![]() People were experimenting with all these things they had never seen or used before, and they didn’t quite know what to do with them. People were testing out these new things discovered in World War II, like foods from different cultures, and also changes in technology, like frozen foods, that made more food available to more people. The mid-20th century saw an explosion of changes in all of American culture. Make a cake faster, make a soup faster, or use frozen foods for shortcut cooking. They were trying to get housewives to try these new products and use all these new techniques to make your life easier. Her blog is an everyday cook’s version of the Julie & Julia project, featuring the food that real people made in mid-century America.Ĭlark recently gave us her experienced take on the marvels of mid-century eating, and the lessons contemporary cooks can learn from it.Īnn MacGregor displays the diversity of edible freezer options in a 1957 image from her “Cookbook For Frozen Foods.”Ĭlark: Experimental. Clark typically cooks one vintage meal per week, which she documents through scans of the original recipe, photos of her re-creation, and detailed tasting notes (often featuring amusing photos of her husband, Tom, attempting his first few bites). So when Ruth Clark took the obvious, and daring, step of actually making these retro recipes for her fascinating website The Mid-Century Menu, it’s not surprising she received a bit of hate mail. Today, foodies typically look back on this era with an upturned nose, preferring to mock its foods rather than eat them. Hence the debut of frozen airline foods and canned meat products like Spam. As Laura Shapiro explains in her book Something From the Oven: Reinventing Dinner in 1950s America, at the war’s end, packaged food companies realized they had to convince domestic consumers to purchase their wartime products or risk shuttering their businesses.Īs a result, during the late 1940s and early ’50s, a new crop of ideas about eating were thrust upon the public as the industry tried to “persuade millions of Americans to develop a lasting taste for meals that were a lot like field rations,” writes Shapiro. World War II spurred an industrial food boom, introducing many technologies to keep foods fresh longer, from freezing to dehydrating. Often the strangeness of this era’s food stemmed from innovations being tested on our nation’s taste buds. Above: Decked out in mid-century modern garb, Clark poses with a sour cream recipe book. You can prepare this recipe beforehand which makes it a great make ahead option for hosting around the Springtime Holidays.Top: Shrimpy, gelatinous, mid-century bliss.With this recipe, you can either use homemade juice like my Carrot Apple Ginger Juice or you can buy store bought.I love to make them with my Easter brunch. These homemade jello cut outs are perfect for Easter.If you want to learn more about gelatin, check out my recipe about How To Make A Gelatin Egg.This recipe is naturally refined sugar free, paleo, gluten free, AIP, autoimmune protocol friendly, gluten free, soy free, nut free, and dairy free.Unlike traditional jello, this recipe contains no hidden and processed ingredients. Secondly, this recipe is good for you.First off, they are super simple to make!.Other Easter Brunch Recipes To Serve With Jello.It makes for a great easy snack! Jump to: This recipe is not only a staple around the holidays, but I love making fresh homemade jello and having it on hand in the house. ![]()
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