| Beginning |
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Recipes |
| water & ice—————- |
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| salt—————- |
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| oysters, scallops, mussels & mollusks—————- |
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| squid, calamari & octopus—————- |
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| insects—————- |
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| fish & frogs—————- |
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| mushrooms & greens—————- |
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| bear, venison & horsemeat —————- |
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| eggs & marrow bones-————— |
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| rice & millet—————- |
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| emmer grain–17,000BC— |
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| einkorn grain–16,000BC— |
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| almonds–10,000BC— |
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—10,000BC—flour, bread & soup |
| cherries—10,000BC— |
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| wheat —8,000BC— |
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| American bison—8,000BC— |
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| wine & beer—7,000BC— |
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| pigs, goats & sheep—7,000BC— |
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| lard—7,000BC— |
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| pistachios—7,000BC— |
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| new world beans—7,000BC— |
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| black walnuts—7,000BC— |
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| cattle domestication—6,500BC— |
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| apples & crab apples —6500BC— |
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| spelt —6000BC— |
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| maize & tortillas—6000BC— |
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| dates —6000BC— |
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| honey & chickpeas—5000BC-— |
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| arugula, chicory & lettuce —5000BC— |
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| ginger & galangal—5000BC— |
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| buckwheat & quinoa—5000BC— |
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—4000BC—yeast breads: pitta & focaccia |
| Cucumbers & squash & chayote—5000BC— |
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| chili peppers, avocados & taro—5000BC— |
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| potatoes—5000BC— |
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| milk & yogurt, & sour cream—5000BC— |
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| pigeons—4600BC— |
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—3000BC—ice cream |
| grapes, watermelons & sorghum—4000BC— |
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| oranges citrons & Buddha’s hand —4000BC— |
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| pomegranates —4000BC— |
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| popcorn—3600BC— |
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| chicken domestication—3200BC— |
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| butter & palm oil—3000BC— |
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| barley & cassava (manioc)—3000BC— |
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| peas & carrots —3000BC— |
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—2300BC—Ancient Egypt |
| onions & garlic—3000BC— |
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| apricots & spices —3000BC— |
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| soybeans I & II—2838BC— |
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| tea—2737BC— |
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| olive oil—2500BC— |
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—1700BC—Mesopotamia banquets & recipes |
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| seaweed & duck —2500BC— |
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| muskmelon —2400BC— |
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| saffron & peach palm —2300BC— |
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| mustard, pasta & noodles—2000BC–– |
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| radishes, purslane & carob —2000BC— |
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—900BC—polenta |
| peaches—2000BC— |
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| marshmallows, liquorice & jujubes —2000BC— |
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| ham & sesame seeds & cultivated rye —2000BC— |
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| chocolate & vanilla—1500BC— |
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| horseradish—1500BC— |
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| sugar—1200BC— |
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| pickles & mangoes—1000BC— |
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| oats & bean sprouts—1000BC— |
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| pears—900BC— |
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—350BC—dolma |
| tomatoes & tomatillos—900BC— |
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| celery—850BC— |
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| cinnamon—700BC— |
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| bananas, poppy seeds & cabbage —600BC— |
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—1st Century—Bible era foods |
| Guinea fowl in Greece—500BC— |
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—1st Century—Ancient Rome |
| Italian sausages & artichokes—500BC— |
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—1st Century—fried chicken, foie gras |
| pastries & appetizers—400BC— |
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—1st Century— French toast & omlettes |
| vinegar—400BC— |
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—1st Century—Italian wedding soup & rice pudding |
| peppercorns, cardoons & garden cress—400BC— |
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—1st Century—flan & cheesecake |
| parsley —300BC— |
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—1st Century—The Haggis, stuffed dates & pears in syrup |
| turkeys, asparagus & rhubarb —200BC— |
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—1st Century—challah & Parthian breads |
| quinces—65BC— |
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—3rd Century—De Re Culinaria (in Latin) & De Opsoniis et Condimentis, Apicius |
| chestnuts & horehound—1st Century— |
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—4th century—Byzantine bread |
| lobster, crab & shrimp—1st Century— |
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—5th-9th century—Anglo-Saxon foods |
| truffles, dill & dormice —1st Century— |
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| blueberries & raspberries—1st Century— |
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—7th century—kimchi |
| capers, turnips & kale —1st Century— |
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—8th century—Ancient Maya |
| costmary & blood as food—1st Century— |
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—8th-12th century—Viking foods |
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—9th century—halva & goulash |
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—10th-15th century—Medieval food & menus |
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—10th century—Peking duck & Shark’s fin soup |
| lemons —3rd Century— |
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—11th century—baklava & bannock |
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| pretzels—5th Century— |
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| eggplant—6th Century— |
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—13th Century—ravioli, lasagne & mozzarella cheese |
| spinach & sago—7th Century— |
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—13th Century—pancakes & waffles |
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—13th century—brawn, salsify & couscous |
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—14th century— kebabs & moon cakes |
| coffee, cod & nutmeg-–9th century— |
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—14th century—scrambled eggs & guacamole |
| loquats & flower waters-–10th century— |
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—14th century—escabeche & verjuice |
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—14th century—pie & humble pie |
| corned beef & cider–-11th century— |
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—14th century— kolache, Trenchers, Frumenty & Blancmanger |
| lychees, seitan & fu —11th century— |
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—14th century–-Viandier de Taillevent & Le Menagier de Paris |
| breadfruit, & okra & artichokes —12th century— |
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—1381—apple pie & crumpets |
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—1386—Chaucerian Cookery, feasts! |
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—1390— The Forme of Cury |
| gooseberries—12th century— |
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—1390—applesauce |
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—1393—fried cheese sticks |
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—1395—gingerbread |
| Walden saffron & Mexican limes—14th century— |
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—15th century—jelly, jams & preserves |
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—15th century—stracciatelle & zanzarelli, risotto |
| maslin—1303— |
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—15th century— borscht & marzipan |
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—15th century–Sauce Robert |
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—15th century— doughnuts & hot dogs |
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—1475— wassail |
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—1492—Christopher Columbus old world cuisine |
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—16th century—sweetbreads & salsa |
| coconuts & rutabagas—15th century— |
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—16th century—quiche & puff paste |
| Japanese sushi & sashimi—15th century— |
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—16th century–-teriyaki chicken & Cornish pastys & Polish Bigos |
| pork & beans—1475— |
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—16th century—English snow eggs & syllabub |
| pineapples—1493— |
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—1514—Een Notabel Boecxken Van Cokeryen, in Dutch |
| marmelade —1495— |
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—1545—A Proper newe Booke of Cokerye |
| pecans, papayas & cauliflower—16th century— |
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—1590—Shakepeare’s food |
| turkeys in Europe—16th century— |
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—1593—Cocboeck, Carolus Battus (in Dutch) |
| cashews in India—16th century— |
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—1596—English trifle |
| Japanese tempura—16th century— |
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—1597—potato salad |
| Texas Longhorns—16th century— |
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—1598—cock-a-leekie |
| vanilla in Europe—16th century— |
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—1599—hasty pudding |
| tomatoes in Europe—1544— |
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—17th Century— corn bread, hoe cakes, spoonbread & hominy |
| fruit leather—1587— |
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—17th Century—chess pie & shortbread |
| Brussels sprouts & kohlrabi—1587— |
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—17th Century–-French onion soup, pea soup & cream puffs |
| skim milk—1596— |
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—17th century— Salad I & II |
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—17th century Hodge Podge & Olla Podria |
| yams & sweet potatoes—17th century— |
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—1604—Raspberry jelly & modern version |
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—1607–Jamestown settlers ate pottage (p. 20) |
| treacle—17th Century— |
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—1610—bagels |
| pralines & coffee cake—17th Century— |
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—1612—Koocboec oft familieren keukenboec, Magirus (in Dutch) |
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—1615—A New booke of cookerie |
| modern ice cream & maple sugar—17th Century— |
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—1616—Koge-Bog (first printed Nordic cookbook) |
| cranberries in America—17th Century— |
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—1621— Pilgrim Thanksgiving |
| Jerusalem artichokes—1605— |
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—1638—Mobby |
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| coffee in Europe—1615— |
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—1653—pumpkin pie & lemonade |
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—1662—Boston brown bread (aka Ryaninjun) |
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—1664—potato bread |
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—1669—De Verstandige Kock, in Dutch |
| rum—1650— |
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—1672—Queen-Like Closet, Hannah Wooley |
| Kosher food in the U.S.—1654— |
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—1683—De Verstandige Kock, colonial Dutch recipes |
| blackeyed peas in America—1675— |
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—1685—Accomplisht Cook, Robert May |
| grapefruit in Barbados—1683— |
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—1686—croissants |
| broccoli in England—1699— |
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—1691—lemon meringue pie |
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—1694—portable soup |
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—1698—punch |
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—1699—John Evelyn’s Acetaria: Discourse of Sallets |
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—18th century —Colonial & Early American fare |
| coffee in America—18th Century— |
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—18th century —crab cakes, ratafia & sangria |
| root beer & tapioca —18th Century— |
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—18th century— muffins & crackers |
| French fries & ketchup—18th Century— |
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—18th century— chowder & beef tea |
| hardtack & ship’s biscuit —18th Century— |
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—18th century—cinnimon buns & English muffins |
| —18th century— |
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—1702—pepper pot soup |
| Montelimar nougat—1701— |
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—1706—croquettes |
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—1720—Receipts of Pastry and Cookery for the Use of his Scholars, Ed. Kidder |
| casseroles—1708— |
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—1725—Welsh Rabbit |
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—1727—Hasty pudding, The Compleat Housewife E. Smith |
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—1728— mushroom ketchup |
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—1736—Scottish tablet |
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—1740–-pound cake & cupcakes |
| Commerical foods-1740-1820— |
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—1744—Espagnole sauce |
| sugar beets—1747— |
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—1747—Floating island |
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—1747—Yorkshire pudding & sweet potato pie |
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—1747— Salmagundi & mashed potatoes |
| commercial gelatin—1754— |
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—1753—diet bread |
| mayonnaise & Tartar sauce—1756— |
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—1754—Colonial Williamsburg food |
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—1754— Swedish meatballs |
| egg nog—1760— |
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—1755— turtle soup |
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—1762—sandwiches |
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—1764—English Houswifery, Elizabeth Moxon |
| soda water—1767— |
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—1765—apple butter |
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—1769—beef a la mode , Experienced English Housekeeper |
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—1769—Eccles cakes |
| New Zealand spinach—1771— |
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—1770—Colonial wedding cakes & Crab soup |
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—1771— Election Cake |
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—1775—Dried apples from Paul Revere’s kitchen |
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—July 4, 1776—American Independence Day menus 1776–present |
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—1780s—Martha Washington’s Great Cake |
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—1780s—Thomas Jefferson’s ice cream (manuscript) & muffins |
| tomatoes in America—1781— |
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—1780s—Martha Jefferson’s cream cheese |
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—1782—souffle |
| lollipops—1784— |
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—1784—Mulligatawny soup |
| New Zealand mutton birds——1788— |
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—1785—Kokebok, from Norway |
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—1786—deviled eggs |
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—1787—toad-in-a-hole |
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—1789—aspic & Moravian sugar cakes |
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—1790—pasta & tomato sauce |
| switchel—1790— |
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—1790s—California Mission foodwasy |
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—1792—English Art of Cookery, Richard Briggs |
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—1792— mock turtle soup |
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—1796—pompkin pudding & federal pancakes, Amelia Simmon’s American Cookery |
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—1796—Charlotte & Charlotte Russe |
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—1798—American Cookery, Amelia Simmons |
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—1798—turnovers |
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—19th Century—Frontier American fare & Victorian era foodways |
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—19th Century—Chile con carne & fondue |
| squirrel—19th century– |
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—19th Century–wedding cake, Sally Lunn & salt rising bread |
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—19th Century–Napoleons, Linzertortes & ammonia cookies |
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—19th Century– shepherd’s pie & Cape Breton pork pie |
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—19th Century– American mangoes & pickled peppers |
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—19th Century– canapes & timbales |
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—1800—Regency English menus & recipes [Jane Austen] |
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—1800—Napoleon’s Chicken Marengo |
| Mandarin oranges/Europe—1805— |
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—1802—fried ice cream |
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—1803—Mint Julep & Gumbo |
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—1803—Frugal Housewife, Susannah Carter |
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—1804—pemmican |
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—1805—white pudding & pot pie |
| ice cream cones & sandwich bread—1807— |
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—1807—A New System of Domestic Cookery, Mrs. Rundell |
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—1808—Lucy Emerson’s New England Cookery |
| corn syrup & McIntosh apples—1811— |
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—1810—Brunswick stew & Kentucky burgoo |
| taffy, toffee & butterscotch—1817— |
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—1817—Remoulade |
| new potatoes—1817— |
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—1820—ginger ale |
| lady fingers—1820— |
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—1821—Tomata catsup & orange marmelade, Frederick Accum’s Culinary Chemistry |
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—1824—chicken-fried steak, oyster ice cream & gazpacho in America |
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—1826—Jean Anthelme Brillat-Savarin’s Physiologie du Gout |
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—1826— Cook and Housewife’s Manual, Margaret Dods (Scotland) |
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—1827—lemon drops & carrot ale |
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—1828—Duck a l’Orange |
| cocoa—1828— |
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—1828— Vermont common crackers |
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—1828—Sauce Allemande & Cabinet pudding |
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—1830—Frugal Housewife/Child & Cooks Oracle/Kitchiner |
| soft drinks in America—1830— |
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| Turkish delight & Worcestershire sauce—1830— |
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—1830—Reform Club chef Alex Soyer’s Dessert gelatin |
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—1830—carrot cake, Hopping John, & bouillabaisse |
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—1831— The Cook Not Mad, Watertown NY |
| Gibraltar rock—1831— |
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—1832—Seventy-five Receipts for Pastry, Cakes and Sweetmeats, Eliza Leslie |
| iodized salt—1833— |
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—1832—The Cook’s Own Book, N.K.M. Lee |
| Worsestershire sauce & Michigan mint—1835— |
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—1834—Palestine soup |
| Idaho potatoes & custard powder—1837— |
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—1838—The Virginia Housewife, Mary Randolph |
| Key limes—1839— |
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—1839—The Good Housekeeper, Sarah Josepha Hale |
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—1839—cobbler |
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—1840—Directions for Cookery, Eliza Leslie |
| corn starch—1842— |
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—1840— Cuisiniere Canadienne, L. Perrault, Montreal |
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—1840s–Oregon trail foods |
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—1840s–Irish soda bread & French Savarin |
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—1840s–pork steaks & head cheese |
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—1844— Cornish pastys in UP |
| Chinese food in America—1847— |
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—1845—roly-poly pudding & Bakewell pudding |
| vanilla extract—1847— |
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—1845—tipsy parson & chicken salad |
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—1846—Jewish Manual, Judith Montefiore & Domestic Receipt Book/ Catharine Beecher |
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—1847—Utah bound! |
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—1847—peanut brittle |
| Concord grapes—1849— |
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—1848—pesto |
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—1849—Eliza cookees, Mrs. Hubbell |
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—1849–-California sourdough bread & Hangtown fry |
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—1850s–Western sandwiches |
| modern marshmallows –1850— |
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—1850s–Mock apple pie |
| cherries in Michigan—1852— |
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| potato chips—1853— |
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—1850—Anadama bread |
| Condensed milk —1856— |
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—1851—Great Western Cook Book, Anna Collins |
| Peek Freans—1857— |
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—1852—Handbook of Invalid Cooking/Mary Boland |
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—1853—Maryland beaten biscuits |
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—1855—Boston cream pie |
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—1856—Navy bean soup |
| fish & chips—1860— |
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—1857—Hanna Winsnes’ cookbook (in Norwegian) |
| Garibaldi biscuits—1860s— |
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—1857—Country Captain Chicken & iced coffee |
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—1857—Eliza Acton’s English Bread Book |
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—1859—The Curiosities of Food/Simmonds (extreme cuisine) |
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—1860—Cakes & plum puddings, Godey’s Lady’s Book |
| Vernor’s Ginger Ale—1862— |
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—1860s—Baked Alaska & ice tea |
| breakfast cereal—1863— |
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—1861—Mrs. Beeton’s Book of Household Management |
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—1861—Beef Stroganoff & popcorn balls |
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—1861-1865—Civil War foods |
| Conversation Hearts—1866— |
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—1863—Confederate Receipt Book, Richmond VA |
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—1863—fruit salad |
| synthetic baby food—1867— |
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—1864—Sanderson’s Complete Confectioner & Complete Cook |
| Tabasco sauce—1868— |
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—1864—Apple Brown Betty |
| Fleischmann’s Yeast & Kobe beef—1868-— |
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—1865—Mrs. Goodfellow’s Cookery as it should be |
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—1866—The National Cookbook, Hannah Peterson |
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—1868—The Dominion Home Cookbook, Toronto |
| Welch’s grape juice—1869— |
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—1869–-parfaits, pickled limes & bordelaise sauce & Chateaubriand |
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—1869—Wright’s book of 3000 practical receipts |
| margarine & unsalted butter—1870s— |
|
—1870s– American pot roast & Parker House rolls |
| California raisins—1870s– |
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—1870s—Neapolitan ice cream & Caramel cake |
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—1870s—Cowboy cooking |
| Philadelphia cream cheese—1872— |
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—1870—Jennie June’s American Cookbook, Jane Cunningham Croly |
| Graham crackers —1872— |
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—1870—New Orleans King cakes |
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—1871—groom’s cake & marble cake |
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—1871— Wild Turkey & cheese straws |
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—1872—Jambalaya |
| Heinz Ketchup—1876— |
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—1873—American cuisine, from Miss Beecher’s Housekeeper and Healthkeeper cookbook |
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—1874—Mrs. Winslow’s Domestic Receipt Book |
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—1875—Breakfast, Luncheon, and Tea, Marion Harland |
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—1875—Young Housewife’s Counsellor and Friend, Mary Ann Mason |
| fondant—1877— |
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—1876—Practical Cooking and Dinner Giving, Henderson |
| blood oranges in USA & Thompson seedless grapes-–1878— |
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—1876—popovers, ground nut cakes & Lobster Newburg |
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—1877— ambrosia & vinegar pie |
| Wheatena & Saccharin—1879–– |
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—1877— Wilcox’s Buckeye Cookery & Kettner’s Book of the Table |
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—1878—hermit cookies |
| passion fruit, desiccated eggs & crosnes —1880s– |
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—1878–-Directions Diverses, Montreal |
| salt water taffy & French dressing—1880s-– |
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—1879— Mrs. Porter’s New Southern Cookery Book, Mrs. M. E. Porter |
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—1879—funnel cakes |
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—1880—Miss Parloa’s New Cookbook, Maria Parloa |
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—1880s—angel food & chocolate pie |
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—1880s—Baked Alaska & American meatloaf |
| Armour’s ‘Simon Pure’Leaf Lard—1884– |
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—1881—What Mrs. Fisher Knows About Old Southern Cooking, Abby Fisher |
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—1882—Chicken tartare |
| milk shakes & Dr Pepper—1885–– |
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—1883—Christmas pudding |
| Educator crackers, Salisbury steak & evaporated milk—1885— |
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—1884—Mrs. Lincoln’s Boston Cook Book |
| Coca Cola—1886— |
|
—1884—porcupines & Angels on horseback |
| malted milk & Georgia pecans—1887— |
|
—1885—La Cuisine Creole, Lafcadio Hearn |
| pancake syrups—1887— |
|
—1886—Woman’s Suffrage Cook Book, Mrs. Hattie A. Burr |
| pizza—1889— |
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—1886—Miss Corson’s Practical American Cookery, Juliet Corson |
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—1886—pecan pie |
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—1887—Cherries jubilee & Heavenly hash |
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—1887—White House Cook Book, F.L. Gillette |
| Fig Newtons —1891— |
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—1887—Canning & Preserving, Mrs. Rorer |
| Cracker Jacks—1893— |
|
—1889—Aunt Babette’s Cook Book: Foreign and Domestic Receipts |
| Minute tapioca—1894— |
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—1889—bundt cake |
| peanut butter & tea bags —1895–– |
|
—1890s—corn oysters & ice cream sundaes |
| Chop suey & Corsicana fruitcake—1896—https://web.archive.org/web/20180824073529/http://foodtimeline.org/foodmeats.html#chasseur |
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—1890s–chicken cacciatora & picnic ham |
| oatmeal cookies—1896— |
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—1892—Science in the Kitchen, Ella Eaton Kellogg |
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—1893—Art of Living in Australia, Philip Muskett |
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—1893—La Cuisine Francaise: French Cooking for Every Home… |
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—1893—Favorite Dishes, Carrie V. Shuman |
| Jell-O & Campbell’s tomato soup —1897— |
|
—1893—ice cream a la mode & fudge |
| cotton candy & tangelos—1897–– |
|
—1894—Ranhofer’s The Epicurean |
| jelly beans & candy corn —1898–– |
|
—1894—Terrapin, from Delmonico’s in NYC |
| Texas sweet onions —1898— |
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—1894—Eggs Benedict |
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—1894—Recipes Tried and True, Marion Ohio |
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—1896—Waldorf salad |
| Cottolene & Plasmon —1900–– |
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—1896—Boston Cooking School Cook Book, Fannie Merritt Farmer |
| elbow macaroni & Ice cream sandwiches—1900-— |
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—1896— The Cook Book, Oscar Tschirky (of the Waldorf) |
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—1896—Military field bread, U.S. Manual for Army Cooks |
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—1896—Henriette Davidis’ Practical Cookbook, 35th German edition (in English) |
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—1897—Swedish-American Cookbook (Swedish and English) |
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—1897—Steiger’s Deutsch-Amerikaniches Kochbuch (in German) |
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—1897—Nantua sauce |
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—1898—Lane Cake & Shrimp wiggle |
| peanut butter & jelly—1901— |
|
—1899—Oysters Rockefeller |
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—1900s–Popular USA foods & menus |
| Animal Crackers & Black & Whites—1902— |
|
––1900s–cioppino & Oysters Kirkpatrick |
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—1900s–Culinary Wrinkles, or how to use Armour’s extract of beef |
| Karo syrup—1902— |
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—1900—Morristown Cook Book (NJ) |
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—1900—My Pet Recipes…, St. Andrews Church, Quebec |
| canned tuna—1903— |
|
—1900—Banbury tarts, The Stonington Cookbook, CT |
| banana splits & Ovaltine—1904–– |
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—1900— Food for the Sick and How to Prepare It, Edwin French |
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—1901—Settlement Cook Book, Mrs. Simon Kander |
| New Zealand kiwi —1904— |
|
––1901—Eggs in a basket & Clams casino |
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| New York pizza —1905— |
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—1902—USA Devil’s food cake & Australian Lamingtons |
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—1902—Mrs. Rorer’s New Cook Book, Sarah Tyson Rorer |
| Taylor Pork Roll—1906— |
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—1903—cranberry bread |
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—1903—U.S. Senate Bean Soup & Club sandwiches |
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—1904—Dr. Price’s Delicious Desserts |
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—1904—Cooking in Old Creole Days, Celestine Eustis |
| Meyer lemons—1908— |
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—1904—Blue Grass Cook Book, Minnie Fox [Kentucky cookery] |
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Good Housekeeping Hostess |
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––1905— Los Angeles Times Cook Book |
| Monosodium Glutamate (MSG) —1909— |
|
—1905—Lady Baltimore & Checkerboard cakes |
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—1905—submarine sandwiches, Tomato gravy & Tamale pie |
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—1905— Finnish-American Cookbook, Kaleva Michigan (with English translation) |
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—1906—brownies & banana cream pie |
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—1906—onion rings, Harvard beets & Muffoletta sandwiches |
| orange juice—1910s– |
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—1906—Refugee’s Cook Book, (San Francisco earthquake) |
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—1906—One Hundred and One Mexican Dishes, May E. Southworth |
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—1907—Le Guide Culinaire/Escoffer (English) |
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—1907—Gastronomy Practique, Ali-Bab (French) |
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| Crisco —1911— |
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—1908—buttercream frosting |
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—1909—Good Housekeeping Woman’s Home Cookbook, Isabel Gordon Curtis |
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—1909—Washington Woman’s Cook Book (Seattle) |
| – |
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—1909—Reform Cookery Book, Mrs. Mill |
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—1909—shrimp cocktail |
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—1910s–Popular U.S. foods & menus |
| Oreos & maraschino cherries —1912— |
|
—1910–Jell-O: America’s most famous dessert |
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—1910—Home Helps: A Pure Food Cook Book |
| fortune cookies —1912— |
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—1910— Practical West African Cookery/Leith-Ross & Ruxton |
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—1911—Apple sauce cake |
| Mallomars—1913— |
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—1911—Good Things to Eat, Rufus Estes |
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—1911—Laurel Health Cookery, Elvora Bucknum Perkins (vegetarian) |
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—1911—Catering for Special Occasions, Fannie Merritt Farmer |
| Pan-Pak—1915— |
|
—1911—Kitchen Encyclopedia, Swift & Company |
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—1912—Chicken a la King & Chop Suey cake |
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—1912—Thousand Island dressing & tomato pie |
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—1912—Mary Frances Cook Book, Jane Eayre Fryer |
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—1912—Standard Paper-bag Cookery, Emma Paddock Telford |
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—1912—War Time Cooking, Lydia E. Pinkham |
| Moon pies & Marshmallow Fluff—1917— |
|
—1912— Dromedary Cook Book |
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—1912—Golden Rule Cook Book,Sharpe (vegetarian) |
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—1913—Chinese Cook Book, Chong Jan Co. & Japanese Fruitcake |
| Chase’s Cherry Mash—1918— |
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—1913—Choice Recipes: Chocolate and Cocoa, Walter Baker & Co. |
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—1913—Dishes and Beverages of the Old South, Martha Williams |
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—1913—Coq au vin & clover leaf rolls |
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—1913—Italian cream cake & clafoutis |
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—1914—Chinese-Japanese Cook Book, Sara Bosse |
| Hostess cup cakes—1919— |
|
—1914—Chicken fried steak |
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—1914—Neighborhood Cook Book, Council of Jewish Women |
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––1914—ANZAC biscuits I, II & III |
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—1914—Fettuccine Alfredo |
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—1915—hush puppies & peanut butter cookies |
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—1915—Dainty Desserts for Dainty People, Knox Gelatin Co. |
| Eskimo Pie & Good Humor—1920— |
|
—1915—Healthy Life Cook Book, Florence Daniel |
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—1915—Pan-Pacific Cookbook, Exposition fare |
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—1916—Apple crisp & Sunkist Oranges-Lemons |
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—1916—Field bread, Manual for Army Bakers |
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—1916— Allied Cookery, Grace Clergue Harrison |
| Wonder Bread & zucchini —1921— |
|
—1917—Icebox Cake & Black cow |
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—1917—Vichyssoise & American cocktail parties |
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—1917—55 Ways to Save Eggs & Best War Time Recipes |
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—1917— Buffalo Bird Woman’s Garden |
| Vegemite & Girl Scout Cookies—1922— |
|
—1918—World War I recipes from the Doughboy Cookbook |
| popsicles —1923— |
|
—1918—Fannie Farmer’s Boston Cooking School Cook Book |
| frozen foods & Texas hot weiners—1924— |
|
—1919—Sturtevant’s Notes on Edible Plants/E. Lewis Sturtevant [1919] |
| ready-to-spread frostings & Jujyfruit candy—1925— |
|
—1919—International Jewish Cook Book, Florence Kreisler Greenbaum |
| Orange Julius —1926— |
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—1919—The Hotel St. Francis Cookbook, Victor Hirtzler |
| Kool-Aid, Pez & Bridge mix —1927— |
|
—1919—Italian Cook Book, Maria Gentile |
| Gerber’s baby food & It’s It—1928— |
|
—1919—chocolate truffles |
| Twizzlers & Karmelkorn—1929— |
|
—1920s–Popular U.S. foods & menus |
| Po’Boy & hot Italian sandwiches–1929— |
|
—1920s–egg creams & French 75 cocktail |
| Twinkies & Jiffy biscuit mix–1930— |
|
—1920—Fleischmann’s recipes |
| Heinz 57 product line—1930— |
|
—1920—School and Home Cooking, Carlotta C. Greer |
| sliced bread & dry soup mix—1930s— |
|
—1921— Chiffon pie, Mary Ann cakes & Candle salad |
| spiral carved hams & cheese puffs—1930s— |
|
—1921—Story of Crisco (with recipes) |
| Vidalia onions & Frisbie Pies—1930s— |
|
—1922— Aunt Caroline’s Dixieland Recipes, Emma & William McKinney |
| tacos in LA—1931— |
|
—1922—Jell-O recipes |
| London Broil & Tri-tip steak —1931— |
|
—1923— Food for the Diabetic, Mary Huddleson |
| refrigerator biscuits—1931— |
|
—1923—Svensk-Amerikansk Kokbok (Wisconsin) |
| Fritos & Pablum —1932— |
|
—1924—pineapple upside-down cake & Caesar salad |
| Marshmallow Sandwich cookies—1932— |
|
—1924— chocolate covered potato chips |
| chocolate covered pretzels —1933— |
|
—1925—George Washington Carver’s peanut recipes |
| Hawaiian Punch & Rutgers tomatoes —1934— |
|
—1925—Lemon sponge cake from 800 Proved Pecan Recipes |
| Nabisco’s Ritz crackers—1934— |
|
—1927—Electric Refrigerator Recipes, General Electric |
| Campbell’s cream of mushroom soup &Tex-Mex burritos —1934— |
|
—1927—Here’s How (Prohibition cocktails) |
| sloppy joes—1935— |
|
—1927—s’mores & mayonnaise cake |
| Py-O-My & Dagwood sandwiches—1936— |
|
—1928—Horseshoe sandwiches & Black bottom pie & cold shape |
| SPAM, Krispy Kreme & Hippodromes—1937— |
|
—1930s–Popular U.S. foods & menus |
| Hollywood bread & chicken & waffles—1938— |
|
—1930s–Lady Baltimore & Pavlova cakes |
| Cho cho ice cream treats—1939— |
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—1930s–Philly cheese steak & Pigs in blankets & Margaritas |
| Ugli fruit—1939— |
|
—1930s–banana bread & Tomato Soup cake |
| milk sold by the gallon—1939— |
|
—1930s–Cajun fried turkey & Purple Cows |
| York Peppermint Patties & sponge candy—1940— |
|
—1931—souffle, Joy of Cooking |
| M & Ms & Cheerios —1941— |
|
—1931— refrigerator pie & city chicken |
| Corn dogs/Pronto pups & Blackout cakes—1942— |
|
—1933—Lindy’s cheese cake |
| Chicago-style pizza—1943— |
|
—1935—breadless sandwiches |
| frozen orange juice & Nutella—1946— |
|
—1936— Chef’s salad, Chinese Chicken salad & no-bake cookies |
| Gourmet (magazine) food ads—1946— |
|
—1937—Reubens & Chicken Kiev |
| Betty Crocker’s cake mix—1947— |
|
—1937—Specialita Culinarie Italiane, Boston MA |
| frozen french fries & Sau Sea shrimp cocktail–1948— |
|
—1937—Green goddess dressing & Cobb salad |
| seedless watermelon & Jolly Ranchers —1949— |
|
—1939—New York World’s Fair Cook Book/Crosby Gaige |
| instant pudding & high altitude cake mix—1949— |
|
—1939—Colonel Sanders’ secret recipe & George Jessel’s Bloody Mary |
| parbaked bread & Friday Franks—1949— |
|
—1940s–Popular U.S. foods & menus |
| American Tex-Mex—1950s– |
|
—1940—Ruth Wakefield’s Toll House Chocolate Chip Cookies & Johnny Marzetti casserole |
| Irish coffee, cappuccino & smoothies—1950s– |
|
—1940—Recipes, Britain’s Ministry of Food |
| frozen pizza—1950— |
|
—1941—Lord Woolton Pie & sugarless sponge cake |
| chickenfurters—1951— |
|
—1941—Rice Krispies treats & Monte Cristo sandwiches & carpetbag steak |
| diet soda & Cheez Whiz —1952— |
|
—1942—MFK Fisher’s Tomato & War cakes |
| Duncan Hines cake mixes—1952— |
|
—1943—99 ways to share the Meat, USDA |
| Maypo —1953— |
|
—1943—nachos |
| Marshmallow Peeps —1953— |
|
—1944—tortilla soup |
| TV Dinners—1953— |
|
—1945—monkey bread, city chicken & rum balls |
| ranch dressing & tracklements—1954— |
|
—1946—chicken burgers, tuna melts & potato chip cookies |
|
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—1946—Stork Club (NYC) & Trader Vic cocktails |
| frozen pie crust—1955— |
|
—1947—chiffon cake |
| chocolate covered ants—1956— |
|
—1948—Chicken Vesuvio & Finger steaks |
| Tang & Pam—1957— |
|
—1948—Mr. Truman’s recipes I, II, & III |
| Rice-A-Roni & instant ramen noodles —1958— |
|
—1949—Wacky cake |
| brown rice in USA—1960s— |
|
—1949—Pillsbury Bake Off |
| Fruit Stripe gum—1960— |
|
—1950s–Popular U.S. foods & menus |
| Life cereal—1961— |
|
—1950s– Chicken Parm & Chicken Francese |
| instant mashed potatoes & PDQ—1962— |
|
—1950s– Mexican wedding cakes & Nesselrode pie |
| round sandwich bread—1963— |
|
—1950s–modern American honey mustard |
| Brown & Serve bacon—1963— |
|
—1951—Bananas Foster |
| Carnation Instant Breakfast & Pop Tarts—1964— |
|
—1952—Chex mix |
| Buffalo Wings —1964— |
|
—1953—coronation chicken |
| fast food chicken sandwiches—1964— |
|
—1954—California onion dip & Nanaimo bars |
| Gatorade & Slurpees—1965— |
|
—1955—green bean casserole & chicken Wellington |
| high fructose corn syrup—1967— |
|
—1956—German chocolate cake & Chocolate beet cake |
| Ramapo tomatoes—1968— |
|
—1956—Panini |
| Snack Pack & Space Food Sticks —1968— |
|
—1956—Thumbprint cookies & Rolled rondant |
| Snackin Cake—1971— |
|
—1957— Italian-American Spaghetti Carbonara & Quebec Poutine |
| beefalo&& Flame Seedless grapes—1973— |
|
—1958—Crab rangoon & lemon bars |
| Lactaid—1974— |
|
—1960s–Popular foods & menus |
| Pop Rocks & Jelly Bellies —1976— |
|
—1960s–Beef Wellington, Grasshopper pie, Digger bread & Cocoa fudge |
| orange cauliflower—1976— |
|
—1960— Green Eggs & Ham & Red Velvet Cake |
| pulled pork & generic foods—1977— |
|
—1961—Billy bi |
| panko & portobello mushrooms —1980s— |
|
—1962—Cream cheese brownies |
| chicken nuggets —1980s— |
|
—1963—Black Forest cake & Texas sheet cake |
| Yukon gold potatoes—1980— |
|
—1963— Ladybird Johnson’s recipes |
| Gardenburgers—1982— |
|
—1964—Ants on a log |
| Orangetti spaghetti squash—1986— |
|
—1964—Hot Dutch Tuna Buns & pita bread, NYC World’s Fair |
| Red Bull energy drink—1984— |
|
—1965—crudites & Hello Dolly Bars |
| everything bagels & garlic knots —1988–– |
|
—1966—Tunnel of Fudge Cake, chocolate fondue & King Ranch Chicken |
| – |
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—1968—Taco salad, Astronaut fruitcake & Impossible pie |
| edamame in the USA—1990s— |
|
—1969—Richard Nixon’s favorite meatloaf |
| turkey bacon—1991— |
|
—1969—Flower Pot Bread & Hummingbird Cake |
| pretzel bread—1992— |
|
—1970’s–Popular U.S. foods & menus |
| broccolini—1993— |
|
—1970’s–California rolls, Pasta primavera & Tiramisu |
| Flavr Savr tomatoes—1994— |
|
—1971—fajitas |
| Tofurkey—1995— |
|
—1972—General Tso’s chicken |
| grape tomatoes—1997— |
|
—1973—zucchini bread & Harvey Wallbanger cake |
| Omega 3 Eggs—2001— |
|
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|
—1975—Black & blue steak & Chicken Tikka Masala |
| Mexican funnel cake—2008— |
|
—1976—American Bicentennial menus |
| What’s hot?—2013— |
|
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—1978—Consumer Reports rates chicken soup |
|
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—1980’s–Popular U.S. foods & menus |
|
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—1980s–Mud pie & Dirt dessert |
|
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—1980—Turducken |
|
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—1981—Watergate salad & Watergate cake |
|
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—1983—Penne alla vodka & Harvard Beet Cake |
|
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––1987—banh mi & tortilla pinwheels |
|
|
—1990’s–Popular U.S. foods & menus |
|
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—1990s—stromboli, Jamaican jerk & tall food |
|
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—1991—chocolate molten lava cake & earthquake cake |
|
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—2000s—popular U.S. foods & trends |
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—2007—Kool-Aid pickles & cake pops |
|
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—2009— Twecipes & Recessipes |
