22 Classic ’40s Recipes You’ll Love Making Today

Back in the 1940s, cooking was all about simplicity and making the most out of what you had. With rationing and limited resources during the war, people had to get creative in the kitchen. But that didn’t mean sacrificing flavor or comfort. The recipes from that era were hearty, nutritious, and often surprisingly delicious. They remind us of a time when home-cooked meals were the norm, and every ingredient was valued. So, let’s dive into some classic vintage recipes from the ’40s that are definitely worth trying today.

Meat and Potato Patties

Combine 1 pound of ground meat, 2 cups of mashed potatoes, 1 diced onion, salt, pepper, and your favorite seasonings. Shape the mixture into patties and fry in a hot skillet with oil until golden brown on both sides. Serve hot with a side of vegetables or a simple salad for a quick, satisfying meal. These patties can also be made ahead and frozen for a convenient option on busy days.

Tomato Juice Cocktail

Blend 4 large tomatoes with the juice of 1 lemon, 1 teaspoon of Worcestershire sauce, and a dash of hot sauce. Serve chilled with a celery stick garnish. This refreshing and healthy drink was popular in the 1940s as a starter or mid-morning pick-me-up, offering a bright, tangy flavor to wake up your taste buds.

Cornmeal Mush

Boil 1 cup of cornmeal in 4 cups of water or milk, stirring until it thickens. Serve hot with a drizzle of maple syrup or honey for a sweet breakfast, or cool, slice, and fry for a crispy treat. This versatile and economical dish was a common breakfast option, offering comfort and satisfaction in every bite.

Creamed Chipped Beef on Toast

Sauté 8 ounces of thinly sliced dried beef in a skillet, then add 2 tablespoons of butter and 2 tablespoons of flour, stirring to make a roux. Gradually add 2 cups of milk, cooking until thickened. Serve the creamy beef mixture over toast for a rich, savory meal known as “SOS” (Save Our Stomachs), perfect for breakfast or lunch.

Oatmeal Molasses Bread

Mix 2 cups of flour, 1 cup of rolled oats, 1/2 cup of molasses, 1 tablespoon of yeast, and enough warm water to form a dough. Let the dough rise, then bake at 350°F for 30-35 minutes until golden brown. This hearty bread, made with simple ingredients, pairs perfectly with butter, soups, or stews, offering a slightly sweet flavor with a rich, deep molasses undertone.

Chicken à la King

Sauté 1 cup of diced bell peppers and 1 cup of sliced mushrooms in butter, then add 2 cups of cooked, diced chicken and 1/4 cup of pimentos. Stir in 1 cup of heavy cream and 1/2 cup of chicken broth, cooking until thickened. Serve over toast points or biscuits for an elegant dish with a rich, creamy sauce and tender chicken, ideal for special occasions.

Tuna Noodle Casserole

Mix 2 cups of cooked egg noodles, 1 can of tuna, 1 cup of peas, and 1 can of cream of mushroom soup in a baking dish. Top with crushed potato chips or breadcrumbs, then bake at 350°F for 25-30 minutes until bubbly. This quintessential 1940s comfort food is easy to prepare and budget-friendly, making it a household favorite.

Jell-O Salad

Prepare 1 package of flavored gelatin according to the package instructions, then mix in 1 cup of fruit or vegetables like pineapple, carrots, or bananas. Chill until set, then serve as a nostalgic and colorful side dish. These salads were often served in intricate molds, adding a decorative touch to any meal.

Ham and Bean Soup

Simmer 2 cups of dried beans, 1 diced onion, 2 diced carrots, 2 diced celery stalks, and 1 leftover ham bone in 8 cups of water or broth until the beans are tender. Serve hot with cornbread for a hearty, filling meal that’s perfect for using up leftovers. This soup can be made in large batches and frozen for future meals.

Waldorf Salad

Mix 2 diced apples, 1/2 cup of chopped celery, and 1/2 cup of walnuts with 1/2 cup of mayonnaise. Add 1/4 cup of grapes or raisins if desired. Serve chilled for a crunchy, sweet, and refreshing side dish that’s great for picnics or holiday dinners. The salad is a timeless classic that adds a touch of elegance to any table.

Deviled Eggs

Halve 6 hard-boiled eggs, and mix the yolks with 2 tablespoons of mayonnaise, 1 teaspoon of mustard, and salt and pepper. Pipe the mixture back into the egg whites and garnish with paprika. These easy-to-make appetizers were a popular party staple in the 1940s and remain a crowd-pleaser today.

Red Flannel Hash

Combine 2 cups of diced leftover corned beef, 2 cups of diced cooked potatoes, 1 cup of diced beets, and 1 diced onion in a skillet. Fry until crispy, then serve hot with a poached egg on top. The beets give the hash its distinctive red color, making it a visually striking and hearty breakfast or dinner option.

Chiffon Pie

Mix 1 package of flavored gelatin with 1/2 cup of boiling water until dissolved, then fold in 3 beaten egg whites or 1 cup of whipped cream. Pour the mixture into a pre-baked pie crust and chill until set. This light and airy pie was popular in the 1940s for its refreshing texture and flavor, making it a delightful end to any meal.

Sweet Potato Biscuits

Combine 1 cup of mashed sweet potatoes with 2 cups of flour, 2 teaspoons of baking powder, and 1/4 cup of butter to form a dough. Roll out the dough, cut into biscuits, and bake at 400°F for 12-15 minutes. These slightly sweet biscuits are tender and perfect served warm with butter, adding a unique twist to traditional bread options.

Dandelion Salad

Toss 4 cups of foraged dandelion greens with 2 crumbled bacon slices, 2 sliced hard-boiled eggs, and a tangy vinaigrette made from 2 tablespoons of olive oil, 1 tablespoon of vinegar, and a pinch of sugar. This nutritious salad uses wild greens that were readily available in the 1940s, offering a slightly bitter but refreshing flavor.

Beef Stroganoff

Sauté 1 pound of tender strips of beef with 1 diced onion and 1 cup of sliced mushrooms in butter. Stir in 1 cup of sour cream and 1/2 cup of beef broth, cooking until thickened. Serve over egg noodles or rice for an elegant yet comforting dish that became popular in the 1940s for its rich, savory flavors.

Pineapple Upside-Down Cake

Arrange 6 pineapple rings and maraschino cherries in the bottom of a greased cake pan, then pour over a batter made from 1/2 cup of butter, 1 cup of sugar, 2 eggs, 1-1/2 cups of flour, and 1 teaspoon of baking powder. Bake at 350°F for 30-35 minutes, then invert to reveal the caramelized fruit on top. This showstopper dessert is both delicious and visually appealing.

Corn Pudding

Mix 2 cups of fresh or canned corn with 1 cup of milk, 2 beaten eggs, and 2 tablespoons of butter in a baking dish. Bake at 350°F for 30-35 minutes until set and golden on top. This creamy, slightly sweet casserole is a comforting side dish that pairs well with roasted meats and is a family favorite during the holidays.

Goulash

Brown 1 pound of ground beef in a large pot, then add 1 diced onion, 2 cups of cooked macaroni, 1 can of diced tomatoes, and 1 teaspoon of paprika. Simmer until heated through, then serve hot. This simple, hearty one-pot dish was popular in the 1940s for its ease of preparation and budget-friendly ingredients, making it perfect for feeding a crowd.

Peanut Butter Blossoms

Mix 1 cup of peanut butter, 1/2 cup of sugar, 1/2 cup of brown sugar, 1/2 cup of butter, 1 egg, 1-1/2 cups of flour, and 1 teaspoon of baking soda to form a dough. Roll into balls, coat in sugar, and bake at 350°F for 10 minutes. Press a chocolate kiss into each cookie immediately after baking. These cookies, known for their delicious combination of peanut butter and chocolate, became a hit in the 1940s and remain a holiday favorite.

Scrapple

Combine 1 pound of pork scraps with 1 cup of cornmeal, 1 teaspoon of sage, and salt and pepper to taste. Simmer until thickened, then pour into a loaf pan to cool. Slice and fry until crispy. This dish, made from pork scraps, is a traditional breakfast option, offering a crispy exterior and soft interior that’s full of flavor.

Chocolate War Cake

Mix 1-1/2 cups of flour, 1 cup of sugar, 1/2 cup of cocoa powder, 1 teaspoon of baking soda, 1 tablespoon of vinegar, 1/3 cup of oil, and 1 cup of water in a bowl. Pour into a greased cake pan and bake at 350°F for 25-30 minutes. This cake, made without milk, eggs, or butter due to rationing, is surprisingly moist and delicious, often dusted with powdered sugar or served with a simple icing.

This article originally appeared on RetailShout

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