7 popular foods from the 60s and 70s that children today just wouldn't understand
They were loved by some and loathed by others
- If you grew up in the 60s or 70s, these dishes will take you back
- They were loved by some children, while others loathed them
- But they will mean nothing to young people today
They are the dishes which fed a generation yet have vanished entirely or fallen dramatically out of fashion.
These classic meals were loved and loathed, sometimes in equal measure, by the children to whom they were served at school and at home during the 60s and 70s.
For many people growing up then, the mere mention of these classic dinners and desserts will transport them instantly back to their childhood.
Yet these foods that were so ubiquitous during the 60s and 70s would mean nothing to youngsters today, who would probably turn their noses up at most of the dishes.
Changing tastes, different lifestyles and a growing awareness of the importance of healthy eating have all contributed to the demise of these meals.
How many do you remember, and is your old favourite among them?
Chicken à la king
One considered the height of culinary sophistication, time has not been kind to this 60s and 70s staple.
This dish, consisting of chicken cooked in a creamy sauce with sherry, onions, mushrooms and peppers, was a dinner party favourite and could be found on the menu at many fancy restaurants.
It was typically served on rice or noodles, though some people spooned it over bread, and it was a popular filling for another 70s classic - the vol au vent.
But chicken à la king’s popularity faded from the 80s, with the heavy, rich yet often disappointingly bland concoction falling foul of changing tastes.
It has not disappeared completely, though it is now more of a nostalgic, comfort dish than a dinner party showstopper.
Boil-in-the-bag cod
Cod in parsley, butter or cheese sauce was very popular in the 70s.
The boil-in-the-bag version was the go-to convenience food in many households when a quick supper was needed, though you had to be careful not to scald yourself when cutting open the container.
It could be considered the forerunner to sous vide, though unlike with that modern food fad for slow and gentle cooking, the fish was often reduced to a dry, rubbery apology for seafood.
You can still buy boil-in-the-bag cod but it has fallen out of fashion, probably because the fish typically ends up overcooked and overpowered by the rich sauce in which it is submerged.
Tinned sausage rolls
The idea of sausage rolls in a tin may sound appalling to modern tastes, but many people have fond memories of this convenience food.
Made by Smedley, you simply had to take them out of the tin and stick them in the oven for around 20 minutes for a simple hot snack.
One person recalled: “They were kept in the cupboard in case of unexpected guests. I loved them.”
People today might turn their noses up at the idea, but they were surely better than the abomination of a sausage roll you find sweating in its plastic wrapper at many a service station these days.
Spotted dick
Its amusing name may prompt sniggers from even the most grown-up of us, but this steamed pudding was a staple of school dinners in the 60s and 70s.
Usually served drowning in custard, it was typical of the stodgy desserts of the day.
It wasn’t every child’s favourite meal, with the custard often proving more popular among pupils than the pudding itself, but it was a warming and filling meal.
One person recalled: “My dad would make Spotted Dick in the pressure cooker. I really miss proper puddings like that, they would stick to your ribs and keep the cold out.”
In case you’re wondering, the spots refer to the raisins dotted throughout, while dick is an old dialect word for pudding.
Faggots in gravy
These offal-based meatballs were a perfect example of people making do with what they had amid rationing during and after the Second World War, when they were very common.
Although their popularity declined as meat became more readily available, they remained a popular choice for a cheap meal in many households into the 60s and 70s.
Typically made using minced pork liver and heart, mixed with onion and breadcrumbs, and wrapped in the fatty membrane encasing the pig’s stomach, as tastes changed, many people found them hard to stomach.
But the growing trend of nose-to-tail cookery, in which no part of an animal is wasted, has seen them making a bit of a comeback.
Tinned fruit cocktail with evaporated milk
This was one of the simplest, yet most satisfying desserts you could whip up in an instant. All you had to do was open two tins and combine.
For many people, the mere thought of tucking into a bowl of tinned fruit cocktail topped with creamy evaporated milk transports them right back to their childhood.
If you were feeling particularly indulgent, you might add jelly to the mix, while many people enjoyed it with a slice of buttered bread.
One person described the combination as ‘absolutely scrumptious’, while another said: “Ah, yes, tinned fruit. The bees’ knees back in the day! And Angel Delight...?”
Findus Crispy Pancakes
Is there any food more nostalgic for children of the 60s, 70s and 80s than the Findus Crispy Pancake?
They may not have been the most nutritious of meals, but they were so cheap, convenient and tasty.
You can still buy crispy pancakes but they are no longer made by Findus, and in 2019, Birds Eye introduced a range of new fillings to replace the traditional cheese and ham, chicken and bacon, and minced beef versions.
Sadly, the memory doesn’t always match up to reality, as one person discovered, writing: “They were a treat in the 70s when I was seven, but I realise they are like eating cardboard when tried as an adult.”