14 foods and drinks Marilyn Monroe adored

The favorite food of your favorite star

Marilyn Monroe was more than a Hollywood icon—she was a woman with distinctive tastes, both on and off the screen. Her favorite foods and drinks reveal a fascinating mix of indulgence and simplicity, echoing her unique lifestyle.

From hearty proteins to whimsical desserts, her eating habits combined practicality, comfort, and a touch of glamour.

Why Marilyn’s meals were unforgettable

Marilyn Monroe’s approach to food mirrored her personality: unconventional, memorable, and full of contrasts. She wasn’t afraid to blend simplicity with extravagance, moving easily between raw carrots and champagne.

Her diet leaned protein-heavy, but her sweet indulgences show her softer side. These choices not only fueled her career but also reveal a personal side of Marilyn often hidden from the spotlight.

Raw eggs in warm milk

Each morning, Marilyn started her day with a protein-packed ritual: two raw eggs whipped into a glass of warm milk. It might sound unusual today, but at the time, it was her quick fix for energy and vitality.

The frothy mixture gave her a creamy, filling breakfast in minutes, no cooking required. This simple yet powerful meal reflected her commitment to nourishing her body, even during hectic film schedules.

Hot fudge sundaes

Despite her disciplined diet, Marilyn allowed herself evening indulgences. After attending drama classes, she often stopped at Wil Wright’s ice cream parlor for a rich hot fudge sundae.

Piled high with vanilla ice cream, warm chocolate fudge, and perhaps a swirl of whipped cream, it was her way of rewarding long days. This ritual highlighted her love for sweet comfort foods and her ability to savor life’s simpler pleasures.

Eggnog

Marilyn adored dairy-rich drinks, and eggnog was one of her cozy nighttime favorites. Blending eggs, milk, and perhaps a touch of nutmeg, it resembled her morning raw egg routine but with comforting sweetness.

Homemade versions could easily include sugar or cream, making it a nourishing dessert in a glass. Whether she spiked it or not, eggnog reflected Marilyn’s love of creamy, comforting flavors that soothed her after long, demanding days.

Chili from Barney’s Beanery

Marilyn was a regular at Barney’s Beanery, a Los Angeles institution known for its hearty chili. She loved it topped with cheese, onions, and a dollop of sour cream—thick, flavorful, and unapologetically indulgent.

Chili gave her both warmth and satisfaction, proving she craved more than dainty Hollywood diets. This dish, rich with beef, beans, and spice, showed her affinity for comforting, all-American foods that fueled her both body and spirit.

Rice pudding

Simple yet satisfying, rice pudding was among Marilyn’s favorite desserts. Made with milk, sugar, and tender grains of rice, it embodied the creamy textures she seemed to favor. Cinnamon or vanilla may have been added for flavor, turning it into a nostalgic treat.

Unlike extravagant restaurant dishes, rice pudding offered homemade warmth. It was a sweet reminder of comfort, one that reflected Marilyn’s preference for unfussy desserts that still felt indulgent.

Lamb chops

Lamb chops were a frequent part of Marilyn’s protein-rich diet. She often had them broiled, even improvising cooking methods in hotel rooms to stick to her preferred meals. Seasoned simply with salt and pepper, lamb chops delivered flavor and substance without fuss.

Paired with light vegetables, they reflected her balance of hearty proteins and lighter accompaniments. This choice underscored her commitment to eating meals that were both nourishing and satisfying.

Steak with raw carrots

One of Marilyn’s go-to dinners was a steak paired with raw carrots—her “rabbit food,” as she affectionately called them. The hearty protein of the steak balanced with the crunch of fresh carrots gave her nourishment without complicated preparation.

She preferred simple, raw sides rather than heavy sauces or cooked vegetables. This meal, practical yet wholesome, showed her taste for clean, balanced eating, especially during demanding filming and travel schedules.

Stuffing with raisins and nuts

Marilyn surprised many with her love for elaborate cooking, exemplified by her famous stuffing recipe. Containing 18 ingredients—including beef, liver, raisins, nuts, and eggs—it was a complex, savory-sweet creation.

Unlike her simpler meals, this dish revealed her creativity and willingness to experiment in the kitchen. The balance of rich meats and sweet dried fruit demonstrated her adventurous palate, proving she enjoyed more than just straightforward, protein-based meals at home.

Bone marrow soup

Marilyn occasionally enjoyed bone marrow soup, an early version of today’s trendy bone broth. Slowly simmered bones created a rich, flavorful broth filled with nutrients. This soup was warming, restorative, and deeply satisfying, fitting her appreciation for simple yet nourishing dishes.

Whether enjoyed plain or with vegetables added, it offered comfort and wellness in a bowl. Long before it became fashionable, Marilyn recognized its wholesome benefits and hearty appeal.

Cabbage

Though not glamorous, cabbage appeared in Marilyn’s diet as a wholesome vegetable option. Lightly cooked or perhaps eaten raw in salads, it provided fiber and nutrients. Cabbage reflected her health-conscious side, balancing out heavier proteins like steak or lamb.

It showed she valued everyday vegetables, not just luxurious foods. Simple, inexpensive, and nourishing, cabbage highlighted how Marilyn blended practicality into her meals, maintaining balance while still enjoying life’s richer indulgences. Also check out, Taylor Swift’s go-to comfort meal is surprisingly relatable.

Custard and junket

Marilyn had a fondness for creamy desserts, particularly custard and junket. Custard, made from eggs, sugar, and milk, offered silky sweetness, while junket—a milk dessert curdled with rennet—was lighter but equally comforting.

Both reflected her tendency to seek dairy-based treats that soothed and satisfied. These desserts weren’t elaborate or pretentious, but they brought warmth and pleasure. Marilyn’s sweet tooth leaned toward nostalgic, comforting dishes, offering glimpses of her more childlike cravings.

Onion gratin soup

During her trip to Japan, Marilyn developed a fondness for onion gratin soup. She ordered it repeatedly, savoring the rich broth, caramelized onions, and cheesy topping. This French classic offered comfort during her travels, showing that food was a way Marilyn grounded herself in unfamiliar settings.

Know more about what your favorite celebrities are eating right now, Pedro Pascal’s favorite breakfast is a big bowl of nostalgia.

Know more about delicious food:

• 16 plant-based proteins that outshine meat (no tofu required!)
• Think you can cook? These 13 dishes will humble you fast
• This steak covered in melted camembert sauce is a crime against diets

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This slideshow was made with AI assistance and human editing.