With roots in colonial America, where German-Americans would make “scrapple” from ground pork and cornmeal, meatloaf is still made today, both in traditional ways and vegetarian variations.
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.
It’s jokingly called “Something Posing as Meat,” but Hormel company, who invented the salty canned meat, has said the name stands for “spiced ham”.
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.
In the early 20th century, recipes for pineapple upside-down cakes became popular in American magazines.
Tuna casserole likely brings to mind an image of the stereotypical, wholesome American housewife and mother, wearing an apron and tossing together a dinner casserole.
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.
Meatballs became a popular party favourite in the 1960s, thanks to their small size and general appeal, and were often served in a traditional cream sauce.
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.