1950s food recipes
The 1950s was a transformative decade in America, marked by post-war prosperity, the rise of suburban living, and the dawn of the television age.
Food during this time reflected these changes, as convenience became key, with a growing emphasis on easy-to-prepare meals that suited the busy lifestyles of modern families.
The era was also characterized by the introduction of new kitchen appliances, which influenced cooking techniques and recipes.
Here, we’ll explore some of the most popular and iconic recipes from the 1950s, many of which remain beloved today.
1. Meatloaf
Meatloaf was a staple of the 1950s dinner table, offering a hearty, budget-friendly meal that could feed the whole family.
Here’s a classic recipe:
Ingredients:
- 1 ½ pounds ground beef
- 1 cup breadcrumbs
- 1 onion, finely chopped
- 1 egg, beaten
- 1 cup milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup ketchup (for topping)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the ground beef, breadcrumbs, onion, egg, milk, Worcestershire sauce, salt, pepper, and garlic powder.
- Shape the mixture into a loaf and place it in a baking dish.
- Spread the ketchup over the top of the loaf.
- Bake for about 1 hour, or until the meatloaf is cooked through and the top is nicely browned.
- Let it rest for a few minutes before slicing and serving.
2. Jell-O Salad
Jell-O salads were ubiquitous in the 1950s, often served at family gatherings, potlucks, and holiday dinners.
These colorful, molded salads combined flavored gelatin with various fruits, vegetables, and sometimes even cottage cheese or mayonnaise.
Ingredients:
- 1 package (3 oz) lime or strawberry Jell-O
- 1 cup boiling water
- 1 can (8 oz) crushed pineapple, undrained
- 1 cup cold water
- 1 cup miniature marshmallows
- 1 cup whipped cream or Cool Whip
- ½ cup chopped nuts (optional)
Instructions:
- Dissolve the Jell-O in boiling water, stirring until completely dissolved.
- Add the cold water and pineapple (with juice), mixing well.
- Chill in the refrigerator until slightly thickened, about 30 minutes.
- Fold in the marshmallows, whipped cream, and nuts.
- Pour into a mold or serving dish and refrigerate until firm, about 4 hours.
- To serve, unmold the salad onto a plate and garnish as desired.
3. Chicken à la King
Chicken à la King is a rich, creamy dish that became a popular comfort food in the 1950s.
It typically features diced chicken, mushrooms, and peppers in a sherry cream sauce, served over toast, rice, or noodles.
Ingredients:
- 4 tablespoons butter
- 1 green bell pepper, diced
- 1 cup mushrooms, sliced
- 1/4 cup flour
- 1 ½ cups chicken broth
- 1 cup milk
- 2 cups cooked chicken, diced
- 1 jar (2 oz) pimientos, chopped
- Salt and pepper to taste
- Toast points, rice, or noodles for serving
Instructions:
- Melt the butter in a large skillet over medium heat.
- Add the green pepper and mushrooms, sautéing until tender.
- Stir in the flour and cook for about 2 minutes, stirring constantly.
- Gradually whisk in the chicken broth and milk, cooking until the sauce is thickened and smooth.
- Add the cooked chicken and pimientos, stirring until heated through.
- Season with salt and pepper to taste.
- Serve hot over toast, rice, or noodles.
4. Tuna Noodle Casserole
This dish epitomizes 1950s home cooking, combining pantry staples like canned tuna, egg noodles, and condensed soup into a satisfying casserole that was both easy and economical.
Ingredients:
- 8 oz egg noodles
- 2 cans (5 oz each) tuna, drained and flaked
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup frozen peas, thawed
- 1 cup milk
- 1 cup shredded cheddar cheese
- ½ cup crushed potato chips or breadcrumbs
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to the package directions, then drain.
- In a large bowl, mix together the cooked noodles, tuna, soup, peas, and milk.
- Pour the mixture into a greased casserole dish.
- Top with shredded cheddar cheese and crushed potato chips or breadcrumbs.
- Bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
5. Ambrosia Salad
Ambrosia Salad was a popular dessert or side dish in the 1950s, known for its sweet and tangy flavor.
It usually included fruit, marshmallows, and coconut, all mixed with a creamy dressing.
Ingredients:
- 1 can (15 oz) mandarin oranges, drained
- 1 can (8 oz) crushed pineapple, drained
- 1 cup miniature marshmallows
- 1 cup sweetened shredded coconut
- 1 cup sour cream or Cool Whip
- 1 cup maraschino cherries, halved
Instructions:
- In a large bowl, combine the mandarin oranges, pineapple, marshmallows, and coconut.
- Gently fold in the sour cream or Cool Whip until all ingredients are well coated.
- Stir in the maraschino cherries.
- Chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld together.
6. Deviled Eggs
Deviled eggs were a quintessential 1950s appetizer, often served at parties and picnics.
They were easy to prepare and could be dressed up with various garnishes.
Ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon mustard
- 1 teaspoon vinegar
- Salt and pepper to taste
- Paprika for garnish
Instructions:
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
- Once boiling, remove from heat and cover the pan. Let the eggs sit for 10-12 minutes.
- Drain the hot water and cool the eggs under cold running water or in an ice bath.
- Peel the eggs and slice them in half lengthwise.
- Remove the yolks and place them in a bowl. Mash the yolks with a fork and mix in the mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle with paprika for garnish and refrigerate until ready to serve.
7. Chiffon Cake
Chiffon cake was a revolutionary dessert of the 1950s, thanks to its light and airy texture.
It was made with vegetable oil instead of butter, which was an innovative idea at the time.
Ingredients:
- 2 ¼ cups cake flour
- 1 ½ cups sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup water
- ½ cup vegetable oil
- 7 large egg yolks
- 2 teaspoons vanilla extract
- 7 large egg whites
- ½ teaspoon cream of tartar
Instructions:
- Preheat your oven to 325°F (165°C). In a large bowl, sift together the cake flour, sugar, baking powder, and salt.
- In another bowl, whisk together the water, vegetable oil, egg yolks, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until smooth.
- In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
- Gently fold the beaten egg whites into the batter until just combined.
- Pour the batter into an ungreased tube pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Invert the cake pan and let it cool completely before removing the cake from the pan.
8. Pineapple Upside-Down Cake
Pineapple Upside-Down Cake was a show-stopping dessert that graced many tables in the 1950s.
Its bright appearance and sweet, caramelized flavor made it a favorite for entertaining.
Ingredients:
- ¼ cup butter
- 1 cup brown sugar
- 1 can (20 oz) pineapple slices, drained
- Maraschino cherries
- 1 box yellow cake mix, prepared according to package instructions
Instructions:
- Preheat your oven to 350°F (175°C).
- Melt the butter in a 9-inch cake pan by placing it in the oven.
- Sprinkle the brown sugar evenly over the melted butter.
- Arrange the pineapple slices over the brown sugar and place a maraschino cherry in the center of each pineapple ring.
- Pour the prepared cake batter over the pineapple slices.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for
10 minutes before inverting it onto a serving plate.
- Serve warm or at room temperature.
9. Potato Salad
Potato salad was another popular dish in the 1950s, especially at barbecues and picnics.
It often featured a creamy mayonnaise-based dressing and could be customized with various add-ins.
Ingredients:
- 2 pounds potatoes, peeled and cubed
- 3 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 1 tablespoon mustard
- ½ cup chopped celery
- ¼ cup chopped onion
- Salt and pepper to taste
- Paprika for garnish
Instructions:
- Boil the potatoes in salted water until tender, about 15 minutes. Drain and let cool.
- In a large bowl, combine the cooled potatoes, chopped eggs, mayonnaise, mustard, celery, and onion.
- Season with salt and pepper to taste.
- Refrigerate for at least 2 hours before serving to allow the flavors to blend.
- Garnish with paprika before serving.
These recipes not only reflect the culinary trends of the 1950s but also the cultural shifts of the era.
The emphasis on convenience, the use of canned and pre-packaged ingredients, and the love for all things sweet and colorful are all hallmarks of this decade’s food.
Whether you’re looking to recreate a nostalgic meal or simply explore the flavors of the past, these recipes offer a delicious glimpse into 1950s America.