1950s recipes Feed

This sounds kinda good to me. (Don't judge.)

Here's a reminder that summer isn't over yet. The recipe is billed as a "Summer Night Sensation" and it's made with Spam.

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Spam 'n' Cheese Ribbon Loaf
Vintage recipe from 1950s Spam advertising.

Cut in 8 slices 1 whole can of Spam.

Mix together: 1 (3-oz.) package cream cheese, softened with a little milk; 1 tsp. lemon juice; 1 tsp. grated onion; 1 tbsp. minced parsley; and 1/4 tsp. salt.

Spread between slices of Spam.

Chill 4 hours (or longer; overnight if desired). Slice and serve. Good with deviled eggs or potato salad.




1950s bathing beauties at Rockaway Beach in Queens. 


The first and second bathing suits from the left don't appear to be made of stretchable fabric. And all three would have had big metal zippers up the back.


Image via Forties, Fifties, Sixties

Baked Beans Hawaiian

All the college kids are coming back to Boston this week. They're adorable but they tie up traffic and fill subway cars. As a result, I have to leave the house 15 minutes earlier in the morning to get to work on time.

This easy recipe is dedicated to them. Though they'll have to make it in their dorm-appropriate microwave ovens.

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Baked Beans Hawaiian
Recipe from 1950s B&M baked beans advertising

B&M baked beans
B&M brown bread
pineapple slices

Ring a casserole with slices of juicy pineapple. Fill the casserole with baked beans. Heat in medium oven 'til piping hot and bubbly. Serve with brown bread.


Did you ever try Boston Baked Bean candy? 


Recipe via flickr

The devil you say!

The idea of Deviled Hot Dogs had me flummoxed. What quality do the hot dogs pictured share with deviled eggs?

It was time for me to look up what "deviled" means.

"To prepare with hot or savory seasoning," according to Dictionary.comHmmm. By that definition, burritos, spaghetti sauce and pizza are all deviled. 

Clearly, there's a nuance I'm missing.


Deviled Hot Dogs
With Frenchwise Barbecue Sauce

Vintage recipe from 1952 French's advertising

Slash tops of frankfurters, brown in skillet or on the grill. Baste and serve with Frenchwise Sauce:

1 medium onion, minced (or 1 tbsp. French's Onion Flakes)
1 small green pepper minced (or 1 tbsp. French's Pepper Flakes)
2 tbsp. butter 
2 tbsp. brown sugar
2 tbsp. French's Prepared Mustard
1 tbsp. French's Worcestershire Sauce
1 tsp. salt.

Combine ingredients, simmer 15 minutes.
Serves 8.


I strongly suggest you enjoy your deviled hot dogs with beer.         ; )


Recipe via File Photo Digital Archive

Log Cabin Whip

As you may know, Log Cabin Syrup is mostly corn syrup. If you want a more authentic maple flavor, I'd substitute Log Cabin Syrup with 100% pure maple syrup when making this recipe.


Log Cabin Whip
1953 recipe from old Log Cabin advertising

Place 1/2 cup heavy cream in chilled bowl and beat until cream holds its shape. (Do not overbeat.) Fold in 3 to 4 tbsp. Log Cabin Syrup. Use as topping for cake, pudding or other desserts. Makes one cup.

Shown above on cake with Log Cabin Syrup and chopped pistachio nuts.*

*Looks to me as though they drizzled some extra syrup over the cake first, before adding the Log Cabin Whip.


This smart mom was never fooled by corn syrup masquerading as maple syrup.


Recipe via craptoy
IMage via Charlie a Go-Go

Retro Hawaiian Dessert

This recipe came out three years before Hawaii became a State.


Pineapple Cheesecake
1956 recipe from vintage Borden's Eagle Brand advertising

20 graham crackers, finely crushed
1/4 cup butter, softened
2 3-oz.-pkgs. Borden’s Cream Cheese, softened
1 15 oz.-can Eagle Brand Sweetened Condensed Milk
2 eggs, separated
2 tbsp. sugar
1 tsp. vanilla
1 1/2 tsp. cornstarch
1 1/2 cups canned crushed pineapple, with juice
1 1/2 tbsp. lemon juice

Mix crumbs with butter; press into 8-in. square baking dish. Beat cheese until creamy. Add sweetened condensed milk and egg yolks; blend thoroughly. Beat egg whites until foamy; gradually add sugar; beat until soft peaks form. Carefully fold egg whites and vanilla into sweetened condensed milk mixture. Pour into dish. Bake at 350° F for 35 minutes. Cool. Mix pineapple, cornstarch and lemon juice in saucepan. Bring to a boil; simmer, stirring constantly, 10 minutes. Cool. Spread on cake.


These ladies have already had a few tiki cocktails while waiting for your pineapple cheesecake.


Recipe via Recipe Curio
Image via Kitschy Living

Going Bananas Retro Style

According to this vintage guide to banana ripeness, for this recipe you should use a banana with a skin that's flecked with brown.

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Banana Pudding
1956 recipe from old Jell-well advertising

Prepare 1 pkg. of Jell-well Vanilla Pudding and Pie Filling according to directions on the box. Allow to cool. (If you prefer, use Jell-well Vanilla Instant Pudding prepared according to directions on the box.)

Line the bottom and sides of a low 9″ square dish with Jane Arden Vanilla Wafers. Cover the wafers with banana slices. Pour half of the pudding over the bananas. Add a second layer of wafers, bananas and the remaining pudding. Chill about 1 hour.

For an extra-special touch, top with whipped cream and sprinkle with crushed vanilla wafers — or make a meringue topping and brown lightly.

Recipe via Click Americana

Retro Holidays: Christmas Belle Cake

 The ad promises this cake is as dazzling as a Christmas tree.


Christmas Belle Cake
1952 recipe from old Swans Down advertising

2 1/2 cups Swans Down Cake Flour
3 1/4 tsp. Calumet Baking Powder
1 tsp. salt
1 1/3 cups sugar
1/2 cup shortening
1 cup milk
1 1/2 tsp. vanilla
1/4 tsp. almond extract
4 egg whites, beaten to meringue with 1/3 cup sugar

Combine sifted flour, baking powder, salt and 1 1/3 sups sugar in sifter. Stir shortening just to soften. Sift in dry ingredients. Add 3/4 cup of the milk and the flavorings and mix until all the flour is dampened. Then beat 2 minutes (or use electric mixer for 2 minutes on medium). Add meringue and remaining milk and beat 1 minute longer.

Pour batter into two round 9-inch cake pans, lined on the bottom with wax paper or parchment paper. Bake in moderate oven (350˚F) 30 minutes, or until done. Cool, then frost.

Yuletide Frosting and Filling

Cream together 6 tbsp. butter, 1/4 tsp. salt and 1 tsp. vanilla. Add 1 unbeaten egg white. Then add 3 1/2 cups sifted confectioners sugar, alternately with 2 1/2 tnsp. lemon or lime juice, beating well after each addition. Add 2 1/2 tsp. grated lemon or lime rind and beat until of right consistency to spread. Tint a delicate green.

To 1/2 cup of the frosting, add 2 tbsp. each chopped raisins, nuts, candied cherries and citron; spread between layers. Then cover top and sides with remaining frosting. Decorate with silver dragées and tiny red candies.


Here's a 1950s living room. With a linoleum floor and I Love Lucy on the TV set.


Recipe via tikitacky
Image via Ladylike Lady

Holiday Baking: Peppermint Stick Cake

Betty Crocker claims this recipe is "easy double-quick." Why don't I believe her?

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Peppermint Stick Cake
1951 recipe from old Betty Crocker/Gold Medal Flour advertising

Have ingredients at room temperature (70˚ to 75˚). In hot weather, use milk and eggs directly from the refrigerator.

Preheat the oven to 350˚ (moderate).

Grease generously and dust with flour 2 round layer cake pans, 8" x 1 1/2".

Sift the flour, then spoon lightly into cup and level off. Do not pack.'

Sift together in a bowl 1 1/2 cup plus 2 tbsp. of sifted flour; 1 1/2 cups sugar; 1 1/4 tsp. baking soda; 1 tsp. salt; and 1/2 cup cocoa.

Add 1/2 cup shortening; 1 cup milk; and 1 tsp. peppermint extract (not peppermint oil).

Mix with your electric mixer on medium speed for 2 minutes, constantly scraping bottom and sides of bow.

Add 1/3 to 1/2 cup unbeaten eggs (2 medium).

Continue beating 2 minutes more, scraping the bowl constantly. Pour batter into prepared pans. Bake 30 to 35 minutes in moderate over (350˚) or until top of cake springs back when lightly touched. When cake is cook, frost.

Candy Mountain Icing

Stir until well blended in a small saucepan 1/2 cup sugar; 2 tbsp. water and 1/2 cup white corn syrup. Boil rapidly to 242˚ (or when mixture spins a 6- to 8-inch thread or a few drops of mixture form a firm ball when dropped into cold water). When mixture begins to boil, start beating 1/4 cup egg whites. Beat until stiff enough to hold a peak. Pour hot syrup slowly in a this steady stream into beaten egg whites, beating constantly with electric mixer until mixture stands in very stiff peaks. Blend in 1/3 cup crushed peppermint stick candy (or you could crush these or 1/2 tsp. peppermint extract.


 More vintage peppermint goodness.


Recipe via Millie Motts
Image via Pinterest

Homemade low-cal candy


Whipped Carnation Instant Rainbow Candy
Old recipe from 1958 Carnation advertising

1/2 cup cold water
3 tbsp. (3 envelopes) unflavored gelatine
2 cups sugar
2 tbsp. light corn syrup
3/4 cup water
1 tsp vanilla
2 1/2 cups whipped Carnation Instant Nonfat Dry Milk

Combine 1/2 cup water and gelatine in large mixing bowl. Mix sugar, syrup and 3/4 cup water in saucepan; cook over medium heat, stirring constantly, until syrup reaches rolling boil. Cook 5 minutes without stirring. Pour hot syrup over gelatine and stir until gelatine dissolves. Add vanilla. Cool at room temperature to thick syrup consistency (about 1 hour), stirring occasionally. Add whipped Carnation Instant to cooled syrup. Blend with rotary beater or mixer until smooth. Pour into buttered 9-inch square pan. Chill 1 hour. Cut into squares; roll in plain, toasted or colored coconut, or chocolate shot. Makes 49 squares.


I love vintage Christmas tree ornaments, do you?


Image via Tater Tots and Jello

Coconut Candy Cane Cake

This cake is too cute.



Coconut Candy Cane Cake
Old recipe from 1956 Durkee advertising

1. Using entire package (16 - 20 oz.) fill 8" x 8" x 2" square cake pan with white cake mix batter. Insert 6-oz. juice glass exactly in middle of pan, pouring small amount of batter into glass to prevent movement. Bake at 350˚, 35 - 45 minutes (325˚ for glass baking dish).

2. Remove from oven. Assemble on serving platter. Cut as indicated, rounding corners and adding outlined section to form bottom of cane.

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3. Add 1/8 tsp. Durkee's Peppermint extract to boiled frosting. Color 1 cup (3 1/2 - 4 oz.) Durkee's Coconut, using 8 - 10 drops Durkee's Red Food Coloring in tbsp. water.* Decorate cake with alternating red and white stripes of coconut.

* The easiest way I know to dye coconut is to put both the coconut and the dye into a Ziploc bag, zip the bag up and use your fingers to knead the dye through the coconut flakes.


I love holiday baking. And eating, of course.

These young 1954 homemakers look like they love holiday baking, too.


Recipe via saltycotton
Image via We Had Faces Then