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Easter Sunday in the 1920’s: When Old Meets New
The 1920s brought a number of changes to American homes and tables. With the Great War in the rearview mirror and Prohibition freshly enacted, families gathered for Easter meals that balanced traditions with the winds of change. Our dig through newspaper pages showed lamb as the star of many Easter dinners, though regional cooking styles varied widely. Ham with pineapple glaze was making its mark too—thanks to canned pineapple becoming more accessible as American food preferences began to shift.
The local newspapers from the 1920’s, packed their April issues with Easter menu plans. We found ads for gelatin products, canned goods, and store-bought breads that were changing how people cooked. Many households still kept kitchen gardens, though, with fresh spring vegetables like asparagus and new potatoes holding places of honor on Easter tables.
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