I want to get an idea of the kind of food and drink that was popular in the 1950's as this could form the content for the menu and hopefully give me some ideas for the party bag that I am also designing.
POPULAR FOODS INTRODUCED IN THE 1950s
[1950]
Sugar Pops (Kelloggs)
Minute Rice (General Foods
Lawry's Seasoned Salt (Lawry's)
Legal Seafoods (Boston-based restaurant chain)
Diners Club (credit card)
Dunkin' Doughnuts (fast food chain)
[1951]
Ore-Ida Foods (frozen potato products)
Duncan Hines Cake Mix (Nebraska Consolidated Mills)
Tropicana Products (Florida orange juice)
Jack-in-the-Box (fast food chain restaurant)
Taco Bell (fast food mexican restaurant)
[1952]
No-Cal Ginger Ale (Kirsch Beverages)
Sugar Frosted Flakes (Kellogg's)
Pream non-dairy creamer (M & R. Dietetic Laboratories)
Dehydrated onion soup mix (Lipton)
Ms. Paul's Fish Sticks
[1953]
Lawry's Original Spaghetti Sauce Mix (Lawry's)
Sugar Smacks (Kellogg's)
Cheeze Whiz (Kraft)
TV Dinners (Swanson)
Pepperidge Farm butter cookies
White Rose Tedi-Tea (Seemaon Brothers)
"Irish Coffee" (San Francisco's Buena Vista Cafe)
Denny's (restaurant chain)
Star-Kist brand (canned tuna)
Eggo Frozen Waffles
[1954]
Trix (General Mills)
Butterball Turkeys (Swift-Eckrich CO.)
Stouffer's frozen meals (Stouffer)
Nonfat dry milk (Carnation Co.)
Burger King (fast food chain)
Shakey's Pizza (fast food chain)
Peanut M&Ms (Hershey's)
Marshmallow Peeps (Just Born)
[1955]
Special K breakfast food (Kellogg's)
Pepperidge Farm cookies (Bordeauz, Lido, Milano, Orleans)
McDonalds (Kroc style)
Kentucky Fried Chicken (Colonel Sanders)
[1956]
Imperial margarine (Lever Brothers)
TreeSweet Products (fruit juices)
Certs (breath mints)
Chocolate covered ants
[1957]
Gino's (fast food chain)
Pam (nonstick cooking spray)
Refrigerated cookie dough (Pillsbury)
[1958]
Tang [orange-flavored breakfast drink]
Ruffles [potato chips]
Rice-A-Roni [packaged flavored rice product]
Williams-Sonoma [upscale cookware retailer]
Sweet 'n Low [sugarless sweetener]
Cocoa Puffs [breakfast cereal, General Mills] Jif [brand peanut butter]
Chicken Ramen [instant noodle product, Nissen Foods]
Instant Tea [Lipton]
Pizza Hut [franchise restaurants]
International House of Pancakes (IHOP) [family restaurants]
[1959]
Royal Crown Cola
Frosty O's (General Mills)
Ocean Spray brand products (name changed from National Cranberry Assn)
Haagen-Dazs Ice Cream
--SOURCES: The Food Chronology, James Trager [Owl Books:New York] 1995 & The Century in Food: America's Fads and Favorites, Beverly Bundy [Collectors Press:Portland OR] 2002 & Candy: The Sweet History, Beth Kimmerle [Collectors Press:Portland OR] 2003
1950s Cocktails
"Standard American alcoholic beverages & cocktails, circa 1950s beer, bourbon highball, brandy highball, champagne punch, eggnog, Cuban cola (rum & coke), French "75" (gin, sugar & champagne), mint julep, randy smash, planter's punch, rum Collins, Tom Collins, Scotch and soda, rye highball, the screwdriver."
SOURCE: The New Wolf in Chef's Clothing: The picture cook and drink book for men, Robert H.Loeb, Jr. [Follett Publishing:Chicago] 1950 (p. 115-124)
"Cocktails, long cold drinks such as highballs, and beer are the favorites among the alcoholic beverages of this country. There are a few epicures who know and appreciate wines and who can distinguish among vintages. Most of us are content with serving sherry, vermouth, or Dubonnet before diner, and on special occasions offering an appropriate wine with a meal to which it adds enjoyment. Sometimes a brandy or a cordial will also be served after coffee. There are a few simple rules which should be followed in the service of beverages of this sort. The next few pages will be devoted to the question of what to serve, when, and how. For more detailed informaiton, I refer you to Along the Wine Trail, by G. Selmer Fougner, published by the Stratford Press, Boston, which contains accurate and practical information...There are actually hundreds of recipes for cocktails. You may go as far as you will in experimenting with them yourself, but be careful about offering a strange mixture to guests, unless you heave the makings of other drinks on hand that are hand and are hospitable enough to allow them to choose something else. The two most popular before-dinner cocktails are Martinis and Manhattans. Next perhaps come old-fashioneds, whiskey sours, and daiquiris. If you make these according to the accecpted practice, it will not be necessary to have any more on your list of standbys. Service of Cocktails: All cocktails except old-fashioneds are mixed with ice in a cocktail shaker, but some of them are stirred instead of shaken. If you have only one shaker, Martinis and Manhattans may be stirred and served in pitches form which they may be poured into the cocktail glasses in the living room. Old-fashioneds may be mixed at the bar, if you have one, or in the kitchen, which is easier, and where you generally have better results. They are brought to the living room on a tray. To serve the usual type of cocktail, arrange the glasses of standard size, which may have long or short stems, with the shaker on the tray. Small napkins should accompany them, and coasters may be offered with them if you are particular about rings on your mahogany. A tray of canapes, savory crackers, or an assortment of relishes should be offered with cocktails."Silver Jubilee Super Market Cook Book, Edith Barber [Super Market Publishing:New York]. Revised edition. 1955 (p. 84-5)
[NOTE: this book contains instructions for Daiquiris, Manhattans, Martinis, Old Fashioneds and Mint Juleps. It also contains note on serving beer, selection and car of wines, and service of liqueurs. Does not mention brand names. We can send these pages if you like...just need fax number or mailing address.]
These cocktails and alcoholic beverages are listed Irma Rombauer's Joy of Cooking, circa 1953:
Alexander, Artillery Punch, Beer & Ale, Benedictine, Bowl or Fruit Cup, Brittany, Bronx, Champagne, Claret Cup, Clover Club, Corree, Cuba Libre, Cubana, Curacao, Daiquiri (& frozen daiquiri), Eggnog, El Presidente, Frisco, Gin Bitter, Gin Sour, Gordon, Highball or Ricky, Knickerbocker, Larchmont, Manhattan (dry & medium), Martini (& dry martini), Miami, Milk Punch, Millionaire, Mint Julep, Old-Fashioned, Orange Blossom, Pradise, Pink Lady, Planter's Punch, Rum Collins, Hot Buttered Rum, Hot Rum Lemonade, Tum Punch, Sazerac, Sidecar, Stinger, Tom and Jerry, Tom Collins, Whiskey Cup, Whiskey Sour, Whiskey Toddy, White Lady, and Mulled Wine. (P. 966-7) [NOTE: We can supply pages.]
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