What Was The Most Popular Food In 1955?

Some popular foods have stuck around longer than others. We rounded up some of the most popular food fads in the US from each year since 1955. In 1955, the Campbell’s Soup test kitchen birthed that American Thanksgiving staple, green bean casserole.

1955: Green Bean Casserole. When Thanksgiving rolled around in 1955, Campbell’s was prepared by releasing one of its most popular (and easiest) recipes ever: green beans, cream of mushroom soup, and those crunchy, irresistible fried onions. Rachael Ray Show. 1956: Banana Cream Pie.

1955: Green Bean Casserole. When Thanksgiving rolled around in 1955, Campbell’s was prepared by releasing one of its most popular (and easiest) recipes ever: green beans, cream of mushroom soup, and those crunchy, irresistible fried onions. Rachael Ray Show. 1956: Banana Cream Pie.

So it’s no surprise that this rich dish, invented by a doctor, was among the most popular in the early 1950s. Once a romantic dish eaten by movie stars and opera singers, chicken tetrazzini later became a comforting, at-home meal made with chicken, spaghetti, and a creamy, vegetable-infused sauce.

1972: Cheese and Pineapple Sticks. If there’s a party food to sum up the 1970s it’s got to be cheese and pineapple sticks. The very height of sophistication, these little canapés would often be served stuck into an upside down melon half – to sort of resemble a hedgehog! Classy, we think you’ll agree.

Before dinner, all sorts of finger foods, snacks and apps were served, oftentimes dictated by the occasion. (These are the hors d’oeuvres you’d find at every ’50s holiday party .) Stuffed celery was always a popular choice, as were pinwheels, shrimp cocktail and canapés.

What was the most popular food in the 1930s?

Here’s the most popular food the year you were born: 1930s: Creamed Chipped Beef. The Great Depression meant dinner could be pretty lean. This dish, consisting of beef smothered in white sauce and served over toast, was one that could be made easily on a budget. 1940s: Meat Loaf.

1940s: Meat Loaf. Meat in a can is an easily recognizable American product, but intrepid home cooks of the ‘40s put their own spin on the supermarket staple, adapting older recipes into what we now know as the modern-day meatloaf.

1977: Pasta Primavera. Pasta Primavera was the talk of the town in Manhattan in the ‘70s, when Le Cirque chef Sirio Maccioni introduced this cream-based pasta dish, accented with an explosion of green veggies. 1978: Hummingbird Cake.

The health boom of the ‘70s was kicked into high-gear with Eric Meller and Jane Kaplan’s The Granola Cookbook, released in January 1973. Made of rolled oats, brown sugar or honey, dried fruit, and nuts, granola was seen as a healthier alternative to heavier breakfast fare like bacon and eggs. 1974: Crepes.

1959: Cheese Ball. A go-to appetizer of the era, the Chicago Tribune included the ubiquitous pecan-encrusted cheese ball, made with cottage and blue cheeses, in an Aug. 21, 1959, round-up of easily prepared snacks for entertaining. Try an updated take with this garlic-and-herb cheese ball. Rachael Ray Show.

1979: Cajun Blackened Fish. If it was charred or blackened, it was popular in 1979. Chef Paul Prudhomme opened his K-Paul Louisiana Kitchens in this year, and his follow-up cookbook, Louisiana Kitchen, put this dish on the map. 1980: Potato Skins.

Deviled eggs have always been popular, but the finger food’s popularity surged in the 1950s, when every housewife had to have a matching egg plate for entertaining. Here are 14 of our best deviled egg recipes in case you’re looking for some new combos! 1955: Green Bean Casserole.

What was the food of the 1950s?

While fresh meat was still being heavily rationed, SPAM provided an unlikely source of protein to thousands of British families during the 1950s. Love them or hate them, SPAM fritters were the dish of the year. These crispy morsels were coated in batter, deep-fried and served up for many a supper.

1966: Chicken Liver Pate. (Image credit: G5_Studio2) In the 1960s we were a lot more used to offal and using up every part of the animal, which meant chicken liver pate quickly became one of the most loved dishes. This smooth pate was made with brandy and butter for a really indulgent treat.

Battenberg Cake was apparently named in honour of the marriage of Princess Victoria, a granddaughter of Queen Victoria, to Prince Louis of Battenberg 100 years previously to 1984, in 1884. However, by the time it trickled down from the tables of royal households to the masses it was 1984.

1958: Chop Suey. (Image credit: Getty Images / LauriPatterson) A rise in immigration during the 1950s and 60s gave Brits a real taste for strong flavours from further afield. 1958 was the year Chop Suey was introduced to the menu of Butlins’ holiday camps – making it officially a British favourite!

1976: Fondue. Fondue from France was a huge hit in 1976, probably mainly because it’s 95% melted cheese and tastes like heaven. Holiday makers brought the recipe home to good old blighty and once we had a taste for things dipped in hot cheese the idea spread like wild fire.

Famously one of Grace Kelly’s favourite dishes duck a l’orange was thought to be one of the most exotic flavour combinations to date in 1963. Rarely before had meat been paired with foreign fruit like oranges and it was thought of as very ‘of the moment’.

Fondue from France was a huge hit in 1976, probably mainly because it’s 95% melted cheese and tastes like heaven. Holiday makers brought the recipe home to good old blighty and once we had a taste for things dipped in hot cheese the idea spread like wild fire. This little number was a real dinner party show stopper at the time.

What was the best dish Julia Child made in 1967?

An elegant display of crêpes Suzette seemed like the best way to impress dinner guests in 1967. It was super sweet. Flickr/julie corsi. This is yet another dish that Julia Child made into a household name — and you couldn’t make it properly without lighting some Grand Marnier on fire.

In 2009, Americans ate a lot of hummus. It’s still a snacking staple. Flickr/Hungry Dudes. This simple dip that is usually made with chickpeas, tahini, olive oil, lemon juice, garlic, salt, and cumin was all over the country in 2009 — both in cold cases at supermarkets and in restaurants.

A variation of this salad style became a Chez Panisse classic — the founding restaurant of California cuisine and the farm-to-table movement, which opened its doors in 1971. American cuisine has evolved and changed a lot since then, but Alice Waters’ influence is still felt in food trends to this day.

Americans have loved brunch for a long time — and a good eggs Benedict is part of the reason why. While its true origins occurred in the 1800s and are shrouded in mystery, 1971 was when this delicious, indulgent dish inspired McDonald’s to create its own version — the Egg McMuffin.

According to recipe developer Melanie Preschutti, chicken a la king started its life as “upscale comfort food” in New York City at the dawn of the last century — but reached its peak popularity much later, finding its way to weddings and banquets and elaborate dinner parties around the US.

Although 1952 was the year that George Stephen, Sr. came up with the design that we still know today as the Weber Grill, it took several years of convincing consumers that this device would revolutionize all the problems they’d previously had in backyard grilling.

While humans have been cooking food over fire for a lot longer, 1957 was the year that Popular Mechanics printed plans for a DIY oil barrel backyard barbecue — long before you could go to your local home center and pick up a ready-made grill anywhere in the US.

What was the food of the 1960s?

In the 1960s people were going ham for pineapple, so to speak. Pineapple was no longer just a breakfast snack or part of a fruit cup. It was paired with spam, ham, molded into gelatin, and baked into cakes. Dole canned pineapples and pound cake were two peas in a pod, like in this recipe from 1961.

Scorched meringue coating a strawberry, chocolate, vanilla ice cream mashup dolloped on a pound cake was the dessert of the decade.

1960 — Gelatin, Gelatin, and More Gelatin. Everything was thrown into a Jell-O mold in 1960. Serving an entire dinner encased in gelatin was the way of the future. This mod meal got its start in the ’50s and stuck with us throughout the rest of the next decade and beyond.

And with the burbs came backyards. Barbecuing became especially popular mainly because people were able to head outside and take in the fresh air while grilling dinner.

When the Tunnel of Fudge bundt cake won the Pillsbury Bake-Off in 1966, every at-home baker was chomping at the bit to try it out for themselves. Pillsbury reportedly received over 200,000 letters from people asking for the recipe.

Swedish meatballs have been around since at least the 18th century . However, the Swedish dish consisting of meatballs and a light cream and gravy sauce, made a resurgence in America in the 1960s.

Deviled Eggs were a staple at every cocktail party throughout the 1950s, and are still popular appetizers today. These were especially popular in Britain, where cheese and meat rationing dictated what could and couldn’t be served.