We have pretty well covered what was on a kitchen counter in the 1950s.

Now that all of the cooking gadgets are out, what were the favorite dishes cooked in the ‘50s? What were Americans eating? Let’s get cooking.

The 1950s saw the rise of the fast-food chain restaurant, the neighborhood potluck and an assortment of culinary creations including deviled eggs, baked Alaska, meatloaf, tuna noodle casserole and Swanson TV dinners.

Deviled eggs were a staple hors d’oeuvre at backyard barbecues and cocktail parties, and were especially popular during the summer months for their soft texture and cool temperature. A sprinkle of paprika added just enough zest to prevent them from tasting bland.

While eggs themselves have a very mysterious past, it must be supposed the same is true for deviled eggs. There are no specifics on them. They were some what invented in Ancient Rome. The term “deviled eggs” was invented in the 18th Century. In Ancient Rome people would boil the eggs and then serve them with spices on the top. Anything from wine, pine kernels, celery, fish sauce, honey, white vinegar and pine nuts were used on the eggs.

By the late 16th Century hard-boiled eggs were all the rage. Then by the 17th Century the hard-boiled egg became a staple in households.

It was the 18th Century when “deviling” food began. It is believed that “deviled” food is called such because it is a spicy food and therefore is comparable to the high heat in which the devil lives (in hell).

The recipes all may be slightly different, as the dish is a delicately simple appetizer that also packs a delicious punch.

Baked Alaska (ice cream and sponge cake encased in toasted meringue) was invented in the 19th Century, but the increased availability of affordable, reliable ovens in the 1950s made this dessert a housewife favorite. Considered easy but elegant, Baked Alaska impressed guests with its colorful Neapolitan interior and its melding of hot and cold components. The especially daring host might skip the oven entirely and set the whole thing aflame with a kitchen torch.

Tuna noodle casserole was a one-dish meal that was heavily marketed in the 1950s, and companies often joined forces to promote recipes that featured one of more of their products. Such was the case with tuna noodle casserole, the original Betty Crocker recipe that called specifically for Campbell’s cream of mushroom soup and B&B mushrooms. A sort of a beginning of Tuna Helper, TNC is creamy and served in dense chunks of tuna and noodles.

Meatloaf was made of hamburger covered in a ketchup-based gravy and was popular with Americans who spent the previous decade living off Victory Garden vegetables. Add a side of buttery mashed potatoes and a tall glass of whole milk and you’ve got the quintessential ‘50s feast.

The meatloaf is normally served warm as part of the main course, but can also be found sliced as a cold cut. Meatloaf can also be considered a typical comfort food and is served in many diners and restaurants today.

Swanson frozen dinners were a compartmentalized consumption that has never been the same since the debut of Swanson’s frozen (aka “TV”) dinners. First introduced in 1954 during a live broadcast, these tidy dinners (especially the one with roast turkey, stuffing, potatoes and corn) soon became America’s favorite fake home-cooked meal.

Gerry Thomas is the man who invented both the product and the name of the Swanson TV dinner. In 1954, Swanson TV dinners fulfilled two post-war trends: the lure of time-saving modern appliances and the fascination with a growing innovation, the television. More than 10 million TV dinners were sold during the first year of Swanson’s national distribution. For $.98 per dinner, customers were able to choose among Salisbury steak, meatloaf, fried chicken, or turkey, served with potatoes and bright green peas; special desserts were added later.

The food groups in a TV dinner were displayed neatly in a divided metal tray. A representative tray was placed in the Smithsonian Institution in 1987 to commemorate the tray’s impact on American culture. Celebrity figures from Howdy Doody to President Eisenhower touted the dinners.

Eating in front of the TV became a way of life. A TV dinner on a TV tray and sitting in front of the television  was a way to pass the dinner hour. The Price is Right, (yes it started in the 1950s), Password and Twenty-One were very popular game shows.

Now you have the perfect menu for your next 1950s dinner. An appetizer, main dish and a dessert and if you don’t feel like cooking try the TV dinner. Bon appetite.

 

Jo-Ann Boepple works at the Edwardsburg Area History Museum.