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Check out this fabulous 1956 United Nations cookbook published by the United States Committee for the UN, featuring 170 recipes representing each of the UN’s then-76 member states, each tested by the American Home Economics Association, with a blurb from Eleanor Roosevelt no less 
The foreword notes the difficulties in translating and adapting the recipes for the average American housewife and family (what to do with the generic ingredient “organs,” for example!?) it says the recipes are ideal for UN day, bazaars, and, of course, progressive dinner parties
Ethiopian, a personal favorite, gets a suggested pairing with cottage cheese: “its mildness offsets strong flavor of hot sauce”
Byelorussian SSR’s recipes may have taxed translators’ creativity; here we have “Beef Cutlets, Byelorussian Style,” and “Byelorussian Dessert,” which requires you start out with a cake somehow:
Guatemala’s recipes call for both French Dressing and Canadian Bacon; you cannot make these dishes without real multilateralist zeal, people:
This addition of Tabasco to both recipes from India reflects my grandmother’s approach to all dishes at all American restaurants.
Check out this hat on Iran. So hot for ‘56.
Liberia contributed a United Nations cake! The allspice was inevitable. Allspice should be the official seasoning of the United Nations.
Sauerkraut soup from the Soviet Union, my friends. A COLD WAR INDEED.
Have you dreamt of eating like Earl Warren? The US delegation has you covered with Mrs. Earl Warren’s chocolate frosting. Add extra coffee & dream about due process! Or try Bess Truman’s pound cake. Or Mamie Eisenhower’s pumpkin chiffon pie & its envelope of unflavored gelatin.
Yugoslavia went with a Slovenian soup and Croatian stuffed mushrooms, FULL LIST.
Anyway, this book is amazing. Send up a flare if you want a specific member state’s page from the index below and I’ll attach it as I can.
