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30 Vintage Recipes That Are So Questionable, It’s Hard To Imagine What The Dishes Should Taste Like
A lot can change in, say, 50 years. Just look at the car or communication industry. How we eat is no exception. And nothing shows it as vividly as the Facebook group Questionable Vintage Recipes.
As the name suggests, its members share funny and weird foods from back in the day: we're talking lamb chops, cranberry "candles", and crown roasts of frankfurters. You know, the good stuff.
Continue scrolling to check out some of the most ridiculous recipes the group has to offer. Just don't show them to Gordon Ramsay. He'd be fuming!
This post may include affiliate links.
#1
That Might Explain Some Things About The 70s...
RELATED:
#2
Questionable Vintage Recipes
Currently, the group has 38,400 members and a 6-people admin and mod team looking after it. Luckily for us, they agreed to answer a few questions, introducing the online community from the inside.
"I started the group as a way to bond with my new mother-in-law," Katiaña, the founder of Questionable Vintage Recipes, told Bored Panda. "We both think wild vintage foods are really funny and I was afraid I wouldn't have anything else in common with her (thankfully I was wrong) so I made what I thought was just going to be the two of us and my roommate Yvonne sharing silly pictures of spamcakes and aspics. It blew up almost overnight."
#3
Who Doesn’t Love A Little Whipped Cream With Their Angel Food?
#4
Questionable Vintage Recipes
One of the admins, Kelly, said that even though a lot of different monstrosities get submitted, aspic and spam are definite favorites among the members.
Indeed, if you look through popular cookbooks of the 1950s and 1960s, you'll encounter a disheartening trend that has since faded into obscurity: dishes that were encased in savory molded gelatin or aspic.
An article in The Daily Meal says this could've been due to the fact that in the early 1950s refrigerators were still quite expensive, and since gelatin needs refrigeration in order to set, preparing a Jell-O mold was something of a status symbol.
Eventually, molds became so popular and ended up in so many cookbooks because home chefs (and publishers) simply accepted that they were a desirable thing to make. They also were relatively fun to prepare—cooks used to show off aesthetic skills by creating inventive aspics. Plus, the ingredient list was quite cheap if you were using canned goods and leftovers.
#5
I’d Eat It
Iggy 4 years ago
There's nothing wrong with that. You could just freeze it as individual ice pops/ice lollies/popsicles.
Auntriarch 4 years ago
It freezes nicely, not hard, I made a bombe with orange and chocolate flavours
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Full Name 4 years ago (edited)
Isn't this Ambrosia? Vintage, yes. But still not that uncommon even today.
SydneyP 4 years ago
I have grown up eating something my mother calls “sawdust salad” which is: one tub of cottage cheese, 1 can of crushed pineapple, 1 large box of any fruit flavored gelatin (mom prefers lime while I prefer strawberry), one tub of cool whip. Mix it together and enjoy! It’s actually really good but of course everyone has their likes and dislikes
Lillukka79 4 years ago
That's what I was wondering. Cottage cheese is ground moomin meat.
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Sandy D 4 years ago
The cottage cgeesesounds terrible, but it works. It doesn't taste like cottage cheese when it's done.
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Lisa Shelton 4 years ago
It is basically non-dairy whipped topping. Originally it had absolutely no dairy in it but I guess since 2018 they have been putting in a slight amount of milk or light cream, (less than 2%). Sounds gross but tastes like heaven.
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Kenya Tate 4 years ago
Add crushed pineapples and some pecans!! It’s called ORANGE FLUFF in South Carolina USA.
Jerry Mathers 4 years ago
I've had the lime version. It is good. Grow up Mormon and you gets lots of jello.
Sandy D 4 years ago
Upper Midwest foot too, like here in Wisconsin, also Minnesota, Iowa, Illinois, Michigan, etc
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Cori 4 years ago
I make this all the time except I use raspberry jello and add crushed pineapple. We call it fluff and my kids love it.
Sandy D 4 years ago
I've had something very similar to this but it's got lime jello, cream cheese, cottage cheese, mini marshmallows, crushed pineapple , and I cat remember what else. Sounds terrible but it's really good as a side or dessert. My grandma used to make it and everyone loved it. We just knew it as that green fluffy stuff, lol. I'd bet this stuff ephod taste similar to that.
Sandy D 4 years ago
I just remembered there's either cool whip or real whipped cream. Cool whip holds up better, but as almost always, the real thing's much better.
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Tinker Gnome 4 years ago
This is a favorite in our house...it was usually called "calf slobbers"
David Beaulieu 4 years ago
Mom makes this in a vintage 70s Tupperware thing. Everyone makes fun of it until they taste it.
Carol Emory 4 years ago
They actually have this at Lowe's Foods. It's called Waist Watcher's salad. They also added Pineapple to theirs.
Tammy Siltanen 3 years ago (edited)
I regularly make this. Bring it to a bbq cook out. No one brings dessert. They'll lick the bowl clean, it's so refreshing. The recipe i do has a smaller thing of cool whip and more cottage cheese.
Barbara L Bristow 4 years ago
I was wondering about the "thawed" cool whip. who ever had it around long enough to freeze it ?
Mary Hurst 4 years ago
I make a similarly salad once a year with pineapple instead of oranges.
Donna Leske 4 years ago
Now I want this. Yet - I'm convinced Cool Whip will kill you. Torn. Want it.
Erica Cochrane 4 years ago
really this is just a version of jelly and ice cream, so it cant be that bad. unless you really hate that combo.
Your_local_introvert 4 years ago
Okay this is actually delicious. There is something similar to this that I absolutely love that uses sour cream, coconut, and mandarin oranges.
M O'Connell 4 years ago
Canned mandarin oranges have been a pretty common thing in the US since the early 20th century, and are a common ingredient in fruit salads.
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#6
Tonight’s Dinner Sorted!
"I think viral cooking channels like [ours] have people excited about cooking again," another member of the team, Jennifer, added. "Being in this group has definitely had me and my mom reaching for my great-grandmother's hand-written cookbooks more often. I know early in the pandemic when supply chains were disrupted and we weren't sure when we'd get to the grocery store again, people were definitely putting together weird combinations from the pantry like our grandparents did."
And according to her colleague, Yvonne, that's probably the main reason why Questionable Vintage Recipes got so big. "I feel like what unites our group for a lot of its members is the memories we associate with food, even if it's an odd combination from a time mostly forgotten," she said.
"It's the memory of someone's mother making a ham aspic at a family bbq, or another generation making a dandelion salad when money and resources were tight."
#7
A Personal Favorite, Conceptually. From That 70s Ww Recipe Deck
#8
Not Quite Sure What To Make Of This
Vicky Z 4 years ago (edited)
The gelatin was the avocado of the 80's!!! Huge trend! Edit: yes perhaps it's from earlier years i just remember i have cookbooks from the 80's and it was a huge trend! I'm not saying it was not in the previous years I'm in my 30s and I don't know but for sure it was really popular until the 80's
The admins and mods also put together a list of recipes to look out for if you choose to join the group. They're not necessarily group favorites, but team favorites:
- Jennifer: "Any dessert with mayonnaise, anything that involves turning food into a candle";
- Yvonne: "Anything with spam. I make spam macaroni and cheese every week";
- Kelly: "Savory banana dishes. I unironically want to try that banana hollandaise dish";
- Katiaña: "I love the gelatinized spaghettios as an idea but I don't know if I could stomach it in real life."
#9
Where A Lot Of 'Salads' Got Their Jell-O From. Special Non Sweet Flavors
Jo Johannsen 4 years ago
This was the sixties ... I worked at an Alpha Beta for two weeks at 16 and they had this.
#10
Some Of These Look Good...
#11
Anyone Have The Recipe For This One?
#12
Kielbasa Legs! Ahh My Polish Grandmother Would Have Blown Her Cigarette Smoke On This In Absolute Delight
#13
May I Present To You.... Shrimptree! Seemed To Be A Trend In 1965
#14
Why Not Slice The Banana?
#15
Questionable Vintage Recipes
#16
I Don’t Think I’ve Ever Had A Stuffed Party Pickle Slice. Surprised They Didn’t Suggest Putting The Party Pickle Innards On A Saltine!!
#17
I’m Going Through My Mom’s Recipe Box Since She Passed Away. I’ve Come Across Some Lovely Recipes (Heh) Including This Gem. I Hope It’s Okay For Me To Share A Few More Later
Jessica Morin 4 years ago
I actually made something similar last week lol. Mom's recipe. My bg liked it! 186481254_...858827.jpg 
#18
Questionable Vintage Recipes
elStiJneriNO 4 years ago
first thought it was shrimp stuffed tomatos (tomate crevette) which is delicious
#19
Questionable Vintage Recipes
#20
I Teach Culinary Arts. One Of My Fav Classes Is Garde Manger. My #1 Rule: Tread Carefully With Animals (Cucumber Sharks, Ugh) But Never Make Food Look Like Other Food. Below Is The First Slide In My What Not To Do Presentation
#21
Campbell's Cream Of Mushroom Soup. Is There Anything It Can't Make More Delicious?
#22
I Found This Recipe And I Just Had To Try It
It's called Frankaroni loaf. It calls for macaroni, bread crumbs, cheese, hot dogs, tomato sauce (not spaghetti sauce) and stuffed olives. I had all ingredients on hand. Except I chose to make it with Spaghettios because it just made the whole thing campier (more campy?campier? Technically that's not a word but I'm a trailblazer) also the only olives I have are stuffed with blue cheese and are for Martinis (guess what wins here). So I reserved some of the Spaghettio juice (or whatever it's called), mixed all the ingredients and put the hot dogs in the middle. It called for 6 hot dogs in a loaf pan longer than the one I had so I needed to break hot dogs in pieces and arrange them to fit (which drove me nuts that I couldn't get into perfect rows). I had 1 left over that I just couldn't fit in and I was already stressed from the guilt of saving the stuffed olives for Martinis so I just left it out. I baked it then used the reserved Spaghettio juice to make that classy diagonal stripe. But alas, what do I do with the leftover hot dog? Well, since the lack of green olives left a gaping hole of despair in our culinary sensibilities I decided I would use the extra hot dog in the style of nouvelle cuisine. Nouvelle cuisine uses the presentation of the dish artistically. For example, you may have a salad that resembles a sunset over the ocean. And the chick pea, if placed perfectly, represents blissful departures with good fortune. So I placed the leftover hot dog along the diagonal stripe of Spaghettio juice to represent a hand hewn boat floating with tranquility across a placid fjord. And the tooth pick represents a flaming arrow shot by a viking setting his dead friend ablaze. Finally it was cool enough to try. I took my first bite and I must say this pretty much tasted like crap. Not spit it out and wash your out out with Scope bad. It just tasted like Spaghettios with bread crumbs. Maybe it will taste better tomorrow. That's OK. I'll just wash the taste out with this Martini...with olives
#23
Questionable Vintage Recipes
#24
Anyone Fancy A Lamb Chop Tandoori With Mango Chutney- In A Glass?!! Taken From A Book Called Aphrodisiac Cuisine...
#25
Jellied Bouillon With Frankfurters
think we (mostly) really like each other in this group. I don't know why we feel compelled to do this to one another. For the record, I'm REALLY ashamed of myself for posting this. Sigh.
Jellied Bouillon with Frankfurters
Directions: "Dissolve unflavored gelatin in hot beef broth. In a pretty gelatin mold, place diced celery, slices of hard-boiled eggs and hot dogs in an eye-pleasing design. Pour beef Jell-O into the mold. Chill until firm."
#26
Uestionable Vintage Recipes
#27
Here...all These Years...steak, Lasagna, Burgers, Pizza...sigh...all I Needed Was A Can Of Beans & A Hollowed Out Onions! “Honey, Dinners Ready!”
#28
So, The Company’s Coming Cookbooks Were A Huge Hit In Canada In The 1980s. You Could Buy Them At Every Drug Store, Grocery Store And Department Store. Probably Even Larger Gas Stations And The Most Canadian Of All Stores - Canadian Tire. Lots Of Canned Soup Involved In The Recipes. Some Are Actually Pretty Good. And Then There Is This Gem:
Julia Atkinson 4 years ago
It was closely followed by a sequel, "Company's Leaving and Not Coming Back"
#29
Church Cookbook. 1991
Cyn Haynes 4 years ago
This is like Ethiopian peanut soup, or Thai peanut satay. It's not that strange.
#30
Questionable Vintage Recipes
#31
Aunt Florence's Famous Lima Bean Casserole Pie
#32
Why Does It Look Like It's About To Crawl Off Of The Plate?!?!
#33
You Sickos Liked My Pear And Blue Cheese Recipe, So We Can No Longer Be Friends, But I’m Doing This Gem To Sweeten The Dinner Party Y’all Aren’t Invited To!
#34
Surprise Your Guests With Our Vomiting Lobster Loaf. There Won't Be A Dry Plate In The House!
Donkey boi 4 years ago
When you read it, it sound quite nice. When you see it, it looks minging!
#35
Not Just One, But Six Different Sandwich Recipes Featuring Mayo And Pb!
#36
I Joined This Group Specifically To Share This Amazing Recipe. It Gets Worse With Every Line
#37
Sorry That I Didn't Hunt Up The Recipe, But I Thought Of You Guys Today. I Will Look It Up If Any One Wants. It's Pork Skin Aspic
#38
From Fanny Farmer 1896 Cookbook. My Teenager Says He’s Going To Tell His Dad He Can Have Noodles For A Vegetable At Dinner
#39
Weiners, Creamed Corn & Cheese....i’d Probably Eat It But Seems Questionable
#40
Anyone Like Peanut Butter But Also Mayonnaise?
#41
Questionable Vintage Recipes
Amanda Sherland 4 years ago
"...as many mothers are negligent when left alone without a man's supervision." Whoa.
#42
Swedish Birds Nests. A 1970s Recipe From Fanny Cradock (A Famous English TV Celebrity Chef.)
A bed of finely chopped ("scissored") chives, parsley or a mix are arranged on a plate, in a sort of double helix pattern. On top of that are arranged (going from the outer rings inwards) capers, cold diced potatoes, finely chopped anchovy filets, then finally two raw eggs. "These are particularly delicious when served with dark rye bread and butter"
#43
Sure Would Be Light With Just A Few Cups Of Oil!
#44
For Those Curious About The Raspberry Drink From The Rebecca Cake Post.... Grammy Stella For The Win?
#45
I’m Not So Sure It Would Be A Good Surprise
#46
Pinterest/Metv Has 12 "Vintage Cream Corn Recipes" And You'll Find Some Really Unusual Recipes There. It Even Says You May Not Want To Look At These. Here's A Doozy:
#47
Tongue Anyone?
#48
Questionable Vintage Recipes
#49
If I Compared 2020 To A Recipe...
#50
Yummy
#52
Found In "The Gourmet Cookbook"... This Entire Book Belongs On This Page Basically. The Breasts Are Removed And Reformed From Ham Mousse. The Chicken Is Then Covered In Pink Tomato Puree/Mayo Mixture. Served In A Bed Of Aspic With The Removed Breast Pieces Made Into Mayo 'Boats' And Placed Around The Plate
#53
I Couldn't Find Anything That Confirms This Is Real. I'm Posting It Anyway. It Belongs Here
#54
It’s A Bird! It’s A Plane! It’s...a Cream Cheese Frosted Honeydew, With Gelatin In The Center
Daniel Atkins 4 years ago
how do you spread cream cheese on a melon? It doesn't say peel and if it does how does it stick of not peeled who eats the skin?
#55
Remembered That I Found A Set Of These At Goodwill For $3.00 A While Back. I Reckon I Should See What Gourmet Delicacies Are Hidden Within
#56
Not Exactly A Recipe...but It's Kinda Questionable...
#57
Spam-Fruit Cocktail Buffet Party Loaf!
1 (15-ounce) can Del Monte fruit cocktail, drained (reserve syrup)
2 tablespoons unflavored gelatin
2 tablespoons vinegar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 (12-ounce) cans Spam luncheon meat, very finely chopped
1/2 cup celery, very finely chopped
1/4 cup green olives, very finely chopped
1/2 cup Miracle Whip
1 teaspoon prepared mustard
1/2 teaspoon salt
5 lemons
Paprika
Additional Miracle Whip
Arrange drained fruit cocktail in 9-by-5-by-3 inch loaf pan. In top of double boiler, mix reserved syrup with gelatin, vinegar, cinnamon, and cloves. Place over hot water and stir until gelatin dissolves. Carefully pour 1/2 cup of gelatin mixture over fruit cocktail. Place in pan in refrigerator and chill until gelatin has thickened but is not set.
Mix Spam with celery and olives. Mix Miracle Whip with mustard, salt, and remaining gelatin mixture. Add Spam mixture to Miracle Whip mixture and blend well. Spread over fruit cocktail. Chill until firm, at least 4 hours.
For garnish, make lemon cups by halving lemons, slicing off ends (so lemons will stand up), and scooping out pulp. Dip cut edges of lemons in paprika. Fill cups with Miracle Whip and sprinkle lightly with additional paprika.
To serve, unmold loaf onto large platter and surround with lemon cups. Makes 8 to 10 servings.
#58
Seems Like Grapes With Extra Steps
#59
A Few "Gems" From The Joys Of Jell-O Cookbook, Which A Quick Google Search Informs Me Is A Promotional Cookbook From 1962. There Wasn't A Photo For The "Bleu Cheese Deluxe" Mold, And More's The Pity, Because I'd Love To See That
#60
I Was Inspired To Make A Jello...bloody Mary Was My Flavor Inspiration. I Call It “Bloody Mara Salad” Has The Trifecta Of Questionable Ingredients...egg, Olive, Mayo
#61
Not Really A Recipe, But Certainly An Ingredient... Legally Edible And Digestible By Most Humans! What Could Possibly Be Better?
Ana Ferreira 4 years ago
I'm going to guess this is a recent spoof image. "Fire resistant" and "Minimum Vermin" seems a bit much.
#62
I Came Across This Beauty On Pinterest Today
#63
Mmmm! Straight Out Of The July 1953 Issue Of Better Homes & Gardens...jello Barbecue Salad! Jello, Tomato Sauce, Vinegar, Salt, Pepper...and For Added Spiciness, You Can Opt To Add Onion Juice, Seasoning Or Celery Salt, Cayenne, Worcestershire Sauce, Pepper Sauce Or Horseradish! Barf!!
Aunt Messy 4 years ago
Tomato aspic is delicious. It dates back to the mid 19th century and possibly earlier.
#64
From My Gramms Old Church Cookbook, A Touch Of Dutch. Any Ideas What It Makes After We Let It Stand A Few Hours?
**I think there was an assumption given the time, that people would just know what was next after it sits a few hours, which seems to be forming and baking. You cookie guessers I'm willing to bet are absolutely right. PLEASE don't eat raw flour.**
#65
I'm Not Sure This Qualifies As "Vintage" Since This Cookbook Is From 1998, But It's Certainly A Questionable Recipe That Has Nothing "Mexican" To It. And Hey, It's Over 20 Years Old, So...can We Call This Vintage?
Jo Johannsen 4 years ago
Mexico could declare war over this, and they'd be justified. Carnitas is delicious, this? Not so much.
#66
Inspired By The Coffee Jelly Post, I Give You “ Tea Mousse” Circa 1966:
#68
Keeping It Simple..
lara 4 years ago
Rice: one cup rice, 1 1/2 cup of water, pat of butter and salt. Put water in a lidded pan, add butter and salt, bring to a boil, add rice, stir, bring back to a boil, cover pan, turn off heat, twenty minutes later voila perfectly cooked rice. [Depending on rice type, more water might be needed, but no more than a half cup more.]
#69
Because No One Can Ever Have Enough Aspic
Add New Image
What do you think ?
Seabeast 4 years ago
I grew up eating stuff similar to this in the 60s. One reason people came up with these bizarre recipes is, there was very limited choice in grocery stores back then and only so many ways to serve what was available. An avocado or an eggplant was expensive and "exotic" back then. Restaurants tended to serve steak and potatoes as the height of sophistication. Chinese food and pizza were exotic and "foreign".
P.A.B. 4 years ago
I was raised in the 60’s and my mother NEVER served my family anything even resembling this stuff.
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Easily Excitable Panda 4 years ago
Anyone doubting these recipes are real should check out the website "The Gallery of Regrettable Food." *shudders*
Seabeast 4 years ago
You beat me to it. https://www.lileks.com/institute/gallery/
Load More Replies... A Head 4 years ago
All right, that's it. I am determined to make at least a dozen of these dishes for family and friends over the summer. We're spending a couple weeks in Maine with friends where we rotate cooking responsibilities, and they WILL be subjected to some these. HAHAHAH.
Joseph Holtom 4 years ago
Please - for the Love of God - have a camera handy....I have 2 see your families reaction 2 the "Crown Roast of Weiners"....
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Lisa-Marie Dhondt 4 years ago
And you have to keep in mind: these were ‘styled’ for photography. The results on your average plate will have looked…….. not like that.
THOMAS TIGABOJ 4 years ago (edited)
I'm using this column as my new weight-loss program. I don't think any of this is "legally edible." See the institutional "Rol-o-Pig" for disclaimer.
Daniel Atkins 4 years ago
I'm sure there are just as bad posts on Pintrest. They just get lost unless you look for them. this jus happens to be in print and easier to find.
Stargazer66 3 years ago (edited)
A lot of these horrid gelatin meat/vegetable/fruit combinations were from magazine articles by gelatin companies to market their product. I can't believe many of them were even edible. Anybody remember the 'pear salad' a canned pear half on a iceberg lettuce leaf with a dollop of mayo in the middle of the pear. My mother couldn't understand what was so gross about a glob of mayo in the middle of the pear.
Stargazer66 3 years ago
#15: Shrimp tree. I wonder how many guests got food poisoning from the shrimp not being kept cold.
Samantha Melnychuk 4 years ago
My grandma used to make #5 as a 'salad' for supper all the time. Why yes, she did live in the prairies! Once you get past the bizarre texture combo, it tastes pretty good, though really sweet for part of a main course. #17 was very similar to our traditional Christmas dessert, broken glass torte. Ours had pineapple juice in it too though, and it's actually really good once you get past how it looks.
Wendy ruggeri 4 years ago
Believe it or not, I actually DO have the recipe for #11! My mum used to make all our birthday cakes from that book in the 80’s (it was an Australian Women’s Weekly series from 1975) and I used to pore over it when choosing what cake I wanted for my parties. And no, neither my sister nor I ever chose the beribboned duck 🤣 but in its defence the crisps and pop corn were only decorative. 😁
Catherine Spencer-Mills 4 years ago
An aunt of mine served us green bean casserole. i had never had it before and haven't had it since. Yes, I know some of you love it. Feel free to eat my share.
Katinka Min 4 years ago
tbh, all of these look still way more appetizing than those disgusting 'I smear tons of food onto a table' Instagram videos.
John Baker 4 years ago
These are the kind of things you'd find in magazines like Women's Day and McCall's, and on Jell-O boxes and fruit cocktail cans. Every mother had dozens of them in her recipe box, but mine never actually made any of them.
Leo Domitrix 4 years ago
I have an authentic 1950s cookbook full of these things or similar. I wish it wasn't real. They're real. *shudder*
DC 4 years ago
I often think I'm born too late. I haven't seen the young Rolling Stones, but jsut the old Rolling Stones (ok, they're still cool and all, ...), I have seen Black Sabbath as a bunch of sixty-year-olds lacking Bill Ward, I've seen Iggy Pop not before he was 69, I have never seen an Alfetta that wasn't fug dub of rust and neglective drivers, etc etc etc - but then again, this atrocities never crossed my path in reality. Throwing everything into Jello, covering it with meat and whipped cream, and afterwards drowning it in sugar-saturated butter does even sound worse than backwards vomitting - no wonder the seventies ended, who would want them to continue if that's what is to eat then? This entire collection is just disgusting ... and looks like cooks were pretty lazy then.
Robin Moore 4 years ago
As a child of the '60s and '70s, I can assure you that most people, even white anglo North Americans, *never* ate 95% of this stuff. Most of this stuff was conjured up by food companies as new ways to sell their product, or concocted by cooks trying way too hard to seem clever and "sophisticated". Check out Jane & Michael Stern's book American Gourmet, which goes into postwar American cooking and the various stages it went through.
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Suzanne Haigh 4 years ago
Gosh you Americans do love your Aspic, suppose something else you invented in the 1500's?
Katchen 4 years ago
“The 10th-century Kitab al-Tabikh, the earliest known Arabic cookbook, contains a recipe for a fish aspic called qaris.” https://en.m.wikipedia.org/wiki/Aspic
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Vicky Z 4 years ago
Sometimes I'm thinking i wish i lived through the whole 80's! And then i see these posts and i change my mind😅😅
Libstak 4 years ago
These are 50s and 60s, a little 70s. 80s was awesome foodwise, none of this rubbish. I don't see a lot of difference between 80s and now, in fact all the weird fusion stuff going on today is far more questionable and today's weird plating really is ridiculous imo.
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s. vitkovitsky 4 years ago
Especially with your post-war rationing. Mmmm, gourmet world travellers invariably go to Britain for the fine cuisine!
Load More Replies... Seabeast 4 years ago
I grew up eating stuff similar to this in the 60s. One reason people came up with these bizarre recipes is, there was very limited choice in grocery stores back then and only so many ways to serve what was available. An avocado or an eggplant was expensive and "exotic" back then. Restaurants tended to serve steak and potatoes as the height of sophistication. Chinese food and pizza were exotic and "foreign".
P.A.B. 4 years ago
I was raised in the 60’s and my mother NEVER served my family anything even resembling this stuff.
Load More Replies... Easily Excitable Panda 4 years ago
Anyone doubting these recipes are real should check out the website "The Gallery of Regrettable Food." *shudders*
Seabeast 4 years ago
You beat me to it. https://www.lileks.com/institute/gallery/
Load More Replies... A Head 4 years ago
All right, that's it. I am determined to make at least a dozen of these dishes for family and friends over the summer. We're spending a couple weeks in Maine with friends where we rotate cooking responsibilities, and they WILL be subjected to some these. HAHAHAH.
Joseph Holtom 4 years ago
Please - for the Love of God - have a camera handy....I have 2 see your families reaction 2 the "Crown Roast of Weiners"....
Load More Replies... Lisa-Marie Dhondt 4 years ago
And you have to keep in mind: these were ‘styled’ for photography. The results on your average plate will have looked…….. not like that.
THOMAS TIGABOJ 4 years ago (edited)
I'm using this column as my new weight-loss program. I don't think any of this is "legally edible." See the institutional "Rol-o-Pig" for disclaimer.
Daniel Atkins 4 years ago
I'm sure there are just as bad posts on Pintrest. They just get lost unless you look for them. this jus happens to be in print and easier to find.
Stargazer66 3 years ago (edited)
A lot of these horrid gelatin meat/vegetable/fruit combinations were from magazine articles by gelatin companies to market their product. I can't believe many of them were even edible. Anybody remember the 'pear salad' a canned pear half on a iceberg lettuce leaf with a dollop of mayo in the middle of the pear. My mother couldn't understand what was so gross about a glob of mayo in the middle of the pear.
Stargazer66 3 years ago
#15: Shrimp tree. I wonder how many guests got food poisoning from the shrimp not being kept cold.
Samantha Melnychuk 4 years ago
My grandma used to make #5 as a 'salad' for supper all the time. Why yes, she did live in the prairies! Once you get past the bizarre texture combo, it tastes pretty good, though really sweet for part of a main course. #17 was very similar to our traditional Christmas dessert, broken glass torte. Ours had pineapple juice in it too though, and it's actually really good once you get past how it looks.
Wendy ruggeri 4 years ago
Believe it or not, I actually DO have the recipe for #11! My mum used to make all our birthday cakes from that book in the 80’s (it was an Australian Women’s Weekly series from 1975) and I used to pore over it when choosing what cake I wanted for my parties. And no, neither my sister nor I ever chose the beribboned duck 🤣 but in its defence the crisps and pop corn were only decorative. 😁
Catherine Spencer-Mills 4 years ago
An aunt of mine served us green bean casserole. i had never had it before and haven't had it since. Yes, I know some of you love it. Feel free to eat my share.
Katinka Min 4 years ago
tbh, all of these look still way more appetizing than those disgusting 'I smear tons of food onto a table' Instagram videos.
John Baker 4 years ago
These are the kind of things you'd find in magazines like Women's Day and McCall's, and on Jell-O boxes and fruit cocktail cans. Every mother had dozens of them in her recipe box, but mine never actually made any of them.
Leo Domitrix 4 years ago
I have an authentic 1950s cookbook full of these things or similar. I wish it wasn't real. They're real. *shudder*
DC 4 years ago
I often think I'm born too late. I haven't seen the young Rolling Stones, but jsut the old Rolling Stones (ok, they're still cool and all, ...), I have seen Black Sabbath as a bunch of sixty-year-olds lacking Bill Ward, I've seen Iggy Pop not before he was 69, I have never seen an Alfetta that wasn't fug dub of rust and neglective drivers, etc etc etc - but then again, this atrocities never crossed my path in reality. Throwing everything into Jello, covering it with meat and whipped cream, and afterwards drowning it in sugar-saturated butter does even sound worse than backwards vomitting - no wonder the seventies ended, who would want them to continue if that's what is to eat then? This entire collection is just disgusting ... and looks like cooks were pretty lazy then.
Robin Moore 4 years ago
As a child of the '60s and '70s, I can assure you that most people, even white anglo North Americans, *never* ate 95% of this stuff. Most of this stuff was conjured up by food companies as new ways to sell their product, or concocted by cooks trying way too hard to seem clever and "sophisticated". Check out Jane & Michael Stern's book American Gourmet, which goes into postwar American cooking and the various stages it went through.
Load More Replies... Suzanne Haigh 4 years ago
Gosh you Americans do love your Aspic, suppose something else you invented in the 1500's?
Katchen 4 years ago
“The 10th-century Kitab al-Tabikh, the earliest known Arabic cookbook, contains a recipe for a fish aspic called qaris.” https://en.m.wikipedia.org/wiki/Aspic
Load More Replies... Vicky Z 4 years ago
Sometimes I'm thinking i wish i lived through the whole 80's! And then i see these posts and i change my mind😅😅
Libstak 4 years ago
These are 50s and 60s, a little 70s. 80s was awesome foodwise, none of this rubbish. I don't see a lot of difference between 80s and now, in fact all the weird fusion stuff going on today is far more questionable and today's weird plating really is ridiculous imo.
Load More Replies... s. vitkovitsky 4 years ago
Especially with your post-war rationing. Mmmm, gourmet world travellers invariably go to Britain for the fine cuisine!
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