Utterly unappetizing food: 1948

food1

Before magazines had sophisticated food stylists – or healthy eating recipes – the pages of publications such as The Ladies Home Journal were filled with how-to menus for company, such as the seafood entrée above (including cauliflower with split-pea sauce, sugar glazed carrots and stuffed dill pickles). Heavy on butter, cream, chicken fat and other grease, these show-off foods look utterly unappetizing today.  Below, some others from the magazine circa 1948.

SaladSpring Garden Salad (jelly, radishes, vinegar, scallions)

TimbaleTimbale of salmon and sole, with shrimp

HamCanned ham stuffed with mashed potatoes

Salmon SaladLighter fare: Salmon salad molds on tomato (above); Coconut fruit float (below)

COCONUT FRUIT FLOAT 1 cup milk, scalded Dash of salt 1 egg, slightly beaten 2 tbsps. sugar V» tsp. each, almond extractand lemon extract 1 No. 2/j can or jar Del Monte Fruit Cocktail, well chilled/» cup grated coconut,toasted Combine scalded milk with egg and sugar; addflavorings and salt. Pour into small casserole, setin pan of hot water, and bake in a slow oven(325° F.) 30 to 40 minutes or until sharp knifeinserted in center comes out clean. Chill. Emptychilled Del Monte Fruit Cocktail into servingbowl. Place spoonfuls of custard on top, andcover custard with toasted coconut, as illustrated.Serves 4 to 6.

COCONUT FRUIT FLOAT 1 cup milk, scalded Dash of salt 1 egg, slightly beaten 2 tbsps. sugar 1 tsp. each, almond extract and lemon extract 1 No. 2/can or jar Del Monte Fruit Cocktail, well chilled/ 1/2 cup grated coconut,toasted. Combine scalded milk with egg and sugar; add flavorings and salt. Pour into small casserole, set in pan of hot water, and bake in a slow oven(325° F.) 30 to 40 minutes or until sharp knife inserted in center comes out clean. Chill. Empty chilled Del Monte Fruit Cocktail into serving bowl. Place spoonfuls of custard on top, and cover custard with toasted coconut, as illustrated.Serves 4 to 6.

 

 

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