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39 Disgusting Vintage Recipes That Prove The Dishes Of The Past Were Really Bizarre
Interview
If you were suddenly transported way back in time, Pandas, how would you feel about the food? While the classics like various stews, roasted meat and veggies never truly went out of style, certain gastronomic trends from the past have the uncanny ability to turn our stomachs and put us off eating for days at a time. We’re talking, of course, about disgusting vintage recipes. Funnily enough, there’s a Facebook group that goes by that exact name.
The ‘Disgusting Vintage Recipes’ community does exactly what it says on the tin and horrifies people with some truly bizarre dishes from bygone eras. It’s a celebration of all that’s weird and strange that’s come out of the kitchen. You’re about to step through a time portal and see, sniff, and taste food like you never have before, Pandas. Banana dipped in lemon juice and garnished with anchovy? That's just the tip of the iceberg.
Beware because what you’re about to see should never be witnessed by mortal eyes! Make sure that you’re not snacking on anything (you’ll lose your appetite, almost guaranteed) and that there are no other victims errrr people seeing you scroll through this list. Let us know which of these dishes terrified you to your very core, tell us which ones you’d be brave enough to taste, and open up about what actually seems yummy to you. We won’t judge you. Promise! Oh, and don't forget to add some 7-Up to your milk.
Samuel Brown, the founder of 'Disgusting Vintage Recipes,' was kind enough to answer Bored Panda's questions about the inspiration behind the awesome group that encompasses members from around the globe, and shared his thoughts about weird food trends. "I had the group a long time ago, but during the pandemic, I got exhausted from having too many volatile news discussions. I wanted something to talk about with people that was safe and fun. It seemed like everything had been politicized at the time. I looked up some advice on how to make a Facebook page grow quickly and applied my ideas to making the site grow," he told us a bit about the roots of the project.
Bored Panda also had a friendly chat about vintage recipes and how they might make a comeback with world-famous pie artist and culinary expert Jessica Leigh Clark-Bojin. "Long before social media, influencers, and mass media, food corporations had a very clever method for getting their products front and center in the minds of new consumers: the free recipe booklet. Handed out at grocery stores and arriving free in the mail, these delightfully bizarre mini books contained instructions for incorporating the ingredient in question into every meal, whether it made any damn sense or not," she explained to us. Scroll down to learn more, Pandas!
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#6
Paula Pattison 4 years ago
Sorry any recipe that begins "collect 8 grub worms" and it is a big old nope from me
#17
Final score:
66points
#18
John Montgomery 4 years ago
For those that don't know the wisdom that just because a tomato is a fruit doesn't mean it goes in fruit salad.
#19
MissyTheUniverse 4 years ago
Why is everything in colour except the food, which is suppose to be the main attraction?
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Nimues Child 4 years ago
To be fair, these would have been World War II recipes with rationing, etc.
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StrangeOne 4 years ago
doesn't look too bad. I think we're starting to get into safer territories.
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Nimues Child 4 years ago
Can anyone parse what is in this pie? It looks like mincemeat with a green goddess dressing topping.
#32
Kookamunga 4 years ago
Here's another one from 1963, Green Beans Gretel 1963-grete...a01b97.jpg 
#41
Firstname Lastname 4 years ago
As a person who has enjoyed tuna egg salad before during fridge cleanout, I want to be optimistic, but after reading the recipe (https://vintagerecipecards.com/2011/08/02/hot-tuna-and-egg-buns/) I'm having second feelings.
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Firstname Lastname 4 years ago
Anyone else upset that they had a carrot and didn't use it for the iconic nose?
#47
Nimues Child 4 years ago
Lime Jell-o flashbacks. Why I don't eat fake lime flavored things to this day.
#54
Jennik 4 years ago
My father was Dutch and used to make his own brawn from scratch. He'd soak the pig's head in brine for a few days before starting the cooking process. The bucket of brine was kept in the bathroom (note - this means the room with the shower and bath in it, NOT the loo!). Always a cheerful companion to the morning shower.
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JoJo Anisko 4 years ago
Substitute whipped cream or Cool Whip for the Miracle Whip, and you have a probably tasty fruit salad.
#82
vivienne della vella 4 years ago
i have never been so ashamed to be from california in my entire life
#88
Final score:
11points
#90
Laura Ketteridge 4 years ago (edited)
My Mam makes this, except she uses a blackcurrant jelly instead of lemon/lime. It produces a deep, deep red, going into purple, relish. It's sweet, sour and savory, and works so well with cooked meats, or cheeses. She serves it as a relish, in a little pot.
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PeachPossum 4 years ago (edited)
Even masked, it looks disgusting. Best vegan pate recipe is made with mushrooms and almonds. Really tastes like pate without killing the goose for it.
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Nimues Child 4 years ago
Nothing wrong here, except that plovers are now endangered 'round here. Raised game pie was on The Great British Baking Show - I *wish* I could make something that yummy!
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Laura Ketteridge 4 years ago
Wow! Jelly/jello being used to create a dessert. I don't have any problems with this at all.
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#116
Final score:
6points
#117
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What do you think ?
Nathaniel 4 years ago
What have we learned today? Take a recipe you like, add prunes, then set it in jelly!
Kenny Kulbiski 4 years ago
I'm thinking the Jello company had betting pool. " Here, I'll bet they won't eat this one. You're on ".
Nathaniel 4 years ago
What have we learned today? Take a recipe you like, add prunes, then set it in jelly!
Kenny Kulbiski 4 years ago
I'm thinking the Jello company had betting pool. " Here, I'll bet they won't eat this one. You're on ".
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