How can we celebrate the holidays without a look at the foods that were gracing the tables of the 1950s Christmases?
The 1950s saw some of the biggest changes of history as far as the kitchen goes. In the 1950s, cookstoves that could be set with timers to turn on and turn off were introduced. Saran Wrap came out in 1953. Tupperware was invented in 1948, but didn’t become popular until the 1950s when a housewife from Florida decided to start selling it from home and having parties. The dishwasher and microwave (although hugely unaffordable at $1300), and non-stick Teflon pans came out for purchase. Many small appliances were made available – in many of the retro colors we see today – making the process of food preparation easier and less time consuming. Many of the recipes and cookware used during the 1950s are widely popular today.
1950s and enter…the casserole! How many recipes have we shared here at MHH for breakfast casseroles to make Christmas morning easier? And what shall we put those casseroles in? Corning Ware of course! Its discovery was an accident, but The Corning Glass company found a use for it in the space industry, as well as in home cooking. Corning was responsible for building parts for the space capsule that could withstand the extreme temperature difference of the capsule’s passing through the atmosphere. Thus, a material that could go from freezer to oven or vice versa all in the same container! It could even be used directly on top of the stove – gas or electric, or under the broiler. Campbell’s soup company was one of the first to grab hold of this new food trend. Their green bean casserole is still one of the most looked up recipes each year from Thanksgiving through the beginning of January.
https://www.campbellsoupcompany.com...gs-you-didnt-know-about-green-bean-casserole/
https://pocahontastimes.com/corning-ware-never-wears-out/
The cocktail hour for the gatherings of friends and family had become extremely important. Gelatin was another new food on the market and layered salads and aspics were touted as the rage to be served. Those soon went by the wayside, but there are some classics that have never gone away – deviled eggs, shrimp cocktails, hot crab dip, and cheeseballs to name a few. My own family requests no less than 3 different cheeseballs at Christmas. Cold cuts and vegetables were offered on toothpicks presented from a Christmas tree shaped cone.
1951 is the year the Butterball, followed by Con Agra, mass produced turkeys now that freezers were being produced, not just for manufacturers, but for home owners, too. Freezers allowed the turkeys to be grown at any time of the year, frozen, and sold when the demand was high. Before this, prime rib was actually the most cost efficient meat offered for the Christmas meal. Not so today!
The Christmas meal began to look much like what is serve in many homes today. Turkey and/or ham with pineapple studded with cloves or prime rib, mashed potatoes, sweet potato casserole, green bean casserole, dressing or stuffing, cranberry sauce, and rolls. Parker House rolls were one of the favorites as the roll choice. Years ago (when in high school), I made them frequently, but have lost my original recipe. In the original recipe, I cut them with a biscuit cutter, and they were folded over 2/3 to form a “flap,” if you will, and brushed with butter. Here is one from Southern Living:
https://www.southernliving.com/recipes/parker-house-rolls
These are some traditional things from the 1950s that Taste of Home feels is worthy of a comeback.
https://www.tasteofhome.com/collection/retro-holiday-traditions-that-deserve-a-comeback/
It was the dawn of processed foods and cakes may have been baked using a cake mix, instead of being baked from scratch, for the first time in the 1950s.
What traditions have been handed down in your family as far as food goes? I hope you’ve enjoyed this look at the 1950s!
The 1950s saw some of the biggest changes of history as far as the kitchen goes. In the 1950s, cookstoves that could be set with timers to turn on and turn off were introduced. Saran Wrap came out in 1953. Tupperware was invented in 1948, but didn’t become popular until the 1950s when a housewife from Florida decided to start selling it from home and having parties. The dishwasher and microwave (although hugely unaffordable at $1300), and non-stick Teflon pans came out for purchase. Many small appliances were made available – in many of the retro colors we see today – making the process of food preparation easier and less time consuming. Many of the recipes and cookware used during the 1950s are widely popular today.
1950s and enter…the casserole! How many recipes have we shared here at MHH for breakfast casseroles to make Christmas morning easier? And what shall we put those casseroles in? Corning Ware of course! Its discovery was an accident, but The Corning Glass company found a use for it in the space industry, as well as in home cooking. Corning was responsible for building parts for the space capsule that could withstand the extreme temperature difference of the capsule’s passing through the atmosphere. Thus, a material that could go from freezer to oven or vice versa all in the same container! It could even be used directly on top of the stove – gas or electric, or under the broiler. Campbell’s soup company was one of the first to grab hold of this new food trend. Their green bean casserole is still one of the most looked up recipes each year from Thanksgiving through the beginning of January.
https://www.campbellsoupcompany.com...gs-you-didnt-know-about-green-bean-casserole/
https://pocahontastimes.com/corning-ware-never-wears-out/
The cocktail hour for the gatherings of friends and family had become extremely important. Gelatin was another new food on the market and layered salads and aspics were touted as the rage to be served. Those soon went by the wayside, but there are some classics that have never gone away – deviled eggs, shrimp cocktails, hot crab dip, and cheeseballs to name a few. My own family requests no less than 3 different cheeseballs at Christmas. Cold cuts and vegetables were offered on toothpicks presented from a Christmas tree shaped cone.
1951 is the year the Butterball, followed by Con Agra, mass produced turkeys now that freezers were being produced, not just for manufacturers, but for home owners, too. Freezers allowed the turkeys to be grown at any time of the year, frozen, and sold when the demand was high. Before this, prime rib was actually the most cost efficient meat offered for the Christmas meal. Not so today!
The Christmas meal began to look much like what is serve in many homes today. Turkey and/or ham with pineapple studded with cloves or prime rib, mashed potatoes, sweet potato casserole, green bean casserole, dressing or stuffing, cranberry sauce, and rolls. Parker House rolls were one of the favorites as the roll choice. Years ago (when in high school), I made them frequently, but have lost my original recipe. In the original recipe, I cut them with a biscuit cutter, and they were folded over 2/3 to form a “flap,” if you will, and brushed with butter. Here is one from Southern Living:
https://www.southernliving.com/recipes/parker-house-rolls
These are some traditional things from the 1950s that Taste of Home feels is worthy of a comeback.
https://www.tasteofhome.com/collection/retro-holiday-traditions-that-deserve-a-comeback/
It was the dawn of processed foods and cakes may have been baked using a cake mix, instead of being baked from scratch, for the first time in the 1950s.
What traditions have been handed down in your family as far as food goes? I hope you’ve enjoyed this look at the 1950s!
