When we think of the roaring twenties, we think of jazz hands and jitterbugs. But this decade was also a turning point in how Americans entertained at home. New gadgets (hello, refrigerators) meant that hosts could serve up appetizers that were elegant and inventive.
These vintage party foods once made guests happy at art deco soirées and cocktail gatherings alike—and they’re still worth reviving today.
Finger Sandwiches
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These sandwiches were the original party sliders of that time, only daintier. There was no crust, and they were shaped like neat little triangles or circles with your favorite fillings. You could easily eat them while standing with a drink in hand.
Ginger Ale Salad
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As the name suggests, ginger ale salad was a mix of fruit, gelatin, and actual ginger ale. Grapes, pineapple, and citrus fruits were suspended in a lightly sweetened gelatin base, then molded and chilled. It was odd, sure, but absolutely fun.
Icebox Cake
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This dessert relied heavily on early refrigeration as it involved layering chocolate wafers with whipped cream and letting it chill overnight. By morning, the cookies softened and were sliceable. You could top with berries or chocolate shavings, and have the perfect no-bake dessert.
Deviled Crabs
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Spiced crab meat, breadcrumb coating, deep-fried to a golden crisp—what’s not to love? These snacks were flavorful little grenades. A single bite brought heat, tang, and crunch, often thanks to a tomato-and-pepper mix called shalla.
Canapés
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Canapés—tiny toasts topped with cheese, meats, or pâté—were both functional and decorative. Their appeal lay in variety: each had a different topping, including caviar and chutney. They were typically garnished with herbs or slivers of vegetables.
Waldorf Salad
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Waldorf salad had apples, celery, walnuts, maybe a few grapes—all held together with a mayo dressing. It was crisp, cool, and kind of fancy in a “passed on a silver tray” sort of way. Although originally from the 1890s, this salad found new fame in the ‘20s.
Pineapple Upside-Down Cake
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This cake turned heads with its caramelized pineapple topping baked on the bottom and flipped to serve. Canned fruit made it much easier to make. Maraschino cherries brought out a nice red color, and their sweet, sticky finish made it a go-to for birthday parties and potlucks alike.
Stuffed Mushrooms
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Stuffed mushrooms were essentially mushroom caps filled with herby breadcrumbs, garlic, and sometimes sausage or bacon. They looked fancy, tasted rich, and could be endlessly tweaked to suit your guests. Plus, they fit perfectly on a cocktail napkin.
Deviled Eggs
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The formula hasn’t changed much: mash the yolks with mayo, mustard, maybe a dash of vinegar, pipe it back in, and dust with paprika. It still works. Popular for both presentation and taste, deviled eggs have never quite disappeared, though they deserve more spotlight.
Oysters Rockefeller
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Created in New Orleans, this dish involved oysters baked under a buttery herb sauce, usually with parsley, celery, and green onions. The breadcrumbs added crunch, while lemon brightened the richness. Though considered upscale, they were often served at festive gatherings where presentation mattered as much as flavor.
Divinity Candy
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This old-school sweet lived up to its name. It had whipped egg whites plus molten sugar. It was usually flavored with vanilla or studded with nuts and was a staple on holiday trays—far more delicious than fudge, and just as rich.
Relish Trays
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Pickled and raw veggies–like celery sticks, carrots, radishes, olives–were neatly arranged often with a creamy dip or cheese-stuffed surprise nearby. They gave guests something crisp to munch on between courses (and let hosts show off those fancy segmented serving trays).
Stuffed Celery
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Celery stalks were filled with cream cheese blended with herbs, olives, or nuts, creating a creamy-crunchy contrast. They were quick to assemble, could be made ahead, and fit well on any hors d’oeuvres table.
Italian Meatballs
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These weren’t your spaghetti-night meatballs. They were bite-sized, flavorful meatballs, served cocktail-style. Juicy, garlicky, and simmered in tomato sauce, they came with a toothpick and didn’t stick around long.
Chicken à la King
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Chicken à la King had chunks of chicken were mixed with bell peppers, mushrooms, and a buttery cream sauce, often enhanced with wine. This appetizer was often served over toast or puff pastry and walked the line between comfort food and fine dining.
