7 Classic Fridge Foods Everyone Had in the '70s
When you think of 1970s foods, you might conjure up images of packaged snacks like Pizza Spins or Hostess Cakes. But what was on dinner tables in the '70s, and what was in people's refrigerators during the decade? Many 1970s recipes seem foreign now, but they were totally on-trend back in the day.
We looked up some vintage American recipes to find some of the most classic fridge foods from the 1970s. We can't say most people are making Jello salad today, but it was fun while it lasted.
And for more nostalgia, check out these 15 Classic American Desserts That Deserve a Comeback.
When this frozen whipped topping was defrosting in the fridge, it was fun to sneak a scoop of it straight from the tub when your parents weren't looking.
In the 1970s, fondue wasn't reserved for special occasions. Cheese fondue had a spot on any 1970s dinner table, and we think it's time for the classic dish to make a comeback.
Jello salads were all the rage in the 1970s. While some recipes called for Cool Whip, others were made with cottage cheese or cream cheese.
In addition to being used for Jello salad recipes, cream cheese was an essential ingredient for making cheese balls.
Fresh Duck and Cornish Hen
OK, so not everyone had this in their fridge in the 1970s. But a 1980 Washington Post article explains that French cooking enjoyed popularity in America in the 1970s, with recipes for nontraditional poultry options taking center stage.
Butter was essential for all of those French recipes! From roasted turkey and duck to Crêpes Suzette, plenty of 1970s recipes called for butter.
It's hard to imagine a time when herbs weren't readily available in the refrigerated section at the grocery store. But according to the same Washington Post article by Marian Burros, that was once the case. "You no longer need your own garden to get certain fresh herbs," Burros wrote in 1980. "Parsley and watercress are periodically joined by fresh dill and chives; specialty markets often have fresh basil, cilantro, and sorrel."
These days, you don't have to head to a "specialty market" to find basil and cilantro, and that's a good thing.
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