1950s recipes Feed

We have Rice Krispies Treats, the Brits have Krackolates

This is an old British recipe. I've converted it to US measures.

 The photo in the ad is a little misleading — it was to me, anyway. Don't the Krackolates look muffin-size? They're actually the size of chocolates.

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Chocolate Krackolates
Recipe from a 1953 English ad from Kellogg's and Cadbury's

7 tbsp. Kellogg's Corn Flakes
1 level tbsp. cocoa
1 tbsp. sugar or confectioners' sugar
1 tbsp. corn syrup (if corn syrup is not available, double the quantity of sugar)
2 tbsp. butter

To improve the flavor, add:
2 tbsp. shredded coconut or 1 tsp. grated orange peel

Melt butter and corn syrup in saucepan. Do not boil. Add the cocoa. Remove from heat, stir in sugar. Using metal spoon, quickly fold in coconut or orange peel) and corn flakes, until coated. Spoon into eleven or twelve portions. 

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Vintage Christmas cards and vintage ornaments equal twice the holiday awesomeness. 

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Recipe via totallymystified


Easy peasy spiked eggnog

This recipe calls for you to whip up some cream and fold it into store-bought eggnog. That makes the result homemade, as far as I'm concerned.

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Bacardi Eggnog
Recipe from 1955 Bacardi advertising

1. Pour 2 quarts of non-alcoholic eggnog into a punch bowl.

2. Stir in a fifth of Bacardi rum, light or dark.

3. Fold in a pint of stiffly whipped cream, then chill for at least 3 hours in the refrigerator.

4. Top individual servings with a light sprinkling of ground nutmeg.

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So, Vern got the macrame plant hanger from his craft-y mother.

Right before he snapped the photo, Dad referred to Mom's creation as a commie hippie rope contraption.

Mom didn't think that was funny but it cracked up Bobby Joe.

Recipe via Jon Williamson


Oh, fudge!

If you're making food gifts for the holidays, you're probably making fudge. Here are a few old fudge recipes for you to try.

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Marshmallow Cream Fudge
Recipe from 1958 Nestle's advertising

Bring to a full boil — stir constantly: one 5 to 10 oz. jar marshmallow cream; 2/3 cup evaporated milk; 1/4 cup butter; 1 1/2 cup sugar; 1/4 tsp. salt.

Boil 5 min. over moderate heat, stirring constantly.

Remove from heat. Stir in till melted: 12 oz. (2 cups) Nestle's Semi-Sweet Chocolate Morsels; 1 tsp. vanilla; 1/2 cup nuts, chopped (optional).

Pour in greased pan 8" x 8" x 2".

Chill well. Yield: approximately 2 1/4 lbs.

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C&H Potato Fudge
Recipe from a bag of C&H powdered sugar

3 squares (3 oz.) unsweetened chocolate
1/2 stick butter
1/3 cup cold mashed potatoes
1 tsp. vanilla extract
dash salt
4 cups powdered sugar

Melt chocolate and butter over low heat. Remove from heat and add potatoes, vanilla extract and salt. Mix well. Blend in powdered sugar and mix. When mixture is moistened, turn out on board. Knead until smooth and thoroughly mixed. Press into 8-in. square pan. Chill. Cut into 1 inch squares. Makes 1 1/2 lbs.

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Carnation Velvet Fudge
Recipe from old Carnation advertising

3 squares (3 oz.) unsweetened chocolate
3 cups sugar
2 tbsp. corn syrup
1 cup evaporated milk, undiluted
3 tbsp. butter
1 tsp. vanilla

Cut chocolate over sugar into 2-quart saucepan. Add corn syrup and evaporated milk. Place over medium heat, stirring until sugar dissolves and chocolate melts. Bring to boiling; cover and cook 2 minutes. Uncover and cook, stirring occasionally, to 234˚F or until soft ball forms when a small amount of mixture is dropped into cold water. Remove from heat. Add butter and let cool without stirring until mixture is 110˚F or pan is cool enough to hold in palm of hand. Add vanilla and beat until thick and no longer glossy. Spread in buttered pan. When firm, cut in squares. Makes 1 3/4 lbs.

Variations Just before turning beaten candy into buttered pan, add one of the following:
Nut fudge — 3/4 to 1 cup chopped nuts
Coconut fudge — 1/2 cup shredded coconut
Raison Roll — 1/2 cup raisins and 1/2 cup chopped nuts. Form fudge into roll, chill and slice.

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 Julie Andrews wants you to have a nice holiday season. And she wants to serve you a bread and cookie sandwich.

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 Recipes via Classic FilmRecipe CurioRetro Magic Shop
Image via The Julie Andrews Movie Club


Homemade corn meal biscuits

Homemade biscuits. The way to knock the socks off your Thanksgiving guests. Better still, this recipe is easy.

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Corn Meal Biscuits
Recipe from 1957 Clabber Girl advertising

1 1/2 cups sifted all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup yellow corn meal
1/3 cup shortening
2/3 cup milk

Sift together flour, baking powder and salt into a mixing bowl. Blend in cornmeal. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once. Stir lightly with a fork, just enough to moisten all the flour. Knead gently about 1/2 minute on lightly floured board. Roll dough 3/4 inch think. Cut with 2-inch cutter. Place on lightly greased baking sheet. Bake in a 450˚F (very hot) oven 12 to 15 minutes. Yields 12 biscuits.

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If you don't have a biscuit cutter, just use an upturned drinking glass that's been dipped in flour. 

Recipe via tikitacky


Thanksgiving twofer

Here are two Thanksgiving-worthy recipes from 1952.

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Walnut Pumpkin Cake

1 pkg. spice cake mix
1 tsp. baking soda
canned pumpkin
1/2 cup water
1/2 cup finely chopped walnuts

Add baking soda to cake mix. Substitute pumpkin for liquid called for on package in same amount; combine with the 1/2 cup water. Mix cake as package directs, using a little over half the pumpkin-water mixture for first addition of liquid. Add walnuts last. Bake as package directs. Fill layers and frost with whipped cream, sprinkling more chopped walnuts between layers. Decorate with whole walnuts.


Walnut Cranberry Quickie

Dissolve 1 pkg. lemon gelatin in 1 3/4 cups boiling water; cool until syrupy. Put walnut half in each of 6 individual molds. Arrange banana slices over walnuts. Spoon 2 tbsp. gelatin into each mold. Mix remaining gelatin with 1 cup whole cranberry sauce and 1/3 cup chopped walnuts. Fill molds with this mixture; chill. Serve with balls of seasoned cream cheese rolled in chopped walnuts.

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Step back, Junior. That oven's very hot.

 

Recipe via tikitacky
Image via Carl Guderian


Retro Happy Hour: Seven-Up Collins

I'd make this drink in a tall glass — you'll want to leave room for a decent amount of Seven-Up — a jigger of gin is an ounce and a half.

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Seven-Up Collins
Recipe from 1956 Seven-Up advertising

Ice, a jigger of gin and chilled 7-Up to the top of the glass.

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Petey's Bungalow Lounge is a bar on the main drag in Oak Lawn, Illinois. I love their old neon sign, though I've never been inside. It pretty much looks like a place where Don Draper would go to get drunk and go home with a woman whose name he already forgot.

Recipe via Leif Peng
Image via Found in Mom's Basement


Chili con Carne

If you make a lot of chili, then you know it ALWAYS tastes better the next day. 

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Chili con Carne
Recipe from 1950 Campbell's Soup advertising

2 tbsp. shortening
1 medium onion, finely chopped
1 lb. ground beef
1/2 tsp. salt
1/2 tsp. black pepper
2 tsp. chili powder
1/4 tsp. cayenne pepper
2 cans (2 1/2 cups) Campbell's Tomato Soup
2 1/5 cups kidney beans

Melt shortening in saucepan, add onion and beef, brown slightly. Add seasonings, tomato soup and kidney beans. Cook slowly for about 30 minutes, stirring occasionally. Serve hot with crisp crackers and relishes. Enough for 6.

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 Before you make the chili, you could whip yourself up a "Mexican" jacket.

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This 1948 McCall sewing pattern was used to make replicas of the souvenir jackets made for tourists visiting Mexico. Pretty sure Mexicans themselves never wore these.

 Recipe via Gallery of Graphic Design 
Image via Rita Holcomb


Make this Halloween cake with the kiddos

This is such a fun little recipe. I wish I'd come across it when my stepkids were little.

Pumpkin face cake

Pumpkin Face Cake
Recipe from 1950s Betty Crocker advertising

Bake a layer cake as directed on box of Betty Crocker Honey Spice Cake Mix.

Put layers together and frost with Butter Icing (see below) tinted orange (mix red and yellow food coloring for a pumpkin color).

Make a Jack-O-Lantern face with flat black jelly candies and candy corn.

Butter Icing

Blend together:
    1/3 cup soft butter
    1 cup sifted confectioners' sugar
    1 1/2 tsp. vanilla
    3 tbsp. cream or milk

Then stir in:
    Beat well to make icing fluffy.

    Add a little more milk or sugar if you need it to make the icing just right to spread.

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 Look at this Halloween-themed political advertising from 1968. Nixon/Agnew campaign workers would leave them on people's doorknobs.

Nixon Agnew pumpkin advertising

I have no idea if Charles Schultz, creator of Charlie Brown and The Great Pumpkin, sanctioned the use of his cartoon special's name. 

 

Recipe via A Nostalgic Halloween
Image via Alan Mays


Grape-Nuts Puff Pudding

This recipe was clipped from a 1950s cereal box. The clip says that this is one of Grape-Nuts' most popular recipes — at least it was in the 50s.

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Grape-Nuts Puff Pudding
Recipe from a Grape-Nuts box from the 1950s

1 tsp. grated lemon rind
1/4 cup butter
1/2 cup sugar (1/2 cup honey may be substituted for sugar)
2 egg yolks, well beaten
3 tbsp. lemon juice
2 tbsp. flour
1/4 cup Grape-Nuts
1 cup milk
2 egg whites, stiffly beaten

Cream the lemon rind and butter together until well blended. Add sugar gradually and cream together until light and fluffy. Add egg yolks and beat well. Add lemon juice, flour, cereal and milk, mixing well. (Mixture will look curdled, but this will not affect finished product.) Fold in egg whites. Turn into greased baking dish and place in pan of hot water. Bake in slow oven (325°F) 1 hour and 15 minutes. When done, the pudding has a cake-like layer on top with custard below. Serve warm or cold, with plain or whipped cream. Serves 6.

Click here for another "Grape-Nuts greatest recipe," Grape-Nuts Bread.

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Screen Shot 2016-10-14 at 2.48.47 PMClick here to watch an old Grape-Nuts TV commercial featuring Don Knotts and Andy Griffith in character as Barney Fife and  Andy Taylor.

 

Recipe via Recipe Curio