Sunday, 18 May 2014

Food in the 60s

Food suddenly became quite... nice! Instead of being used to punish your children, it was used to keep up with the Joneses who had been on holiday to Italy.

eggs Provençale
artichoke vinaigrette
prawn cocktail
Instant Whip
Lyons Princess Sandwich

Dairylea cheese triangles (in many flavours, in a presentation box)
chicken/veal/ham/cheese sandwich breadcrumbed and deep fried

steak tartare
almost-raw steaks
steak au poivre
steak Diane (flambee)
filet mignon (very thick steak eaten almost raw - possibly popular because unobtainable during rationing)
peppers, red and green

melon with powdered ginger and no sugar
melon with everything
melon balls (made with a special device)
prosciutto crudo (very thin smoked ham)
prosciutto crudo with melon balls

Russian salad (delicious, and probably out of a tin or bottle)
Danish pastries

Caerphilly/Cheshire/Wensleydale (very sharp, sour cheese that you had to pretend to like)

trout, trout, trout, trout
cocktail biscuits in the shape of clubs, diamonds, hearts, spades
salade Nicoise
Irish coffee

crème brulee, especially making your own
avocadoes which you had to force your children to like
tuna mould in a ring
salmon mousse
kipper pate

Briefly, Swiss and Dutch food was very chic – fondue, Emmental and Gruyere, Petit Suisse (a bit like creme fraiche and delicious with caster sugar). Dutch Edam cheese with its red wax coating was everywhere.

1 comment:

  1. I forgot to say that airline meals were delicious. Smorgasbord: a slice of ham on a slice of brown bread, with tinned asparagus spears and mayonnaise. "Pudding" was a slice of cake in a plastic wrapper. On moulded plastic trays with plastic cutlery. It was all soft, bland, wet and sweet - apart from the plastic tray.