F Is for Fifties Foods

Back in the 1950s, there were popular foods that you don’t seem to hear about anymore. Gail Martin had eight hungry mouths to feed, so she resorted to many of the foods I’ll list below.

sandwiches-cheese pixabay

Grilled cheese sandwich – graphic from Pixabay

Tuna casserole, cold pork ‘n beans, fruit cocktail in Jello, corned beef hash, stewed tomatoes with sugar and bread in it, tomato sandwiches, sauerkraut and weenies, macaroni and cheese, Campbell’s tomato soup with grilled cheese sandwiches, bologna sandwiches or liverwurst.

Most meals came with gravy. Often it was a white gravy to go with the mashed potatoes. When the potato dish was empty, you tore up a slice of white bread and liberally doused it with gravy. A plate in the middle of the table held a stack of bread so that no one left the table hungry.

For breakfast, we might have poached eggs on toast or white rice as a cereal with raisins in it and milk and sugar. There was cinnamon toast (mix the cinnamon and some sugar with softened butter then spread on the warm toast).  For cold cereal, corn flakes and cheerios were around in the 1950s. Also, there was shredded wheat. Mostly, I remember Mom fixing oatmeal in a pot on the stove (no microwave back then) or she might fix Cream of Wheat for a change. We had our own cow, so the cream on our cereal was so thick that you could stand a spoon up in it. Fortunately, we ran all over the farm enough to work off all that cholesterol.

retro fifties foods pixabay

Retro housewife from the 1950s – graphic courtesy of Pixabay

Since we lived in the country, we raised our own chickens and rabbits which appeared at meals regularly. Usually, it was fried. Most of our meat was fried. Pork chops, liver and onions, salmon patties, SPAM, and even some of the vegetables were fried. Mom would slice okra, dip it in a batter, and fry it.

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9 thoughts on “F Is for Fifties Foods

  1. I liked how the leftovers were always turned into a new meal the next night. Its a habit I have continued. I think there is probably a cookbook on what to do with leftover roast lamb, roast chicken, roast beef, corned beef, boiling bacon etc. The salmon pie (a variation on tuna pie) was in my father’s repertoire of two. The other was spaghetti bolognese but made with chicken.

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  3. So many memories are tied up in food!

    I completely forgot about the cinnamon toast. My husband’s mom called it “airplane toast” because she would slice it three pieces to resemble a jet. My kids LOVED it 🙂

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  4. Enjoy reading this, many memories, those were the day, I was born in the 1940’s, war years we lived on what was available, mum had coupons to get groceries, there was a lot of swapping with neighbour and friends of food that weren’t needed to be given to large families etc, those were the days most likely the reason I have never wasted food there is aways something you can do with it as long as you don’t let it go wrong, much easier these days because of refrigeration which wasn’t aroun seventy years ago.
    Thanks for the memories, have a nice weekend.

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  5. Yup, I grew up on all that stuff except the okra. Don’t know why my folks didn’t like okra, but neither of them did, so we didn’t eat it. I LOVED torn bread in sweetened canned tomatoes. Hadn’t thought of that in years, probably since I used up my own last jar of home-canned tomatoes a few decades ago. : )

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  6. In New Zealand in the 50s it was more roast beef or lamb, then leftovers – always meat and three veg. Lamb chops, mince and sausages. Always a pudding of some sort, smothered in custard. Fish and chips on Friday night or pea, pie and pud – i.e. meat pie, mashed potato and peas.

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  7. We ate a lot of the foods you mention, although we ate our okra unfried. We still eat some of them. My father was a minister and so at home during lunchtime. Once my mother started teaching, we went home and he cooked lunch. Once he made tomato soup so often, I still don’t want to eat it.

    Finding Eliza

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  8. Pingback: Not the A to Z Blog | Virginia Allain

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