Gertrude Sunderlin papers, 1939-1954 | Purdue University Libraries, Archives and Special Collections

1.  Recipes and Correspondence, 1940-1955 (0.6 cubic feet).  This series includes recipes devised by Sunderlin’s students, typically as a result of the experimental work they did in their individual theses.  Also included with the recipes is correspondence between Sunderlin and various editors on her students’ behalf in an attempt to get the work published.  These attempts were frequently successful as indicated in the correspondence and by the included clippings.  Also included is a folder of Sunderlin’s work and a folder of miscellaneous articles written about or collected by her.  This series includes work done by Ruth Siems, the inventor of Stove Top stuffing, and the various women who worked on the Master Mix.  A selection of Sunderlin’s original folders have been retained for display purposes.  Materials in the series are arranged alphabetically.

2.  Theses, 1939-1954 (1.4 cubic feet).  This series includes theses written by Sunderlin’s students for her foods and nutrition courses.  The majority of the papers are from the undergraduate 135 course, but there are a few from the graduate level 495 course.  The theses were written based upon individual experimental problems devised by the students and frequently led to the creation and publication of recipes as evidenced by the other series in the collection.  Included in the series are papers by Ruth Siems, the inventor of Stove Top stuffing, as well as papers by the various women involved in the creation of the Master mixes.  Materials in this series are arranged alphabetically.

Gertrude Sunderlin was born in 1894 in Iowa, where she lived for much of her early life and after her retirement from Purdue.  She earned her Bachelor’s degree in Home Economics (with honors) from Iowa State University in 1919; this degree took some time to complete because she took alternate years off to teach.  After teaching for several years, she earned her Master’s degree in Household Bacteriology from Iowa State in 1926 and gained the attention of the Ball Jar Company who offered support for her PhD work.  Her PhD in Bacteriology and Foods and Nutrition was completed in 1928 with her dissertation titled: Studies in Home Canning: I, Some Factors Affecting the Keeping Qualities of Vegetables and Meats Canned by the Hot Water Bath Method. II, Indices of Spoilage in Home-Canned Foods.  Sunderlin holds the distinction of being the first woman to receive a PhD from Iowa State University.

Before beginning her tenure at Purdue, Sunderlin was sponsored by the Purnell Research Foundation for post-doc work at Louisiana State University from 1928-1931.  She began at Purdue in 1931 in the College of Home Economics Experimental Foods Department, where she remained until her retirement in 1954.  While at Purdue, she oversaw the development of the Master Mix, a basic starting mix for baked goods that was made in the home and could be used for cakes, cookies, muffins, etc.  This mix was a precursor for several more specific “master” mixes as well as modern commercially available baking mixes.  Also developed under her mentorship were formulas for freezing jams and dough, and many other time-saving techniques or methods in the kitchen.  One student, Ruth Siems, is credited with the invention of Stove Top stuffing.  Her work as well as the work she supervised at Purdue seems to have been instrumental in the development of what we today call convenience foods, making Sunderlin instrumental in the development of modern food culture.  Dr. Sunderlin died in Iowa in 1990 at the age of 96.  

Source(s):

MSF 493, Gertrude Sunderlin papers, Karnes Archives and Special Collections

Finding Aid to the Gertrude L. Sunderlin Papers, RS 21/7/35, Special Collections Department, Iowa State University Library.