1950s

This 1950's inspired recipe can be made with vegan-friendly pectin or gelatin. It can also be made with all sorts of fun different flavours. See the section above for some flavour suggestions and options for making probiotic jello.

Fun Fruit Juice Jello

Pectin or gelatin (see notes)

juice

cream whipping cream or coconut cream)

fresh fruit

Stir in enough pectin or gelatin to set 4 cups of liquid. Follow the proportions on the package because it changes depending on exactly what brand your are using. Stir until the crystals are dissolved.

Remove the boiling juice from the heat. Pour 1 cup of jellied juice into a 6 cup jello mold. Mix in 1 cup of cold juice. 

Add in the prepared fruit. It will float on top of the liquid creating a single layer.

Place the jello mold in the fridge and leave it to cool until it is starting to set (about 30 to 60 minutes).

Leave the second cup of jellied juice out on the counter so that it will only cool slightly. 

After 30 minutes, whip the cream until it thickens and forms nice peaks.

Gently mix whipping cream into the second cup of jello, then spread it over the set jello layer in the fridge.

Refridgerate for at least 4 hours before serving so that everything can set up nicely.

Pineapple Upside Down Cake

pineapple

maraschino cherries

unsalted butter, melted

brown sugar

all-purpose flour

baking powder

baking soda

salt

milk

apple cider vinegar

pineapple juice

sour cream

vanilla extract

unsalted butter, softened

sugar

Preheat oven to 360˚F. Drain pineapple and set aside juice. Lay pineapple and cherries on paper towels and pat dry. Pour melted butter into a 9” round pan that’s at least 2 inches deep. Swirl pan to coat with butter, making sure sides are coated as well. Sprinkle pan with brown sugar. Line pan with pineapple rings and place a cherry in the center of each one and between the rings as well. Set aside.

In a large bowl combine dry ingredients for batter. Set aside. In a separate bowl combine milk, pineapple juice, sour cream, and vanilla. In another large bowl cream together butter and sugar.

Add 1/3 of the flour mixture and 1/3 of the milk mixture to the sugar mixture. Repeat until dough is thick and smooth. If any pineapple pieces didn’t fit into the bottom of the pan chop them small and fold them into the batter.

Pour batter into pan slowly and then bake for 30 minutes. Add foil to pan to loosely tent cake and return to oven to bake for another 15 minutes. Allow to cool for at least 1 hour. Run a knife along the edge of the cake. Place a plate on top of pan. Flip pan over so that pineapple pieces are on top and slice into 10-12 pieces.

This traditional recipe makes fermented pickles really easy. Just pack them in a jar and leave them in a dark, cool location for up to 6 months! Skip the work of canning and enjoy probiotic pickles all winter long. 

Grandma's Fermented Dill Pickles

cucumbers

water (chlorine-free)

water

vinegar (5% acidity)

tbsp pickling salt

dill

tsp mustard seed

Mix the icing solution using cold water, and let the cucumbers soak in the icing solution overnight (for 8 to 18 hours). Keep the cucumbers submerged in the icing solution by weighing them down with a dinner plate or bags of ice. If it&#8217;s really warm in your house, stash them in the fridge for the icing.

Once you&#8217;ve set up the cucumbers for icing, mix the pickling brine ingredients (vinegar, salt, and water), bring them to a boil, and simmer until the salt dissolves.

Divide the hot brine between two sterilized 1-quart mason jars and allow it to cool overnight. 

The next morning, drain the cucumbers from the icing solution and pack them into the brine-filled mason jars, along with the dill, horseradish, and mustard. Use a weight to keep the pickles below the brine and leave at least 1 inch of headroom at the top of the jar.

Put a lid on the jar that will allow gas to escape while keeping out mold and other contaminants. (See the section above for different jar and lid options). Store the jar in a cool dark location.

The pickles will bubble and ferment for 4-5 days, but leave them undisturbed until you are ready to eat them. The flavor is best if they ferment for at least 1 month, however, they will last in a cool, dark location for up to a year.

Just put up 2 jars following this recipe. Looking forward to seeing how it goes (I gave it 5 stars already, just for the idea!). I normally ferment pickles just with the salt brine, not vinegar, but the family prefers the taste of the store-bought ones with vinegar, so maybe this will be the perfect compromise? Just wondering, the vinegar doesn't kill off the probiotic properties of the ferment? And the fermentation happens just overnight with the "icing" of the cucumbers? Or is there fermentation happening in the salt-vinegar-water solution as well? 
Also, just to check - I'm assuming the tsp of mustard is mustard powder, rather than prepared mustard?

Could I use Celtic Sea Salt Light Grey Celtic Coarse for pickling?  It does say pickling on the bag.

Top 3 1950s recipes from across the web

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Fun Fruit Juice Jello

Pineapple Upside Down Cake

Grandma's Fermented Dill Pickles

Top 3 1950s recipes from across the web

The most viewed 1950s recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fun Fruit Juice Jello

Pineapple Upside Down Cake

Grandma's Fermented Dill Pickles

The most viewed 1950s recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine