar in small bowl. Shape dough into 1 1/2-inch balls. Roll balls in sugar. On ungreased cookie sheet, place balls about 3 inches apart. Flatten to 1/4-inch thickness with bottom of glass. Sprinkle cookies with a little additional sugar. Bake 13 to 15 minutes or until set and edges just begin to brown.
(No roll sugar cookies)