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Memorable Vintage Recipes from the 1950s!

Memorable Vintage Recipes from the 1950s!

Salmon Cracker Mousse

Convenience foods were a great hit in the 1950s. But despite their popularity, this mousse was made popular by home cooks. Try out this 1950s-era appetizer and mesmerize your friends.

Makes 1 ¼ cups | Prep. time 10 minutes

Ingredients

  • 1 tablespoon lemon juice
  • 1 teaspoon onion, grated and juiced
  • 2 tablespoons green onions, minced (both white and green parts)
  • 1 (7-ounce) can salmon, drained (remove bones and skin)
  • 1 (8-ounce) package cream cheese, softened
  • 1 teaspoon liquid smoke

Garnish

  • Sprigs of fresh thyme or chopped parsley
  • Crackers

Directions

  1. Add the salmon and cream cheese to a mixing bowl. Mix well.
  2. Add the lemon juice, onions, and liquid smoke; mix again.
  3. Arrange the crackers and spread some of the salmon mixture over them.
  4. Top with the chopped parsley or thyme sprigs. Serve fresh.

Nutrition (per serving)

Calories 178, fat 14 g, carbs 4 g, sugar 1 g, Protein 10 g, sodium 277 mg

 

 

Ham and Potato Soup

A warm bowl of this simple soup would make you feel as cozy on a cold winter day in the 1950s.

Serves 4 | Prep. time 15 minutes | Cooking time 50 minutes

Ingredients

  • 1 ham hock
  • ½ pound cooked ham, diced
  • 4 medium Russet potatoes, peeled and diced
  • 2 carrots, peeled and diced
  • Salt and freshly ground black pepper, to taste
  • 1 garlic clove, minced

Directions

  1. Fill a large pot with salted water and bring to a boil over medium heat.
  2. Add the ham hock and let simmer for 20 minutes.
  3. Add the cooked ham, potatoes, carrot, and garlic, and season with salt and pepper.
  4. Cook for about 20-30 minutes and serve.

Nutrition (per serving)

Calories 340, fat 9 g, carbs 39 g, sugar 3 g, Protein 23 g, sodium 802 mg

 

 

4-Ingredient Sugar-Glazed Ham

This old-fashioned glaze gives a beautiful golden-brown coating to your ham. It’s so simple, with only four ingredients.

Serves 8 | Prep. time 15 minutes | Cooking time 150 minutes

Ingredients

  • 1 fully cooked bone-in ham (5 to 7 pounds)
  • 1 cup light brown sugar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons apple cider vinegar

Directions

  1. Preheat the oven to 325°F (163°C).
  2. Place the ham on a rack in a shallow roasting pan. Using a sharp knife, score the ham’s surface with ¼-inch deep cuts in a diamond pattern.
  3. Cover with aluminum foil and bake for about 2 hours for 7 pounds ham and 1 hour 30 minutes for a 5 pounds ham.
  4. In the meantime, in a small mixing bowl, combine the brown sugar, mustard, and apple cider vinegar to make a thick paste.
  5. Remove the ham from the oven and spread the sugar mixture on top.
  6. Bake for additional 30 minutes uncovered and serve warm.

Nutrition (per serving)

Calories 732, fat 45 g, carbs 18 g, sugar 17 g, Protein 40.7 g; sodium; 4157 mg

 

 

Deviled Ham

Back in the day, this dish was a must when you had leftover ham.

Serves 4 | Prep. time 5-10 minutes

Ingredients

  • 3 cups ham, cubed
  • 2 stalks celery, diced
  • ½ yellow onion, diced
  • ½ cup mayonnaise
  • Freshly ground black pepper, to taste
  • 1 teaspoon Tabasco sauce
  • ¼ cup sweet relish, drained

Directions

  1. Add all the ingredients to a food processor.
  2. Pulse until combined, and the deviled ham on a piece of bread, crackers, or raw vegetables.

Nutrition (per serving)

Calories 306, fat 18 g, carbs 17 g, sugar 7 g, Protein 17 g, sodium 1661 mg

 

 

Chicken Paprika

In the 1950s, this old recipe became easier with canned soups. My mother made this regularly when we were growing up and I still make it for my family. You can serve it with noodles and a green salad.

Serves 4 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

  • 1 whole chicken, cut into 6 to 8 pieces
  • ¼ cup all-purpose flour
  • ⅓ cup shortening
  • 1 (14-ounce) can tomato soup
  • ¼ cup water
  • 4 ounces button mushrooms, sliced
  • ¼ cup chopped yellow onion
  • 2 teaspoons paprika
  • 1 bay leaf
  • ½ cup sour cream

Directions

  1. Clean and dry the chicken meat with a paper towel. Season it with salt and pepper, then dust it evenly with the flour.
  2. Melt the shortening in a large nonstick frying pan over medium heat.
  3. Working in batches if necessary, add the chicken and cook for about 2-3 minutes on each side.
  4. In the same pan, add the tomato soup, water, mushrooms, onion, paprika, and bay leaf.
  5. Cover and simmer for about 35-40 minutes.
  6. Remove the bay leaf and stir in the sour cream.
  7. Serve warm with noodles or salad.

Nutrition (per serving)

Calories 727, fat 40 g, carbs 19 g, sugar 7 g, Protein 69 g, sodium 633 mg

 

 

Green Bean Amandine

Green bean amandine was a beloved side dish in the ‘50s. Green beans, slivered almonds, and lemon butter sauce. Yum!

Serves 4 | Prep. time 10 minutes | Cooking time 15-20 minutes

Ingredients

  • 1 pound green beans, cut into 2-inch pieces
  • ½ cup water
  • ¼ cup slivered almonds
  • 2 tablespoons unsalted butter
  • 1 tablespoon lemon juice
  • Kosher salt, to taste

Directions

  1. Bring a large skillet to medium heat. Add the green beans with the water together and cook for about 15 minutes.
  2. Stir in the butter, lemon juice, and slivered almonds.
  3. Toss everything together and season with salt before serving.

Nutrition (per serving)

Calories 121, fat 8 g, carbs 9 g, sugar 1 g, Protein 3 g, sodium 88 mg

 

 

Kentucky Butter Cake

I found this Kentucky butter cake from an old 1951 newsletter clipping.

Serves 16 | Prep. time 20 minutes | Cooking time 55 minutes

Ingredients

For the dough

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup buttermilk

For the sauce

  • 1 cup granulated sugar
  • ½ cup unsalted butter, cubed
  • ¼ cup water
  • 1 teaspoon almond extract
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat the oven to 350°F (177°C). Grease a tube pan with butter and set aside.
  2. To make the dough, in a large mixing bowl, beat the butter with the granulated sugar until creamy and pale yellow in color. Stir in the eggs, one at a time, mixing well between each addition.
  3. Stir in the vanilla extract. Add the flour, baking powder, baking soda, salt, and buttermilk.
  4. Transfer the mixture to the prepared tube pan and bake for about 55 minutes.
  5. In the meantime, to make the sauce, in a saucepan over medium heat, combine the sugar, butter, water, vanilla extract, and almond extract. Cook until the butter has melted and remove from heat.
  6. When the cake is done baking, poke holes in its top. Pour the hot sauce all over the cake.
  7. Let it cool slightly before serving.

Nutrition (per serving)

Calories 354, fat 13 g, carbs 56 g, sugar 38 g, Protein 4 g, sodium 228 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Retro Cookbook: The Most Popular Vintage Recipes from the 1950s. To get your own copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Delicious 1980s Vintage Recipes

Delicious 1980s Vintage Recipes

Bacon-Wrapped Smokies

Serves 16 | Prep time 15 minutes | Cooking time 40 minutes

Ingredients

  • 1 pound bacon slices, cut into thirds
  • 1 (14-ounce) package beef cocktail wieners
  • ¾ cup brown sugar

Directions

  1. Preheat the oven to 325°F (163°C).
  2. Wrap each cocktail wiener with a piece of bacon and then secure it with a toothpick.
  3. Arrange the wrapped wieners onto a large baking sheet and sprinkle with brown sugar.
  4. Bake for about 40 minutes. Serve warm.

Nutrition (per serving)

Calories 214, fat 14.5 g, carbs 8.8 g, sugar 7.7 g, Protein 11.4 g, sodium 805 mg

 

 

 

Beef Stroganoff

Serves 6 | Prep time 15 minutes | Cooking time 20 minutes

Ingredients

  • 4½ cups uncooked noodles
  • 1 pound lean ground beef
  • ½ pound fresh mushrooms, sliced
  • 1 large onion, halved and sliced
  • 3 garlic cloves, minced
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 (14½-ounces) can low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 cup sour cream
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Directions

  1. In a pan of lightly salted boiling water, cook the noodles for about 8–10 minutes or according to the package’s instructions.
  2. Through a strainer, drain the noodles and then rinse with cold water.
  3. Again, drain the noodles completely and set them aside.
  4. Meanwhile, heat a large saucepan over medium heat and cook the beef, mushrooms, and onion for about 8–10 minutes. Add garlic and cook for about 1 minute.
  5. Remove from the heat and drain the grease completely.
  6. Transfer the beef mixture into a bowl and cover with a piece of foil to keep warm.
  7. In the same pan, melt butter over medium heat. Add in the flour and stir until smooth.
  8. Slowly, add in the broth and tomato paste and bring to a boil.
  9. Cook for about 2 minutes, stirring occasionally.
  10. Stir in the cooked beef mixture, sour cream, salt, and black pepper and cook for about 3–4 minutes, stirring continuously. Divide the noodles onto the serving plate.
  11. Top with beef mixture and serve.

Nutrition (per serving)

Calories 380, fat 16.4 g, carbs 27.8 g, sugar 2.8 g, Protein 30 g, sodium 262 mg

 

 

Turkey and Almond Casserole

Serves 8 | Prep time 15 minutes | Cooking time 40 minutes

Ingredients

For the casserole

  • Olive oil cooking spray
  • 2 (10¾-ounce) cans condensed cream of mushroom soup, undiluted
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons onion, chopped
  • 1 teaspoon salt
  • ½ teaspoon ground white pepper
  • 5 cups cooked turkey meat, cubed
  • 3 cups cooked rice
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 4 celery ribs, chopped
  • 1 cup almonds, sliced

For the topping

  • 1½ cups Ritz crackers, crushed
  • ⅓ cup butter, melted
  • ¼ cup almonds, sliced

Directions

  1. Preheat oven to 350°F (177°C).
  2. Grease a 13 x 9-inch baking dish with cooking spray.
  3. For the casserole, in a bowl, add the soup, sour cream, mayonnaise, lemon juice, onion, salt, and black pepper and mix until well combined.
  4. Add the turkey meat, rice, water chestnuts, celery, and almonds and gently stir to combine.
  5. Place the turkey mixture evenly into the prepared baking dish.
  6. Bake for about 25 minutes.
  7. For the topping, in a bowl, add all ingredients and mix until a crumbly mixture forms.
  8. After 25 minutes of baking, remove the baking dish from the oven and evenly sprinkle the top with topping mixture.
  9. Bake for about 10–15 minutes or until the top becomes golden brown.

Nutrition (per serving)

Calories 641, fat 34.4 g, carbs 47.9 g, sugar 4.4 g, Protein 34.6 g, sodium 980 mg

 

 

Blackened Salmon Fillets

Serves 4 | Prep time 10 minutes | Cooking time 10 minutes

Ingredients

  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • 2 tablespoons paprika
  • 1 tablespoon cayenne pepper
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground white pepper
  • 4 skinless, boneless salmon fillets
  • ½ cup unsalted butter, melted

Directions

  1. In a small bowl, mix together the dried, spices, salt, black pepper, and white pepper.
  2. Coat the salmon fillets with ¼ cup of the melted butter evenly and sprinkle with spice mixture.
  3. Drizzle one side of each salmon fillet with half of the remaining butter.
  4. Heat a large, heavy-bottomed skillet over high heat.
  5. Place the salmon fillets, buttered side down, and cook for about 3-5 minutes.
  6. Flip the fillets and drizzle the top with the remaining butter.
  7. Cook for about 3–5 minutes or until blackened.
  8. Serve hot.

Nutrition (per serving)

Calories 400, fat 31.6 g, carbs 3 g, sugar 0.5 g, Protein 28.3 g, sodium 950 mg

 

 

Lemon Cake

Serves 12 | Prep time 20 minutes | Cooking time 35 minutes

Ingredients

For the cakes

  • 3¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • ⅛ teaspoon salt
  • 1 cup plus 2 tablespoons butter, softened
  • 2¼ cups white sugar
  • 6 eggs, whites, and yolks separated
  • 1 cup plus 2 tablespoons milk
  • 1¾ teaspoons fresh lemon juice
  • ¾ teaspoon lemon peel, grated

For the filling

  • 2¼ cups white sugar
  • 5½ tablespoons all-purpose flour
  • 1 egg, beaten
  • ½ cup fresh lemon juice
  • 2 tablespoons lemon peel, grated
  • 2 tablespoons butter

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Grease 3 (9-inch) cake pans with cooking spray and then dust each with a little flour.
  3. For the cake, in a bowl, add flour, baking powder, and salt and mix well.
  4. In another bowl, add butter, and with an electric mixer, beat until smooth and creamy.
  5. Add the sugar and beat until fluffy.
  6. Add the egg yolks, one at a time, beating well after each addition.
  7. Add in the flour mixture, alternating with milk until well combined.
  8. Add in the lemon juice and lemon peel, and mix until just combined.
  9. In a clean glass bowl, add the egg whites, and with a clean electric mixer, beat until stiff peaks form.
  10. Gently fold ⅓ of the whipped egg whites into the flour mixture.
  11. Add the remaining whipped egg white and gently stir to combine.
  12. Divide the mixture into the prepared cake pans evenly.
  13. Bake for about 25–30 minutes or until a toothpick inserted in the center comes out clean.
  14. Remove the cake pans from the oven and place them onto the wire racks to cool for about 10 minutes.
  15. Then invert the cakes onto the wire racks to cool completely.
  16. Meanwhile, for the filling, in a saucepan, add the sugar, flour, egg, lemon juice, peel, and beat until well combined.
  17. Place the saucepan over low heat and cook until the mixture almost comes to a boil, stirring continuously.
  18. Cook for about 1 minute, stirring continuously.
  19. Add the butter and beat until melted completely.
  20. Remove from the heat and set aside to cool.
  21. Arrange the cakes onto a smooth surface.
  22. With a serrated knife, slice each cake in half horizontally and evenly.
  23. Repeat with the remaining cake layers and filling, ending with a layer of lemon filling on the top of the cake.
  24. Cut into desired-sized slices and serve.

Nutrition (per serving)

Calories 624, fat 22.7 g, carbs 100.8 g, sugar 68.3 g, Protein 8.6 g, sodium 210 mg

 

 

These recipes and more are found in Louise Davidson’s Retro Cookbook – The Most Popular Vintage Recipes from the 1980s. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Vintage Recipes that Still Amaze Today!

Vintage Recipes that Still Amaze Today!

Check out these vintage recipes our mothers and Grandmothers made back in the day. They still rock today with so much flavor and are easy to make.

Hot Cross Buns

When Easter is around the corner, hot cross buns always hit the shelves. This retro recipe for the traditional yeasted sweet buns studded with currants or raisins dates back to 1912, but their origin dates back to the 12th century when an Anglican monk is believed to have marked crosses on top of buns in honor of Good Friday. Around the 16th century, the buns gained popularity in England to become the symbol of Easter weekend. Superstitious people also believed that the buns carried magical and medicinal properties. Some also believed that the buns prepared on Good Friday would never go stale!

Serves 12 | Prep. time 10–16 minutes | Cooking time 20 minutes

Ingredients

  • 2 tablespoons butter
  • ½ teaspoon salt
  • 1 cup scalded milk
  • ¼ cup sugar
  • 2 eggs, beaten
  • ¾ teaspoon cinnamon
  • ½ yeast cake
  • 3 cups flour
  • ¼ cup currants or ¼ raisins, stoned and quartered

Directions

  1. Dissolve the yeast cake with ¼ cup lukewarm water in a mixing bowl.
  2. Add the butter, sugar, and salt to another mixing bowl. Mix well.
  3. Add the milk, 1 beaten egg, and the dissolved yeast cake; mix well.
  4. Add the cinnamon and flour; mix thoroughly.
  5. Add the raisins and stir to combine; cover and allow to rise overnight at room temperature.
  6. Shape into12 large biscuits; arrange them 1 inch apart on a greased baking pan.
  7. Set aside to rise.
  8. Preheat the oven to 350°F (175°C).
  9. Brush the remaining beaten egg on top and bake for 20 minutes until golden brown.
  10. Remove from the oven and allow to cool before using ornamental frosting to make cross shapes on top.

 

Creamed Clam Chowder

This comforting chowder is simple to prepare, but that doesn’t mean it compromises on deliciousness. It does taste yum despite its simplicity, which works in its favor. Make this classic recipe from the 1910s and soothe your tiredness with its comforting warmth.

Serves 4–5 | Prep. time 5–10 minutes | Cooking time 8–10 minutes

 Ingredients

  • 1 (10¾-ounce) can condensed cream of potato soup, undiluted
  • 1 (10¾-ounce) can condensed cream of celery soup, undiluted
  • 2 (6½-ounce) cans minced/chopped clams, drained
  • 2 cups half-and-half cream
  • ¼ teaspoon ground nutmeg
  • Pepper to taste

Directions

  1. Add all of the ingredients to a medium saucepan or skillet.
  2. Stir and heat over medium heat until the clams are cooked well.
  3. Serve warm.

 

Chicken and Mushroom Casserole

Three words perfectly describe this retro casserole—simple, quick, and delicious. Even if you have a picky palate, this chicken casserole won’t disappoint you. This is one easy weeknight dinner for the whole family.

Serves 4 | Prep. time 4–10 minutes | Cooking time 46 minutes

Ingredients

  • ½ cup low-sodium chicken broth or water
  • ¼ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • 1 (10½-ounce) can condensed cream of mushroom soup
  • ½ pound boneless, skinless chicken breasts, diced into bite-sized pieces
  • ½ cup milk
  • 1 cup fresh mushrooms, sliced
  • 1½ cups dry uncooked penne pasta or other cut pasta
  • ½ cup grated mozzarella cheese
  • ¼ cup sour cream
  • Garnish (optional)
  • Chopped fresh parsley
  • Grated parmesan cheese

Directions

  1. Preheat the oven to 425°F (220°C). Grease an 8-inch-square baking dish with some cooking spray.
  2. Add the milk, chicken broth, condensed soup, salt, thyme, garlic powder, and pepper to a mixing bowl. Mix well.
  3. Add the pasta, chicken, and mushrooms.
  4. Pour into the baking dish, cover with foil, and bake for 35–40 minutes until the pasta is cooked well.
  5. Stir; add sour cream and combine well. Top with mozzarella cheese.
  6. Bake for 5 more minutes, uncovered, until the cheese melts.
  7. Serve warm.

 

Baked Beef Three Bean

My aunt gets the credit for this three-bean recipe that is fulfilling in every sense. Mixed with bacon and ground beef, this vintage recipe was a great hit at barbeque parties and church picnics.

Serves 12 | Prep. time 14–20 minutes | Cooking time 60 minutes

Ingredients

  • 5 bacon strips, diced
  • ½ cup diced onion
  • ½ pound ground beef
  • 2 (16-ounce) cans pork and beans, undrained
  • 1 (16-ounce) can butter beans, rinsed and drained
  • 1 (16-ounce) can kidney beans, rinsed and drained
  • 1 cup canned or frozen corn
  • ¼ cup sugar
  • ¼ cup ketchup
  • ⅓ cup packed brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons prepared mustard
  • ¼ cup barbecue sauce
  • ½ teaspoon chili powder
  • ½ teaspoon salt

Directions

  1. Preheat the oven to 350°F (175°C).
  2. Add the bacon to a medium saucepan or skillet.
  3. Cook over medium heat until crispy. Crumble.
  4. Add the onion and stir-cook until softened. Add the beef and stir-cook until evenly brown and no longer pinkish.
  5. Add the barbecue sauce, sugars, ketchup, mustard, molasses, chili powder, and salt; stir well.
  6. Add the beans and corn. Stir again.
  7. Grease a 2½-quart baking dish with some cooking spray.
  8. Add the beef mixture and bake for 55–60 minutes until the beans are cooked well.
  9. Serve warm.

 

Pineapple Glazed Ham

Presenting the all-time popular recipe from McCall’s Great American Recipe Card Collection. This vintage recipe brings alive tropical flavors to savor.

Serves 6 | Prep. time 10 minutes | Cooking time 49- minutes

Ingredients

  • ¼ cup dry white wine
  • 1 (2-pound) boneless ham
  • 3 canned pineapple slices
  • Maraschino cherries

Glaze

  • ½ teaspoon dry mustard
  • ½ cup pineapple preserves
  • Dash ground cloves

Directions

  1. Add the glaze ingredients to a mixing bowl. Mix well.
  2. Preheat the oven to 350°F (175°C). Grease a baking dish with some cooking spray.
  3. Place the ham in the baking dish and bake for 10 minutes.
  4. Pour the wine on top and bake for 20 more minutes.
  5. Brush the ham with the glaze mixture. Place the pineapple slices on the ham with toothpicks and decorate with cherries
  6. Bake for 16–20 minutes until the glaze is slightly browned.

 

Orange Roly Poly

Orange Roly Poly rocked the 1920s with its amazing sweet citrus taste that melts in your mouth. You can slightly update the recipe by using your choice of dough instead of biscuit dough; it still works like a charm.

Serves 4 | Prep. time 10 minutes | Cooking time 1 hour 30 minutes

Ingredients

  • 1 orange
  • 1 package biscuit dough
  • Sugar to taste

Directions

  1. Roll the biscuit dough over a baking sheet.
  2. Peel the orange, slice, and remove the seeds. Place all the orange slices over the dough; sprinkle sugar on top.
  3. Gradually roll up the dough. Pinch the edges together.
  4. Place the dough on a piece of cloth and tie it up.
  5. Boil water in a saucepan; drop the tied-up cloth in it and continue to boil for about 90 minutes.
  6. Slice the dough into pieces and serve with your choice of sauce, preferably orange or lemon-flavored.

 

All Recipes are Louise Davidson’s cookbook Vintage Recipes Vol. 3: Timeless and Memorable Old-Fashioned Recipes from Our Grandmothers. To learn more, click here or on the cover.

To print or download these recipes, click here.