Table of Contents
Old recipes show how fast eating trends change. In some years we ate what was trendy, while in others we ate what was plentiful and available. They loved hoover stew and key lime pie.
In the 1900s, chicken pudding
A savory dish called “chicken pudding” was well-liked in Virginia at the turn of the 20th century. This dish of chicken pieces fried in batter with herbs is akin to the textures of quiche and cake mixed. Even with gravy on top, it still sounds oddly appetizing.
Ambrosia – 1900
Ambrosia wasn’t like the fluffy, white fruit salad-dessert hybrid we see at potlucks nowadays; it was in the early 20th century. Simple orange slices and coconut layered on a plate with sugar made it light and energizing. However, over time, Southern cooks have adapted the recipe to fit their unique family traditions, which is how additions like marshmallows, maraschino cherries, almonds, raisins, Cool Whip, whipped cream, and whipped cream have snuck in.
Oyster loaf from 1910
Americans improved their oyster collecting skills in the late 1800s, and by 1910 their price had fallen to half that of beef. Similar to how hamburgers and fries are consumed today, they were often used to bulk up meat dishes or served with alcohol. Many renowned oyster eateries debuted in this decade, including the Grand Central Oyster Bar in New York, Casamento’s in New Orleans, and Swan Oyster Depot in San Francisco. They were frequently eaten fried on white bread with lemon and spicy sauce.
Vichyssoise, 1910
This classy soup was created in 1917 at the Ritz-Carlton Hotel in New York and quickly became popular with guests. The heated leek and potato soup his mother served him, which he chilled with milk in the summer, gave French chef Louis Diat the idea. It is served cold as an appetizer and is made with puréed onions, leeks, potatoes, chicken broth, and cream.It was quickly copied by other eateries, and as proof of its success, it is still around today.
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Applesauce Cake, 1910
When home cooks in the First World War craved something delectable, they produced an applesauce cake. Its recipes first appeared in cookbooks in the 1910s, and it gained popularity since it required a small amount of the rationed ingredients: flour, sugar, and fat. It still tastes great now because it is sweet, moist, and flavored with cinnamon, ginger, cloves, and vanilla. Even a day is devoted to it (on June 6).
Clam chowder in the 1920s
Recipes for clam chowder were widely available in cookbooks in the 1920s. The dish from New England is thick and rich with cream, bacon, and occasionally potatoes and onions. The tomato foundation is offered in place of the cream in its Manhattan equivalent. Would you like to try this throwback? The greatest clams in Rhode Island are reportedly served at Aunt Carrie’s, which first opened its doors in 1920. It only runs in the spring and summer.
Chicken à la king in the 1920s
Even though the Roaring Twenties were all about excess, the typical home served chicken a la king for supper rather than Champagne. The recipe, which features mushrooms, peppers, diced chicken, and a creamy sauce, can be served over rice or toasted bread. It’s thought to have been made around this time, and it was popular for the rest of the century.
Scalloped potatoes, around 1920
Scalloped potatoes were a popular side dish in the 1920s and are still consumed today. The rich casserole, often known as potato gratin, made the most of the fact that dairy was no longer restricted. With an item like baked ham, sliced potatoes were piled and baked with copious amounts of cream, milk, and cheese.
1930s: meat with creamed chips
Households returned to scarce resources in the 1930s as the Great Depression began. A typical dish was creamed chipped beef on toast. For the benefit of those who are too young to remember, chipped beef is simply pressed, salted, and fried beef that has been cut into small pieces and rehydrated in white sauce. Additionally, the US military consumed it.
Hoover stew, 1930
When a dish has a name like Hoover (or Hooverville) stew, you simply know it will be disgusting. But during that time, macaroni, canned tomatoes, and chopped hot dogs were affordable options. The dish, which was named after Hoovervilles, shanty settlements constructed during the Great Depression, let families stretch their meat farther.
Egg drop soup was popular during the 1930s.
Although egg drop soup originated in China, an Americanized version that included potatoes and onions—the main components in the majority of Depression-era dishes—became very popular during the period. It was a flavorful, light vegetable soup with hearty vegetable chunks and scrambled eggs and cheese for added protein. It was consumed with toast.
The beef and potato patties from the 1940s
The Second World War was a significant event that also had an impact on American eating habits. Because of the meat rationing, beef and potatoes were frequently added to make it last longer. If you’re trying to eat less meat or need to use up any leftover beef mince, meat and potato patties are a great alternative to 100% beef hamburgers that still taste great.
Key lime pie, 1940s
Key lime pie was a well-liked dessert during this time period and was named after the sour and flavorful Florida Key limes. The sweet treat consists of a cracker crust, lime juice, sweetened condensed milk, and egg yolk filling. Meringue or whipped cream is used to top it off. Although the inventor’s identity is widely contested, we are grateful to them because without them, the current passion fruit key lime pie recipe would not exist.
chiffon cake, around 1940.
This is a tall, lovely, airy, and moist cake. Although it was created in California, General Mills purchased it in 1947. The use of oil in place of butter gives this cake, which is marketed as “the first truly fresh cake in 100 years,” a super-soft texture. It is baked in a cake pan that has a metal tube in the center to aid in the cake’s high rise. A magazine advertisement for the Betty Crocker Custard Chiffon Cake from General Mills is seen.
Tuna noodle casserole from the 1950s
Since they are a convenient and affordable way to feed the entire family, casseroles played a prominent role in the 1950s. The most popular dish was tuna noodle casserole. Egg noodles, tuna, peas, shredded cheddar, cream of mushroom soup, and occasionally crisps (potato chips) for a crunchy topping could all be produced from canned and processed foods.
Pineapple upside-down cake from the 1950s
Although pineapple upside-down cakes had been around for a time, they became well-known in the 1950s. It’s possible that the pineapple upside-down cake trend was started by the thousands of entries received for a Hawaiian pineapple recipe contest. Additionally, Py-O-My Pineapple Upside-Down Cake Mix began to be sold in 1951 and came with not just the cake mix but also canned pineapple and cherries, making it incredibly simple to cook.
1950s spaghetti casserole
The spaghetti casserole was a 1950s recipe that was cost-effective. Whatever leftover veggies and meat you could find, spaghetti, tomato sauce or tomato soup, and grated cheese were the main ingredients. It was filling, large enough to satisfy the entire family, and simple to freeze.
Around the year 1960, beef bourguignon,
Everyone aspired to prepare French food like Julia Child when Mastering the Art of French Cooking was published in 1961. Her specialty was beef bourguignon, which is beef braised in red wine with pancetta, carrots, mushrooms, and onions. One of the most wonderful beef dinners ever created, according to her, was described. The ability to prepare it in advance before dinner party guests came was another reason why home cooks adored it.
The crowning dessert in the 1960s
In the 1960s, this Jell-O dessert was a staple at any backyard party or birthday celebration. To make it, along with whipped cream and lemon gelatin, Jell-O cubes in the flavors of orange, cherry, and lime were used to make it, along with whipped cream and lemon gelatin. It came in a few slightly varied forms; some had a graham cracker crust and some were baked in molds. The gelatine cubes could be manufactured in advance, which was helpful for cooks who were short on time.
Fudge cake tunnel in the 1960s
A rich chocolate and nut bundt cake with a fudgy tunnel running through the middle is called a “tunnel of fudge. It was first made public in 1966 after placing second in the San Francisco Pillsbury Bake-Off Competition. Despite falling short of Golden Gate Snack Bread, it rose to the top of Pillsbury’s most requested recipes and was responsible for making bundt cakes popular.
Quiche lorraine in the 1970s
The disco era gave us many wonderful inventions, including roller skates, ABBA, and quiche Lorraine. This was one dish that people had not grown tired of, although French cuisine was becoming less popular. A crumbly pastry base is topped with bacon, Swiss cheese, and eggs and is delicious whether hot or cold. Of course, if you cook it now, you may add cooked vegetables to make it healthy.
Watergate Salad in the 1970s
Watergate salad is one food from this era that we’d want to forget. Its ingredients include canned pineapple, micro marshmallows, whipped cream, chopped almonds, and Kraft pistachio instant pudding mix. It is the green relative of Ambrosia. Some say the name comes from the Watergate Hotel, while others say it comes from the Watergate scandal.
Carrot cake in the 1970s
Because carrot cake contains vegetables, individuals were able to persuade themselves in the 1970s that it was a nutritious dessert. But in actuality, it’s a sweet cake made with sugar, oil, raisins, cinnamon, and grated carrots. It typically has a sweet cream cheese icing on top to finish it off. Sadly, today we are more aware.
Eighties: Sloppy Joes
The sloppy joe sandwich was the preferred comfort dish during this time period. A soft bun is stuffed with messy, meaty beef mince that has been cooked in tomato sauce with onions, vegetables, Worcestershire sauce, ketchup, or spices, and then cheese is sprinkled on top. It also works well for a simple weeknight meal.
3-color spaghetti salad
Pasta salad with green (spinach), red (tomato), and yellow (regular) spiral noodles is the dish that most screams 1980s. It was available at buffets, potlucks, and regular dinner tables. The cooked pasta is topped with savory ingredients like mozzarella balls, chopped sun-dried tomatoes, olives, and Italian dressing.
1980s: tiramisu
Tiramisu is one of the world’s most delicious foods when prepared properly. And it gained enormous popularity in New York in the 1980s. How could mousse mixed with mascarpone, sponge, espresso, and alcohol not become popular? It is light as air yet profoundly decadent.
The 1990s: fajitas
Tex-Mex fajitas were at their prime during this time. Chicken or beef strips sautéed with peppers and onions and served in soft tortillas with guacamole, salsa, and cheddar cheese. It was a favorite to order in restaurants because the waiter would bring the food out on a sizzling hot iron skillet.
Molten chocolate dessert from the 1990s
Back in the 1990s, molten chocolate cake would have been the most popular dessert on Instagram. Individual chocolate cakes with molten centers first appeared in literature in the 1990s, but they had been offered in fine-dining establishments for a decade before that. The dish quickly gained popularity and became a staple in homes all over the nation.
Cupcakes, 2000s
In the 2000s, these tiny treats—especially miniature ones—were inundated. According to rumors, the trend began after an episode of Sex and the City. The emergence of artisan cupcake shops on every street and home cooks staying up until midnight preparing batches to bring to events were, nevertheless, their defining features. Was it just us, or?
2000s: sliders
In the previous ten years, sliders and cupcakes were equally popular. Although they have been served at White Castle since 1921, they gained popularity and gourmet status in the 2000s. Little buns can be stuffed with anything, like beef ribs and Gruyère cheese, to meatballs and tomato sauce.
In 2010, Ramen was popular.
People have started attempting to make this popular Japanese dish at home ever since it became popular in the West in the 2000s. Along with restaurant-quality ramen made with broth, flavor, noodles, and toppings such as pork belly, soft-boiled eggs, pickled bamboo, and dried seaweed, in addition to the instant noodles that are popular among students,
2010s : Mac and cheese
Gourmet mac ‘n’ cheese has become widely available on restaurant menus this decade. It is typically served in a small pan or casserole dish and may come with upscale garnishes like Gruyère and bacon or truffle, mushroom, and lobster tail. A lot of well-known chefs have also released their own cookbooks, such as The Hairy Bikers’ recipe for crayfish and shellfish.
Avocado on toast, 2010.
Without a doubt, avocado on toast is the most popular and controversial dish in the modern world. I blog about it online, buy it from posh restaurants, and consume it at home. It is both cherished and reviled. How did condiments on toast become so popular?
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