50 Recipes from a 1950s Housewife- A Cultivated Nest (2024)

FAQs

What did 1950s housewives cook? ›

Dad grew up eating his mother's Russian shtetl cuisine of borscht, pulverized potatoes, and desiccated meat, so he thought his wife's cooking was wildly exotic: an elegant relish tray with celery, carrots, and olives on ice; chicken à la king; green bean casserole made with Campbell's Cream of Mushroom soup; instant ...

1950s Dinners

There was no such thing as the keto diet in the 1950s—meat and potatoes reigned supreme. You'd find hearty main dishes like Salisbury steak, beef stroganoff and meat loaf on a '50s dinner menu, plus scrumptious sides. Casseroles were also popular, particularly those featuring seafood or ham.

Very few women worked after getting married; they stayed at home to raise the children and keep house. The man was considered the head of the household in all things; mortgages, legal documents, bank accounts. Only the family allowance was paid directly to the mother.

1950s: Betty Crocker

In that decade she had a television show (an actress played Betty) and a number of best-selling cookbooks, including 1950s Betty Crocker's Picture Cook Book.

GBH put The French Chef on the air on Feb. 11, 1963, and Julia Child became public television's first and most enduring star. Audiences fell in love with her wavering voice, fondness for wine and butter, eagerness to hack away with a knife, and customary closing phrase, "Bon appétit." The series ran for 10 years.

The publication also outlines daily tasks that one should complete each and every day, which include: Kitchen: Put away food, clean coffee grounds, wash dishes & sink, sweep, empty wastebasket. Bedrooms: Hang up night clothes, make beds, straighten & dust, dust/vacuum blinds.

enough personal accounts by any disgruntled former housewives from the period to sufficiently support such a bold, general claim as 'housewives in the 1950s were downright miserable.

The Good Wife's Guide is an article that was published in May 1955 in Housekeeping Monthly. (read the original piece here) The article detailed the ways in which a wife should act with her husband and handle herself around the house and the children.

The glazed ham became the ultimate main course during the 1950s and everyone looked forward to grabbing a slice of this nostalgic favorite. Whether the flavor brings back a classic Easter meal or just a regular night in, this American staple can make anyone feel at home. Get our recipe for Glazed Ham.

What candy was popular in the 1950's? ›

Hot Tamales

This retro candy was the "hot" new candy of the 50's. Hot Tamales were on the lips of every boy and girl and promised an intense taste of spicy cinnamon.

Breakfast was viewed as the meal to set you up for the day so was, at the very least, porridge, followed by bacon, eggs and fried bread, then toast and home-made marmalade, and lots of milky tea.

Women were naturally more active as 'helpful' modern technology hadn't kicked in quite yet and ongoing rationing meant people were eating plainer food and smaller portions. Fewer refined carbs and lower-sugar fruits meant women consumed on average 400 calories fewer a day than we do now.

On average, women probably had maybe 5 every day dresses and maybe 3 “church” dresses and one or two pairs of dress shoes. They probably owned a couple of pairs of casual shoes and only a few tops and pants and a couple of purses.

The 1950s house dress is also sometimes referred to as a shirtwaist dress, as it often, but not always, buttoned down the front, or on the “shirtwaist.” It was met at the waist in a delightful gathering of pin tucking and then extended out in a circle skirt.

The ideal 1950s woman was a homemaker who cared for the home she shared with her husband and children. She took primary responsibility for raising the children, and she was the primary shopper for most items that the household consumed.

Processed foods, easily and quickly assembled into meals using electric appliances, became standard fare. Grocery bills went up as women happily purchased more and more convenience foods. Food company marketing materials assured women that their products were both high quality and healthy.

During the 1950s, food processing was viewed as a modern and scientific approach to food production. This perception was influenced by advancements in technology, such as refrigeration, canning, and freezing, which allowed for mass production, preservation, and distribution of food.

Cleaning and dusting the house, washing, making the beds, ironing and anything else. Do the shopping - this was mainly daily as many still had no Fridges, certainly not Freezers. Maybe have the neighbour round for a cup of Tea at some stage. Collect the Children from School and feed them.