Grocery Prices in 1973

Updated to correct some appalling spelling errors made in the middle of the night, and to note, for those who do not know, that the # sign is for pound. So .59# indicates that she paid .59 for each pound of beef bones.

Manhattan grocery list from Oct 1st to 8th of 1973


Beef bones; .59#
Frankfurters; .85 for 12 0z pkg of ten hotdogs

Ground chuck; .99#

Slab bacon; 1.09#

Smoked calas, pork shoulder, .69#

broiling chickens; .39#
beef liver; .79#

Lamb ribs; .59#

Chicken livers- 1.09#

Haddock- .89 #

Dairy Products:

Homogenized milk- .37 per quart

butter $1.00#

Margarine- .36#

Creamed cottage cheese, .51 #

sour cream, .49 pint

Parmesan cheese; .95 for 8 oz

yogurt, .31 1/2 pint

small eggs- .69 dozen

Medium eggs- .72 dozen

Vegetables and fruits, fresh

Onions; .20#
garlic; .16 per head
parsley- .20 bunch
carrots .17 per pound
String beans, .29#
boiling potatoes, .89 for 10#
green peppers, .39 #
soup greens; .53 per bag
beets, .30 per bunch of four
dill-.20 a bunch
escarole or chickory; .29 per head
acorn squash, .10#
chives; .18 per bunch
tomatoes, 3 for .30
broccoli- .39 bunch
yams; .19#
green cabbage, .19#
spinach, .32#
cucumbers, .15 each
zucchini- .41#
lemons; 5 for .59

There’s also a list of prices for herbs, spices, and condiments, and one for groceries such as canned tomatoes and pumpernickel bread, but this part is somewhat tedious to type.

I’ll add them later, and meanwhile, I’ll share the first recipe:

Egg Noodles with Cottage Cheese, Sour Cream, and Bacon
.25 a serving
with carrot and celery sticks
.04 a serving

total- .29 per serving at 1973 prices

1 package (8 oz) wide egg noodles
1 tablespoon salt
1 cup creamy cottage cheese
1 cup dairy sour cream
1/4 teaspoon black pepper
3 slices bacon

Cook noodles al dente (that’s not what they say, but it’s what they meant). Blend cottage cheese, sour cream, and pepper and put on back of stover or over cooking noodles so mixture loses its chill. Don’t overheat, or it curdles. Fry bacon until crisp, drain on paper towel, crumble and reserve. Keep bacon fat warm. When noodles are done, drain well and place a layer in each of four heated large soup bowls. Top each with 1/4 of cheese mixture, sprinkle with bacon and drizzle a bit of hot bacon grease on each.Top with a layer of remaining noodles and toss gently. SErve immediately.

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