25 LONG LOST Supper Club Meals America Couldn’t Stop Ordering Before Casual Chains Took Over
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This video was produced exclusively for American Food History. We created this content to provide an immersive look into America’s culinary past, uncovering the forgotten recipes, survival meals, and daily dining experiences that shaped the nation throughout the decades. We are dedicated to exploring the fascinating and often overlooked chapters of American food history—from the rugged meals of the Wild West and Great Depression survival dishes to the diverse immigrant recipes that built this country’s unique culinary DNA.
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Scripting: Written by Koen specifically for this episode, following extensive research into vintage cookbooks, historical archives, and cultural records. We aim to go beyond the surface to explain how specific meals, rationing tactics, and cooking traditions shaped generations of Americans.
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Voiceover: Every video features original human commentary and narration provided by Koen. A personal, human perspective is vital to bringing these culinary time capsule stories to life with the proper tone and historical context.
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8 Comments
6:25 According to this “Here is a piece of American history most people have never heard. In 1954, a company in Beloit, Wisconsin invented a machine that pressure fried chicken.” While this may be true, it implies that is they were the first to use a pressure cooker to fry chicken. Colonel Sanders started using pressure cookers for chicken circa. 1939, and I doubt that he was the first. Therefore, I figure the rest the video is full of misleading bunk as well.
My parents used to take us to a restaurant who served almost all those dishes. That restaurant closed by 1980
I grew up on this, even though I was from Georgia! Mom married my stepfather, who was from Iowa! It was only years later, after I started working with insane chefs, that I fully developed my sense of culinary snobbery! And, yet, the very appreciation for the food! Yes, the customers tended to be very blue collar, yet, they wanted to feel very special…if only for a few hours! Rock on, my friends, rock on! I'm retired, unfortunately, from advanced arthritis. Yet, if I could…I would cook for each of you with tremendous care!!
I worked in a restaurant in the 1970's that served "Broasted Chicken". It was very good & we served a lot of it. The worse job in the place was cleaning that machine! Ours was round, I think.
I made beef Wellington at home with pate de fois gras and finely chopped mushrooms. Took a while to make, but the family loved it.
I disagree with the comment about a whole generation never seeing their dinner catch fire.
Anyone who had a backyard BBQ with Dad on the grill has seen dinner catch fire.
Most people invited to Thanksgiving where the centerpiece is deep fried turkey have seen dinner catch fire in a spectacular fashion.
We have a restaurant in Pgh. that still makes broasted chicken. Boy, is it ever good. You can also get broasted potatoes to go with it. I remember these supper clubs. They seemed so elegant!
French onion soup was my favorite!! We had a supper club near us in Ohio that not only my parents went there, my husband and I went there also!! Memories!