1950s cooking recipes

Introduction

The 1950s, often considered the golden era of American culture, was a time when home cooking was at its peak.

Post-World War II prosperity led to the proliferation of modern kitchen appliances and convenience foods, which made cooking easier and more efficient.

Meals in this era were characterized by a mix of traditional recipes and the introduction of new, processed ingredients.

The advent of television also played a role in popularizing certain recipes, as cooking shows began to emerge.

This period saw the popularity of casseroles, molded salads, and quick-fix meals that emphasized ease and convenience, often at the expense of fresh ingredients.

However, many recipes from the 1950s have endured, providing us with a window into the culinary preferences of the era.

Let’s delve into some classic 1950s recipes, which are still cherished today for their comfort and nostalgia.

1. Tuna Noodle Casserole

Ingredients:

• 1 can (10.5 ounces) of condensed cream of mushroom soup
• 1/2 cup of milk
• 1 cup of frozen peas
• 1 can (12 ounces) of tuna, drained
• 2 cups of cooked egg noodles
• 1/2 cup of grated cheddar cheese
• 1/2 cup of crushed potato chips (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the condensed soup and milk, stirring until smooth.
3. Add the peas, tuna, and cooked egg noodles to the bowl, mixing well.
4. Pour the mixture into a greased 2-quart baking dish.
5. Sprinkle the cheddar cheese evenly over the top.
6. Cover with the crushed potato chips.
7. Bake for 25-30 minutes, until the casserole is bubbly and the top is golden brown.
8. Serve hot.

This dish epitomizes the 1950s love for casseroles.

It’s simple, hearty, and makes excellent use of canned goods and pre-packaged ingredients.

The addition of potato chips on top provides a crispy contrast to the creamy interior, making it a satisfying family meal.

2. Meatloaf with Tomato Sauce

Ingredients:

• 1 1/2 pounds of ground beef
• 1/2 pound of ground pork
• 1 cup of breadcrumbs
• 1 onion, finely chopped
• 1 egg, beaten
• 1/2 cup of milk
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 teaspoon of Worcestershire sauce
• 1 can (8 ounces) of tomato sauce

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, and chopped onion.
3. In a separate bowl, whisk together the egg, milk, salt, pepper, and Worcestershire sauce.
4. Pour the wet ingredients over the meat mixture, mixing until just combined.
5. Shape the mixture into a loaf and place it in a greased loaf pan.
6. Pour the tomato sauce over the top of the meatloaf.
7. Bake for 1 hour, or until the meatloaf is cooked through and the sauce is bubbly.
8. Let the meatloaf rest for 10 minutes before slicing.

Meatloaf was a staple in 1950s households, providing a filling and economical meal that could easily feed a family.

The combination of beef and pork, along with the sweet and tangy tomato sauce, makes this dish a classic comfort food.

3. Jell-O Salad

Ingredients:

• 1 package (3 ounces) of lime Jell-O
• 1 cup of boiling water
• 1/2 cup of cold water
• 1 can (8 ounces) of crushed pineapple, drained
• 1/2 cup of cottage cheese
• 1/4 cup of mayonnaise
• 1/4 cup of chopped celery
• 1/4 cup of chopped walnuts

Instructions:

1. In a large bowl, dissolve the lime Jell-O in boiling water, stirring until completely dissolved.
2. Add the cold water and stir.
3. Refrigerate the mixture for about 1 hour, or until it begins to thicken.
4. Fold in the drained pineapple, cottage cheese, mayonnaise, celery, and walnuts.
5. Pour the mixture into a mold or a serving dish.
6. Refrigerate for another 2-3 hours, or until fully set.
7. Serve chilled.

Jell-O salads were the epitome of 1950s culinary creativity.

These salads, often served as a side dish or dessert, came in a variety of flavors and colors, and were molded into intricate shapes for a decorative touch.

The combination of sweet and savory ingredients in this recipe highlights the adventurous spirit of the era.

4. Chicken à la King

Ingredients:

• 4 tablespoons of butter
• 1/4 cup of flour
• 2 cups of chicken broth
• 1 cup of milk
• 2 cups of cooked chicken, diced
• 1/2 cup of chopped green bell pepper
• 1/2 cup of chopped pimentos
• 1 cup of sliced mushrooms
• Salt and pepper to taste
• Toast or rice for serving

Instructions:

1. In a large skillet, melt the butter over medium heat.
2. Stir in the flour, cooking for 1-2 minutes to create a roux.
3. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens.
4. Add the cooked chicken, green bell pepper, pimentos, and mushrooms.
5. Season with salt and pepper to taste.
6. Cook for an additional 5-7 minutes, until the vegetables are tender and the sauce is heated through.
7. Serve over toast or rice.

Chicken à la King was a popular dish in the 1950s, often served at dinner parties and special occasions.

The creamy sauce, combined with tender chicken and vegetables, made it an elegant yet simple meal that could easily be prepared ahead of time.

5. Baked Alaska

Ingredients:

• 1 pint of vanilla ice cream
• 1 sponge cake, cut into a 1-inch thick round
• 4 egg whites
• 1/2 cup of sugar
• 1/4 teaspoon of cream of tartar
• 1 teaspoon of vanilla extract

Instructions:

1. Preheat the oven to 500°F (260°C).
2. Place the sponge cake on a baking sheet.
3. Scoop the ice cream onto the center of the cake, forming a mound.
4. In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form.
5. Gradually add the sugar, continuing to beat until stiff peaks form.
6. Fold in the vanilla extract.
7. Spread the meringue evenly over the ice cream and cake, ensuring it is completely covered.
8. Bake for 3-5 minutes, or until the meringue is golden brown.
9. Serve immediately.

Baked Alaska is a show-stopping dessert that became a sensation in the 1950s.

The contrast between the cold ice cream and the warm, fluffy meringue creates a delightful experience for the senses.

This dessert was often reserved for special occasions due to its impressive presentation and the skill required to prepare it.

6. Deviled Eggs

Ingredients:

• 6 large eggs, hard-boiled
• 1/4 cup of mayonnaise
• 1 teaspoon of mustard
• 1 teaspoon of vinegar
• Salt and pepper to taste
• Paprika for garnish

Instructions:

1. Peel the hard-boiled eggs and slice them in half lengthwise.
2. Remove the yolks and place them in a mixing bowl.
3. Mash the yolks with a fork, then add the mayonnaise, mustard, vinegar, salt, and pepper.
4. Mix until smooth and creamy.
5. Spoon or pipe the yolk mixture back into the egg whites.
6. Sprinkle with paprika for garnish.
7. Serve chilled.

Deviled eggs were a common appetizer or party snack in the 1950s, appreciated for their simplicity and elegance.

They could be prepared ahead of time and offered a rich, tangy flavor that was popular at gatherings and potlucks.

7. Beef Stroganoff

Ingredients:

• 1 pound of beef tenderloin, thinly sliced
• 2 tablespoons of butter
• 1 onion, chopped
• 1 cup of sliced mushrooms
• 1 tablespoon of flour
• 1 cup of beef broth
• 1 cup of sour cream
• Salt and pepper to taste
• Egg noodles or rice for serving

Instructions:

1. In a large skillet, melt the butter over medium heat.
2. Add the chopped onion and sliced mushrooms, sautéing until soft.
3. Push the vegetables to one side of the skillet and add the beef slices, cooking until browned.
4. Stir in the flour, cooking for 1-2 minutes to create a roux.
5. Gradually add the beef broth, stirring constantly until the sauce thickens.
6. Reduce the heat to low and stir in the sour cream, seasoning with salt and pepper.
7. Cook for an additional 5 minutes, until the beef is tender and the sauce is heated through.
8. Serve over egg noodles or rice.

Beef Stroganoff was a dish that epitomized the 1950s trend of international cuisine adaptations.

Originating from Russia, this creamy and savory dish was embraced by American cooks for its rich flavors and relatively simple preparation.

8. Ambrosia Salad

Ingredients:

• 1 can (

15 ounces) of mandarin oranges, drained

• 1 can (8 ounces) of pineapple chunks, drained
• 1 cup of mini marshmallows
• 1 cup of shredded coconut
• 1 cup of sour cream
• 1/2 cup of maraschino cherries, halved

Instructions:

1. In a large mixing bowl, combine the mandarin oranges, pineapple chunks, mini marshmallows, shredded coconut, and maraschino cherries.
2. Gently fold in the sour cream until the ingredients are evenly coated.
3. Cover and refrigerate for at least 2 hours before serving.

Ambrosia salad, with its blend of sweet fruit, marshmallows, and coconut, was a popular dessert or side dish in the 1950s.

Its light, fruity flavors and creamy texture made it a refreshing addition to any meal, particularly during the warmer months.

Conclusion

The 1950s were a time of innovation and convenience in the kitchen.

These recipes reflect the era’s culinary trends, characterized by a reliance on canned and processed foods, yet still rooted in hearty, home-cooked traditions.

The enduring popularity of these dishes is a testament to their comforting flavors and nostalgic appeal, offering a delicious taste of the past.

Whether you’re looking to recreate a vintage dinner party or simply want to experience the flavors of a bygone era, these recipes provide a delightful glimpse into the culinary world of the 1950s.