Small correction on the deviled eggs: Dijon mustard basically didn't exist in the US-outside a Euro-import specialty shop or two-until the 1980s, when Grey Pupon showed up. Before that, we had was yellow mustard and spicy, German-style mustard (Guldens). I remember discovering Dijon mustard in the late 1970s in France, then looking everywhere for it when I returned to New York. It was several years before I could find it here.
Grey Poupon mustard came to the U.S. in the late 1970s. Found this online: "The Heublein Company acquired the US rights to Grey Poupon mustard in 1946, and it became popular in the United States in the late 1970s and 1980s." I remember the TV ads in the late 1970s that showed two Rolls Royce cars stopped next to each other and someone in one car says to the other car "Pardon me, but do you have any Grey Poupon?" My mother bought a jar of it, but I didn't like it. I still prefer plain old French's yellow mustard.
@@user-po3ir2tx5z historical fax reveal that Dijon mustard has been used in the states as far back as the 1800s. It was probably not introduced to the masses until later.
I remember receiving a letter from my Grandmother in the 1980's when I was a newlywed and at the end she wrote "P.S. Don't forget to make deviled eggs. All men love deviled eggs." It made me laugh and I think of her ever time I see a deviled egg. I make them a lot when we grill burgers or ribs, and yes, my husband loves them. 💕
What a lovely memory. My Gramma always made them in the summer & my husband loved them. They had a special bond. He thinks about Gramma everytine he sees a deviled egg.
Wow, so true! I don;t know a single man who doesn't love deviled eggs. Lots of women do too! My brother makes them by the dozens and gets SO creative with the fillings. So, so very good!
My grandmother had a thing for Sausea brand shrimp cocktail! It was shrimp cocktail- most cocktail sauce- served in a little glass jar/ glass with a lid. Our juice glasses were all courtesy of Sausea and Grandma's indulgence. Ummm...no hummus in the 1950s, at least not at the grocery store. And you missed the queen of finger sandwiches, the sandwich loaf.
I remember Sau Sea shrimp cocktail!.My mom bought that a lot and we also used those jars for juice.That sauce was packed in little glass jars with metal tops.😊
Yes, I still make them, my daughter in law does. Hey - one life saver is if out of powdered mustard , Heinz Mayomust worked great and everyone really liked them - ok, maybe being polite but they took seconds and thirds. Sometimes I use it if just making a couple eggs for me, or pour moi as Miss Piggy would say.
We resurrected deviled eggs over 20 years ago. My wife makes them so good, my Mom would be proud. We've gotten the recipe tweaked so that our friends beg for more. Always a hit at a party.
my Mom made Baked Alaska, bricked ice cream in layers, chocolate, vanilla, strawberry or cherry, wrapped with sliced jelly roll and then covered with meringue which was put in the oven just long enough to slightly brown the meringue. It was yummy for us kids. I even made it a few times. Great memories!
My mom made a yule log at Christmas, I don't think she made baked Alaska but she use to make lobster Thermador. My mom and her 2 cousins use to try and outdo each other with new fancy recipes. I have my mom's recipe file that has many of these ❤
It’s my favorite. My next-door neighbors are elderly. They sent some over and I had never heard of it. Every time she makes a batch she makes extra and sends it over. There’s nothing better than a good neighbor except a good neighbor that makes strawberry pretzel pie.
Stuffed mushrooms are still a showstopper. Mine are stuffed with crabmeat stuffing.🥳 😋😋😋😋😋😋😋😋 Make a big portobello one with a hamburger and Cabot cheddar on a toasted roll and good tomato A real mandwitch!!!😁
We still make deviled eggs, stuffed mushrooms, jello salads, swedish meatballs and other receipes from the 60's 70's..what great fun we had back then...everyone was dressed so nice in their cocktail outfits!!! Thank you mom and dad for such great experiences...RIP!!
Where do they get the idea that these dishes have been abandoned? I make many of these recipes at home all the time, from finger sandwiches and deviled eggs to stuffed peppers, mushrooms or zucchini and croquettes, and I know many many other people who also still make these dishes. They’re still very popular. I still make a delicious fruit salad and gelatin dessert, that friends and family are always requesting, and Bundt cakes are sold everywhere in my country.
Started out as a put down of the Welsh. It was originally called Welsh Rabbit! The Welsh we considered so poor that the couldn't afford rabbit so cheese was used.
You still see meatballs here in the Midwest, on a buffet table, simmering in a crockpot in a sauce made of concord grape jelly and chili sauce. I know, it sounds weird but they're surprisingly tasty.
That sauce goes back to the 1970s. My sister's boyfriend's sister made meatballs with grape jelly and chili sauce as an appetizer in the 1970s and it was delicious, like a sweet & sour sauce. In the 1980s we had a potluck at work and one guy brought grape jelly and chili sauce, poured it over a block of cream cheese and had tortilla chips for dipping in it. Very good!
I dunno, it's at the level of mispronoucing European words as most Americans I've heard. Especially that "bitterballen". That said I was almost looking up Camel sauce before I realised what it tried to say.
ditto but occasionally I will eat regular jello. Believe it or not - maybe you have heard of the kid party game for older kids like 8, 9 etc. It is called the mummy's crypt or you can make it the witch's coffin. The kids are blindfolded and items from the tomb are passed around, eg. a drumstick, chicken bone is the mummy's arm. Peeled grapes were the eyeballs. Jello was always passed in a big gob as the mummy's brain. More stuff was also passed. It was fun with everybody going eeewww! I wonder if still used today. It also took time to prepare cause you had to have all the stuff ready for party night.
Oh, honey -- if you're under 60 and not a Southerner, you have no idea. At our church potlucks, there would be a whole color spectrum of "congealed salads," and no two were ever the same. Many were dotted with miniature marshmallows or slathered with mayo. But hey -- there would always be tons of homemade fried chicken and a bewildering variety of pies. Completely made up for the slimy "salads."
My beautiful maternal Grandmother could cook fabulous things. (Sadly - my darling Mama did not emulate her mother’s cleverness in the kitchen…….BUT - then I married a wonderful man who had MANY skills of which one was cooking! And then Pancreatic Cancer stole him away…….So - now = just me - & I wish for years gone by in my kitchen…….) Thanks for a well presented Show!🌟🌟🌟
lol. I had an idea once to have a 70's inspired cocktail party with all the cliche 70's party dishes (I realize many of the recipes started in the 50's, but I know they were still popular in the 70's). So, things like deviled eggs, gelatin salads, that well-known spinach dip served in a hollowed-out pumpernickel loaf, fondues, etc. For an added touch, some vintage cocktails like Harvey Wallbangers and whatnot. I never did do it, but I just wanted to explain why this video was so wonderful for me to watch. My inspiration lives on, and I swear I will do this before I die. Thanks for a great vid! Bundt and Swedish meatballs! I didn't think of those.
Everything stuffed! That's another great theme for a party. Stuffed mushrooms, deviled eggs, stuffed peppers, tarts ... pinwheels would work, too. Too bad I don't have any friends and never have parties anymore...Is it possible to throw a party for one?
My ex-husband's grandmother, also Hungarian, taught him to make Halushki, pan fried shredded cabbage with onion and butter salt/pepper. Very time consuming you have to stir it quite a bit for color and consistency but so cheap to make and so delicious! Even better as left overs. We used spirals noodles and the cabbage would get between the spirals. Love it!
@dmbalsam I'm of Mexican decent and my favorite restaurants are Eastern European and German. The one thing I can finnon the menu at apolish, Hungarian, Romanian and German restaurants are my favorite stuffed cabbage rolls😋
My aunt’s specialty was ham balls. Like ham loaf but cooked like meatballs and served (sometimes cold) on a platter with toothpicks, with cherry dipping sauce. Ghastly!
Why do you say the croquettes were mixed with "camel sauce" at 13:33? Don't you mean bechamel sauce? There's no such thing as camel sauce with croquettes.🤭
Camel sauce: sauté minced camel in shimmering vegetable oil for about seven minutes, until no longer pink. Set aside. Sauté diced onion, finely chopped garlic, and minced celery in butter until softened and translucent, then add cream and bring to a simmer. Add camel back to pan to reheat. Ladle over croquettes or jello salad!
While I appreciate the content of these types of videos, for the life of me I can’t understand why the writers or narrators can’t ensure they have the right pronunciations and spelling of things. You are teaching younger generations. I would think you’d want to teach them correctly. It’s Bundt cake, not Bun. And Béchamel sauce is pronounced Besh-a-mel with accent on the first syllable. And ragout is pronounced ragoo with the accent on the second syllable. it’s so easy to look these things up that it puzzles me why you wouldn’t. 🤷🏼♀️
I remember having the vegetable version of the Jell-O Salad, I remember them as Aspics. I wonder why no one refers to them as that. I still like them instead of a salad, they sit well in my stomach way better than a fresh salad which is odd but true. I remember all these foods & STILL love them all especially Porcupines & Swedish meatballs which I make on occasion. Thanks for the rid down memory lane. I think I'm going to be busy in my kitchen remaking most of these. :)
I still make Aspic. Dissolve one package of lemon jello in one cup of boiling water, add one cup of V-8 juice,, a goodly amount of diced celery and sliced scallions and chill. You want enough celery and scallions for crunch in every bite. Thin some Hellmann's mayo with lemon juice and drizzle over.
I have one of the original Jello recipe books. Some ideas are good like adding a cup of Ice cold ginger ale instead of cold water to make a jello that's good for someone who's ill and can't easily keep food down due to a stomach bug. Some recipes you could offer me Jeff Bazos money and I will NOT make them example the base is lime jello and the salad ingredients. The must for the salad was tuna and mayonnaise yeah tuna and lime jello 🤢. The additions to the salad could include capers and olives add black olives for a more dramatic look.
@user-bt4vx2fe2f I don't think midcentury America had any idea what to do with food. I mean, at that point, pizza and spaghetti were still kind of exotic. 😂
I still love deviled eggs and stuffed green peppers. Swedish meatballs are a holiday centerpiece and strawberry pretzel salad routinely shows up at summer events!
My mother used to make meatballs for parties in the 1960s & 70s that were in a tangy tomato sauce that was so good. Everybody loved them. She would serve the party foods buffet style and kept the meatballs in a chafing dish to keep them warm. She put toothpicks out for the guests to use to take the meatballs and one time at a party in the 1970s someone dropped a toothpick on the carpet and my mother's boss stepped on it and got it stuck in his foot. He had his shoes off because everyone was playing the "Twister" game. He had to go to emergency and my mother & step-father had to pay his medical bills. My mother never made those meatballs again after that.
I remember a time when shrimp cocktail was so ubiquitous that they would make it with mini-shrimp mixed in a thickened cocktail sauce and scoop it out into champagne glasses like ice cream scoops. You would eat it with toast points. You could even eat it with a spoon. It was a crazy time.
Deviled eggs are still popular! I especially love to make them, and add a little dollop of caviar and some finely chopped chives on top for a decedent holiday appetizer!
Every so often my mother would make shrimp cocktails. She used a bottled cocktail sauce (always Del Monte) and added chopped celery to the sauce. I don't know if she put anything else in the sauce, but those shrimp cocktails were sure good!
I remember everyone of those. in fact, I would make some of these things from my mom. She was always entertaining, sometimes with friends, sometimes for business. On deviled eggs, hot sauce did not come until the 60s. My mother did not like spices, but she did put a tiny bit of cayenne pepper in Welsh rarebit. She usually didn’t want to get too fancy for some reason. I don’t know why. Trying to make it as fancy as possible. Smashed sardines with mayonnaise, a touch of mustard, and something else that I can’t remember, would be put on a piece of fresh bread and then we had a little round and different shaped cookie cutters no more than an inch cross maximum that I would cut out the hors d’oeuvres. What was in between I would eat. I absolutely love them. My mother never served shrimp cocktail, but it was a must have when we went out to eat. The first time had baked Alaska I believe we were in California in San Francisco a fancy hotel I think it was 1955 -1956. I know I wasn’t 10 years old yet. my mother tried making it once, only once. Being that she’s never made it before she made a practice one. I don’t remember what happened for sure, but I never saw the finished baked Alaska. Bundt cakes, I lived in Minnesota. When Nordic wear brought them out, my mother just had to have one. everybody was talking about him as I remember it, or I just eavesdrop on a conversation, I was very young. I don’t think my mother ever used her bump pan.
Bundt cake originated in Minnesota in the U.S. Found this online: "The Bundt as we know it today dates back to 1950. And yes, it got its start in Minnesota. The style of cake originated in Europe, but the Bundt became a uniquely American creation via Minnesotan ingenuity."
I still get the 5 buck shrimp cocktails (in Plastic) from Walmart... Forget the accessories, still great. The meatballs are still at Costco and someone always brings them to work parties etc. Hmmm love those things in a crock pot.
In the South some call a jello salad a “congealed” salad. Congeal is a word used to describe blood at a crime scene and is a really gross word to describe a dessert.
Stouffers makes a frozen Swedish Meatball dinner that is absolutely delicious. Marie Callender makes one as well, but it's not as good as Stouffers. In fact many of the food items mentioned are still available or made today, Jell-O is still being sold, as is cocktail sauce, Bundt cakes are in the bakery section in every grocery store. Hostess has "Baby Bundts" in addition to their Twinkies & Ding Dongs and Bundt pans are still being sold, deviled eggs are still popular and always will be. I saw a TH-cam video recently with a Welsh man who showed how to make Welsh Rarebit. He said he makes it frequently and it did look good, made with beer! I thought about trying to make it, but it was rather involved.
Yeah, I believe for all the BS that TH-cam does to creators, as a viewer, we have the right to know if the voiceover is human or AI for transparency. The music world is already in an uproar as AI music is being created and sold as human, plus how AI will eventually eliminate the people that created the music it is stealing from.
Jellied salads have never passed my lips. They were common at meals when I was a teenager and young adult but I couldn't get past the idea of the texture. I also couldn't imagine that vegetables and jello would taste good.
Did you forget Rumaki? Too bad. They were delicious. And so was most of that food of which you talk about with such sarcasm. At least people socialized and weren’t on their devices all day and all night. My parents actually gave parties like they had on The Dick Van Dyke Show. Everyone got baby sitter and people brought hostess gifts. The hosting couple made all the food and provided all of the liquor. People also brought their talents and there was singing and dancing until long after midnight. I wish we socialized that way now. Raves are fine when you’re in your 20s but get boring and exhausting by the time you’re 30. We gave one party a year like this for our marriage and everyone loves it. Oscar’s parties. Italian parties. French parties. Japanese parties. Super Bowl parties. One of the holidays parties. It’s a pleasure to attend one of our parties because the guests aren’t required to bring a dish. (One only does that in their 20s.) I’ll go on throwing fabulous dinner and big parties that my Mom taught me how to do and you can make videos about them. I pity you.
Welsh rarebit is basically like a fancy grilled cheese sandwich and might have been the inspiration for the grilled cheese sandwich, which originated in the U.S. in the 1920s. A lot of "all American" foods are variations of foods from other countries, using good old American know-how by those who came to the U.S. from other countries.
The porcupines my mother made in the 50s were stuffed into bell peppers. She also made salmon croquettes. The best part were the crunchy salmon vertebrae that were included in canned salmon at the time. I also remember Jell-O with bits of cabbage and carrot in it. Not sorry that that fell by the wayside.
Well over half of these dishes are still enjoyed today. They have not been abandoned. I make Bundt cake all the time, but Kahlúa Bundt cake, amaretto Bundt cake, etc..
I guess my mother came late to the party, so to speak. She found a recipe for porcupines in the 1970s and used to make them frequently for dinner, probably because they were inexpensive and fairly easy to make. She baked them in a casserole dish with a creamy white sauce that had the most peculiar flavor. I don't know what was in the sauce, but I did not like it. I would scrape the sauce off and eat the meatballs with ketchup. My step-father, who was very picky about what he ate loved porcupines, I think that's why we had it regularly. Anything he didn't like, my mother never made again, even if the rest of us liked it.
Another "retrospect" that is off mark. Basically, the only things that have ACTUALLY "been abandoned" are Welsh Rarebit and Jello concoctions. Most of these are still eaten around the country at all sorts of gatherings. Croquettes are not called that, and not that popular, and jello these days isn't loaded with fruit/meat/veggies but otherwise I defy you to go to a "party" thrown by an adult and NOT find one of these. And, FYI, I have never, never, NEVER had Ambrosia that had jello in it or molded in a jello mold!
I love perfection salad! Only one of my kids likes it though. Such a refreshing summer dish. Can't decide if it's a side or dessert. 😂I usually eat it for both. I've never met anyone else outside my family that's ever heard of it. Cool you included it in your list.
My aunt would top party rye bread with a meat and cheese combination that was scooped on top and baked in the oven. I think they were called Polish Mistakes lol😂
My mother wasn't a cook WHAT SO EVER. Seriously. I had oatmeal for breakfast everyday, hot lunch in the school cafeteria and we went out for dinner every night except Sundays. Then we had what she called chili boat. Canned chili shredded cheese with Fritos on top. Smush those in. Then we ate on TV trays watching Bonanza. She did make deviled eggs once in a while and a couple of other things I'd like the steps to, believe me there was no recipe, just a few steps. LOL
My mother never put mustard in deviled eggs, just mayo, maybe a little salt and sometimes a sprinkle of paprika on top. They were the best. A few years ago some of the people in my apartment bulding got together for a pot luck. One of the women brought deviled eggs and they were terrible. I think she put dill in them. Whatever was in them had a very unpleasant flavor. I took one bite, left the rest of the egg on my plate and then threw it away with the paper plate when I finished eating.
My brother now passed was stunned when a niece brought her deviled eggs because his were requested every time. Not sure if he ever recovered from the shock.
Deviled eggs are still popular. Shrimp cocktails are still popular. My grocery store sells a shrimp cocktail tray. These dishes weren’t abandoned.
They are a great party tray I serve today.
I was about to say the same thing.
Thanks for the video. Deviled eggs and stuffed mushrooms are still in style.
I don't know how stylish they may be, but people are certainly still eating them. Not edgy so much as comfort foods by now.
Small correction on the deviled eggs: Dijon mustard basically didn't exist in the US-outside a Euro-import specialty shop or two-until the 1980s, when Grey Pupon showed up. Before that, we had was yellow mustard and spicy, German-style mustard (Guldens). I remember discovering Dijon mustard in the late 1970s in France, then looking everywhere for it when I returned to New York. It was several years before I could find it here.
Grey Poupon mustard came to the U.S. in the late 1970s. Found this online: "The Heublein Company acquired the US rights to Grey Poupon mustard in 1946, and it became popular in the United States in the late 1970s and 1980s."
I remember the TV ads in the late 1970s that showed two Rolls Royce cars stopped next to each other and someone in one car says to the other car "Pardon me, but do you have any Grey Poupon?" My mother bought a jar of it, but I didn't like it. I still prefer plain old French's yellow mustard.
@@user-po3ir2tx5z historical fax reveal that Dijon mustard has been used in the states as far back as the 1800s. It was probably not introduced to the masses until later.
I remember receiving a letter from my Grandmother in the 1980's when I was a newlywed and at the end she wrote "P.S. Don't forget to make deviled eggs. All men love deviled eggs." It made me laugh and I think of her ever time I see a deviled egg. I make them a lot when we grill burgers or ribs, and yes, my husband loves them. 💕
She's right.
My hubby loves them too!
What a lovely memory. My Gramma always made them in the summer & my husband loved them. They had a special bond.
He thinks about Gramma everytine he sees a deviled egg.
That is so caring and sweet of your grandmother. She wished all your success in your new marriage. Wonderful..
Wow, so true! I don;t know a single man who doesn't love deviled eggs. Lots of women do too! My brother makes them by the dozens and gets SO creative with the fillings. So, so very good!
I love how the people in the pictures are well dressed. Everything is too casual nowadays. I like to get dressed up now and then.
You won’t see the casual dress in the old time pictures. Not everyone dressed up then or now.
Deviled eggs, shrimp cocktail, jello salad, ambrosia, bundt cake, meatballs, stuffed peppers, tomatoes, and mushrooms, cabbage rolls, zucchini boats...
I've never heard of Ambrosia (apart from Greek mythology) but there were also "Fliegenpilze", Toast Hawaii, Kullerpfirsich and of course the Mettigel.
I still love devilled eggs and my wife makes them for me regularly. Delicious stuff!
Still like all of them except jello salad
Variations of ambrosia still make the rounds on holiday tables in the American Midwest, for sure.
My Mom made killer cabbage rolls and stuffed peppers!
My grandmother had a thing for Sausea brand shrimp cocktail! It was shrimp cocktail- most cocktail sauce- served in a little glass jar/ glass with a lid. Our juice glasses were all courtesy of Sausea and Grandma's indulgence.
Ummm...no hummus in the 1950s, at least not at the grocery store. And you missed the queen of finger sandwiches, the sandwich loaf.
Never saw, let alone heard of, humus in the 1950s and I'm old enough to remember when God's dog was a puppy.
I remember Sau Sea shrimp cocktail!.My mom bought that a lot and we also used those jars for juice.That sauce was packed in little glass jars with metal tops.😊
Yes! SauSea
Sausea cocktails had a wonderful sauce, but the shrimp were the tiniest imaginable.
My Mom did too😁☺️👍
Deviled eggs is a favorite at my house and has always bin
Yes, I still make them, my daughter in law does. Hey - one life saver is if out of powdered mustard , Heinz Mayomust worked great and everyone really liked them - ok, maybe being polite but they took seconds and thirds. Sometimes I use it if just making a couple eggs for me, or pour moi as Miss Piggy would say.
Yeah but they have good brown mustard and sweet relish then they are yummy...
@@timbillings6884 they can be sweet or savory. Some people don't like the sweet. I like both.
I still love deviled eggs - I don't care if they are old fashioned 🙂
@@dicebed Just say "I like what I like" and go mind your own business - I do
This makes me miss my Mom. ❤️
Me too.
Me too
We resurrected deviled eggs over 20 years ago. My wife makes them so good, my Mom would be proud. We've gotten the recipe tweaked so that our friends beg for more. Always a hit at a party.
my Mom made Baked Alaska, bricked ice cream in layers, chocolate, vanilla, strawberry or cherry, wrapped with sliced jelly roll and then covered with meringue which was put in the oven just long enough to slightly brown the meringue. It was yummy for us kids. I even made it a few times. Great memories!
My mom made a yule log at Christmas, I don't think she made baked Alaska but she use to make lobster Thermador. My mom and her 2 cousins use to try and outdo each other with new fancy recipes. I have my mom's recipe file that has many of these ❤
Mmm...sounds delicious! 😋
I'm a baby of the 50s. My mother and aunts made these. Such fun. ❤
We had all of these at our parties and events. But my Mom was famous for her "tunnel of fudge" Bundt cake.
That was the best Bundt cake ever. Loved that tunnel of fudge.
Oh my goodness ... tunnel of fudge cake. YUMMY!
My mother made that one too! it was my favorite. My sister used to make a Harvey Wallbanger Bundt cake, that was very good too.
Ambrosia salad is AMAZING
The pretzel strawberry jello has never gone out of style.
It’s my favorite. My next-door neighbors are elderly. They sent some over and I had never heard of it. Every time she makes a batch she makes extra and sends it over. There’s nothing better than a good neighbor except a good neighbor that makes strawberry pretzel pie.
it was well ahead of its time with the salty/sweet combo!
I love that stuff!
My grandmother who was born in 1906 was absolutely crazy about Tang and Pringles.
Is that what she served at parties?
Stuffed mushrooms are still a showstopper.
Mine are stuffed with crabmeat stuffing.🥳
😋😋😋😋😋😋😋😋
Make a big portobello one with a hamburger and Cabot cheddar on a toasted roll and good tomato A real mandwitch!!!😁
My first wife, RIP Annie, loved to make chicken livers or water chestnuts rolled in bacon.
The boss at a restaurant that I worked at made a whole sheet pan of these.... Been a fan ever since! Rumaki
Angels on horseback.
We still make deviled eggs, stuffed mushrooms, jello salads, swedish meatballs and other receipes from the 60's 70's..what great fun we had back then...everyone was dressed so nice in their cocktail outfits!!!
Thank you mom and dad for such great experiences...RIP!!
we need to bring back jello fruit salads. fruit cocktail, pineapple, etc. loved them
I always make a cranberry one for Thanksgiving. My MIL gave me the recipe and it so good!
Come to South America. You'll find jello around.
No we don’t, in my life at the time, anything jello, was diet food 😢
Our Jello is a quicker version of aspic which was common in France and Europe
I brought the tradition back recently…
Where do they get the idea that these dishes have been abandoned? I make many of these recipes at home all the time, from finger sandwiches and deviled eggs to stuffed peppers, mushrooms or zucchini and croquettes, and I know many many other people who also still make these dishes. They’re still very popular. I still make a delicious fruit salad and gelatin dessert, that friends and family are always requesting, and Bundt cakes are sold everywhere in my country.
I kind of doubt that Dijon mustard was particularly popular in 1950s US. In the 60s we were still using French’s
Right? Or if we were being adventurous, it was Gulden's spicy brown mustard!
We really went on the wild side with Mr Mustard. Quite spicy hot.
Dijon dates back to 1336. It assumed its current form in 1856. Grey Poupon came out 10 years later in 1866.
@@stardustmelody2709 I had never heard of Grey Poupon until the early 80s (1900s that is) when one day a Rolls Royce pulled up next to mine...
Trudy, Michelle, your personal anecdotes are charming and yet... statistically insignificant.
Welsh Rarebit & Deviled eggs have been a staple at My house since I meet My Wife 50yrs ago.
Started out as a put down of the Welsh. It was originally called Welsh Rabbit! The Welsh we considered so poor that the couldn't afford rabbit so cheese was used.
I still make devilled eggs. I never bring any leftovers home from potlucks.
We still do deviled eggs all the time
You still see meatballs here in the Midwest, on a buffet table, simmering in a crockpot in a sauce made of concord grape jelly and chili sauce. I know, it sounds weird but they're surprisingly tasty.
That sauce goes back to the 1970s. My sister's boyfriend's sister made meatballs with grape jelly and chili sauce as an appetizer in the 1970s and it was delicious, like a sweet & sour sauce. In the 1980s we had a potluck at work and one guy brought grape jelly and chili sauce, poured it over a block of cream cheese and had tortilla chips for dipping in it. Very good!
bechamel is Frenxh and pronounced besh-a-mel,
Many of these are still popular in Central New York!
Rag-out, buCamel sauce, and others! Had some laughs. AI has a long way to go.
War Chester sauce! Noooooo....
Now I know where I live! In Worchester,
I want to eat one of those bun cakes!
I dunno, it's at the level of mispronoucing European words as most Americans I've heard. Especially that "bitterballen". That said I was almost looking up Camel sauce before I realised what it tried to say.
I don't miss the Jell-O salads !
Oh Gawd, and the ones with green pimento stuffed olives in them were the worst!
Lime Jello with cabbage??
ditto but occasionally I will eat regular jello. Believe it or not - maybe you have heard of the kid party game for older kids like 8, 9 etc. It is called the mummy's crypt or you can make it the witch's coffin. The kids are blindfolded and items from the tomb are passed around, eg. a drumstick, chicken bone is the mummy's arm. Peeled grapes were the eyeballs. Jello was always passed in a big gob as the mummy's brain. More stuff was also passed. It was fun with everybody going eeewww! I wonder if still used today. It also took time to prepare cause you had to have all the stuff ready for party night.
Oh, honey -- if you're under 60 and not a Southerner, you have no idea. At our church potlucks, there would be a whole color spectrum of "congealed salads," and no two were ever the same. Many were dotted with miniature marshmallows or slathered with mayo. But hey -- there would always be tons of homemade fried chicken and a bewildering variety of pies. Completely made up for the slimy "salads."
Eww Jello lol
I make still now Devil's eggs!! Shrimps cocktail and other vegetables in gelatine
My beautiful maternal Grandmother could cook fabulous things. (Sadly - my darling Mama did not emulate her mother’s cleverness in the kitchen…….BUT - then I married a wonderful man who had MANY skills of which one was cooking! And then Pancreatic Cancer stole him away…….So - now = just me - & I wish for years gone by in my kitchen…….) Thanks for a well presented Show!🌟🌟🌟
lol. I had an idea once to have a 70's inspired cocktail party with all the cliche 70's party dishes (I realize many of the recipes started in the 50's, but I know they were still popular in the 70's). So, things like deviled eggs, gelatin salads, that well-known spinach dip served in a hollowed-out pumpernickel loaf, fondues, etc. For an added touch, some vintage cocktails like Harvey Wallbangers and whatnot. I never did do it, but I just wanted to explain why this video was so wonderful for me to watch. My inspiration lives on, and I swear I will do this before I die. Thanks for a great vid! Bundt and Swedish meatballs! I didn't think of those.
Everything stuffed! That's another great theme for a party. Stuffed mushrooms, deviled eggs, stuffed peppers, tarts ... pinwheels would work, too. Too bad I don't have any friends and never have parties anymore...Is it possible to throw a party for one?
We still make jello salads. And Meatloaf.
My Hungarian grandmothers were making stuff cabbage and peppers long before the 50s.
My ex-husband's grandmother, also Hungarian, taught him to make Halushki, pan fried shredded cabbage with onion and butter salt/pepper. Very time consuming you have to stir it quite a bit for color and consistency but so cheap to make and so delicious! Even better as left overs. We used spirals noodles and the cabbage would get between the spirals. Love it!
@dmbalsam I'm of Mexican decent and my favorite restaurants are Eastern European and German. The one thing I can finnon the menu at apolish, Hungarian, Romanian and German restaurants are my favorite stuffed cabbage rolls😋
@@zsigzsag That sounds good!
Thanks for the delicious Memories.🥛🍰😋🥧☕
"Be-camel sauce"! "Beef or veal rag-out". Sounds great! LOL
My aunt’s specialty was ham balls. Like ham loaf but cooked like meatballs and served (sometimes cold) on a platter with toothpicks, with cherry dipping sauce. Ghastly!
With cherry dipping sauce? Not ghastly, yummy! But maybe I am just weird.
thanks for the wonderful memories of our favorite food!!!
Why do you say the croquettes were mixed with "camel sauce" at 13:33? Don't you mean bechamel sauce? There's no such thing as camel sauce with croquettes.🤭
He miss pronounced lots of words. Makes me wonder if it was AI or if the guy never actually ever heard of those words before. 😊
AI said be camel sauce. Stumped tne Artificial intelligence
@@guardianminifarm8005 Yes, it´s infuriating. Either AI or live, the misprounciations are simply ignorance.
@@joywebster2678😂
Camel sauce: sauté minced camel in shimmering vegetable oil for about seven minutes, until no longer pink. Set aside. Sauté diced onion, finely chopped garlic, and minced celery in butter until softened and translucent, then add cream and bring to a simmer. Add camel back to pan to reheat. Ladle over croquettes or jello salad!
As a child of the 50's, I'm here to say all forms of jello salad suck!
Orange jello, chopped celery, and shredded carrots 😝
@@jacky3580 Don’t forget the mini marshmallows!
This was fun to revisit recipes from the 50’s, brings back great memories ❤
While I appreciate the content of these types of videos, for the life of me I can’t understand why the writers or narrators can’t ensure they have the right pronunciations and spelling of things. You are teaching younger generations. I would think you’d want to teach them correctly. It’s Bundt cake, not Bun. And Béchamel sauce is pronounced Besh-a-mel with accent on the first syllable. And ragout is pronounced ragoo with the accent on the second syllable. it’s so easy to look these things up that it puzzles me why you wouldn’t. 🤷🏼♀️
Because the AI robot can’t deal with “foreign” words.
For those little finger sandwiches - in New Zealand - we always had thin-sliced Wonder White with canned asparagus spears as filling.
My mother called lime jello with cottage cheese “ Seafoam Salad”. I loved it!
I remember having the vegetable version of the Jell-O Salad, I remember them as Aspics. I wonder why no one refers to them as that. I still like them instead of a salad, they sit well in my stomach way better than a fresh salad which is odd but true. I remember all these foods & STILL love them all especially Porcupines & Swedish meatballs which I make on occasion. Thanks for the rid down memory lane. I think I'm going to be busy in my kitchen remaking most of these. :)
I still make Aspic. Dissolve one package of lemon jello in one cup of boiling water, add one cup of V-8 juice,, a goodly amount of diced celery and sliced scallions and chill. You want enough celery and scallions for crunch in every bite. Thin some Hellmann's mayo with lemon juice and drizzle over.
Tomato aspic is yummy with Tabasco sauce.
I have one of the original Jello recipe books. Some ideas are good like adding a cup of Ice cold ginger ale instead of cold water to make a jello that's good for someone who's ill and can't easily keep food down due to a stomach bug. Some recipes you could offer me Jeff Bazos money and I will NOT make them example the base is lime jello and the salad ingredients. The must for the salad was tuna and mayonnaise yeah tuna and lime jello 🤢. The additions to the salad could include capers and olives add black olives for a more dramatic look.
Really? for Bezos money you wouldn't choke down a little Jell-o with celery and pears?? 😂
@@trudygreer2491
Celery and pears are normal. I'm talking tuna,mayo with capers and black olives in LIME jello.
@user-bt4vx2fe2f I don't think midcentury America had any idea what to do with food. I mean, at that point, pizza and spaghetti were still kind of exotic. 😂
Strawberry pretzel salad is still popular among people who know what it is. The version I learned was to make with raspberries. Wonderful!
Still make deviled eggs with chives - great stuff!
I really enjoy your Channel. Thank you!💟
" bah- camel" sauce cracked me up! Bechamel my favorite sauce to make loads of dishes.
I still love deviled eggs and stuffed green peppers. Swedish meatballs are a holiday centerpiece and strawberry pretzel salad routinely shows up at summer events!
we had a pinch of curry powder and some chives in our deviled eggs, i still make then
My mother used to make meatballs for parties in the 1960s & 70s that were in a tangy tomato sauce that was so good. Everybody loved them. She would serve the party foods buffet style and kept the meatballs in a chafing dish to keep them warm. She put toothpicks out for the guests to use to take the meatballs and one time at a party in the 1970s someone dropped a toothpick on the carpet and my mother's boss stepped on it and got it stuck in his foot. He had his shoes off because everyone was playing the "Twister" game. He had to go to emergency and my mother & step-father had to pay his medical bills. My mother never made those meatballs again after that.
This video should include the recipes! They look so good!
Find a vintage cookbook. Betty Crocker had all these.
I remember a time when shrimp cocktail was so ubiquitous that they would make it with mini-shrimp mixed in a thickened cocktail sauce and scoop it out into champagne glasses like ice cream scoops. You would eat it with toast points. You could even eat it with a spoon. It was a crazy time.
Deviled eggs are still popular! I especially love to make them, and add a little dollop of caviar and some finely chopped chives on top for a decedent holiday appetizer!
Deviled eggs are still very popular!!!
Every so often my mother would make shrimp cocktails. She used a bottled cocktail sauce (always Del Monte) and added chopped celery to the sauce. I don't know if she put anything else in the sauce, but those shrimp cocktails were sure good!
I remember everyone of those. in fact, I would make some of these things from my mom. She was always entertaining, sometimes with friends, sometimes for business. On deviled eggs, hot sauce did not come until the 60s. My mother did not like spices, but she did put a tiny bit of cayenne pepper in Welsh rarebit. She usually didn’t want to get too fancy for some reason. I don’t know why. Trying to make it as fancy as possible.
Smashed sardines with mayonnaise, a touch of mustard, and something else that I can’t remember, would be put on a piece of fresh bread and then we had a little round and different shaped cookie cutters no more than an inch cross maximum that I would cut out the hors d’oeuvres. What was in between I would eat. I absolutely love them. My mother never served shrimp cocktail, but it was a must have when we went out to eat. The first time had baked Alaska I believe we were in California in San Francisco a fancy hotel I think it was 1955 -1956. I know I wasn’t 10 years old yet. my mother tried making it once, only once. Being that she’s never made it before she made a practice one. I don’t remember what happened for sure, but I never saw the finished baked Alaska.
Bundt cakes, I lived in Minnesota. When Nordic wear brought them out, my mother just had to have one. everybody was talking about him as I remember it, or I just eavesdrop on a conversation, I was very young. I don’t think my mother ever used her bump pan.
Bundt cake originated in Minnesota in the U.S. Found this online: "The Bundt as we know it today dates back to 1950. And yes, it got its start in Minnesota. The style of cake originated in Europe, but the Bundt became a uniquely American creation via Minnesotan ingenuity."
I still get the 5 buck shrimp cocktails (in Plastic) from Walmart... Forget the accessories, still great. The meatballs are still at Costco and someone always brings them to work parties etc. Hmmm love those things in a crock pot.
In the South some call a jello salad a “congealed” salad. Congeal is a word used to describe blood at a crime scene and is a really gross word to describe a dessert.
Don't look up what gelatin is made from. It'll make you sick.
Stouffers makes a frozen Swedish Meatball dinner that is absolutely delicious. Marie Callender makes one as well, but it's not as good as Stouffers. In fact many of the food items mentioned are still available or made today, Jell-O is still being sold, as is cocktail sauce, Bundt cakes are in the bakery section in every grocery store. Hostess has "Baby Bundts" in addition to their Twinkies & Ding Dongs and Bundt pans are still being sold, deviled eggs are still popular and always will be. I saw a TH-cam video recently with a Welsh man who showed how to make Welsh Rarebit. He said he makes it frequently and it did look good, made with beer! I thought about trying to make it, but it was rather involved.
Is this AI narration? War-Chester. Beck-camel. Rag-out.
Welsh rarebit instead of "rabbit"...
Yeah, I believe for all the BS that TH-cam does to creators, as a viewer, we have the right to know if the voiceover is human or AI for transparency. The music world is already in an uproar as AI music is being created and sold as human, plus how AI will eventually eliminate the people that created the music it is stealing from.
Totally AI. I recognize the voice.
Jellied salads have never passed my lips. They were common at meals when I was a teenager and young adult but I couldn't get past the idea of the texture. I also couldn't imagine that vegetables and jello would taste good.
Gelatin is made from horses' hooves. Also fish bones, I think.
Would you eat aspic?
@@arribaficationwineho32 absolutely not.
In the South, we still make strawberry/pretzel salad. Yummy on a hot day at a picnic.
My parents usually served steak or Italian lasagna for guests.
What I wouldn't give to tuck into that indulgent dessert, Baked Alaska. 😋
Absolutely LOVED this, thank you!!😅
Did you forget Rumaki? Too bad. They were delicious. And so was most of that food of which you talk about with such sarcasm. At least people socialized and weren’t on their devices all day and all night. My parents actually gave parties like they had on The Dick Van Dyke Show. Everyone got baby sitter and people brought hostess gifts. The hosting couple made all the food and provided all of the liquor. People also brought their talents and there was singing and dancing until long after midnight. I wish we socialized that way now. Raves are fine when you’re in your 20s but get boring and exhausting by the time you’re 30. We gave one party a year like this for our marriage and everyone loves it. Oscar’s parties. Italian parties. French parties. Japanese parties. Super Bowl parties. One of the holidays parties. It’s a pleasure to attend one of our parties because the guests aren’t required to bring a dish. (One only does that in their 20s.) I’ll go on throwing fabulous dinner and big parties that my Mom taught me how to do and you can make videos about them. I pity you.
Welsh rarebit is basically like a fancy grilled cheese sandwich and might have been the inspiration for the grilled cheese sandwich, which originated in the U.S. in the 1920s. A lot of "all American" foods are variations of foods from other countries, using good old American know-how by those who came to the U.S. from other countries.
Don’t forget tomato aspic . My mother made this too often. Terrible idea.
Finger sandwiches still a must at events in the UK
The porcupines my mother made in the 50s were stuffed into bell peppers. She also made salmon croquettes. The best part were the crunchy salmon vertebrae that were included in canned salmon at the time.
I also remember Jell-O with bits of cabbage and carrot in it. Not sorry that that fell by the wayside.
Well over half of these dishes are still enjoyed today. They have not been abandoned. I make Bundt cake all the time, but Kahlúa Bundt cake, amaretto Bundt cake, etc..
My sister used to make a Harvey Wallbanger Bundt cake back in the 1970s. hasn't made it since. It was SO good!
@@garypesci746 🤤 yummy
What a delicious video! I like all those foods, mentioned here :)
Shrimp cocktail in Scotland is delicious with a Marie Rose sauce, lettuce and shrimp. Wonderful!!
Why am I not keeping these in my refrigerator for afternoon snacks? I bet stove- free and homemade could do wonders.
They're not abandoned. The real parties are. Now they get drunk and stoned.
They now have a bakery chain that just makes Bundt cakes
My favorite from my past is definitely rumaki. Yum......
One of my favorites too! My older sister used to make it when we were teenagers in the 1970s.
I still love deviled eggs today
Deviled eggs... yum
Shrimp cocktail.... yum
I guess my mother came late to the party, so to speak. She found a recipe for porcupines in the 1970s and used to make them frequently for dinner, probably because they were inexpensive and fairly easy to make. She baked them in a casserole dish with a creamy white sauce that had the most peculiar flavor. I don't know what was in the sauce, but I did not like it. I would scrape the sauce off and eat the meatballs with ketchup. My step-father, who was very picky about what he ate loved porcupines, I think that's why we had it regularly. Anything he didn't like, my mother never made again, even if the rest of us liked it.
We still make the first 3 sweet jello salads. The pretzel strawberry one everyone loves.
And everyone still makes deviled eggs!
Sau sea shimp cocktail served in glasses is still in grocery stores.
I still make the jellos you mentioned. Yummy!
Another "retrospect" that is off mark. Basically, the only things that have ACTUALLY "been abandoned" are Welsh Rarebit and Jello concoctions. Most of these are still eaten around the country at all sorts of gatherings. Croquettes are not called that, and not that popular, and jello these days isn't loaded with fruit/meat/veggies but otherwise I defy you to go to a "party" thrown by an adult and NOT find one of these. And, FYI, I have never, never, NEVER had Ambrosia that had jello in it or molded in a jello mold!
A lot of mispronunciations
Be-camel and rag-out!!
Thanks to IA.
I am not an AI. Words are pronounced differently depending on which English speaking region you are from.
@@MemoryManormake your next video showing you speaking into the camera.
Nowhere in the world is bechamel "b'camel" or ragout "rag out."
Great commentary. Really enjoyed this.
I love perfection salad! Only one of my kids likes it though. Such a refreshing summer dish. Can't decide if it's a side or dessert. 😂I usually eat it for both.
I've never met anyone else outside my family that's ever heard of it. Cool you included it in your list.
Despite the narrator's over-the-top enthusiasm, most of these offerings are not missed.
I detest Jello, but every thing else looked good. I still enjoy many of these and I was born in the 70s.
My aunt would top party rye bread with a meat and cheese combination that was scooped on top and baked in the oven. I think they were called Polish Mistakes lol😂
forgot sandwich loaf
Ambrosia salad is not made with Jell-O. It has fruit, coconut, marshmallows and whipped topping, like Cool Whip or Dream Whip, to make it creamy.
My mother wasn't a cook WHAT SO EVER. Seriously. I had oatmeal for breakfast everyday, hot lunch in the school cafeteria and we went out for dinner every night except Sundays. Then we had what she called chili boat. Canned chili shredded cheese with Fritos on top. Smush those in. Then we ate on TV trays watching Bonanza. She did make deviled eggs once in a while and a couple of other things I'd like the steps to, believe me there was no recipe, just a few steps. LOL
My mother never put mustard in deviled eggs, just mayo, maybe a little salt and sometimes a sprinkle of paprika on top. They were the best. A few years ago some of the people in my apartment bulding got together for a pot luck. One of the women brought deviled eggs and they were terrible. I think she put dill in them. Whatever was in them had a very unpleasant flavor. I took one bite, left the rest of the egg on my plate and then threw it away with the paper plate when I finished eating.
They used to serve lime jello containing julienned carrots. I had a hard time eating the jello without eating the hated carrots.
My brother now passed was stunned when a niece brought her deviled eggs because his were requested every time. Not sure if he ever recovered from the shock.