Food in the 1950s
Recipes from the 1950s
A 1950s TV Chef:
John and Phyllis (alias 'Fanny') Cradock, otherwise known as 'The Bon Viveur', made their first television appearance on the BBC in the 1950s. Their dishes appeared different and out of the ordinary at the time, yet their ingredients were not hard to obtain and easily prepared. Their information on wine, as well as food, was also something new to viewers.
Despite rationing coming to an end, many foods eaten out of necessity during the war were still very popular in the 1950s, as people had grown to enjoy them. During the war, SPAM became an important part of the national diet for both the troops who received SPAM in their rations and for civilians.
Made from 'leftover' pieces of pork shoulder meat, SPAM was a great source of protein at a time when fresh meat was heavily rationed. People would use SPAM in many recipes, including fritters, goulash, sandwiches and salads.
The pupils of St. Barts were asked to do some research into common dishes of the 1950s. They found that Coronation Chicken was a dish that many people made for Coronation Celebrations in 1953 and is still popular today. Here are some other facts they discovered about the dish:
Coronation chicken is flavoured with curry and herbs and spices. It is called Coronation Chicken because it was invented on the coronation of Queen Elizabeth on 2 June 1953.
Coronation chicken is served cold and was invented by florist Constance Spry and chef Rosemary Hume.
- The dish was made from cold chicken cut into small pieces and mixed with a curry-flavoured mayonnaise and sliced or diced apricots.