There you could get potato crisps (three flavours only – potato, plain or salted – until Golden Wonder launched ‘cheese and onion’ in 1962), a pickled egg to go on top, and perhaps a pasty or some cockles, winkles and whelks from the seafood man on a Friday, Saturday or Sunday evening. The closest most people came to eating out was in the pub. The average family rarely if ever ate out. ‘Meat and two veg’ was the staple diet for most families in the 1950s and 1960s. Sample menu for a week’s meals from a 1951 cookery book Heinz also did a range of tinned salads: Potato Salad, Vegetable Salad and Coleslaw. In the winter, salad was often thinly sliced white cabbage, onions and carrots, again served with Salad Cream. Olive oil was only sold in very small bottles from the chemist, to be warmed and placed in the ear to loosen ear wax! Salad in the summer consisted of round lettuce, cucumber and tomatoes, and the only dressing available was Heinz Salad Cream. There were no salad dressings as we know them today. The only way to add flavour to this bland plain cooking was with tomato ketchup or brown sauce. The 1950s were the age of spam fritters (now making a comeback!), salmon sandwiches, tinned fruit with evaporated milk, fish on Fridays and ham salad for high tea every Sunday. Food was seasonal (no tomatoes in winter for example) there were no supermarkets, no frozen food or freezers to store it in and the only takeaway was from the fish and chip shop. Rationing and the meagre choice of ingredients and flavourings, whilst concentrating the cook’s mind on creating filling and satisfying meals, would preclude even the best of cooks from creating cordon bleu dishes. Rationing did not actually finish until 1954, with sugar rationing ending in 1953 and meat rationing in 1954. Rationing continued even after the end of World War II indeed, when the Queen came to the throne in 1952, sugar, butter, cheese, margarine, cooking fat, bacon, meat and tea were all still rationed. You could be kind and blame this lack of British culinary skill on rationing. Ask any English person of a similar age and they will almost certainly name anyone BUT their mother. Battered and Breaded with: Wheat Flour, Water, Sugar, Salt, Modified Food Starch,Yellow Corn Flour, Leavening (Baking Soda, Sodium Aluminum Phosphate, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Wheat Gluten, Spice, GumArabic, Natural Flavors (Plant Source), Extractives of Paprika.CONTAINS: WHEAT.Prepared in Vegetable Oil (Canola Oil, Corn Oil, Soybean Oil, Hydrogenated Soybean Oil with TBHQ and Citric Acid added to preserve freshness).Dimethylpolysiloxane added as an antifoaming agent.Ask any American in their 60s or 70s who is the best cook he or she knows, and they will almost certainly reply, “My mom”. BISCUIT (LARGE)-Ingredients: Enriched Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Cultured Nonfat Buttermilk, Vegetable Oil(Palm Oil, Palm Kernel Oil), Water, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% Or Less: Salt, Sugar, ModifiedCellulose, Wheat Protein Isolate, Natural Flavor (Dairy and Vegetable Source), Soy Lecithin.CONTAINS: WHEAT, MILK AND SOY LECITHIN., SOUTHERN STYLE CRISPY BREAKFAST CHICKEN BREAST FIL-Ingredients: Chicken Breast with Rib Meat, Water, Sugar, Salt, Modified Tapioca Starch, Spice, Yeast Extract, Sodium Phosphates, Carrageenan, Maltodextrin,Natural (Plant Source) and Artificial Flavors, Gum Arabic, Sunflower Lecithin.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |