Anna Tackmeyer

Tackmeyer ran a lunchroom at the New York Public Library for three years, and traveled as a baking powder saleswoman^[1] for a chemical company for another three years.^[2] She was a chef at New York City's Hotel Pennsylvania during World War I.^[3] She presided over the Home Cooking Department and its separate all-female kitchen staff.^[4][5][6] "There's is no reason why a woman who can cook for ten people cannot cook for ten times as many, and have the cooked food taste as good in one case as in the other.^[2]

Tackmeyer also lectured on food conservation,^[7] and demonstrated baking techniques,^[8] especially with alternative flours including soybean flour, oatmeal, buckwheat, and cornmeal.^[9] Her recipes for oatmeal bread and apricot fritters appeared in a 1917 cookbook focused on the uses of baking powder.^[10]

Ford married Mr. Tackmeyer and had a daughter, Hazel, in 1896. Anna Tackmeyer died in 1920, in Larchmont, New York,^[11] survived by her daughter.^[12]