Shopping & Style0 min ago
In The 50S (2)
37 Answers
In the fifties:
Chickens came whole with giblets for gravy and tasted of chicken.
There were shops called "fishmongers" which sold fish
Nobody had heard of casserole steak.
Bacon came in large dry pieces from which someone cut as many slices as you wished as thick or thin as you preferred.
Fish came fresh daily.
Milk was delivered daily to your door
Plaice and Dover sole were the size of dimmer plates and were filleted when you bought them
Peas came in pods .
Mutton was readily available and considered more flavoursome than lamb.
Cod were larger than today's salmon .
Top of the milk was cream on your daily pinta
Tomatoes had a short shelf life and were soft, sweet and juicy.
Meat was hung longer and was tender.
Hot cross buns were only available on Good Friday.
Soft herring roes on toast were delicious.
When you bought coffee to percolate, the beans were ground on point of sale..
Was it 2 pennies in the slot to get a small medallion of Fry's chocolate?
Chickens came whole with giblets for gravy and tasted of chicken.
There were shops called "fishmongers" which sold fish
Nobody had heard of casserole steak.
Bacon came in large dry pieces from which someone cut as many slices as you wished as thick or thin as you preferred.
Fish came fresh daily.
Milk was delivered daily to your door
Plaice and Dover sole were the size of dimmer plates and were filleted when you bought them
Peas came in pods .
Mutton was readily available and considered more flavoursome than lamb.
Cod were larger than today's salmon .
Top of the milk was cream on your daily pinta
Tomatoes had a short shelf life and were soft, sweet and juicy.
Meat was hung longer and was tender.
Hot cross buns were only available on Good Friday.
Soft herring roes on toast were delicious.
When you bought coffee to percolate, the beans were ground on point of sale..
Was it 2 pennies in the slot to get a small medallion of Fry's chocolate?
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