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

Meatloaf Fifties Style / Femtitalls Kjøttbrød

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

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1950s Coronation Chicken / 50talls Kronings Kylling

A great 1950s dinner recipe found on goodhousekeeping.com1950s - Coronation Chicken_post

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.

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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

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Chocolate Town Cookies / Sjokolade Towncookies

Two cookie recipes from “Hershey’s Recipes”
published in the fifties
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Hershey was generous when it came to cook books in the twenties, thirties, forties and fifties. I’ve got one from each decade. This one is from the fifties – Ted

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Cranberry Soufflé Salad / Tyttebær Sufflésalat

A recipe from an ad for Hellmann’s Mayonnaise published
in LIFE magazine in 1958

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As I have mentioned before, my mother worked at Norway’s largest producer of mayonnaise most of her working life, so I grew up on the stuff. And as a Norwegian I also have a great love of cranberries, almost all of us do.

But mixing the two, well, I’m not all that sure really. But that’s just me. What ever blows your skirt up visitor, go for it if it tickles you fancy- Ted 😉

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Chicken Legs Piquant / Pikante Kyllinglår

A recipe from an ad for Heinz published in
LIFE magazine in 1957

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Lightning Quick Cheese Sauce / Lynrask Ostesaus

A recipe from an ad for Carnation Evaporated Milk
published in LIFE magazine in 1952

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Oh, evaporate milk. That housewives’ saving angel from pre-refrigiator times 😉

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Shrimp Olive Casserole / Gryterett med Oliven og Reker

A recipe from “Elegant but Easy Recipes” published i 1952
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Golden Treasure Tarts / Golden Treasure Terter

A recipe from an ad for Golden Medal Flour & Fluffo Shortning
published in LIFE magazine in 1955

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Tomato-Cheese Macaroni & Eggs á la King / Pasta med Tomat og Ost & Egg á la King

Two recipes from “Cooking With Condensed Soups”
published sometimes in the fifties

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Back in the fifties and sixties condensed soup seems to have been the staple basic for dinners in the US whether that dinner was soup or just about anything else – Ted 😉

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Festive Fruit Kake / Festklar Fruktkake

A recipe from an ad for Pet Milk published
in LIFE magazine in 1956
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A fruit cake rich in candied fruit, crunchy nuts, with both dark and golden seedless raisins.

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In context:
Evaporated milk was a popular product before refrigerators were common in homes, but is now a niche product mainly used in baking and other recipes.

Pet, Inc., was an American company that was the first to commercially produce evaporated milk as a shelf-stable consumer product and later became a multi-brand food products conglomerate. Its signature product, PET Evaporated Milk, is now a product of The J.M. Smucker Company.

PET Dairy is a regional brand of fresh and processed dairy products in the Southeastern United States made by the Land-O-Sundivision of Dean Foods. Many of the remaining brands once owned by Pet, Inc. are currently part of General Mills.

Text from Wikipedia

Shepard’s Pie /Gjeterpai

A recipe from “Meats for Men” published by
Tested Recipe Institute in 1954
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In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.

The term “shepherd’s pie” did not appear until 1877, and since then it has been used synonymously with “cottage pie”, regardless of whether the principal ingredient was beef or mutton. Folk etymology has led to the term “shepherd’s pie” being used when the meat is lamb, as shepherds are concerned with sheep and not cattle..

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1950’s Dessert Porriges & Compotes / Dessertgrøter og Kompotter fra Femtitallet

A recipe from “God Og Billig Hverdagsmat” (Nice And Inexpensive Food) published by N W Damm & Sønn in 1955
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I grew up on desserts like these, Ready made desserts was scarse on the ground in the first 2 post-WWII dacades in Norway and what was available was both lacking in taste and quality. Besides making most of these is hardly more time consuming than opening some packages and mix and heat the content – Ted

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“LoveLight” Cake – Light and Fluffy / ”LoveLight” Kake – Lett og Luftig

A recipe from an ad for Wesson Oil published in
LIFE magzine in 1955
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Good Neighbour Brunch / Brunch med Gode Naboer

A menu suggestion and a recipe from an ad for
French’s Mustard published in LIFE magazine in 1957

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