Think about cooking processes- what are the three easiest ways to cook something? Boil, fry, roast/bake. Today we have access to full kitchens that have a) ovens that are easily temperature regulated, b) a much larger variety of ingredients, and c) much more space. Not to mention all the modern cooking hacks from the grocery store like bagged veggies or pasta meals.

Women of previous generations (my own grandmothers and ggms) often didn't have the kitchen setup we enjoy, and were making meals for a lot of people with salt, butter, vinegar, and gravy as their only condiments (and sugar for sweetening, though sugar was expensive before WW2 and the sugar subsidies). I've done survey work on FHA housing from the 1940s and 50s, as well as urban apartments from the 1910s-1940s where women were evidently feeding large families from a two-burner hotplate. Frying was actually preferable to boiling because it took less time and less fuel.

(Notably this is a departure from more rural/earlier 19th c households that benefited from fresh vegetables, fresh meat, and a variety of herb seasonings- when people moved into the cities and suburbs after the Great Depression, a lot of the cooking folkways were lost in favor of what you could buy at the grocery. Hence why my father won't eat wheat bread, only white bleached sandwich bread because "only poor country people eat brown bread". Traditional cooking and homegrown ingredients were seen as inferior, but it was a social status indicator to be able to buy food at the store.)

Also, people get used to bland diets. I realized this when I lived in the UK and would have swum back across the Atlantic for some decent Mexican food- but when my relatives came here they thought everything was too spicy, too sweet, too complicated. If Captain America actually was resurrected in the 2000s from the 1940s, he would probably be overwhelmed and think our food was highly over seasoned. Kind of like if you moved to India today having never been exposed to Indian food.

Here's a great link to some late 19th/early 20th c recipe books so you can get an idea of what women were cooking (grain of salt though, how often do you reach for a cookbook? Or actually follow the recipe?)

http://resources.library.lemoyne.edu/content_mobile.php?pid=210266&sid=2761858#box_2761858