WPA Iowa Recipes Part 2
The start of World War II and the resulting end of the Great Depression resulted in the abandonment of the WPA’s America Eats book project. Sources from that project are largely housed in the Library of Congress in Washington, DC. but some remain archived at the state level around the country. They are an incredible wealth for studying and writing food history. The following is a recipe found in a folder labeled Special Studies and Projects, Almanacs, Iowa. A WPA writer with the last name Berry collected the recipe in 1941. I’ll be sharing additional information on this record group and those of other states in the coming days, weeks, and months.
Iowa Baked Egg Recipe
1 slice of bread
Cut a slice of bread with a large size biscuit cutter so that it is circular in shape. Remove a small portion of the center and toast the bread. With toasted, place on a buttered dish. Break an egg and drop contents in the center of the toast. Sprinkle with salt and pepper, dot with butter, pour on a little milk or cream and bake in a moderate oven [approximately 300 degrees] until egg is cooked.