It’s 1948. Britain is in the throngs of post-war recession, and memories of the war are still ripe in households across the UK.
With the war coming to an end, there was a renewed optimism – plans for the 1951 Great Exhibition were already underway, and urban planning offices were overflowing with blueprints for a new kind of living.
In 1948, just under 3% of British households were equipped with a fridge – a new luxury, and a luxury widely owned across the pond where the post-war boom was underway.
Over here, households could not chill dairy essentials. They had no convenient means to keep fruit and vegetables crisp, juicy, and cool. And ice cream was certainly not on the menu after dinner.
As Britain progressed through the fifth decade of the 20th century, 13% of households had a fridge. It was 96% in the US.
Now, it’s safe to say that pretty much every household has a fridge-freezer of some sort. We are living in an age where we can prolong the life of food, and consume foods that would have gone off by the time they reached our kitchens.
When it comes to dairy and eggs, freezers enable us to store them in ways households could only dream of in 1948.
But what’s the best way to store them in our freezers, and how long can we get out of them?
Yummly has the answers with this infographic. Brrr!