1950's Dinner Ideas!

Hello Darlings! In this weeks video I share some delicious dinner recipes from the 40's, 50's and 60's. Sometimes we make the same meals over and over again for dinner so it's nice to add some new meals into the rotation! I hope you enjoy the video and let me know if you make any of these recipes!
Lots of love,
Sage Xx

Recipes Below!

Fish Pie - Laurel Recipe Book 1946
1 Fish suitable for baking, or Fillets of Whiting
Make a sauce of: ---
1/2 pint Milk
1 dessertspoon of Flour
Piece of butter size of walnut
1 teaspoon chopped parsley
Salt and pepper
Breadcrumbs

Butter a pie-dish, sprinkle the sides and bottom of dish with the breadcrumbs.
Lay fish in this dish with a layer of white chopped onion, dust with salt and pepper, and a few drops of lemon juice, then the white sauce, with a covering of breadcrumbs and a little butter on top. Bake in a moderate oven for about 1 hour.

Pizza Loaf - Better Homes and Gardens 1964
1 1/2 pounds ground beef
1 8-ounce can (1 cup) tomato sauce (I used Passata)
3/4 cup quick-cooking rolled oats
1/4 cup chopped onion
1 egg
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
1 1/2 teaspoons mono-sodium glutamate (I didn't use this)
3/4 to 1 teaspoons pepper
1 6-ounce package sliced Mozzarella cheese

Combine all ingredients except cheese; mix thoroughly. Divide meat mixture in thirds. Pat 1/3 in bottom of 9 1/2 x 5x3-inch loaf pan; cover with half the cheese. Repeat layers, ending with meat.
Bake in moderate oven for 1 hour. Makes 5 or 6 servings.

Lentil or Pea Soup - The Commonsense Cookery Book 1951
6 ozs. split peas or lentils
1 large carrot
1 large turnip
1 onion
1/2 head celery
5 pints water
4 level tablespoons flour
1 dessertspoon dried mint
Some bacon bones or rind
1 dessertspoon salt
12 peppercorns
9 cloves
1 blade of mace (if you don't have this you can use nutmeg instead)
Croutons of toast

1. Soak the peas or lentils overnight in some of the cold water.
2. Place them in a large saucepan with the bacon, salt, and remaining water.
3. Bring slowly to the boil.
4. Prepare, wash and dry the vegetables, grate them or slice thinly.
5. Add them, and boil slowly 3 hours.
6. Rub through a coarse sieve or colander. A cupful at a time. (I skipped this step and instead blended all the vegetables with an immersion/stick blender).
7. Return to saucepan, add the dried mint, and bring to the boil.
8. Blend the flour smoothly with cold water.
9. Add to soup and stir until boiling,
10. Serve hot with small croutons of toast.

Italian Spaghetti Sauce - Better Homes and Gardens 1950
1/2 cup onion slices
2 tablespoons olive oil or salad oil
1 pound ground beef
2 cloves garlic, minced
2 1-pound cans (4 cups) tomatoes
2 8-ounce cans (2 cups) seasoned tomato sauce (I used Passata)
1 3-ounce can (2/3 cup) broiled sliced mushrooms
1/4 cup chopped parsley
1 1/2 teaspoons oregano or sage
1 teaspoon salt
1/2 teaspoon monosodium glutamate (I didn't use this)
1/4 teaspoon thyme
1 bay leaf
1 cup water

Cook onion in hot oil til golden. Add meat and garlic; brown lightly.
Add remaining ingredients; simmer uncovered 2 to 2 1/2 hours or til thick.
Remove bay leaf. Serve on hot cooked spaghetti. Pass bowl of grated Parmesan cheese. Makes 6 servings.

My PO Box!
Sage Lilleyman
PO Box 406
Doncaster, VIC 3108
Australia

[orsie]

I actually own that Better Homes & Gardens Cookbook. It was a wedding gift given to me by my Sister when I married in 1964. It’s full of great recipes, and helped me learn how to cook as a newlywed.

[ParkParks]

I havent been feeling the best today and this happy little video just popped up in my subs. You never fail to put me in a happier, more relaxed mood! Lots of love from Ireland xx

[gazpunk]

Ahhh, the joy of separate hemispheres...

Sage: This recipe is delicious on a chilly Winter's night.
Texas: 93°

[Truecrimeresearcher]

You and laci faye are the reasons i starting falling in love with the 1950s. There really needs to he a town where we can have stuff from the 1950-70s but the modern look on life and values. I think it would be amazing

[debbiemize]

I so enjoyed this! I am a child of the 50s and a bride of the 70s. I grew up on some of these (in Texas, USA) and still make them today! In fact, I have a meatloaf in the oven as I was watching this! I take the easy way out, though, and bake potatoes as the meatloaf is cooking. Add a salad and supper is ready!

[FutureMrsWarwick]

Ohh I am so so soooo happy you are back. I just love your videos. Girl your the best. Love you!

[rubybaiza]

I love how soft your voice your videos are my go to’s when I’m feeling overwhelmed with the world 🤍🤍🤍

[kariconant]

My grandma used to put the ham bone in the soup from Christmas dinner to make pea soup. It was incredible.

[KittySkeed]

Next time you want to cut something, use scissors. I use my kitchen scissors to cut pizza, veggies, lettuce for salads and I've even used my scissors to cut bread into perfect pieces lol. I really appreciate how beautifully produced your videos are. I get so excited when a new one pops up in my subscriptions. Keep it up!

[mslaurateague]

WINNER WINNER FISH PIE DINNER! 🎉 HUSBAND LOVED IT! We’ll make this often! Thank you for sharing the recipe @sageLillyman

[ruggedmountainhomestead]

Welcome Back Sage! I love the video and use the 1950s Better Homes and Gardens cookbook, myself. Being American I also especially like to see the recipes from your Australian vintage cookbooks. xo

[aorski]

Anyone willing to make a homemade meal from scratch will never be lonely. Nice job young lady.

[priestessthea]

Well done, classy and relaxing. Thank you SO much Sage! ❤

[johnalonzo]

Hi Sage, I think you have the best intro, "Hello darlings". 😊 These look so good, especially the Pizza loaf. I wish there was a Sage Restaurant near me. Just wanted to say how much I enjoy your videos and saying hi from S. California. 🥰

[salbo]

Saving this video! I love the vintage cookbooks because the recipes use basic ingredients that you probably have most of in the pantry. Modern recipes always have huge lists of very specific ingredients and are not very economical! Fabulous video!

[Jenngail]

Loved this video! Start doing more cooking videos please! It’s awesome learning older recipes. I am from Canada and have a few recipes my granny taught me, I could send them too you! ❤

[LadyJaneBooks]

These look wonderful! I am always looking for recipes like these to try, so I am putting them on the menu for this week! Always enjoy your videos, Sage! 💜

[Trillz]

I'm gonna have to try some of these. Btw your entire 50s/60s vibe is amazing. I love the music and scenery of those times

[laylal]

Just as a suggestion, anchovy works great as an alternative to MSG for the spaghetti sauce! It's far more authentic and is actually considered the "MSG of Italian cooking". And it doesn't taste fishy at all once it breaks down, just beautifully salty!

[sbdiaries]

Such lovely recipes from thec1950s, a really lovely historic take on what food was like ❤👍 ❤.
We hope your well and having a good day Simon and Beth watching from England 🇬🇧 ❤❤❤