The Most Popular Recipes of the 1950s (2024)

FAQs

What was the most popular dish in the 1950s? ›

As you can see from the decade's top recipes, the 1950s were all about the intersection of comfort food and convenience—casseroles and quick dishes like Chicken a la King and Welsh rarebit reigned supreme.

Items like pancakes, sausages, meatloaf, burgers, and sandwiches were standard on diner menus, and still are today. The meals were priced low, making diners popular even before their rise in the 1950s.

Breakfast was viewed as the meal to set you up for the day so was, at the very least, porridge, followed by bacon, eggs and fried bread, then toast and home-made marmalade, and lots of milky tea.

School lunches in the 50s were pretty much like the meat and two veg in diners at the time. There was only one lunch, no choice. Typically it would be a ham slice with pineapple, mashed potatoes and gravy amd green beans. Or turkey and dressing or Salisbury steak.

In 1955, the Campbell's Soup test kitchen birthed that American Thanksgiving staple, green bean casserole. Recipe creator Dorcas Reilly aimed to create a dish that was easy and economical for home cooks to recreate, reported NPR.

I was a child in the 1950s. On school days, we usually ate cold cereal (Cheerios, Wheat Chex, or Grape Nuts flakes—never corn flakes for some reason) or hot oatmeal with raisins in it on cold days. On Saturdays, we usually had one egg (fried, boiled, poached, or scrambled) and bacon. On Sundays, we had pancakes.

However, packaged snacks were not about to concede to the fast food trend. Peanut M&Ms, Atomic Fireballs, Certs Mints, Hot Tamales, PEZ candy, Pixy Stix, Smarties Candy Necklaces and Marshmallow Peeps were all candies developed during this decade.

The 1950s brought treats including the Hot Tamales candies in 1950, Eggo Waffles and Cheez Whiz in 1953 and Trix Cereal in 1954.

What food was invented in 1953? ›

Tater tots were invented in 1953 when American frozen food company Ore-Ida founders F. Nephi Grigg, Golden Grigg, and Ross Erin Butler Sr. were trying to figure out what to do with leftover slivers of cut-up potatoes.

Chicken. Meats like duck, geese and rabbit were popular, but chicken was being promoted as a good alternative. Sainsbury's published recipe cards touting its versatility for family meals, with new ideas including cold fried chicken salad, chicken Marengo and coq au vin.

Typical main dishes might have been a hamburger, tuna fish, chicken casserole, dried chipped beef in cream gravy over toast, fried chicken, mac and cheese, Spam, canned ham, spareribs, hot dogs wrapped in Bisquick, hot dogs with barbecue sauce, liver and onions or various bean dishes.

Other Early Post Cereals

The 1950s began with Sugar/Frosted Rice Krinkles and then Corn-Fetti in 1951. Also that decade, Post released Shreddies (1955) and Heart of Oats (1959).

According to the most widely accepted account, a Swanson salesman named Gerry Thomas conceived the company's frozen dinners in late 1953 when he saw that the company had 260 tons of frozen turkey left over after Thanksgiving, sitting in ten refrigerated railroad cars.

Taco Bell and Burger King are among the fast food chains that were started in the 1950's. With so many new innovations in technology and processing, the food industry was revolutionized in the 1950's. This revolution included restaurants and the landscape of dining was changed with the rise of fast food.

The concept really took hold in 1954 when Swanson's frozen meals appeared. Swanson was a well-known brand that consumers recognized, and Swanson launched a massive advertising campaign for their product. They also coined the phrase TV Dinner, which helped to transform their frozen meals into a cultural icon.

Today, fast food is often viewed as being low quality in exchange for speed and convenience. However, in the 1950s, fast food was viewed as pure Americana with chain fast food franchises seen as an extension of the popular American Diner. The fast food explosion of the 1950s began with McDonald's.

In fact, a pineapple upside down cake won the first Dole recipe contest in 1926. By the 1950s and 1960s, the cake was at the peak of its popularity perhaps because of the ease of using boxed cake mixes, which were increasingly available in the post WWII years, says Bon Appetit.