1973 Food Prices

Updated to add:
Part one

I shared the first half of the price list yesterday. Here’s the second half:

Herbs, spices, and condiments

Salt .16 for 32 oz
Black pepper .85 for 8 oz
white pepper .49 for 2 oz
paprika .55 for 4 oz
Caraway seeds .55 for 2 oz
Thyme- .23 for 3/4 oz
Bay leaves .35 for 1/4 oz
Cinnamon- .89 for 4 oz
Mace- .55 for 1 1/8 oz
Dry mustard- .39 4oz
Powdered ginger- .55 1 1/2 oz
Nutmeg- .59 for 2 oz
Oregano- .39 for 2 5/8 oz
Basil .17 for 1/2 oz
Sage .29 for 1 oz
Dill seed- .29 for 1 1/2 oz
Olive oil- 1.89 per quart
Vegetable oil- .63 oz per pint
REd wine vinegar- .29 per pint
White vinegar- .47 per quart

Groceries
Pumpernickel bread; .49 for 1 pound loaf
Italian bread- .35 for 14 inch loaf
bread crumbs- .29 for 10 oz
Egg noodles- .32 #
Spaghetti- 3# for 1.29
Converted rice- 3 # for 1.99
Cornmeal- .33 for 24 oz
Lentils- .46 per #
Red Kidney beans- .41 per #
Kasha- .37 per #
Flour- .20 per #
Canned tomatoes- .41 for a 1 lb 12 oz can
tomato juice- .10 for 5 1/2 oz can
Tomato sauce .12 for 8 oz can

Now some of these were weekly specials; others were the regular price. I think it would be interesting to compare prices. If you’ve purchased any of these things recently and still have the receipt, would you share the prices in the comments?

Here’s the next recipe- Meatball Goulash for .40 a serving with parsley potatoes for .04 a serving:

1 pound ground chuck
2 medium onions, peeled
1 small egg
2 tablespoons bread crumbs
1/2 teaspoon salt and 1/4 teaspoon pepper
2 Tablespoons margarine
2 tablespoons sweet paprika
2 chopped canned tomatoes
OR 1 can (5 1/2 ounces) tomato juice
2 or 3 cups of water
1 large clove garlic, minced
2 teaspoons caraway seeds
1/2 teaspoon thyme
1 bay leaf
3 sprigs parsley
3 carrots, sliced in rounds
1/3 pound green beans

MIx ground chuck with one half onion, grated, egg, bread crumbs, salt, and pepper. Shape into 8-10 meatballs. Heat margarine in a 2 qrt casserole and brown meatballs quickly on all sides. Remove and reserve. Dice half an onion and saute in fat until tender and faintly golden brown. Add paprika and saute for a minute or two, until it loses raw smell. Add tomatoes with a little of their liquid, or tomato juice and stir. REturn meatballs to casserole and add enough water to fill pot about half way. Ad garlic, caraway seeds, thyme, bay leaf and parsley. Bring to a boil, reduce to a simmer and add carrots, the remaining onion cut in large chunks, and beans, cut in 1 1/2 inch pieces. Cover and simmer gently but steadily for about 25 minutes, or until vegetables are tender, by which time the meatballs should also be done. Add water as needed during cooking. Remove parsley and bay leaf and season to taste. If sauce is too thin, blend 2 teaspoons of flour into 1 tablespoon cold water, then stir into hot sauce, simmering for 2 or 3 more minutes.

Parsley Potatoes
Pare potatoes and cook until tender in boiling salted water. Drain well, return to pot, and shake gently over low heat until dry and floury. Turn into serving bowl and sprinkle with parsley.
You could make this a one pot meal by adding the cubed boiling potatoes to the stew itself. Mimi suggests you could reduced the potatoes by one this way, eand eliminate the parsley, making this meal about .40 cents per person.

Those of you who enjoy this sort of things as much as I do- or even a little bit less, might like some of our older posts- perhaps this one where I shared a 1937 ‘feed your family for 13.00 a week’ cookery sheet from my great-grandmother’s gas company, or this one from the same time period, more or less, with recipes for noodles with vienna sausage and chili con carne.

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4 Comments

  1. Historic Moment
    Posted August 22, 2008 at 12:38 pm | Permalink

    So I’m probably totally off my rocker but I can’t find the 1st post anywhere?

  2. Mama Squirrel
    Posted August 23, 2008 at 1:25 am | Permalink

    We’ve made that meatball goulash several times–now I know where I clipped the recipe from! ;-)

  3. Headmistress, zookeeper
    Posted August 23, 2008 at 5:43 am | Permalink

    It’s here- and you’re not off your rocker- I had trouble finding it, too! I don’t know why.

  4. My Boaz's Ruth
    Posted August 23, 2008 at 6:19 am | Permalink

    Thanks!
    That’s my birth year :)

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