Hamburger Meat
All-hours, neon-lit restaurants like McDonald’s and Burger King are part of American culture. During the post-WWII economic boom in the United States and the advent of the automobile, the suburbs were born. Diners, on the other hand, date from the early part of the twentieth century, as do their characteristic stainless-steel exteriors. It’s hard to beat a juicy, tender burger. The cost of ground beef in 1940 was 20 cents per pound, compared to $4.17 per pound in 2020. Inflation-adjusted, customers in the past only had to pay $3.70 now.
Hamburger Meat
Flour
To borrow flour from a neighbor in 1940 would have been a bigger favor than you’d suppose. Relative to 43 cents in 2020, a pound of flour cost around four cents back then. Baked goods in 1940 cost 74 cents, which is today’s value. Since then, the USDA has mandated that flour producers replenish some of the vitamins that milling removes. Synthetic forms of Niacin, Thiamine, Riboflavin and Folic Acid are added during the “enriching” process. Iron is also added. Due to the fact that they’re artificial, these “enrichments” don’t have much of an effect. Additionally, white flour lacks bran and fiber.
Flour
