Past Foods
Food has a way of capturing a moment in time, and nothing proves that better than the dishes people loved in the ‘50s and ’60s. Some of it is a far cry from what we’re used to now, but it was wildly popular back then. Here’s a look at the foods most likely to provoke a nostalgic reaction in you.
Pineapple Upside-Down Cake
This retro dessert was as fun to look at as it was to eat. Pineapple rings, maraschino cherries, and a caramelized topping made it feel festive and tropical - perfect for dinner parties when you wanted to show off a little. Alas, busy people just don’t have time to make them these days.
Fondue
Fondue turned mealtime into a social event in the ’60s. You gathered around your melted cheese or chocolate pot and dunked little bits of food in there. Sadly, the fondue set has died off now, although you still get chocolate fountains at events sometimes and that’s kind of the same vibe.
Fruit Cocktail Cake
Fruit cocktail cake was a classic ’50s dessert that used up leftover bits of fruit. Housewives loved to whip one up at the end of a long day. It wasn’t a fancy cake, but it was dependable, cheerful, and perfect for the whole family to enjoy.
Ambrosia
Ambrosia didn’t necessarily look very nice, but it tasted great. Marshmallows, coconut, and canned fruit all tossed in a creamy dressing made it sweet and delicious. It showed up at church potlucks, holidays, and backyard picnics all the time in the ’60s.
Beef Stroganoff
To Americans of the ’50s and ‘60s, France was an exotic and romantic land, so they jumped at the chance to make a French dish. Beef Stroganoff was tender strips of beef simmered in a creamy mushroom sauce, usually served over noodles or rice. It felt indulgent but wasn’t too complicated to make.
Tunnel of Fudge Cake
What could be better than a tunnel of fudge? Thanks to a Pillsbury Bake-Off contest, the Tunnel of Fudge Cake became a household staple. It looked like a regular bundt cake on the outside, but one slice revealed a gooey, fudgy center that people couldn’t get enough of.
Tuna Noodle Casserole
Casseroles ruled the dinner table in the ’50s, and tuna noodle casserole was the king of them all. Creamy sauce, canned tuna, and crunchy topping… mmm, delicious. It was affordable, filling, and easy to whip up with things that had a permanent place in the pantry.
Gelatin Molds
Back in the ’50s, gelatin molds were really popular. These delightfully wobbly creations came packed with everything from fruit to veggies, and sometimes even meat - yes, really. They were colorful and creative no doubt, but good luck getting someone to eat one today.
Swedish Meatballs
Long before they became an IKEA cafeteria staple, Swedish meatballs were a hit at cocktail parties. They were bite-sized, savory, and often served with a rich sauce, so they were the perfect finger food. And at the time they were considered mildly exotic, which only helped their popularity grow.
TV Dinners
They’re not actually good for you in the slightest, but TV dinners were big in the ‘60s. They were so modern and convenient! You would just heat them up and then you could watch them in front of your favorite sitcoms. Ahh, the memories.
Clam Dip
Clam dip was a staple at cocktail parties in the ’60s. Made with canned clams, cream cheese, and seasonings, it was usually paired with potato chips or crackers. But slowly, it faded away from those parties until you just didn’t see it anymore.
Baked Alaska
Baked Alaska is ice cream wrapped in cake, then covered in meringue and baked just long enough to brown the outside without melting the inside. People of the ‘60s loved it, and would often spend hours creating the dish to take to dinner parties.
Chicken À La King
Chicken à la King was one of those comforting dishes housewives specialized in. It was creamy chicken and veggies spooned over rice, toast, or even puff pastry - it felt indulgent but still easy enough to make on a regular basis, especially if you used canned soup.
Deviled Eggs
No party in the ’50s or ’60s was complete without a platter of deviled eggs. They were simple - just hard-boiled eggs filled with a creamy yolk mixture seasoned with mustard and paprika - but they always disappeared fast.
Rumaki
Rumaki was a darling of “tiki”-style parties. This appetizer usually combined chicken liver or water chestnuts wrapped in bacon, then brushed with a savory-sweet sauce. It was just exotic enough to feel adventurous, thanks to its Polynesian-inspired roots, but still familiar enough for Americans.
Meatloaf
No, not the singer. Meatloaf was once the definition of hearty, budget-friendly comfort food for lower-income families in the ’50s and ’60s. Families loved how far a pound of ground beef could stretch when mixed with breadcrumbs, eggs, and spices.
Beef Bourguignon
Beef Bourguignon was legendary chef Julia Child’s gift to American home cooks. Rich beef braised in red wine with mushrooms, onions, and herbs, it was a dish that felt sophisticated and French - but still achievable at home.
Chex Party Mix
Chex Party Mix became a snacking legend in the ’50s and ’60s. A mix of cereals, nuts, pretzels, and buttery seasoning made it addictive and perfect for holiday gatherings. It’s a shame it’s gone from parties nowadays, it was great stuff.
Spam
Spam first became popular during World War II – it was a quick and easy foodstuff – and then it lasted into the ‘50s and ‘60s. It’s still around today in fact, although it’s considered now to be not very good for you due to its high salt content.
Tomato Aspic
The cousin of the gelatin molds. Tomato aspic was a wobbly, savory salad that often included veggies or even shrimp, set into a mold and sliced for presentation. It does not look particularly appetizing to modern eyes, and has now almost entirely slid off menus.
