Murder Mystery 1920s Recipes
15 authentic Roaring Twenties dishes for your Gatsby or Speakeasy murder mystery dinner
The 1920s - an era of jazz, Prohibition and glamorous parties. If you are planning a murder mystery dinner in the style of the Roaring Twenties, you need recipes that bring this unique epoch to life. Here you will find 15 authentic dishes - from Shrimp Cocktail to Beef Wellington to Baked Alaska - perfectly suited for Gatsby parties, Speakeasy evenings and Prohibition mysteries.
On this page you will find
From Shrimp Cocktail to Crab Rangoon
From Beef Wellington to Mac and Cheese
From Pineapple Upside-Down Cake to Baked Alaska
Why 1920s Recipes?
- Historical Authenticity: All recipes are based on typical dishes of the 1920s - from Speakeasy snacks to grand hotel desserts.
- Ingredient Calculator: Each recipe has a built-in calculator - just enter the number of guests and all ingredients are automatically scaled.
- Difficulty & Budget: From easy to advanced, from budget-friendly to luxurious - the right dish for every occasion.
Historical Context: The Cuisine of the 1920s
The Roaring Twenties revolutionized American cuisine. Prohibition (1920-1933) shut down the saloons but gave rise to illegal Speakeasies serving upscale food. Meanwhile, new technologies like refrigerators and canned goods made exotic ingredients like pineapple affordable for the first time. The result: a fusion of traditional American, French and Italian-American cuisine.
1920s Appetizers
In the Speakeasies and supper clubs of the 1920s, small, elegant appetizers were served - perfect for sipping a secret cocktail. From luxurious oysters to down-to-earth Deviled Eggs: these five appetizers bring the era to your table.
Shrimp Cocktail
The classic American 1920s appetizer – chilled shrimp with zesty cocktail sauce. The most popular starter in illegal speakeasies and upscale supper clubs during the Prohibition era.
Ingredients
- •500 g Large shrimp (peeled, deveined)
- •120 ml Ketchup
- •2 tbsp Horseradish (freshly grated)
- •2 tbsp Lemon juice
- •1 tsp Worcestershire sauce
- •½ tsp Hot sauce
- •1 pinch Salt
- •1 pieces Ice cubes
- •1 pieces Lemon (cut into wedges)
Instructions
- 1Boil shrimp in salted water for 2-3 minutes until pink.
- 2Immediately shock in ice water and drain.
- 3For the cocktail sauce: mix ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce.
- 4Arrange shrimp on crushed ice in cocktail glasses or on a platter.
- 5Fill small bowls with sauce and serve with lemon wedges.
Deviled Eggs
Stuffed deviled eggs – a staple at every 1920s party. These spiced eggs were ubiquitous at Roaring Twenties cocktail parties and are incredibly easy to prepare. Makes 24 stuffed halves (about 4 per person).
Ingredients
- •12 pieces Eggs
- •4 tbsp Mayonnaise
- •2 tsp Dijon mustard
- •1 tsp White wine vinegar
- •1 pinch Salt
- •1 pinch Pepper
- •1 tsp Paprika (sweet, for garnish)
- •30 g Chives (finely chopped)
Instructions
- 1Hard-boil eggs (10 minutes), shock in cold water and peel.
- 2Cut eggs in half lengthwise and carefully remove the yolks.
- 3Mix yolks smooth with mayonnaise, mustard, vinegar, salt and pepper.
- 4Fill mixture into a piping bag and pipe into the egg white halves.
- 5Garnish with paprika and chives.
Oysters Rockefeller
The luxurious oyster dish named after the richest American of his time – John D. Rockefeller. Invented in 1899 in New Orleans, it became the epitome of elegance and decadence in the 1920s. 12 oysters yield 2 per person – a classic fine dining portion.
Ingredients
- •12 pieces Fresh oysters
- •200 g Fresh spinach
- •60 g Butter
- •2 pieces Shallots (finely diced)
- •1 pieces Garlic clove
- •2 tbsp Pernod or absinthe
- •40 g Breadcrumbs
- •30 g Parmesan cheese (grated)
- •1 pinch Salt
- •1 pinch Pepper
- •500 g Coarse salt (for bedding the oysters)
Instructions
- 1Open oysters and stabilize on a salt bed on a baking sheet.
- 2Melt butter in a pan, sauté shallots and garlic until translucent.
- 3Add spinach and let it wilt, deglaze with Pernod.
- 4Spread spinach mixture on the oysters.
- 5Mix breadcrumbs with Parmesan and sprinkle on top.
- 6Broil at 220°C for 5-7 minutes until the crust is golden brown.
Speakeasy Spinach Dip
Creamy spinach dip in the style of illegal speakeasy bars – served warm with crusty bread. Spinach was hugely popular in the 1920s thanks to Popeye, and this dip is perfect for a Prohibition party.
Ingredients
- •400 g Frozen spinach (thawed, squeezed dry)
- •250 g Cream cheese
- •150 g Sour cream
- •60 g Parmesan cheese (grated)
- •2 pieces Garlic cloves
- •1 pinch Salt
- •1 pinch Pepper
- •1 pinch Nutmeg
- •2 pieces Baguette or crackers (for dipping)
Instructions
- 1Squeeze spinach well and roughly chop.
- 2Mix cream cheese, sour cream and Parmesan.
- 3Press garlic and mix in with salt, pepper and nutmeg.
- 4Fold in spinach and transfer to an oven-safe dish.
- 5Bake at 180°C for about 15 minutes until slightly browned on top.
- 6Serve with sliced baguette or crackers.
Crab Rangoon
Crispy wonton pockets with creamy crab and cream cheese filling. In the 1920s Chinese-American cuisine spread rapidly – Crab Rangoon became a symbol of the cultural fusion of this era.
Ingredients
- •250 g Crab meat or surimi
- •300 g Cream cheese
- •3 pieces Green onions (finely sliced)
- •1 pieces Garlic clove
- •1 tsp Worcestershire sauce
- •36 pieces Wonton wrappers
- •500 ml Vegetable oil (for frying)
- •4 tbsp Sweet chili sauce (for dipping)
Instructions
- 1Shred crab meat and mix with cream cheese, green onions, garlic and Worcestershire sauce.
- 2Place a teaspoon of filling on each wonton wrapper.
- 3Moisten edges with water and fold into triangles or bundles.
- 4Heat oil to 180°C and fry wontons until golden brown (about 2-3 min.).
- 5Drain on paper towels and serve with sweet chili sauce.
1920s Main Courses
The main course was the centerpiece of every 1920s dinner party. From glamorous Beef Wellington at the grand hotels to comforting Sunday Pot Roast - these five dishes cover the full spectrum of Roaring Twenties cuisine.
Beef Wellington
The crown jewel of 1920s dinner parties – tender beef fillet wrapped in mushroom duxelles and golden puff pastry. Named after the Duke of Wellington, this dish was the epitome of luxury and elegance in the Gatsby era.
Ingredients
- •1200 g Beef tenderloin (whole piece)
- •400 g Mushrooms (finely chopped)
- •2 pieces Shallots
- •600 g Puff pastry (ready-rolled)
- •2 tbsp Dijon mustard
- •2 pieces Egg yolks (for glazing)
- •2 tbsp Butter
- •2 tbsp Olive oil
- •1 pinch Salt
- •1 pinch Black pepper
- •2 tsp Thyme
Instructions
- 1Sear beef tenderloin on all sides, brush with mustard and let cool.
- 2Sauté shallots and mushrooms in butter until all moisture has evaporated (duxelles).
- 3Spread duxelles on plastic wrap, place fillet on top and wrap tightly. Chill for 30 min.
- 4Roll out puff pastry, place the wrapped fillet on it and fold tightly.
- 5Seal ends, brush with egg yolk and score a pattern with a fork.
- 6Bake at 220°C for about 25-30 min (core temperature 52°C for medium-rare).
- 7Rest for 10 minutes, then cut into thick slices.
Pot Roast with Root Vegetables
Braised beef roast with aromatic root vegetables – the comfort food of the 1920s. This hearty All-American dish was on almost every Sunday table during the Prohibition era.
Ingredients
- •1200 g Beef chuck roast (shoulder or neck)
- •4 pieces Carrots (roughly chopped)
- •600 g Potatoes (quartered)
- •2 pieces Onions
- •3 pieces Celery stalks (cut into chunks)
- •500 ml Beef broth
- •2 tbsp Tomato paste
- •3 tbsp Olive oil
- •2 tsp Thyme
- •2 pieces Bay leaves
- •1 pinch Salt
- •1 pinch Pepper
Instructions
- 1Season meat with salt and pepper, sear on all sides in olive oil.
- 2Remove meat, sauté onions and celery in the same pot.
- 3Stir in tomato paste and deglaze with beef broth.
- 4Return meat, add thyme and bay leaves.
- 5Covered, braise at 160°C for about 2.5-3 hours in the oven.
- 6After 1.5 hours, add carrots and potatoes.
- 7Slice meat and serve with vegetables and pan juices.
Chicken à la King
Creamy chicken fricassee with peppers and mushrooms – one of the most popular dishes of the 1920s. Served in elegant hotels like the Waldorf-Astoria, it combines French finesse with American taste.
Ingredients
- •800 g Chicken breast (cut into pieces)
- •250 g Mushrooms (sliced)
- •1 pieces Red bell pepper (diced)
- •1 pieces Green bell pepper (diced)
- •40 g Butter
- •3 tbsp All-purpose flour
- •300 ml Heavy cream
- •200 ml Chicken broth
- •3 tbsp Dry sherry
- •1 pinch Salt
- •1 pinch Pepper
- •6 pieces Puff pastry shells or toast
Instructions
- 1Poach chicken breast in salted water, remove and shred into pieces.
- 2Melt butter in a large pan, sauté mushrooms and peppers for 5 min.
- 3Stir in flour and cook for 1 minute.
- 4Slowly add cream and broth while stirring, bring to a boil.
- 5Add chicken pieces and season with sherry, salt and pepper.
- 6Simmer gently for 5 minutes until sauce is creamy and thickened.
- 7Serve in puff pastry shells or on toast.
Macaroni and Cheese
The legendary Mac and Cheese – oven-baked with a golden crust. In the 1920s this dish became an American institution through Kraft Foods. A perfect vegetarian main for a relaxed Gatsby dinner.
Ingredients
- •500 g Macaroni pasta
- •300 g Cheddar cheese (grated)
- •50 g Butter
- •3 tbsp All-purpose flour
- •600 ml Whole milk
- •1 tsp Dijon mustard
- •1 pinch Nutmeg
- •1 pinch Salt
- •1 pinch Pepper
- •50 g Breadcrumbs (for topping)
Instructions
- 1Cook macaroni al dente and drain.
- 2Melt butter in a pot, stir in flour and cook for 1 minute.
- 3Slowly add milk while stirring, bring to a boil.
- 4Stir in two-thirds of the cheese until melted. Season with mustard, nutmeg, salt and pepper.
- 5Add pasta to the cheese sauce and transfer to a baking dish.
- 6Sprinkle remaining cheese and breadcrumbs on top.
- 7Bake at 200°C for about 20 minutes until crust is golden brown.
Baked Ham with Pineapple Glaze
Glazed ham with pineapple rings and cloves – an iconic 1920s feast. Canned pineapple was the latest craze in the Roaring Twenties, and this dish became the centerpiece of elegant dinner parties.
Ingredients
- •1800 g Whole cooked ham
- •400 g Canned pineapple rings (reserve juice)
- •150 g Brown sugar
- •2 tbsp Dijon mustard
- •100 ml Pineapple juice (from the can)
- •12 pieces Whole cloves
- •12 pieces Maraschino cherries
Instructions
- 1Place ham in a roasting pan and score the surface in a diamond pattern.
- 2Mix brown sugar, mustard and pineapple juice into a glaze.
- 3Generously brush the ham with the glaze.
- 4Attach pineapple rings to the ham with toothpicks, place a cherry in each center.
- 5Press cloves into the diamond pattern cuts.
- 6Bake at 160°C for about 1.5 hours, basting with glaze every 20 min.
- 7Slice and serve with the pan juices.
1920s Desserts
Desserts of the 1920s were a blend of innovation and showmanship. The availability of canned goods, gelatin and machine-made ice cream enabled new creations that are now considered classics of American pastry.
Pineapple Upside-Down Cake
The cult cake of the 1920s – caramelized pineapple on moist sponge cake. When canned pineapple became affordable in 1925, this cake conquered all of America and became a symbol of modern 1920s cuisine. Makes 8–10 slices, yielding 6 generous dessert portions.
Ingredients
- •400 g Canned pineapple rings
- •8 pieces Maraschino cherries
- •180 g Butter
- •100 g Brown sugar
- •150 g Granulated sugar
- •3 pieces Eggs
- •250 g All-purpose flour
- •2 tsp Baking powder
- •1 tsp Vanilla extract
- •120 ml Whole milk
Instructions
- 1Melt 60g butter with brown sugar and pour into a round baking pan (24 cm).
- 2Arrange pineapple rings decoratively on the caramel, place cherries in centers.
- 3Cream remaining butter with sugar, beat in eggs one at a time.
- 4Mix flour with baking powder, alternately fold in with milk and vanilla.
- 5Carefully pour batter over the pineapple.
- 6Bake at 180°C for about 40-45 min.
- 7Let cake cool for 5 min, then invert onto a serving plate.
Whoopie Pies
Two soft chocolate cakes with vanilla buttercream filling – the popular hand dessert of the 1920s. The name allegedly comes from the exclamation "Whoopie!" when children found these treats in their lunchbox.
Ingredients
- •280 g All-purpose flour
- •50 g Cocoa powder
- •200 g Granulated sugar
- •200 ml Buttermilk
- •1 pieces Egg
- •60 g Butter (melted)
- •1½ tsp Baking powder
- •2 tsp Vanilla extract
- •1 pinch Salt
- •100 g Butter (softened, for filling)
- •200 g Powdered sugar
- •100 g Marshmallow cream (or Marshmallow Fluff)
Instructions
- 1Mix flour, cocoa, baking powder and salt.
- 2Combine sugar, melted butter, egg and vanilla.
- 3Alternately fold dry ingredients with buttermilk.
- 4Using an ice cream scoop, place 24 even mounds on baking sheets.
- 5Bake at 180°C for about 10-12 min, let cool.
- 6For filling: Beat softened butter with powdered sugar and marshmallow cream until fluffy.
- 7Sandwich two cakes together with the filling.
Neapolitan Ice Cream
Three-layered ice cream in vanilla, chocolate and strawberry – the iconic dessert of the 1920s. Italian immigrants brought this ice cream creation to America, where it became the standard dessert in the Roaring Twenties.
Ingredients
- •750 ml Heavy cream
- •400 ml Sweetened condensed milk
- •2 tsp Vanilla extract
- •3 tbsp Cocoa powder
- •200 g Strawberries (pureed)
- •1 pinch Red food coloring (optional)
Instructions
- 1Whip cream until stiff and gently fold in condensed milk.
- 2Divide mixture into three equal parts.
- 3Part 1: Stir in vanilla extract (vanilla layer).
- 4Part 2: Stir in cocoa powder (chocolate layer).
- 5Part 3: Stir in strawberry puree (strawberry layer).
- 6Line a loaf pan with plastic wrap. First pour in the strawberry layer and smooth out.
- 7Add vanilla layer on top, then chocolate layer.
- 8Freeze for at least 6 hours or overnight. Serve in slices.
Jell-O Layer Salad
Colorful layered dessert made from different colored gelatin layers – the playful dessert of the 1920s housewife. Jell-O became the best-selling dessert in America in the twenties and stood for modernity and fun.
Ingredients
- •85 g Strawberry gelatin mix
- •85 g Lemon gelatin mix
- •85 g Lime gelatin mix
- •900 ml Water (300ml per layer)
- •200 ml Heavy cream (for serving)
- •1 tbsp Powdered sugar
- •100 g Fresh berries (for garnish)
Instructions
- 1Prepare first gelatin according to package instructions (300ml water).
- 2Pour into a glass bowl or individual glasses and refrigerate about 2 hours until set.
- 3Prepare second flavor and carefully pour on top of the first layer.
- 4Refrigerate again for 2 hours.
- 5Repeat with third layer and chill for another 2 hours.
- 6Whip cream with powdered sugar until stiff.
- 7Serve garnished with cream dollops and fresh berries.
Baked Alaska
The most spectacular dessert of the 1920s – ice cream on sponge cake, enveloped in torched meringue. An absolute show-stopper in the grand hotels of the Roaring Twenties that still amazes at every murder mystery dinner.
Ingredients
- •1 pieces Sponge cake base (20cm diameter)
- •750 ml Vanilla ice cream
- •750 ml Chocolate ice cream
- •6 pieces Egg whites
- •200 g Granulated sugar
- •1 tsp Lemon juice
- •1 tsp Vanilla extract
Instructions
- 1Let ice cream soften slightly. Alternate vanilla and chocolate ice cream layers in a foil-lined bowl (20cm).
- 2Freeze for at least 4 hours until solid.
- 3Place sponge cake base on an oven-safe plate.
- 4Unmold the frozen ice cream dome onto the sponge cake.
- 5Beat egg whites with lemon juice until stiff, gradually add sugar and beat to glossy meringue.
- 6Completely cover ice cream and cake with meringue (no gaps!).
- 7Broil at 250°C for 3-5 minutes until golden, or torch with a kitchen torch.
- 8Serve immediately.
Complete 1920s Murder Mystery Dinner with Matching Recipes
Want a complete murder mystery dinner in the style of the 1920s? Whether you prefer to plan your DIY murder mystery dinner or use our AI system – we create an exciting Gatsby or Prohibition story with characters, clues AND a perfectly themed 3-course menu - including a shopping list.
Frequently Asked Questions
What did people eat in the 1920s?▼
The 1920s were defined by a blend of traditional American cuisine and new influences. The Prohibition (1920-1933) fundamentally changed food culture: Speakeasies offered upscale dining as a contrast to the illegal alcohol trade.
Popular dishes of the era included Shrimp Cocktail, Chicken a la King, Beef Wellington and Baked Alaska. The availability of canned pineapple revolutionized many recipes - Pineapple Upside-Down Cake became the cult cake of the decade.
What food suits a Gatsby murder mystery dinner?▼
For a Gatsby murder mystery dinner in the Roaring Twenties style, these are particularly fitting:
- Appetizer: Oysters Rockefeller or Shrimp Cocktail
- Main Course: Beef Wellington or Chicken a la King
- Dessert: Baked Alaska or Neapolitan Ice Cream
Round out the menu with champagne and classic cocktails like Old Fashioned or Gin Fizz for the perfect Gatsby atmosphere.
What is a Speakeasy dinner?▼
A Speakeasy dinner draws inspiration from the illicit bars of the Prohibition era (1920-1933). The name "Speakeasy" means "speak quietly" - you had to whisper to gain entry.
Typical elements include: dim lighting, jazz music, upscale cuisine and classic cocktails. For the food, Deviled Eggs, Pot Roast and Whoopie Pies are ideal - served in a mysterious atmosphere.
What drinks pair well with a 1920s murder mystery dinner?▼
Classic Prohibition cocktails are the perfect pairing:
- Old Fashioned: Bourbon, sugar, Angostura bitters
- Manhattan: Rye whiskey, vermouth, Angostura
- Gin Fizz: Gin, lemon juice, simple syrup, soda water
- Sidecar: Cognac, Cointreau, lemon juice
- Champagne Cocktail: Champagne, sugar, Angostura
Non-alcoholic options: Shirley Temple, Ginger Beer or elegantly served water with lemon.
How do I decorate a table in the 1920s style?▼
For authentic Art Deco decor:
- Geometric patterns in gold and black
- Feather boa accents and pearl necklaces as table decor
- Vintage cocktail glasses (coupe glasses instead of martini glasses)
- Candelabras and dim lighting
- Jazz music in the background
- Speakeasy-style invitations with a "password"
Can I adapt the 1920s recipes for vegetarians?▼
Yes! 6 recipes are already vegetarian: Deviled Eggs, Speakeasy Spinach Dip, Macaroni and Cheese, Pineapple Upside-Down Cake, Whoopie Pies and Jello Layered Dessert.
For the meat dishes, there are alternatives:
- Beef Wellington: Mushroom Wellington with Portobello
- Chicken a la King: Mushroom a la King with button mushrooms
- Pot Roast: Braised cauliflower roast
In the Crime & Dine .io Configurator you can specify vegetarian, vegan or other dietary preferences directly.
How much time do I need for the preparation?▼
The preparation time depends on the menu you choose:
- Simple menu (Deviled Eggs + Mac and Cheese + Whoopie Pies): approx. 1.5-2 hours
- Mid-range menu (Shrimp Cocktail + Chicken a la King + Pineapple Upside-Down Cake): approx. 2-3 hours
- Upscale menu (Oysters Rockefeller + Beef Wellington + Baked Alaska): approx. 3-4 hours
Tip: Deviled Eggs, Whoopie Pies and the ice cream dome for Baked Alaska can all be prepared the day before.
What is Baked Alaska and why does it suit a murder mystery dinner?▼
Baked Alaska is a spectacular dessert: ice cream on sponge cake, completely enveloped in torched meringue. It was served as a showstopper dessert in the grand hotels of the 1920s.
It is perfect for a murder mystery dinner because it is flambeed at the table, creating a real wow effect - ideal as a grand finale after solving the case.
Ready for Your 1920s Murder Mystery Dinner?
Create your personalized murder mystery dinner in the style of the Roaring Twenties now - with perfectly matched recipes, a shopping list and an exciting Prohibition story!
✓ Instant delivery · ✓ No shipping · ✓ From $12.96 · ✓ 4-10 players