Food historian Andrew Smith discovered that the first recorded recipe for meatloaf is from the late 1870s
Its origins could date back as far as the late 17th century when Swiss peasants thought to make the melted cheese and wine blend as a way to use up bread and other winter ingredients.
Instant gelatin and the brand name “Jell-O” have been around since 1897, but in the 1960s, the popularity of jellied salads and desserts in moulded shapes surged.
It might seem hard to believe, but savoury gelatin dishes were just as popular as sweeter jelly desserts in the mid-20th century.
Originally called “skillet cakes” because they were easy to make and flip in a cast-iron pan, the first upside-down cakes were made with seasonal fruit
Tuna casserole likely brings to mind an image of the stereotypical, wholesome American housewife and mother.
If you’re craving a salty party mix of cereal, pretzels and nuts, you can easily pick one up in the snack aisle at the grocery store.
With its royal title, you’d expect this dish to be fancy, but the homey and hearty chicken à la king was a popular dish before, during and after the 1960s precisely because it was no-nonsense.
If you’re a fan of shopping at IKEA, you might be led to believe the retailer is responsible for inventing the popular dish.
According to Quaint Cooking, dips of any kind didn’t really become popular in America until the mid-20th century, so clam dip started as a spread that would have been used on canapés.