Freezers and Freezing: Frozen Food

Before World War II, the main frozen foods were peas, beans, corn, spinach, berries, cherries, apples, and peaches. During the war, frozen foods and canned goods were rationed. When the war ended, frozen foods were de-rationed several months before canned goods, so many Americans tried frozen foods for the first time. This phenomenon encouraged the frozen food industry to invest in a major expansion.

Frozen prepared foods, such as chicken à la king, came on the market in 1939 but did not become popular until after the war. Breyers Ice Cream manufactured frozen chow mein and chop suey under the brand name Golden Pagoda. After the war an avalanche of new frozen foods hit the market, including Sara Lee cakes, Quaker Oats waffles, Swanson chicken potpies, and Birds Eye fish sticks. The first successful frozen meal, consisting of meat, potatoes, and vegetables, was marketed by the W. L. Maxson Company of New York. The meals were sold to Pan American World Airways.