![]() ![]() ![]() However, city dwellers during this time bought their food like most of us do today – meat from the butcher, pre-packaged bread and eggs, canned vegetables, and more. They even made their own bread, canned food, and sewed their own clothes. So, whether you’re studying the 1900s through the depression era with your kids, or you’re just looking to save a few bucks, try including this meal in your weekly menu.įamilies who lived in the country during the 1930s grew their own fruit and vegetables, and raised chickens, cattle, and pigs. Today we’ll share our Chipped Beef on Toast Recipe from our Industrial Revolution to the Great Depression study. This one-of-a-kind depression-era recipe is plentiful, inexpensive, and tasty. But what kind of hearty, nutritious meals did they eat on a regular basis? By far, the most popular was chipped beef on toast! Indeed, maybe you’re looking to take their advice for yourself to save some money!ĭepression-era foods that come to mind are hot dogs and, of course, that mystery meat in a can called Spam. You might be wondering what parents during that era fed their families while staying on a tight budget. I very rarely use sour cream or mayonnaise anymore, because Fage’s Greek yogurt is such a perfect substitute in both uncooked as well as baked goods.The depression era was a time of frugality and creativity. Fage Low-Fat or Whole Milk Plain Greek Yogurt has the perfect texture and flavor to fool the fussiest eater. I would like to share a healthier swap for the mayonnaise and sour cream. That is a great recipe which you can find it here: Why? Because most of today’s moms only have experience with chipped beef as a party dip served in a bowl-shaped vessel made from a boule of rye bread. I grew up in the 1960s & 70s, and I suspect you might claim about the same time period. ![]() I use only 2 Tbsp of flour, because we like our Béchamel Sauce a little looser so some of it soaks into the toast. In my own recipe, I add 1/2 tsp of onion powder and about 2 Tbsp of dried parsley, but maybe I’ll plant some parsley by the back door so I can use fresh parsley like you have. I like your idea of adding garlic powder for more flavor. Return the saucepan to the heat just long enough to heat the peas and all through. If you add them at the last minute, they retain their fresh flavor and texture. I have added 1/2# of frozen peas to the standard recipe. I have been making this old-timey dinner for over 40 years, and my family still loves it. Chipped beef for me will forever be wedded to my childhood after school and the Vietnam war. Lying on the carpet with my head propped against the footboard, I ate slices of the beef while I watched the TV news that invariably featured reports from Vietnam, including footage of firefights, maps and it seemed more often than not a body count for the day. After coming home from school around four or five, I would grab a pouch of the Buddig chipped beef from the refrigerator with a drink and ascend to my parents’ bedroom where the family television sat on a table about four feet from the foot of their bed. It lives on in my mind for another reason. NB: Stouffers still carries an excellent creamed chipped beef in their frozen food offerings and I introduced my two sons to it about eight years ago and they both LOVE it. Right on, Kristin, I had the same experience growing up in the 60’s – and my mother also used Carl Buddig “Chipped Beef” from a plastic pouch I’m not sure Buddig labels it that way any more, or it might have been discontinued. Want more retro recipes? Follow along on Facebook and Instagram, where I will be posting new recipe notifications. Modern-day update: If you’re a low-carb eater, serve the sauce over steamed or grilled vegetables. Give it a try yourself – it might become a family favorite! This dish takes no more than 10 minutes, start to finish. This dish is commonly served to servicemen in the military, where they call it something other than chipped beef on toast – with an acronym of S.O.S. About The Recipe: Chipped Beef On ToastĬhipped beef on toast consists of a creamy white sauce with chopped dried beef, served on top of toast. It was cheap too, and didn’t require many ingredients. My mom, admittedly, doesn’t like cooking. This particular meal would take her just minutes to make and satisfied the whole family. Growing up, we ate this dish often – and it’s no wonder why. Today’s recipe is a classic that I’m sure is familiar to many of you: Chipped beef on toast. FDR’s birthday cake recipe (big in the 30s!).My Retro Recipes series continues! I’m revisiting some recipes that were big in the 70s and 80s. ![]() This is one retro recipe that sometimes gets a bad rap – but is totally worth revisiting! ![]()
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