January 21, 2000 Volume 7, Number 9


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UNIVERSITY ARCHIVES

U of S adopted wartime food restrictions

By Tim Hutchinson


During the First World War, the Canadian government instituted regulations designed to curb the consumption of food. These regulations applied to "public eating places" at the University of Saskatchewan. From a letter to "the proprietors of Public Eating Places," April 29, 1918:

We ask your help and co-operation to feed our Army and Allies by saving as much food as you can of the most concentrated nutritive value which may be sent in the least shipping space. ...

Serve breads or rolls made from corn, or from mixed flours. Use breakfast food and hot cakes composed of corn, oatmeal, buckwheat, rice or hominy. Serve absolutely no toast as garniture or under meat. Do not serve bread and butter before the first course. People eat them without thought.

Several orders were issued relating to the use of sugar and the university was required to complete a declaration regarding the quantities of sugar used in 1917. A certificate, without which it would have been impossible to buy sugar supplies, was subsequently issued. Even with a sugar certificate, there were restrictions on how sugar could be used:


FOOD REGULATIONS Aug. 31, 1918

  • Not more than 2 lbs. sugar may be used for every 90 meals served.
  • Biscuits, fruit, layer, pound, wine or sponge cake, 40 lb sugar to 100 lbs. flour (´ sugar to be yellow).
  • Dough products and Pastry, 8 lbs. sugar to 100 lb. flour (´ sugar to be yellow).
  • Macaroons, &c., 40 per cent sugar.
  • Bread and Rolls, 1/2 lb. sugar to 100 lbs. flour (no white sugar).
  • To every 4 lbs. white flour used, at least 1 lb. of substitute such as Oatmeal, graham flour, rolled oats, etc., MUST be used!
(Source: University of Saskatchewan Archives, Controller's Office records, accession 1989-009, Canada Food Board file).



Group photo of university waiters, undated. The university's residence dining halls and other "public eating places" were subject to government restrictions on food preparation near the end of the First World War.
(Archives photo: E.R. Simpson fonds, I.B.2, folder 3)




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