Particularly loved in Virginia, a savoury recipe called chicken pudding was popular at the start of the 20th century.
In the early 20th century ambrosia was nothing like the white, fluffy, fruit salad-dessert hybrid we see at dinner parties today.
In the late 1800s Americans became very good at harvesting oysters and by 1910 they cost half as much as beef.
During the First World War, when home cooks wanted something tasty they made applesauce cake.
Recipe books in the 1920s were rife with recipes for clam chowder. New England’s version is thick and rich with bacon and cream and sometimes potatoes and onions are thrown in too.
Although egg drop soup is a Chinese recipe, during the Great Depression an American version containing potatoes and onions – central ingredients in most depression dishes – was popular.
The delicious sweet treat has a cracker crust, filling of lime juice, sweetened condensed milk and egg yolks, and is topped with meringue or whipped cream.
A money-saving recipe in the 1950s was spaghetti casserole. It consisted of spaghetti, tomato sauce or tomato soup.
In the 1960s you couldn’t go to a barbecue or birthday without seeing this jelly dessert on the table. Made with orange.
The disco decade brought many great things, roller skates, ABBA and quiche lorraine. While French food was fading out, this was one dish people had not become sick of.