Posted on 05/10/2022 10:42:14 PM PDT by DallasBiff
Weird Foods People Ate During The 1950s
(Excerpt) Read more at youtube.com ...
Sh#t on a shingle!
Last week we ate S#$% on half a baked potato........ not bad
Not bad at all
...lunchmeat that used to have coarse pepper on it...
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Cotto salami?
Pickle loaf and olive loaf.....yum.
I remember the juice tubes; there were also little wax bottles of the stuff. Heck, I’m old enough to remember candy cigarettes and bubble-gum cigars.
Longhorns cheese...yea.
...recognizable chicken feet in pots of soup....
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Chicken paws. Full of collagen and gels the soup. Today most people remove them before serving, but some cultures love them.
They do look odd, unless you never experienced home-butchered chicken.
When I was a young child, we stood at the stove while Mom carefully ladled out the unborn egg (the big ones, looked like a just-cracked egg w/no shell & usually there was just one like that) and poached it in the soup as a treat. Wonderful and I still miss them, since we stopped keeping chickens. (Can’t stand to clean the coop).
Looked it up. Eyerlekh (little eggs). only I remember them as flat, like a cracked egg, not oval.
Scrape and goeta....would taste it for days!
In my mind, jello is for when you are sick in bed, not for the dinner table.
Not sure about the broth, but I remember cans of gov’t pork in some kind of gelatinous mass. IIRC, the cans had no paper labels, just black printing on the silver can.
If you can’t call it by it’s proper name don’t talk about it, Sh$t on a Shingle or shortened SOS. Sorry couldn’t resist 🤣😂
Can’t use fresh pineapple . . . the gelatin will NOT set.
You didn’t waste grease.
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No one ever should. I save chicken fat and beef fat and render them. Nothing tastes as good, they are essentially free and they are extremely healthy.
Put pan drippings in the fridge. When chilled, take off the top layer of fat. Store fat in freezer separately from jelled drippings. Both are the best additions to gravy or soups. Fat & drippings for gravy; drippings only for soup).
Alternatively, cut off extra fat from fowl and beef and save frozen until you can fill a large fry pan. Cut into smaller pieces & just cover with water. Simmer until water evaporates (chicken will form cracklings. What’s left from the beef is gristle and can be discarded, IMO). Cool. Pour into container and freeze for later use. Separate out chicken cracklings (gribenes). Drain and salt Try to not eat them all (best still hot), as they are essential to chopped chicken liver and good in mashed potatoes.
Bacon grease is just fine for a lot of cooking, adds some smokiness and keeps forever in the fridge or freezer. Just cook at a lower temperature or it will smoke.
For current cultures that waste nothing and cook with very few implements except a pot and a fire, the Turkish, Armenian, and other Caucasus cooking vids are great. There are also some German cooking videos showing how to make homemade lunchmeat. Basically, chop the meat trimmings and cheap cuts, mix as for meatloaf, wrap tightly in plastic wrap (no idea what was used in earlier times, maybe a clean dish towel or feed sack material?), simmer in boiling water, chill, slice, serve.
Hard times can actually result in wonderful food. My grandparents, born in the late 1800s, would make very heavy dark bread (pumpernickel), smear it with chicken fat and top with sliced long white radish. Not to my taste, but I remember my parents eating that and loving it.
Finally found some at Ringo's Market west of Trinidad, Co. Great stuff on heavy bread with feta. Yum
In a few years they’ll be talking about the crazy foods people invented to survive the Great Biden Depression (coming soon).
I always liked it.
***lunchmeat that used to have coarse pepper on it***
I remember it and liked it!
***There was olive loaf too.***
Another one of my favorites back then! Pickle loaf, olive loaf, pepper loaf...No way Liver Loaf(gag)!
Made great sandwiches!
Stock up on hard tack.
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