Popular food in the 1950s

Answer 1

APPETIZERS

Fruit cup

Broiled grapefruit

Melon ball cocktail

Sea food cocktail

Pastry snails

Dried beef rolls

Silver dollar hambugers

Bacon wrap-arounds

Herring-Appleteaser

Dips & chips/crackers: Lobster Newburg spread, Guacamole, Deviled Ham-Cheese Dip, Hollywood dunk

Canapes: Deviled ham, savory mushroom, hot cheese puffs, minature pizzas, hot clam

Cheerios cocktail snacks (something like Chex Mix)

Decorate your appetizer tray with celery trunks, stuffed cucumbers, grape clusters & fruit kabobs.

---Betty Crocker's Picture Cook Book, revised and enlarged, 2nd edition [McGraw-Hill:New York] 1956 (p. 57-66)

[NOTE: This 1950's classic cookbook was reprinted in facsimile edition in 1998 by the same publisher and is easy to obtain. Ask your librarian for help.]

Stuffed pecans or walnuts

Salted almonds

Filled Celery (with Roquefort and cream cheese)

Tidbits in blankets (surround cooked shrimp, oysters, stuffed olives, pickled onions, watermelon pickle, sauteed chicken livers, skinned grapefruit sections, dates stuffed with pineapple with thin strips of bacon, secure them with toothpicks. Broil them under moderate heat until the bacon is crisp.)

Glazed shrimp

Garlic olives

Sardine and bacon rolls

Marinated mushrooms

Cheese balls

Sausage and potato rolls

Ham and egg balls

Pineapple fingers and bacon

Broiled stuffed mushrooms (stuff with bread crumbs, shad roe, shrimp)

Shrimp puffs

Deviled eggs

Cheese for dipping potato chips

---The Joy of Cooking, Irma S. Rombauer [Bobbs-Merrill:Indianapolis] 1953 (p. 28-39)

[NOTE: there is a separate section devoted to canapes and Sandwiches]

Barbecued short ribs

Toasted Tuna

Cocktail kabobs (button mushrooms and cocktail franks cut in half marinated in French dressing)

Broiled shrimp

Mix Trix (like Chex Mix)

Pumpernickel squares (crab meat, chili sauce, curry powder, mustard on pump)

Deviled almond rolls

Party pinwheels (dough, leftover meat, moistened with chili sauce, baked)

Cocktail knishes

Filled cream puffs (store-bought puffs filled with hot chicken salad, creamed shrimp, creamed turkey, served in a chafing dish)

Broiled mushroom caps

Baby pizzas (use English muffins!)

Sea-food celery (stuff flaked crab & mayo into cut celery. Garnish with paprika.)

Stuffed eggs (deviled eggs)

Sardine surprise (sardines mashed with hard cooked egg yolks, anchovy paste, dry mustard, butter, & spices. Served on squares on pumpernickel)

Ham rolls (boiled ham & liverwurst)

Dunks (aka dips): sour cream, shrimp, chive, horseradish, guacamole, pimiento, tuna

---Martha Deane's Cooking for Compliments, Martha Young Taylor [M. Barrows:New York] 1954 (p. 13-35)

SOUP & SALAD

Split pea soup

Easy chicken gumbo

Oxtail soup

Spicy tomato soup, Cream of tomato soup

Chicken and corn chowder

Pineapple fruit plate

Tomato stuffed with perfection salad

Bean (three-bean) salad

Orange-and-Bermuda onion salad

Melon boat salad

---Betty Crocker's Picture Cook Book, revised and enlarged, 2nd edition [McGraw-Hill:New York] 1956 (p. 377)

Mushroom or clam broth

Onion soup

Chicken (or beef, shrimp, crab) gumbo

Cream of celery soup

Cheese soup

Cole slaw

Chilled canned tomatoes

Lettuce or mixed salad with sour cream

Salad Caesar

Cucumber salad with French dressing

---The Joy of Cooking, Irma S. Rombauer [Bobbs-Merrill:Indianapolis] 1953

Consomme

Clam chowder

Cream of chicken

Asparagus soup

Cream of mushroom soup

Mixed green salad (French dressing or mayonnaise)

Stuffed tomatoes ravigote

Vegetables in sour cream

Potato salad (both hot and cold)

Gelatin & fruit salad molds (raspberry ring, grapefruit intrigue, sea siren salad)

---Martha Deane's Cooking for Compliments, Martha Young Taylor [M. Barrows:New York] 1954

MAIN COURSE

Grilled kabobs

Scalloped chicken supreme

Beef and corn casserole

American lasagne

Tuna-potato chip casserole

Savory meat pie

Welsh rarebit with tomato slices and little sausages

Swedish meat balls

Fluffy meat loaf

Baked ham with glaze

---Betty Crocker's Picture Cook Book, revised and enlarged, 2nd edition [McGraw-Hill:New York] 1956

Sukiyaki

Chicken a la king

Oysters baked in the half shell

Spaghetti with meat sauce

Turkey or chicken casserole with vegetables

Chicken pot pie

Hamburger-olive loaf

Chicken or veal croquettes

Baked fish

Souffle

---The Joy of Cooking, Irma S. Rombauer [Bobbs-Merrill:Indianapolis] 1953

Ham and vegetable casserole

Salmon steak

Orange sole

Corn-crust chicken

Sweet ham patties

Curried veal chops

Eggs foo young

Fricasseed trukey with wild rice

Lobster in patty shells

Salmon casserole

---Martha Deane's Cooking for Compliments, Martha Young Taylor [M. Barrows:New York] 1954

VEGETABLES

often served with butter, cream sauce, sour cream sauce, canned soup; topped with bread crumbs, dried onion flakes

Buttered vegetables (canned or frozen)

Creamed asparagus

Lima beans in sour cream

Broccoli-mushroom casserole

Mexican corn saute

---Betty Crocker's Picture Cook Book, revised and enlarged, 2nd edition [McGraw-Hill:New York] 1956

Mushrooms au gratin

Creamed onions (mushrooms, peas)

Baked zucchini

Potato volcano with cheese (mashed potato volcano!)

Baked beans

---The Joy of Cooking, Irma S. Rombauer [Bobbs-Merrill:Indianapolis] 1953

Green peas with sour cream

Baked acorn squash

Baked stuffed onions

Wax beans oriental (sweet and sour sauce)

Ginger-honey carrots

---Martha Deane's Cooking for Compliments, Martha Young Taylor [M. Barrows:New York] 1954

DESSERTS

Chiffon pie (lime, orange, pineapple, strawberry, chocolate)

Little pies (tart-sized portions of standard pies)

Coconut cake

Peppermint candy cake

Maraschino cherry cake

Chocolate cherry cake

Angel food

Banana chiffon cake

Easy caramel corn (made with General Mills cereals)

Marshmallow bars (made with General Mills cereals)

---Betty Crocker's Picture Cook Book, revised and enlarged, 2nd edition [McGraw-Hill:New York] 1956

Chocolate cake with white icing

Velvet spice cake

Ice cream with cherries

Apricot souffle

Baked apples

Gold layer cake with caramel icing

Banana chocolate cake

Butterscotch brownies

German cherry cake

Peppermint ice cream with chocolate sauce

---The Joy of Cooking, Irma S. Rombauer [Bobbs-Merrill:Indianapolis] 1953

Angel food custard

Quick butterscotch-chocolate pie

Maraschino cherry pudding

Broiled or baked grapefruit

Cherries jubilee

Peppermint pie

Devil's cream cake

Baked Alaska

Melon balls and sherbert

Orange snow balls (hollowed orange halves packed with lemon sherbert)

---Martha Deane's Cooking for Compliments, Martha Young Taylor [M. Barrows:New York] 1954

BEVERAGES

Soda pop [in bottles if you can get it], Tang [this space drink is VERY 50s], fruit punch, fruit smoothies, milk shakes, hot cocoa, iced tea, coffee.

SIMPLE HOME MENUS: 1952 (all include "a beverage.")

Breakfast

1. Orange Juice, sauteed eggs and bacon, cinnamon toast

2. Apple jucie, sausage-meat cakes, popovers, jelly.

3. Chilled grapefruit, waffles, hone cream

4. Sliced peaches, omelet or scrambled eggs, drop biscuits, marmelade

5. Tomato Juice, French toast with applesauce

Lunch

1. Broiled hamburger sandwiches, wilted lettuce, sanned or stewed fruit

2. Cold sliced ham, hot potato salad, toast, applesauce

3. Pan-fried fish, broiled potates, tossed green salad with French dressing, muffins, grapefruit jelly

4. Chili con carne, creamed spinach, sweet muffins with nuts 5. French ham toast, avocado on lettuce with French dressing, gingersnaps

Dinner

1. Meat balls with spaghetti, green peas, sliced oranges, peanut-butter cookies

2. Pigs in blankets, baked tomatoes with cheese, banana sherbet, butterscotch brownies

3. Salmon in casserole, potato chips, green salad with French dressing, lemon milk sherbet, chocolate-chip drop cookies

4. Eggplant filled with leftover foods, boiled carrots, hot rolls, preserves, quick method white cake with lemon icing

5. Pork chops with scalloped potatoes, French bread, Harvard beets, apple crunch"

---A Cookbook for Girls and Boys, Irma S. Rombauer [Bobbs-Merrill:Indianapolis] 1952 (p. 223-228)

SUGGESTED DINNER PARTY MENUS: 1955

Chilled Melon, Lobster Newberg in Croustades, Crown Roast of Lamb, Potatoes with Parsley Butter, Peas with Mint Cream, Chestnut Cream, Coffee

Hors d'oeuvres Tray, Relishes, Roast Turkey, Cranberry Jelly, Potato Puff, Spinach Ring with Baby Lima Beans, Grapefruit and Endive Salad, Vanilla Ice Cream with Tutti Fruitti, Small Cakes, Coffee

Consomme Bellevue, Relishes, Filet Migning, Bordelaise Sauce, Chestnut Puree, String Beans with Celery, Mixed Green Salad, Chocolate Souffle, Coffee

Littleneck Clams, Relishes, Roast Duck, Orange Sauce, Wild Rice with Mushrooms, Buttered Asparagus, Bombe of raspberry Ice and Vanilla Ice Cream, Small Cakes, Coffee

Oysters in the Half Shell, Roast Chicken, Whole Hominy with Sherry, Broccoli with Brown Crumbs, Macaroon Cream with Sliced Peaches, Coffee

Fish Fillets with Normandie Sauce, Roast Beef, Yorkshire Pudding, Braised Celery, Mixed Vegetable Salad, Mincemeat Turnovers, Coffee

Consomme Madrilene, Relishes, Baked Virginia Ham, Grilled Sweet Potatoes, Cauliflour with Lemon Butter, Romaine with Roquefort Dressing, Wine Jelly with Whipped Cream, Coffee"

---Silver Jubilee Super Market Cook Book, Edith Barber [Super Market Publishing:New York] 1955 (p. 37-8)

"THEME" DINNERS WERE POPULAR IN THE 1950ssamples here:

"Hawaiian buffet luncheon or supper

For table decorations, use lemon leaves, ferns, pineapple, bananas. Flowers (including lei for each guest) would be everywhere. Soft strains of Hawaiian music lend atmosphere: Tropical fruit salad, (avocado sections, orange slices, whole ripe olives...on bed of shredded lettuce) with lime or lemon dressing, http://www.foodtimeline.org/fooddecades....

hope this is a good answer!

Answer 2

Coronation chicken

SPAM

Sugar Pops (Kelloggs)

Minute Rice (General Foods)

Lawry's Seasoned Salt (Lawry's)

Gerber Products started using MSG in its baby foods to make them taste better

Swanson introduced beef, chicken, turkey pot pies

Ore-Ida Foods, frozen potato products

Duncan Hines Cake Mix (Nebraska Consolidated Mills)

Tropicana Products, Florida orange juice

No-Cal Ginger Ale (Kirsch Beverages)

Kellogg's Frosted Flakes

Pream non-dairy creamer (M & R Dietetic Laboratories)

Ms. Paul's Fish Sticks

Lipton's Onion Soup Mix

Clarence Birdseye introduced the first frozen peas

Lawry's Original Spaghetti Sauce Mix (Lawry's)

Sugar Smacks (Kellogg's)

Cheeze Whiz (Kraft)

TV Dinners (Swanson)

Pepperidge Farm butter cookies

Star-Kist, canned tuna

Eggo, frozen waffles

Trix (General Mills)

Butterball Turkeys

Stouffer's frozen meals

Nonfat dry milk

Marshmallow Peeps

Kellogg's Special K, cereal

Pepperidge Farm, cookies

Imperial Margarine

TreeSweet, fruit juices

Certs, breath mints

Pam (nonstick cooking spray)

Refrigerated cookie dough (Pillsbury)

Tang, orange-flavored breakfast drink

Ruffles, potato chips

Rice-A-Roni, packaged flavored rice product

Sweet 'n Low, sugarless sweetener

Cocoa Puffs, breakfast cereal (General Mills)

Jif Peanut Butter

Chicken Ramen, instant noodle product (Nissen Foods)

Instant Tea (Lipton)

Royal Crown Cola

Frosty O's (General Mills)

Ocean Spray Cranberry Juice

Haagen-Dazs Ice Cream

Answer 3

Mostly in 1950s the main foods they ate were some cheese, soup, bread and chips.

When rationing ended after the war in 1952 there was a great deal of food. Fridges and freezers began to take residence in more homes and the high employment rates meant people had more income, therefore they could spend it on food.

People brought alot more food that had been greatly rationioned while the war like sugar and eggs. As well as more food they had masses of fruit and vegetable's.

Answer 4

Fast food - burgers, French fries, Hot Dogs - were popular in a big way.

Answer 5

Some popular foods back then were cheeseburgers,fries, and malts and shakes.

Answer 6

mostly hot dogs, french fries, and bazzoka bubble gum

Answer 7

The 1950s were when the diner and McDonald's started. Popular foods were Hamburgers, milk shakes and Coca Cola.

Answer 8

fish