in the early 50's we got a TV....pretty progressive for those years. Anyway one of if not the person i remember most, was Mamie Eisenhower, to me she was someone special, after all she was the First Lady, whatever that meant, married to the President, live in the White House and wore alot of ball gowns.
Please remember that these are memories from before i even went to kindergarten. Little did they know we shared a love of cooking, didn't know that until i read the article that is posted here today.
The two very different recipes in the article seemed so appropriate.
Enjoy!
Mamie Eisenhower’s 4-Ingredient Tomato Pudding Is a Vintage Gem That Deserves a Comeback
It’s the only 8x8 recipe you’ll ever need.
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No First Lady recipe has stood the test of time quite like Mamie Eisenhower’s famous Million Dollar Fudge. But another recipe from the former White House hostess has quietly resurfaced online—and it’s perfect for peak tomato season.
Mamie Eisenhower, wife of President Dwight D. Eisenhower and First Lady from 1953 to 1961, was known for approachable, family-style cooking and effortless entertaining. While her rich chocolate fudge became a nationwide sensation and her Pumpkin Chiffon Pie took over American kitchens, one of her lesser-known recipes has recently captured Reddit’s attention: tomato pudding.
Vintage recipes can sometimes sound strange—until you remember the era they came from. Like spoon bread or corn pudding, tomato pudding reflects on a time when home cooks called on simple pantry ingredients to stretch seasonal produce into comforting side dishes.
How To Make Mamie Eisenhower’s Tomato Pudding
Recently posted in the r/OldCelebrityRecipes subreddit by Redditor @ciaolavinia, the former First Lady’s recipe is incredibly simple, as it only calls for four kitchen staples—plus salt. But she was on to something with this sweet-and-savory bread pudding.
The combination of tomatoes, butter, bread, and brown sugar creates a balance of tangy, buttery, and lightly sweet flavors that pairs especially well with grilled chicken, barbecued pork, ham, or burgers. The unexpected dish is also a fun conversation starter that stands out from the usual pasta salad or potato salad at a picnic or potluck.
The dish lands somewhere between a savory bread pudding and an old-fashioned Southern tomato casserole. It may sound unusual to modern ears, but recipes like tomato pudding have deep American roots dating back to the 1800s, when home cooks looked for creative ways to use abundant summer tomato hauls.
To make this vintage tomato pudding, start by simmering tomato puree with brown sugar, salt, and a little boiling water for about five minutes. While that’s cooking, scatter cubed white bread in an 8×8-inch baking dish and drizzle it with melted butter. Pour the warm tomato mixture over the bread, cover the dish, and bake at 375 degrees F for about 30 minutes. The result is a soft, sweet-and-savory side dish with a texture that lands somewhere between a casserole and bread pudding.
Tips and Tricks for Tomato Pudding
If you’re planning to test Mamie Eisenhower’s recipe, a few simple tweaks can improve both texture and flavor, while staying true to the original instructions:
- Use day-old bread. It better absorbs the tomato mixture without becoming mushy.
- Choose ripe summer tomatoes. You can puree them in a food processor, or look for good-quality stewed tomatoes for the best canned flavor.
- Bake thoroughly. You may need to bake longer than 30 minutes to ensure that most of the liquid has evaporated. Look for a pudding top that is lightly caramelized.
- Make it more savory. Add minced onion or celery for a little extra depth. And, if you prefer less sweetness, reduce the sugar slightly
- ing simple ingredients like chocolate morsels, marshmallow cream, and evaporated milk.
- Holiday Favorite: Perfect for gifting, this vintage treat remains beloved for its indulgent sweetness and nostalgic charm.
- First Lady Legacy: Reflecting Mamie’s warm, festive personality, the fudge embodies her approachable, comforting style in the White House kitchen.
It’s pretty much foolproof.
There’s something about the holidays that makes us remember Mamie Eisenhower. She had a natural warmth and friendliness about her that felt as festive as the season.
But it wasn’t just the 26 decorated Christmas trees, the generous gifts she gave to the White House staff, or her signature touches of “Mamie pink” that made her mark on presidential Christmases. It was also the way she celebrated the kitchen—keeping it well-run, cheerful, and full of comfort.
Mamie’s Midwestern roots gave her a grounded, relatable approach to cooking, and she gravitated toward hearty, simple comfort dishes like pot roasts, beef stews, and other winter staples that filled the White House dining room during the season.
But one recipe more than any other has come to define her sweet, classic style and serve as a national nod to her legacy: her Million Dollar Fudge.
Mamie Eisenhower’s Million Dollar Fudge Recipe
If we could add one new confection to your traditional treats this year, it would be this one.
Mamie Eisenhower’s Million Dollar Fudge first gained fame during the holiday season of Eisenhower’s election year, 1953, when it appeared in the Christmas edition of Women’s Home Companion, one of the most popular women’s magazines of the day.
At the time, recipes from First Ladies were a big deal. They were seen as stylish, elegant, and patriotic—and this one was no exception. Like any good “Million Dollar” recipe, the name alone promises it’ll taste like a million bucks. But, better yet, it doesn’t cost anywhere near that to make.
The recipe was such a hit that it was reprinted over and over throughout the ‘50s and ‘60s under names like “Mamie Eisenhower’s Fudge” or “Mamie’s Fudge.” People loved its rich chocolate flavor, nutty texture, and unapologetically indulgent sweetness, perfect for the sweet tooth of the 1950s. Plus, it was practically foolproof, which only made home cooks love it more.
It also used ingredients that, at the time, were becoming staples in American kitchens: chocolate morsels, marshmallow cream, and canned evaporated milk. And unlike other fudge recipes that require precision, thermometers, and even a bit of luck, Mamie’s version is far less fussy. A little stovetop cooking, a bit of stirring, and you’re done.
Even though we’ve shifted from clipping recipes out of magazines to saving them on screens with a tap of our fingers, the charm of Mamie’s fudge remains just as strong. It’s the kind of vintage treat that never goes out of style—one we crave holiday season after holiday season. Honestly, people seem to love it just as much now as they did in 1955.
“My mom made this when I was growing up, [and] I never forgot how it tasted,” one reviewer shared. “It’s so delicious; I prefer this fudge over any other fudge.”
Another reason it stays so popular? It’s perfect for gifting. Pack up a few squares in a cute food-safe box, tie it with a bow, and you have a thoughtful treat for neighbors, friends, or coworkers. Mamie kept a famously organized social schedule, so you can bet she had more than a few people on her holiday gift list.
How much of this fudge Mamie (or President Eisenhower) actually ate, we may never know. But the recipe itself carries a warmth and charm that will forever be tied to the First Lady and her legacy.
You can find Mamie Eisenhower’s Chocolate Fudge recipe on our sister brand Southern Living’s website and save it to your MyRecipes account to keep this delicious tradition going in your own kitchen.
Read the original article on Allrecipes
