The 18th amendment to the U.S. Constitution prohibited the sale of intoxicating liquors. It was ratified on January 16, 1919, and prohibition went into effect a year later. The hundredth anniversary of this event is a good time to take a look at recipes for alcoholic beverages from the 1910s.
Bathtub gin, speakeasies, and flappers would be on the scene soon, but in 1919 people were celebrating the move toward temperance. At the time when the 18th Amendment was ratified, it was widely supported throughout much of the U.S. This amendment was the culmination of many temperance efforts by individuals and organization during the preceding decades.
Cookbooks published during the 1910s mirrored the trends of the times – and most contained no recipes for alcoholic beverages with the occasional exception of a recipe or two for egg nog for invalids – cooking for invalids was a common topic in cookbooks of that era – that called for adding a couple of tablespoons of whiskey or other liquor.
The one cookbook that I’ve found that contains numerous recipes for alcoholic beverages is a 1917 edition of a Kentucky cookbook called The Blue Grass Cook Book by Minnie C. Fox. The two recipes included in this post are from that cookbook.