Food in the 1950s
Recipes from the 1950s
The Bon Viveur..
John and Phyliss Cradock, other wise known as 'The Bon Viveur', made their first television appearance on the BBC in the 1950s. Theirs were dishes that were 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 50s, as people had grown to enjoy then. During the war, SPAM was 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, it 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.