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L ooking back at our baking in the 50s, the time of the Queen’s coronation, there’s a simplicity and modesty to it that’s perfect for days when you feel allergic to recipe creativity and just want a soft roll or a plain slice of cake. Bridge rolls were shaped like small lemons, while finger rolls were lined up on the tray.
The cake grew in popularity because the inexpensive ingredients were in any pantry in the ’50s and ’60s, so it was easy to whip it up for last-minute guests. Long before today’s celebrity chefs, Julia Child launched her first cookbook and her first cooking show in the ’60s.
Home cooks from the 1950s created some delicious treats, and many are still around today (or they should be). These classic desserts deserve some attention! Fruit molds are my specialty. This one, with its refreshing peach taste, makes a colorful salad or dessert. —Adeline Piscitelli, Sayreville, New Jersey
Patty melts are classic 50s diner food, and we are still big fans in the 2020s! This indulgent sandwich is perfect for lunch or dinner. Get the recipe! This delicious 1950s breakfast recipe will fill you up at the start of a busy day.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…