1950s recipes Feed

Barbecued Fish

If you're out of ketchup, you could substitute tomato sauce for ketchup in this recipe.

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Barbecued Fish
Old recipe from 1957 Heinz advertising

Heat oven to 375˚F. Place 1 1/2 lbs. fish fillets in greased shallow pan. Brown 2 tbsp. chopped onion in 1 tbsp. shortening. Add 3/4 cup Heinz Ketchup, 1/4 cup Heinz Vinegar, 1 tbsp. Heinz Worcestershire Sauce, 2 tbsp. brown sugar, 1/2 tsp. salt. Simmer 5 minutes. Pour over fish. Bake 30 minutes or until fish is tender. Makes 5 to 6 servings.


 Here's a vintage paint-by-number to inspire you to try the above recipe.


Recipe via cardboardamerica
Image via Paint By Number Museum

Spring Rhapsody cake

The way to a man's heart is... CAKE.

Spring rhapsody cake recipe

Spring Rhapsody Cake
Old recipe from 1951 Swans Down advertising

Cake: Prepare Happy Day Cake as directed on the back of Swans Down Cake Flour package. (Find the cake recipe HERE.)

Frosting: Prepare fluffy 7-minute frosting. (Find the frosting recipe HERE.) Flavor the frosting with 1/4 tsp. almond extract. Spread half the frosting between layers and top of cake. Tint remaining frosting a delicate green and top and frost sides of cake.

Decoration: Garnish frosted cake with gumdrop tulips and green gumdrop leaves. (To make tulips, cut large gumdrops in half and snip two small triangular shaped pieces from each half, leaving "tulips" as shown."


 Do you eat your cake with milk or champagne?




Recipe via Barb Lawrence
Image via iloveyoumorephotos

Easter Egg Pie with Coconut

 Here's a great make-ahead dessert for your Easter celebration. 

Easter Pie

Easter Egg Pie
Old recipe from 1951 Jell-O advertising

1 pkg. Jell-O Vanilla Pudding (note: this is NOT the instant pudding)
2 tsp. gelatin
2 cups milk
1/2 cup heavy cream
dash of salt
1/4 tsp. vanilla
1 cup toasted, shredded, sweetened coconut
1 baked 9-inch pie shell

Combine pudding and gelatin. Add milk and cook as directed on package. Cool to room temperature, stirring occasionally (you don't want a 'skin' to form).

Combine cream, salt and flavoring. Whip until mixture holds its shape. Fold into pudding. Then fold in 1/2 cup of the coconut. Place in bowl of ice water and chill until mixture begins to stiffen. Turn into pie shell. Chill Garnish with border of remaining coconut. Decorate with candy Easter eggs or Jordan almonds if desired.


When you get to be a woman of a certain age, you can laugh hysterically at photos like this without feeling the need to apologize.

Old scary easter bunny

 Want to see more old photos of creepy Easter bunnies scaring the daylights out of children? Click here.

Recipe via File Photo Digital Archive

Easy French Cassoulet

I don't think the French make cassoulet with canned pork and beans. Just a guess.


French Cassoulet
Recipe from 1958 Heinz advertising

Partially fry 4 strips bacon; take from skillet. Brown 1 large onion, chopped; 2 cloves garlic, minced; 1 tbsp. chopped parsley in bacon fat. Add 1 cup white wine (or 3/4 cup water, 1/4 cup lemon juice) and 1/4 cup Heinz ketchup. Simmer 5 min. Mix with 1 cup diced cooked meat and two 1-lb. cans of Heinz pork and beans in 1 1/2 quart casserole. Top with bacon. Bake at 350˚F for 45 min. Makes 6 servings.


Ten years after the above French Cassoulet recipe premiered, we were all watching French actor Robert Clary play Cpl. Louis LeBeau on Hogan's Heroes.


Recipe via File Photo Digital Archive

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.


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. 


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.



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.


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.


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.


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.


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


 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.


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.



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.


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.



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.


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