Heritage Recipes From the Lutz Mountain Meeting House #2
While searching through a box of archive documents recently, we came across this recipe for Cornell Bread. What is Cornell Bread you may ask?
It is a highly nutritious bread – a low cost alternative to more expensive high protein foods. It was developed during World War II by Dr. Clive McCay, a professor at Cornell University. The thing that makes this bread recipe so distinctive is its use of soy flour and nonfat dry milk. Soy flour is packed full of calcium, iron, phosphorus, magnesium, B vitamins and lecithin and the powdered milk adds calcium and riboflavin. During World War II, many high protein foods were strictly rationed.