In the USA during World War I, any reference to things German was considered unpatriotic, in order to avoid this problem which common foodstuff was called a 'Salisbury Steak'?
"as the ""Salisbury diet"". It has been described as an early example of a fad diet. The Salisbury diet was promoted by Elma Stuart in her book ""What Must I do to Get Well?"", that went through at least 32 editions. Salisbury steak is similar to a number of other dishes made of ground beef. Its name caught on partly because World War I inspired a movement in English-speaking nations to avoid German-sounding terms such as ""hamburger"". Salisbury died aged 82 at his country home in Dobbs Ferry, New York and was buried at Lake View Cemetery in Cleveland, Ohio."
"Salisbury steak Salisbury steak is a dish made from a blend of ground beef and other ingredients and is usually served with gravy or brown sauce. Hamburg steak is a similar product but differs in ingredients. The term ""Salisbury steak"" has been in use in the United States since 1897. The dish is named after an American physician, James H. Salisbury (1823–1905). The dish is popular in the United States, where it is traditionally served with gravy and mashed potatoes or pasta. The USDA standards for processed, packaged ""Salisbury steak"" require a minimum content of 65% meat, of which up"
"1887 in some U.S. restaurants and was also used for feeding patients in hospitals; the Hamburg steak was served raw or lightly cooked and was accompanied by a raw egg. The menus of many American restaurants during the 19th century included a Hamburg beefsteak that was often sold for breakfast. A variant of Hamburg steak is the ""Salisbury steak"", which is usually served with a gravy similar in texture to brown sauce. Invented by Dr. James Salisbury (1823–1905), the term ""Salisbury steak"" has been used in the United States since 1897. Nowadays, in the city of Hamburg as well as"
"bonds to show their loyalty. One person was killed by a mob; in Collinsville, Illinois, German-born Robert Prager was dragged from jail as a suspected spy and lynched. The war saw a phobia of anything German engulf the nation. Sauerkraut was rechristened ""liberty cabbage"", for example. The Wilson Administration created the Committee on Public Information (CPI) to control war information and provide pro-war propaganda. The private American Protective League, working with the Federal Bureau of Investigation, was one of many private right-wing ""patriotic associations"" that sprang up to support the war and at the same time fight labor unions and"
"perhaps the Scottish Terrier. Dachshunds have traditionally been viewed as a symbol of Germany. Political cartoonists commonly used the image of the dachshund to ridicule Germany. During World War I the dachshunds' popularity in the United States plummeted because of this association. As a result, they were often called ""liberty hounds"" by their owners similar to ""liberty cabbage"" becoming a term for sauerkraut mostly in North America. The stigma of the association was revived to a lesser extent during World War II, though it was comparatively short-lived. Kaiser Wilhelm II and German Field Marshal Erwin Rommel were known for keeping"
"a type of porridge) and wheat. Barley and oats were cultivated, but used mostly as animal feed or for brewing beer. Cabbage (especially as sauerkraut), kale, peas, broad beans, and onions were the most common vegetables. Dill and mustard were almost ubiquitous potherbs and parsley was used as a leafy green in stews, as a flavor additive, and applied as a coloring agent in dishes for the upper classes. Beef, pork and poultry (primarily chicken) were the most common meats, with the occasional appearance of mutton and lamb. Game, as elsewhere, was highly prized, but in short supply and usually"
"from this food, is a derogatory term for the German people. During World War I, due to concerns the American public would reject a product with a German name, American sauerkraut makers relabeled their product as ""Liberty Cabbage"" for the duration of the war. Sauerkraut is made by a process of pickling called lactic acid fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers and kimchi are made. The cabbage is finely shredded, layered with salt, and left to ferment. Fully cured sauerkraut keeps for several months in an airtight container stored at 15 °C (60 °F) or"
"and the town of Germantown, named for the ethnicity of the local settlers, was platted in 1874 by Hiland Fraisure. With the entry of the United States into World War I, anti-German sentiment was rampant. German-language newspapers were closed and German-language Lutheran church services were ended. Sauerkraut was dubbed ""liberty cabbage"", and dachshunds ""liberty hounds"". In this environment, the Germantown city council decided that the name had to be changed; and they resolved to rename the town after the first local soldier to die during the war. Although several residents later fell by enemy action, the resolution had failed to"
"and fats to one-third of the diet. The Salisbury steak, his means of achieving this goal, is ground beef flavored with onion and seasoning and then deep-fried or boiled and covered with gravy or brown sauce. It was introduced in 1888. Salisbury saw beef as an excellent defense against many different physical problems. He suggested that Salisbury steak should be eaten three times a day, with lots of hot water to cleanse the digestive system. He was an early American proponent of a low-carbohydrate diet for weight loss, and he promoted his diet for that purpose. His diet became known"
"prohibited all foreign languages in schools and public places. Nebraska banned instruction in any language except English, but the U.S. Supreme Court ruled that the ban was illegal in 1923 (""Meyer v. Nebraska""). Some words of German origin were changed, at least temporarily. Sauerkraut came to be called ""liberty cabbage"", German measles became ""liberty measles"", hamburgers became ""liberty sandwiches"" and dachshunds became ""liberty pups"". In parallel with these changes, many German Americans elected to Americanize their names (e.g. Schmidt to Smith, Müller to Miller) and limit the use of the German language in public places, especially in churches. Ethnic German"
"pints of peas or beans; one pint of milk; one half-pint of rice or one pint of cornmeal; and one quart of spruce beer or cider. When these items were not available, soldiers relied on jerky and hardtack, a type of biscuit made from flour and water. During the Civil War, due to the progress made in the preservation of food, Union rations came to include coffee, tea, potatoes, and seasonings. During World War I, rations included a pound of hard bread and canned meat, a cube of condensed soup, coffee, and sugar. During World War I, four types of"
"the singular is often replaced by ""Gewürz"" which can refer to any spice. Although recorded as a colloquial term for Germans by the mid-nineteenth century, it was during World War I that ""Kraut"" came to be used in English as a derogatory term for a German. In World War II it was used mainly by American soldiers and less so by British soldiers, who preferred the terms Jerry or Fritz. It is considered offensive by Germans. The stereotype of the sauerkraut-eating German dates back long before this time, and can be seen, for example, in Jules Verne's depiction of the"
"not rationed until after the war ended, but the ""national loaf"" of wholemeal bread replaced the ordinary white variety, to the distaste of most housewives who found it mushy, grey and easy to blame for digestion problems. Fish was not rationed but price increased considerably as the war progressed. In summer 1941 the British appealed to Americans to conserve food to provide more to go to Britons fighting in the Second World War. The Office of Price Administration warned Americans of potential gasoline, steel, aluminum and electricity shortages. It believed that with factories converting to military production and consuming many"
"food skyrocketed during World War I, as military commanders sought vast quantities of cheap, high-calorie food to feed their millions of soldiers, which could be transported safely, survive trench conditions, and not spoil in transport. Throughout the war, soldiers generally subsisted on low-quality canned foodstuffs, such as the British ""Bully Beef"" (cheap corned beef), pork and beans, canned sausages, and Maconochies Irish Stew, but by 1916, widespread dissatisfaction with cheap canned food amongst soldiers resulted in militaries purchasing better-quality food to improve morale and the complete meals in a can began to appear. In 1917, the French Army began issuing"
"fresh items such as carrots, onions, turnips, potatoes, and fresh fruit. The Union army soldiers were often given food items such as bacon, cornmeal, tea, sugar, molasses, and fresh vegetables. Another common dish was Skillygalee, hardtack soaked in water and fried in fat. The Confederate army would fry bacon and add in some water with cornmeal to make ""coosh"" often prepared when the army would have little time to make meals during marches. Beyond the battlefield, the scarcity of food was felt far more sharply in the South, a result of the success of northern blockades. Northern cookbooks of the"
"originally made of stew meat (a mixture of beef and pork) seasoned with salt, various spices, and chopped onions. They initially came in three varieties: Meat Stew with Beans, Meat with Vegetable Hash, and Meat Stew with Vegetables (carrots and potatoes). The commonplace nature of the menu was intentional, and designed to duplicate the menu items (hash, stews, etc.) soldiers were normally served as A- or B-rations in Army mess halls. Another new menu item, ""Meat & Spaghetti in Tomato Sauce"", was added in 1943. In late 1944 ""Chopped Ham, Egg, and Potato"", ""Meat and Noodles"", ""Pork and Rice"", ""Frankfurters"
"in order to attract German sailors. The steak frequently appeared on the menu as a ""Hamburg-style American fillet"", or even ""beefsteak à Hambourgeoise"". Early American preparations of minced beef were therefore made to fit the tastes of European immigrants, evoking memories of the port of Hamburg and the world they left behind. In the late 19th century, the Hamburg steak became popular on the menus of many restaurants in the port of New York. This kind of fillet was beef minced by hand, lightly salted and often smoked, and usually served raw in a dish along with onions and bread"
"""St. Galler bratwurst"" has been famous since then. You can find shops which sell St. Galler bratwurst with a round bread (German: ""bürli"") on the street, also served in the restaurant with hash browns (German: ""rösti""). Bratwurst, often shortened to ""brat"" in American English, is a common type of sausage in the United States, especially in the state of Wisconsin, where the largest ancestry group is German. Originally brought to North America by German immigrants, it is a common sight at summer cookouts, alongside the more famous hot dog. Wisconsin is also the home of the ""beer brat"", a regional"
"of America's allies, both those under arms and the civilian populations, for American produce. He encouraged American households to consume less meat and bread. Wilson issued a proclamation in January 1918 calling upon Americans to demonstrate their patriotism by following Hoover's guidelines. There were voluntary ""meatless Tuesdays"" and ""sweetless Saturdays."" Tuesdays and Saturdays were ""porkless."" Both Mondays and Wednesday would be ""wheatless."" Compliance was voluntary, though the baking industry, including hotels and restaurants, was limited to the production of war bread and rolls called ""victory bread."" Initially it was made from at least 5% of grains other than wheat and"
"garlic, and a binder (eggs and breadcrumbs soaked in milk), divided into oval-shaped patties, lightly breaded and shallow-fried in a half-inch of vegetable oil. The transliterated Japanese dish, ""menchi katsu"", is always deep-fried and heavily breaded, being essentially a mincemeat croquette, while the Russian version is always shallow-fried. Grillsteaks are a similar product sold in the UK. Salisbury steak Salisbury steak is a dish made from a blend of ground beef and other ingredients and is usually served with gravy or brown sauce. Hamburg steak is a similar product but differs in ingredients. The term ""Salisbury steak"" has been in"
"the Germania Life Insurance Company building, sauerkraut was temporarily renamed ""Liberty Cabbage,"" and hamburgers were dubbed Salisbury Steak. World War II brought labor shortages and new opportunities for African Americans in the city. The Twin City Ordnance Plant in nearby New Brighton employed as many as 20% of the black adults in the area. After the war the G.I. Bill provided unprecedented education and professional training to blacks in the city. Tragically, Rondo Street, once the heart of the African American middle class in the city was destroyed, when the neighborhood was razed to make way for Interstate 94. According"
"English-speaking countries. Many typical American greasy spoons focus on fried or grilled food, such as fried eggs, bacon, hamburgers, hash browns, waffles, pancakes, omelettes, deep fried chicken, and sausages. These are often accompanied by baked beans, french fries, coleslaw, or toast. Soups and chili con carne are generally available. Since the 1970s, many Greek immigrants have entered the business. As a result, native Greek cuisine such as gyro and souvlaki meats are now a common part of the repertoire, often served as a side dish with breakfast and as a replacement for bacon or sausage. A full meal may be"
"to maintain their own automobile industry, selling the Birmingham and Vauxhall models, but these brands did not sell north of the border. During the Great War and the Second Great War, informal trading between the two armies went on despite official efforts to stop it. Confederate tobacco products were traded for U.S. Army rations. United States canned deviled ham was the most popular item Yankees traded; Duke cigarettes and coffee were traded in return. Abolitionist books such as ""Uncle Tom's Cabin"" were banned in the Confederacy from its independence. Both sides censored the radio and press during the Great War"
"America was reduced drastically. When the U.S. joined in World War I, an anti-German hysteria quickly spread in American society. German-Americans, especially immigrants, were blamed for military acts of the German Empire, and even speaking German was seen as unpatriotic. Many German-American families anglicized their names (e.g. from ""Schmidt"" to ""Smith"", ""Schneider"" to ""Taylor"", ""Müller"" to ""Miller""), and German nearly disappeared in public. Many states forbade the use of German in public and the teaching of German in schools. An extensive campaign forbade all things German, such as performing the music of German composers at symphony concerts. Language was the"
"backcountry staple along with corn. The pork had been a food taboo among northern Britons and the primary meat had been sheep. In the American colonies, the raising of sheep was not as efficient and mutton was therefore replaced with pork. The habit of eating ""sallet"" or ""greens"" remained popular, but the vegetables of the Old World were replaced with plants like squashes, gourds, beans, corn, land cress, and pokeweed. The distinctive cooking style of the British borderlands and the American backcountry was boiling. Along with clabber, porridge, and mushes, the typical dishes were various stews, soups and pot pies."
"the meatball: pan-fried, served with potatoes and brown sauce. Hamburg steak Hamburg steak is a patty of ground beef. It is closely similar to the Salisbury steak. Made popular worldwide by migrating Germans, it became a mainstream dish in around the start of the nineteenth century. In the early eighteenth century, Hamburg steak was already popular mostly among the Germans, who are claimed to have invented it. One tale has it that the beef in Hamburg, a German port, was known for being minced and chopped – a method borrowed from the Russians by the German butchers. Another one states"
"USA during the Second World War, mussels were commonly served in diners and eateries across the country. This was due to the lack of access to red meat (such as beef and pork) for the general public, in relation to the aspect of the American wartime rationing policy concerning food, with much of the meat available being sent to aid the US military's war efforts abroad. Instead, mussels became a popular substitute for most meats (with the exception of chicken). In Belgium, the Netherlands, and France, mussels are consumed with French fries (""mosselen met friet"" or ""moules-frites"") or bread. In"
"cows, goats and sheep, with priorities varying from location to location, and fermented milk products like skyr or surmjölk were produced as well as butter and cheese. Food was often salted and enhanced with spices, some of which were imported like black pepper, while others were cultivated in herb gardens or harvested in the wild. Home grown spices included caraway, mustard and horseradish as evidenced from the Oseberg ship burial or dill, coriander, and wild celery, as found in cesspits at Coppergate in York. Thyme, juniper berry, sweet gale, yarrow, rue and peppercress were also used and cultivated in herb"
"A.1. Sauce A.1. Sauce (formerly A.1. Steak Sauce) is a brand of steak sauce Kraft Foods produces. Sold from 1831 as a condiment for meat or game dishes in the United Kingdom, the makers later introduced to North America, where it was marketed as a steak sauce. In May 2014, Kraft Foods announced it was dropping the word ""steak"" from the A.1. name reverting to A.1 Sauce, to ""reflect modern dining habits"". Although the sauce is widely available in the U.S. and Canada, in the UK it is currently sold only by Tesco and Ocado. In 1824 Henderson William Brand,"
"onions, parsnip fritters, olives, chicken salad, venison pastry, pumpkin pie, mince pie, Charlotte russe, almond ice cream, lemon jelly, hickory nut cake, cheese, fruits and coffee. Sugar, among other food commodities, was rationed from 1942 to 1946. In 1947, as part of a voluntary rationing campaign, the Harry Truman Administration attempted to promote ""Poultryless Thursdays,"" discouraging Americans from eating poultry or egg products on Thursdays. Because Thanksgiving is always on a Thursday, this meant that turkey and pumpkin pie, two Thanksgiving staples, were discouraged, not only for that holiday, but for Christmas and New Year's Day as well, since those"
"with food shortages in World War I and World War II. Boiled stew with rutabaga and water as the only ingredients (Steckrübeneintopf) was a typical food in Germany during the famines and food shortages of World War I caused by the Allied blockade (the ""Steckrübenwinter"" or Turnip Winter of 1916/17) and between 1945 and 1949. As a result, many older Germans had unhappy memories of this food. One diary, written by an anonymous young girl from the Łódź Ghetto, contained substantial discussion about food and hunger. Łódź was the only ghetto on ""German"" soil and, due to this peculiarity of"
"Hamburg steak Hamburg steak is a patty of ground beef. It is closely similar to the Salisbury steak. Made popular worldwide by migrating Germans, it became a mainstream dish in around the start of the nineteenth century. In the early eighteenth century, Hamburg steak was already popular mostly among the Germans, who are claimed to have invented it. One tale has it that the beef in Hamburg, a German port, was known for being minced and chopped – a method borrowed from the Russians by the German butchers. Another one states that Hamburg steak is an English creation; it is"
"when Elizabeth Leslie Cook included a sandwich recipe in her cookbook that it appeared in the local cuisine of the United States. Minced meat was a delicacy in medieval cuisine, red meat usually being restricted to the higher classes. Very little mincing was done by medieval butchers or recorded in the cookbooks of the time, perhaps because it was not part of the sausage-making process that preserve meat. Russian ships brought recipes for steak tartare to the port of Hamburg during the 17th century, a time when there was such a great presence of Russian residents there that it was"