Golden Potaro Salad / Gyllen Potetsalat

A recipe from “A Picture Treasury of Good Cooking” –
A Tested Recipe Institute Cook Book” published in 1953

Flavourful Hash / Smakfull Pytt-i-Panne

A lunch recipe found in “Cooking for a Man”
published by Heublein in 1953

The third recipe from the fifties for the day, moving from breakfast to lunch now. This recipe can be baked in the oven or fried as patties and served as open-face sandwiches on toast.

Eggs Marvelous / Fantastiske Egg

A breakfast/lunch recipe found in “Knudsen Recipes For Greater
Food Value” published by Knudsen Creamery Co in 1957

Another egg dish from the fifities. Feel free to add a little spice
to taste to make it a more contemporary dish.

Skillet Eggs Creole / Kreolske Egg Posjert i Panne

A spicy breakfast recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co. in 1958

For a breakfast with a bit of kick, why not try these eggs
poached in a spicy tomato sauce.

Peach Upside-Down Cake / Fersken Opp-nedkake

A recipe from an ad for Cling Peaches published
in Life magazine May 8th 1950 

Skillet Chop Suey / Pannestekt Chop Suey

A Chinese recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co. in 1958

Lamb, veal, or chicken may be used instead of pork. With chicken, use chicken bouillon cube and garnish with 1/2 cup blanched slivered and toasted almonds.

“Open Sasame” Pie / “Open Sasame” Pai

A recipe from an ad showing a $25,000 winner
at the Pillsbury 1955 Bakeoff

“Magic Crystals" Banana Cream Pie / "Magic Crystals" Pai med Banankrem

A pie recipe from an ad for Carnation published in April 1956

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Pan-Fried Shrimp Royal / Pannestekt Shrimp Royal

A seafood recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co in 1958

Pretty pink shrimp are tempting and pretty in this quick dish.

Heavenly Rice Pudding / Himmelsk Rispudding

A dessert recipe from an ad for Carnation published
in LIFE magazine in 1958

When I started this blog back in late 2013 I based a lot of the first posts on old ads and the designer in me has missed that for a while now, so I think I’ll post some of these from time to time again from now on – Ted

Stuffed Iceberg Lettuce / Fylt Isbergsalat

A vegetarian starter recipe found in “Knudsen Recipes For Greater Food Value” published by Knudsen Creamery Co in 1957

In Context

Iceberg lettuce is one of the main constituents in salads and is known for its crunchy texture. It has comparatively less nutrients than the other greens that you may find in salads.

Nutritional Facts
Iceberg lettuce is an excellent source of potassium and manganese, as well as a very good source of iron, calcium, magnesium, and phosphorous. It also contains traces of sodium, copper, and zinc.

Vitamin Content
Iceberg lettuce is an excellent source of vitamin A, vitamin K, and vitamin C. It is also a good source of thiamin, vitamin B6, and folate (vitamin B9).

Caloric Content
Iceberg lettuce contains 14 calories per 100 grams. It mainly contains water and dietary fiber. This food is low in sodium and is also very low in saturated fat and cholesterol.

Weight Loss
Iceberg lettuce has a high water content and is very low in calories. Therefore, it is good for weight loss efforts.

Promotes Good Health
It is rich in vitamin A which is an essential vitamin required for healthy eyes, growth and development of bones and strengthening of immune system.

Shrimp Curry / Rekekarri

A dinner recipe found in “Cooking for a Man”
published by House of Heublein in 1953

Since it is my birthday today I thought it only right to post one of my
favourite dishes. I love curry and I love shellfish. And I even found
that recipe in a book that was published the year I was born. So now
those of you with a head for numbers can find out how old I am

Ted

Meatloaf Fifties Style / Femtitalls Kjøttbrød

A typical dinner recipe from “God Og Billig Hverdagsmat”
(Nice And Inexpensive Everyday Food)
published  by N W Damm & Sønn in 1955

There is a delightful simplicity to the recipes in this book, completely free of all the show off vanity one finds in particularly cook books from the late eithties and early nineties.

This is straightforward everyday food presented simply and honestly, just like the Scandinavian fifites themselves. The recipe is from one of my mother’s cook books, now mine, and I’m very fond of it – Ted

1950s Coronation Chicken / 50talls Kronings Kylling

A great 1950s dinner recipe found on goodhousekeeping.com

Created by Rosemary Hume, founder of London’s L’Ecole du Petit Cordon Bleu, this dish was served at the Queen’s Coronation in 1953. The recipe was published ahead of the Coronation so the dish could also be enjoyed at street parties nationwide. Still perfect for a summer party.

Assaduras De Peixe – Portuguese Fish Kabobs / Portugisisk Fiskegrillspidd

A reipe from “Seafood & Seaports – A Cook’s Tour of Massachusetts”  Published by Massachusetts
Seafood Council in the 1950s