"When we rounded up eight appetizer recipes people loved in the 1950s, we found plenty of gems, and one, in particular, is especially easy, tasty, and even varying degrees of healthy (depending on the filling you choose). We're talking about stuffed celery. Starting with a base of crisp, cool, refreshing celery and then having the freedom to add really whatever creamy, savory, sweet, or salty filling you want,"
"A recipe from the "American Cookery" cookbook published in 1924 calls for stuffing celery with butter, peanut butter, salt, pepper, cayenne, and, believe it or not, olives. Okay, so the stuffing wasn't always something we'd want to replicate today, but it did improve. By the 1950s, the stuffing evolved to often be something like cream cheese, a much more palatable and even delicious partner for olives."
Stuffed celery originated as a luxury party dish in the 1920s and later became a staple vintage appetizer. Early recipes combined unconventional ingredients like butter, peanut butter, and olives. By the 1950s, fillings shifted toward cream cheese, creating a milder, creamier pairing with olives. The dish uses crisp celery as a base and accepts a wide range of fillings—creamy, savory, sweet, or salty—making it adaptable for summer gatherings and holiday trays. Simple preparations include cream cheese mixed with garlic, salt, pepper, and chopped green olives with pimentos, served immediately or chilled.
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