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I'm really obsessed with that time period and I love watching recipe vids on youtube where they show you how women shopped and cooked in the 1950s. Stuff like casseroles, meatloafs, and desserts. Some of the recipes have weird ingredients or others are very simple. I also like watching those videos because a lot of times they include some history in there as well or talk about how much things cost back then, which is nuts because everything was so cheap compared to now!
Anyone here have any 50's recipes they could share? I'm making a list that I could try eventually.
I'm really obsessed with that time period and I love watching recipe vids on youtube where they show you how women shopped and cooked in the 1950s. Stuff like casseroles, meatloafs, and desserts. Some of the recipes have weird ingredients or others are very simple. I also like watching those videos because a lot of times they include some history in there as well or talk about how much things cost back then, which is nuts because everything was so cheap compared to now!
Anyone here have any 50's recipes they could share? I'm making a list that I could try eventually.
Got some a LOT older from my Mormor (mother's mother) and a few from my Dad's Mother (Nana) - the only one I can think of that's savory is Porcupine Balls of Meat from my Nana. If you want it let me know. It's the same recipe that's all over the web.
My PBS station carries the vintage Julia Child series. Oh my, I remember my Grandma watching her! I still have a collection of most of her cookbooks which are a treat. I make her French Bread recipe that turns out better then any store bought bread, but does take time.
My mom used to make porcupine balls in the pressure cooker. That was in the '60s, but my folks started the family back in the '40s, so the recipes are older than my memories.
She used to make a stuffed flank steak by folding it in half and sewing the sides with carpet thread. Then she would stuff it with --I forget what, rice?-- and sew the end closed. We called that dish "seal" because we were kids and that's what it looked like when it was being stuffed. After roasting, you slice the whole thing and get a ring of meat filled with stuffing.
other common meals: pigs in blankets (hot dogs wrapped in biscuit dough), deep-fried chicken and those little fish--not sardines, were they called sprats? Made our own doughnuts and pizelles, and pressed cookies.
plus lots of dishes you still see now: liver and onions (hated it), mac and cheese, spaghetti.
You might check thrift stores and used book stores for cookbooks from the era. I have a Joy of Cooking from the '70s that has that mid-century vibe. Of course, I got it new.
My mom used to make porcupine balls in the pressure cooker. That was in the '60s, but my folks started the family back in the '40s, so the recipes are older than my memories.
She used to make a stuffed flank steak by folding it in half and sewing the sides with carpet thread. Then she would stuff it with --I forget what, rice?-- and sew the end closed. We called that dish "seal" because we were kids and that's what it looked like when it was being stuffed. After roasting, you slice the whole thing and get a ring of meat filled with stuffing.
other common meals: pigs in blankets (hot dogs wrapped in biscuit dough), deep-fried chicken and those little fish--not sardines, were they called sprats? Made our own doughnuts and pizelles, and pressed cookies.
plus lots of dishes you still see now: liver and onions (hated it), mac and cheese, spaghetti.
You might check thrift stores and used book stores for cookbooks from the era. I have a Joy of Cooking from the '70s that has that mid-century vibe. Of course, I got it new.
oh yes, those wonderful porcupine balls, and how about stuffed cabbing rolls? another one which is still spoiled brats favorite on one of them: tuna casserole and then there is welch rarebit. of course the one that many of us remember is the famous jello salad. There were dozens of kinds. I still had my mom's old cook book and some of my mom in laws, from the 50s but when we left Texas and moved to NM our moving van got stolen. Of course all my old recipe books were part of the truck full of memories someone else may have enjoyed. The only thing left when the moving company located the truck was the living room couch and it was something I never liked even though it was only about 6 months old. I guess the theives didn't like it any better than I did.
My mom remembers the porcupine meatballs her mom made, I think it had rice in it. I was born in 1971 so I am not too familiar with 1950's recipes but would love to hear some. My grandmother used to make frigadellan. It's kind of like a hamburger using ground lamb, My grandfather would grind a potato and an onion in the lamb meat, then my grandmother would make patties and fry them in butter and serve with a brown gravy on top.
Wow, I think most of my childhood food memories are from the '60's and not '50's, but something that i know my mom always made was the pound cake where you used a pound of everything, and it was a multi-layer cake with every layer a different color. And it was frosted. Also, I remember having colorful layered jello desserts served in parfait glasses. Most of our meals were meat, mashed potatoes, and green beans. I feel like casseroles came later on.
A friend and his partner collect and try recipes from vintage cookbooks, which is the coolest thing ever. It seems as though cooking during that time frame was wholesome and simpler than more complicated recipes now. Julia Child, I mean come on, who can improve on that?
My mom used to make this for dad who was in the Marines and they served it often there. Creamed chipped beef on toast.... Don't know how to make it..
One thing that kind of reminds me of that, mom used to "make". Cream of mushroom (Campbell's) soup spooned of white bread thats been well toasted. Still eat on occasion, kind of a comfort food thing.
Creamed corn, don't see that much anymore.
Anything home canned/pickled, except store bought.
...Creamed chipped beef on toast.... Don't know how to make it...
I can definitely tell you how to make that. It's just roux, milk, pepper, and dried beef (which contains more than enough salt for the dish).
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It's just roux, milk, pepper, and dried beef (which contains more than enough salt for the dish).
