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42 minutes ago, gfron1 said:

This book falls in the category of homogenization that I've mentioned either here or my restaurant thread. Right around 1920 two companies came into the Ozarks gathering recipes from communities, adding them to a base set and publishing the books to sell back to churches and groups who would then sell them in their communities. The difference between recipes before and after is night and day, and is why I've focused all of my efforts on pre-1920 and moreso the 1800s. 

 If it makes any difference, 1919 was the second print run, the first was 1917—I'm sure the recipes didn't all come into existence in 1917.

The recipes are all purported to be from individuals, in Missouri, and favorites of the students.

34 minutes ago, gfron1 said:

This book falls in the category of homogenization that I've mentioned either here or my restaurant thread. Right around 1920 two companies came into the Ozarks gathering recipes from communities, adding them to a base set and publishing the books to sell back to churches and groups who would then sell them in their communities. The difference between recipes before and after is night and day, and is why I've focused all of my efforts on pre-1920 and moreso the 1800s. 

 If it makes any difference, 1919 was the second print run, the first was 1917—I'm sure the recipes didn't all come into existence in 1917.

The recipes are all purported to be from individuals, from Missouri, and favorites of the students.