15 Foods And Beverages Marilyn Monroe Was Known To Enjoy
Ever wondered what Marilyn Monroe actually craved when the spotlight dimmed?
Behind the glamour lived surprisingly simple tastes, from practical breakfasts to well-earned indulgences that felt more human than Hollywood.
Her plate told a quieter story than the headlines ever did.
Turns out the legend had favorite foods too, and they reveal more than any camera ever could.
Disclaimer: This article summarizes widely reported accounts of Marilyn Monroe’s eating habits drawn from period interviews and later-reported archival/auction materials.
Specific menu details and routines can vary across retellings, excerpts, and secondary sources, so readers should treat individual items as historically reported rather than medically prescriptive.
1. Warm Milk
Morning begins with a craving for something that feels like comfort from the inside out. Warm milk often marked the start of Marilyn’s day, sipped slowly before the demands of work and attention crowded in.
Steam curled upward from a saucepan without latte art or flavored syrups, just milk heated gently on the stove.
That simple ritual functioned as a steady breakfast anchor, as humble as toast and deeply soothing in its familiarity.
2. Raw Eggs
Raw eggs beaten into warm milk sounds like something a boxer would chug before a match. Marilyn did it for breakfast, treating it like liquid fuel for long days on set.
Accounts describe her whisking raw eggs into warm milk and drinking it quickly as a no-fuss start to the day.
It wasn’t about Instagram-worthy plating; it was about getting through another twelve-hour shoot with energy to spare.
3. Raw Carrots
Crunchy carrots came straight from the bag, cool and unadorned, with no dip in sight. At nearly every dinner, Marilyn joked that she must be part rabbit given how often she reached for them raw.
Broiled steak or lamb chops frequently arrived with those bright orange companions waiting alongside.
Each sharp snap added its own rhythm to the meal, a crisp contrast to the sizzle of meat in the pan. Ordinary on paper, that habit felt anything but dull when carried with such unapologetic confidence in the glare of Hollywood.
4. Steak
Broiled steak with edges charred just right often anchored Marilyn’s evening routine. Shopping for it herself, cooking it herself, and pairing it only with raw carrots reflected a preference for simplicity over embellishment.
Meat met heat without sauce or ceremony, creating a meal defined by straightforward preparation.
After long workdays, that unfussy plate delivered quiet satisfaction without requiring conversation or flourish.
5. Lamb Chops
Lamb chops regularly joined the dinner rotation, purchased from a nearby market and carried home with quiet intention. Her own kitchen became the stage as rosemary and char scented the small space while the meat broiled.
Choosing to cook them herself gently pushed back against the notion that movie stars live exclusively on restaurant reservations.
Grounded comfort defined the ritual, offering the kind of cozy meal that steadies the day.
6. Liver
Liver showed up on her dinner menu right alongside steak and lamb chops. Not everyone’s favorite, but Marilyn didn’t flinch.
She broiled it, ate it, and moved on with her evening.
It was practical protein, the kind of choice that prioritized nutrition over novelty. Some nights called for comfort; others called for iron-rich efficiency, and liver delivered both without asking permission.
7. Hot Fudge Sundae
Evenings after drama classes often ended with a determined walk to Wil Wright’s ice cream parlor in Beverly Hills. A hot fudge sundae remained the standing order, chosen without hesitation.
Warm chocolate cascading over cold vanilla served as a personal reward for hours spent memorizing lines and navigating emotional beats.
That ritual functioned as an after-class treat in full Hollywood style, sweet and indulgent without apology.
8. Spaghetti
Spaghetti entered Marilyn’s dining-out lore, linked to favored restaurants across Los Angeles. Butter or tomato sauce dressed the pasta, while cheese stayed firmly off the plate.
Parmesan shakers and mozzarella never made an appearance, leaving only noodles, sauce, and a fork at work.
Weekends gave space for that small indulgence, a plate that felt like freedom after long stretches of call sheets and camera angles.
9. Stuffing
Handwritten notes for a stuffing recipe surfaced among Marilyn’s papers, later circulating like a piece of culinary folklore. Bread cubes absorbed butter and broth under her care, turning golden and crisp at the edges as they baked.
Aromatic steam drifting through the kitchen could make any ordinary evening feel like a holiday.
Cozy dinner magic lived in that dish, transforming even a quiet night into something worth celebrating.
10. Orange Juice
Orange juice showed up in Marilyn’s reported daily eating plan, a bright splash of citrus to kickstart the morning.
Freshly squeezed or store-bought, it didn’t matter – what mattered was the vitamin C and the ritual of pouring it into a glass before anything else. It was her weekday breakfast staple, simple as sunrise and twice as reliable.
No pulp debates, just juice and a new day ahead.
11. Stewed Prunes
Stewed prunes are listed as part of a morning plan reported to be among her papers from an auctioned set of materials. Not glamorous, but deeply practical.
A common, traditional comfort food that appears in reported meal-planning notes was stewed prunes.
They were her weekday breakfast companion, soft and sweet and doing their job without fanfare. Sometimes the best choices are the ones nobody posts about.
12. Toast
Golden toast featured in Marilyn’s reported routine, crisp at the edges and ready for butter to melt into every corner. Effortless preparation defined its appeal, offering steady comfort without requiring much thought.
A quick pop from the toaster often doubled as a morning signal that breakfast was moments away.
Absolute simplicity gave it staying power, and essential comfort kept it on the plate.
13. Cereal
Cereal often appeared in her breakfast routine, served either warm with heated milk or cold and crisp. Some reports say cereal showed up in her routine, but the specific brand is often not documented.
Milk poured over the bowl brought a familiar snap and crackle before she dug in ahead of the inevitable sogginess.
Weekday mornings leaned on that easy fallback, a meal manageable with one hand and minimal effort when an early call time loomed.
14. Crackers
Crackers are sometimes listed in summaries of a typed meal schedule attributed to her papers, but the original document is not widely published in full.
Plain, salty, and satisfyingly crisp, they were the kind of thing you grabbed between lunch and dinner when hunger tapped you on the shoulder. No elaborate cheese boards or fancy toppings – just crackers, maybe a few at a time, munched standing up in the kitchen.
Her after-school snack, grown-up edition.
15. Chicken Liver
Chicken liver found a place among the dinner options in Marilyn’s reported plan, sharing space with other protein choices. Nutrient density, affordability, and rich flavor made it a practical addition when prepared with care.
Quick pan-frying allowed the edges to crisp while keeping the center tender.
Workday lunches and cozy dinners often featured that straightforward dish, valued for substance over spectacle. Sustenance sometimes matters more than showmanship when the next scene is waiting.
