Flappers and Food: Exploring the Popular Cuisine of the 1920s, with a Recipe for Classic Chicken à la King

The 1920s was an era of change and innovation, and this was reflected in the food people ate. It was a time when new technologies like refrigeration and canned goods became more widely available, and people were introduced to new cuisines from around the world.

Let’s take a closer look at the popular foods and meals of the 1920s, and even try our hand at cooking up a classic chicken à la king recipe.

Popular Dinner Table Items

Before we dive into the recipe, let’s explore some of the popular items that were commonly found on the dinner table during the 1920s:

• Chicken: Chicken was a popular meat in the 1920s, and was often used in dishes like fricassée and chicken à la king.
• Seafood: Oysters, lobster, and shrimp were popular seafood options in the 1920s, and were often served as part of a seafood cocktail.
• Vegetables: Vegetables like asparagus, artichokes, and spinach were popular in the 1920s and were often served as a side dish or in salads.
• Canned goods: Canned goods were still popular in the 1920s, especially canned fruits and vegetables.
• Desserts: Pies and cakes were popular desserts in the 1920s, often made with fruits like apples and berries.

Chicken à la King Recipe

Now, let’s try our hand at making a classic chicken à la king recipe that was popular during the 1920s. Here’s what you’ll need:

Ingredients:

• 2 tbsp. butter
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 2 cups cooked chicken, diced
• 1 can sliced mushrooms, drained
• Salt and black pepper to taste
• 4-6 slices of bread or puff pastry shells for serving

Instructions:

1. Melt the butter in a large saucepan over medium heat.
2. Add the chopped onion and green bell pepper to the pan and sauté for 3-5 minutes, until they begin to soften.
3. Sprinkle the flour over the vegetables and stir to coat evenly.
4. Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming.
5. Add the heavy cream, diced chicken, and sliced mushrooms to the pan and stir well.
6. Season with salt and black pepper to taste.
7. Reduce the heat to low and let the chicken à la king simmer for 10-15 minutes, until the sauce has thickened.
8. Serve the chicken à la king over slices of bread or in puff pastry shells.

This classic chicken à la king recipe is the perfect example of the simple yet sophisticated dishes that were popular in the 1920s. The flavors and ingredients are reminiscent of the glamorous and adventurous spirit of the era.