Tuna waffles. Bananas with mayonnaise. Hot Dr. Pepper poured over slices of lemon. People can eat anything if they put their minds to it. Anything. Nothing proves this better than taking a gander at cooking recipes from the past that create spectacularly weird food combinations.

So we bring you [drum roll] adverts of strange foods from the not-so-distant past that will make you pity your parents, shout ‘Yuck!’, and have a whole new appreciation for living in the 21st century. It’s nice having the option of not eating Jell-O topped with mayonnaise and strawberries and—oh God, I think I’m gonna be sick

Honestly, though, ham with bananas, as well as hotdogs in hot cheese soup both sound delicious. I’ll use these cooking ideas for my next soirée. So while I’m thinking of how to lose friends and deter people with my gastronomical genius (read: evil ways), scroll down and enjoy the weird foods from the 50s. Upvote your favorite disgusting food recipes and share this list with your foodie friends. And let us know in the comments which exotic foods you’d be willing to taste or if you’ve tried any of these things to eat before!

Bored Panda spoke to Professor Nathalie Cooke from McGill University to learn more about vintage foods. Scroll down for the full exclusive interview.

#1

Seven-Up In Milk

Seven-Up In Milk

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Beverly
Community Member
2 years ago

Back in the 50s/60s, my mother would make us "soda milk" all the time!

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#2

Banana Candle

Banana Candle

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Guglielmo Marconi
Community Member
2 years ago

It's a candle...

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#3

Ham And Bananas Hollandaise

Ham And Bananas Hollandaise

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Sparrow Flying Free
Community Member
2 years ago

Just. Why.

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According to Professor Cooke, vintage party food recipes from the 50s are “the result of food fashion—but not just of a food ‘fad.’”

“That is, the basic flavor combination is something that reaches across the decades. What you’re describing may seem very odd to us in the 21st century, but the taste combinations—savory and sweet (tuna waffles, ham and bananas) or sweet and sour (mayo with lime) are surely very familiar.” 

The Professor continued: “There were ‘fads’ at mid-century: think of cookbooklets demonstrating how to decorate one’s ham with slices of canned pineapple, topped with the bedazzling red of a maraschino cherry, for example! And you don’t mention the jaw-dropping recipes incorporating marshmallows in main course dishes, recipes that were brain children of corporate marketing departments.”

#4

Terrine Of Garden Vegetables

Terrine Of Garden Vegetables

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Shull GaRett
Community Member
2 years ago

This looks promising. I mean we do have this sort of thing in Europe but it comes with meat and egg as well. This one here should be classified as almost a salad...

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#5

Almonds In A Haystack

Almonds In A Haystack

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Michael Muriett
Community Member
2 years ago

Miracle whip is straight up disgusting

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#6

Igloo Meatloaf

Igloo Meatloaf

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Nikki D
Community Member
2 years ago

Depending on what the walls are made of, I don't immediately see a problem with this.

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“But if we were to create one of today’s favorites from scratch, say Pad Thai, we would start from the same basic taste combinations you describe in what at first glance seem like bizarre plate partners,” Professor Cooke explained how things haven’t changed as much as we believe.

“Cooking bitter tamarind with water, raw sugar and fish sauce will build the basic foundation (sour, salty and sweet). To that one would add the requisite green onions, bean sprouts, and noodles—and likely some additional flavor notes such as shallot, garlic, and perhaps dried turnip (salty and sweet) to deepen the flavor.”

Bored Panda was interested to hear the Professor’s thoughts about what foods future generations will find strange but that we seem to eat without any problem at all.

“Perhaps that we try to ‘eat’ food without any taste at all—in the form of vitamin pills? Or drink it—in the form of smoothies? That we replicate the animal kingdom and encourage children to consume it—as gummy bears, cracker fishes, dinosaur eggs in oatmeal? That we continue to be mystified by the miracle of bread and milk?”

#7

Cup Steak Puddings

Cup Steak Puddings

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Tecolote
Community Member
2 years ago

Wow this looks horrific!

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#8

Lettuce Salad

Lettuce Salad

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Nikki D
Community Member
2 years ago

"easy to empty" would also describe my stomach after eating this.

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#9

Lime Cheese Salad

Lime Cheese Salad

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Tecolote
Community Member
2 years ago (edited)

They're really playing fast and loose with the word 'salad' in these recipes!

earringnut
Community Member
2 years ago

They're playing fast and loose with the words 'seafood' and 'lime' as well.

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Den Star
Community Member
2 years ago

I have had this. In fact I'm old enough to have either tried to make, or been served, all of these. (Milk and Dr Pepper tho, not milk and 7up.) I made the meat igloo in 78. (Basic shepherds pie really.) I have no excuse for us. We were just trying everything out.

Renee Gauthier
Community Member
2 years ago

My mom used to mix chopped pineapple with mayo & spread it on sandwiches for parties. Surprisingly, it was good & I didn't even like mayo back then.

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MissyTheUniverse
Community Member
2 years ago

Why is mayo the main ingredient in most of these recipes.

2WheelTravlr
Community Member
2 years ago (edited)

It's a little known fact that people living in the 1950's required daily doses of mayonnaise, cream of mushroom soup, and cooking sherry to survive.

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Nikki D
Community Member
2 years ago

You know what jello always needed? Some delicious vinegar!

Jim Ellington
Community Member
2 years ago

When a recipe starts with lime stop before you reach onion.

Annette Rainbow
Community Member
2 years ago

I gave up eating jelly as the gelatin is made from horses hooves.

E A M
Community Member
2 years ago

I think I just threw up in my mouth a little...

Bob
Community Member
2 years ago

Lime - cheese - vinegar -onion - seafood ; when my parents were out I used to make my little sister eat a mix like that & not for her pleasure.

Bored Silly
Community Member
1 year ago

Jello is nothing more then animal parts. It is made from animal by-products. Including skin, bones, and connective tissue. It is nothing more then disgusting flavored animal waste product.Add all the artificial fruity flavors and sugar you want it does not change what it actually is.

Bored Silly
Community Member
1 year ago

This comment has been deleted.

Kristine Ludemann
Community Member
2 years ago

My family still makes this every year minus the onion! I hated it as a kid but now I love it. My husband thinks we're all crazy hehe

M@rlow_the BLINK
Community Member
1 week ago (edited)

I'll give it a strong NOPE

TheFakeSteveRogers
Community Member
1 year ago

Seriously?!?! A Jell-O Salad?!?!?! That's Certified Bonkers!

Cherubi Batzel
Community Member
1 year ago

EEEEWWWWW gag me

Trina Macko
Community Member
2 years ago

Well, now really not too bad.. at one time in the 70's I was jello salad crazy and loved making those little individual ones on lettuce cups. At buffets I still see the lime jello with cottage cheese molds...

Marc Lenard
Community Member
2 years ago

Hey, this isn't vegan.

Bettye McKee
Community Member
2 years ago

I would feel better if I could identify anything in the seafood salad.

Belinda Crum
Community Member
2 years ago

🤢🤢🤢🤢

Beverly Harbach
Community Member
2 years ago

I would not have guessed onions in this recipe.

Barbara Theiste
Community Member
2 years ago

I did make a lime cheese jello. It didn’t look like this and certainly didn’t have whatever in the middle.

Rhiana
Community Member
2 years ago

It looks like it's starting to mold on the bottom

Stephanie Pyle
Community Member
2 years ago

Watch me wretch

Tara
Community Member
2 years ago

Jello and Seafood? Now I’ve seen it all.

Shelley Jennings
Community Member
2 years ago

Christ. Jelly and prawns 😣

Toast Of Saint Louis
Community Member
2 years ago

This is just fucked up.

beaulatte
Community Member
2 years ago

NOT BAD MAYBE

Allen Lavine
Community Member
2 years ago

What era is this from

A2Bros
Community Member
2 years ago

The

Gemma Lees
Community Member
2 years ago

This should be illegal.

Poppy Petal
Community Member
2 years ago

What’s wrong with people to put meat and pudding in one meal?!

Minnie-me
Community Member
2 years ago

why

Ed Souza
Community Member
2 years ago

In what world is this a salad? Oh excuse me, I didn't noticed the tiny bit of lettuce there...

jamie1707
Community Member
2 years ago

https://youtu.be/7tWuG2oPL3o

Kjorn
Community Member
2 years ago

what's the deal with Mayonnaise?

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Professor Cooke also revealed what vintage party food recipe she personally likes best. “Our gang is always delighted when we’re invited to a winter party where someone serves ‘weenies’—those little sausages that swim in sauce in a serving dish, and one fishes them out with toothpicks.

Every generation has its own fashions and quirks, whether we’re talking about food or clothes. When you’re surrounded by what’s supposedly normal and awesome, it’s hard to see that things are objectively weird and will change with the times.

I’m sure that future generations will think that we’ve been eating peculiar things as well. Like vegetable chips (crisps if you’re British) made from beetroots. Or burgers that have mushroom caps instead of buns. Or anything super healthy and vegan.

#10

Crown Roast Of Frankfurters

Crown Roast Of Frankfurters

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Sasy
Community Member
2 years ago

It is meltiiiinnnnggggg

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#11

Celery Victor

Celery Victor

1 bunch celery
1 cup water
1 beef bouillon cube
1/4 cup low calorie Italian salad dressing
Pimiento strips
Trim root end off celery but do not separate stalks. Remove leaves and coarse outer stalks. Cut celery bunch crosswise once so bottom section is 5 inches long. Cut bottom section crosswise into quarter; tie quarters with string.
In skillet, heat water to boiling; dissolve bouillon cube in water. Add celery bundles. Cover; heat to boiling. Cook about 15 minutes. Drain celery; place in shallow glass dish. Pour salad dressing over celery. Refrigerate 3 hours, turning bundles twice.
To serve, place a bundle cut side down on each salad plate; remove string. Top with pimiento strips. 4 servings (30 calories each).
CELERY VICTOR II
Pour 1/4 cup low calorie Italian salad dressing over 2 cans (16 ounces each) celery hearts, drained, and 2 medium tomatoes, cut into wedges, in shallow glass dish. Cover; refrigerate 2 hours. To serve, arrange vegetables on Bibb lettuce. 6 servings (25 calories each).

vintagerecipecards Report

2WheelTravlr
Community Member
2 years ago

With all that prep work the cook would literally be burning more calories making this dish than they would gain by eating it.

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#12

Philadelphia Cream Cheese

Philadelphia Cream Cheese

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Nikki D
Community Member
2 years ago

They had me in the first half... Until miracle whip came up.

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To help you stay ahead of the culinary curve and keep on being a food fashion expert, here are some gastronomical tendencies to look out for in 2020, according to Forbes. Get ready to see lots of West African food on supermarket shelves, the continued rise of non-alcoholic drinks in bars, as well as healthier alternatives to the food that we usually give our kids.

Oh, and you’re about to see butter become a buzzword. From watermelon seed butter to chickpea butter, you’re going to see lots of alternatives to palm oils. All in the interests of protecting orangutans and tigers who suffer when palm oil is harvested, of course. In no way is this buttery niche temporary and meant to make profit by appealing to people’s sense of empathy for the planet and its ecosystem. Who would even think that?

Meanwhile, soy has been in the spotlight for far too long. It turns out that lots of people are allergic to soy, so some brands are moving away from it to ‘better’ alternatives like hempseed (it’s, like, everywhere now), avocado (no surprise there), and mung beans.

And for all of you fellow carnivores out there, you’re about to see more and more burger joints adding plants and mushrooms to their meat mix before cooking. Funnily enough, I’ve been doing that for years and it’s delicious.

#13

Ham In Aspic

Ham In Aspic

the_justified_sinner Report

Nikki D
Community Member
2 years ago

Is that a moat of shredded aspic?

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#14

Ham ‘N’ Lima Bean Sadness Casserole

Ham ‘N’ Lima Bean Sadness Casserole

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Sparrow Flying Free
Community Member
2 years ago

I understand why it's called a "sadness casserole" now.

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#15

Potato Fudge

Potato Fudge

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Kit Cassidy
Community Member
2 years ago

"...the natural goodness of nature's potato, the Potato" Wait...What?

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#16

Tuna Mold

Tuna Mold

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Iggy
Community Member
2 years ago

I would've lost the will to live if that was put on the table!

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#17

Cranberry Candles

Cranberry Candles

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Toujin C'Thlu
Community Member
2 years ago

At least this one doesn't use Miracle Whip. But I highly doubt you'd be asked to serve it 'again and again'

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#18

Hostess Tree

Hostess Tree

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Sasy
Community Member
2 years ago

Nothing to do here but laugh

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#19

Frozen Cheese Salad

Frozen Cheese Salad

2 2/3 cups cottage cheese
8 ounces blue cheese
1/2 cup buttermilk
2 tablespoons chives
2 teaspoons grated lemon peel
1 teaspoon barbecue spice
1 teaspoon Worcestershire sauce
2 cups raw broccoli florets
Green pepper strips, to garnish
Let cheeses stand at room temperature for 30 min-utes. Place in blender container with buttermilk, chives, lemon peel, barbecue spice, and Worcester-shire, process at medium speed until mixture is smooth. Transfer to freezer tray. Freeze at least 3 hours. Remove from freezer 15 minutes before serv-ing. Unmold on serving platter. Surround with broc-coli florets. Garnish with green pepper strips. Divide evenly. Makes 8 luncheon servings.

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Sparrow Flying Free
Community Member
2 years ago

"Frozen" and "Cheese" don't go together.

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#20

Party Sandwich

Party Sandwich

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Something
Community Member
2 years ago

These are weird, but they can be good, like any other sandwich.

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#21

Monterey Soufflé Salad

Monterey Soufflé Salad

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Shull GaRett
Community Member
2 years ago

So is that a souffle or a salad? It cant be both. It just cant.

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See Also on Bored Panda
#22

Chilled Celery Log

Chilled Celery Log

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Peter Bear
Community Member
2 years ago

If celery is featured as anything other than a flavorant, you fail. That is all.

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#23

Perfection Salad

Perfection Salad

2 envelopes unflavored gelatine
1/2 cup sugar
1 teaspoon salt
1 can (12 oz) apple juice
1/2 cup lemon juice
2 tablespoons vinegar
1 cup shredded carrot 1 cup sliced celery
1 cup finely shredded cabbage
1/2 cup chopped green pepper
1 can (4 oz) chopped pimiento
1. In small saucepan, combine gelatine, sugar, and salt; mix well.
2. Add 1 cup water. Heat over low heat, stirring constantly, until sugar and gelatine are dissolved. Remove from heat.
3. Stir in apple juice, lemon juice, vinegar, and 1/4 cup cold water. Pour into medium bowl. Refrigerate 1 hour, or until mixture is consistency of unbeaten egg white.
4. Add carrot, celery, cabbage, green pepper, and pimiento; stir until well combined.
5. Turn into decorative, 1 1/2-quart mold. Refrigerate 4 hours,or until firm.
6. To unmold: Run small spatula around edge of mold; invert onto serving plate. Place hot dishcloth over mold; shake gently to release.
Repeat, if necessary. Lift off mold. refrigerate until ready to serve. Makes 8 servings.

vintagerecipecards Report

Crystal galvan mendez
Community Member
2 years ago

I'm trying to figure out why most of these recipes involve throwing a bunch of meat and vegetables in gelatin and calling it salad.

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#24

Jellied Tomato Refresher

Jellied Tomato Refresher

1 envelope unflavored gelatin
1/4 cup cold water
3 cups tomato juice
2 tablespoons dehydrated green pepper flakes
Artificial sweetener to equal 2 teaspoons sugar
2 teaspoons lemon juice
1 packet instant beef broth and seasoning mix or 1 beef bouillon cube
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/8 teaspoon ground cloves
1/2 medium green pepper, cut in rings (optional)
Sprinkle gelatin over cold water to soften. Combine tomato juice. green pepper flakes, sweetener, lemon juice, broth mix, Worcestershire, garlic salt, and cloves in saucepan. Bring to a boil, then remove from heat. Add softened gelatin; stir to dissolve. Pour into bowl. Refrigerate until set. Just before serving. beat lightly with fork. Spoon mixture, evenly divided, into 4 dessert dishes. Garnish with green pepper rings, if desired. Makes 4 servings.

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Olga K
Community Member
2 years ago (edited)

I'm starting to suspect that anything covered with some sort of jelly or turned into jelly was a hit those days))

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#25

Salad Loaf

Salad Loaf

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SomeGuyinWY
Community Member
2 years ago

And watch your company run like hell!

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#26

Sweet And Sour Fish

Sweet And Sour Fish

INGREDIENTS:-
One fish (about 1 1/2 lb; use either yellow fish or garoupa)
2 tbsps oil
Oil for deep frying
Seasoning for fish:-
1 tsp. salt
1/2 tsp. glutamate
1 tbsp. cornflour
1 1/2 tbsps. dry sherry
Sweet and sour sauce:-
1/3 cup white vinegar
3 tbsps. tomato sauce
1/2 cup sugar
1/2 tsp salt
1/2 cup water
1/4 cup diced onions
1 big red pepper (diced)
1 tbsp. cornflour
1 tbsp. oil
METHOD:-
1) Wash fish and dry thoroughly with clean cloth
2) Cult slanting slits along the fish.
3) Marinate fish with seasoning.
4) Deep fry fish in hot oil until golden brown. Remove from pan, cool for a few seconds. Fry again for 5-6 minutes (to ensure crispness).
5) While the fish is still deep frying, heat 2 tbsps oil in another pan; add in the diced vegetables and saute for a few seconds. Pour in the sweet and sour sauce mixture; thicken the sauce with cornflour and stir in 1 tbsp oil.
6) Dish out the ready-fried fish and drain off the excess fat. Place on a heated dish and pour sauce over it. Serve hot.

vintagerecipecards Report

Olga K
Community Member
2 years ago

Looks like the fish is screaming for help

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#27

Prawn Stuffed Apples

Prawn Stuffed Apples

Preparation time: 10 mins.
Main cooking utensils:
bowl, wooden toothpicks
For 6 people you need:
6 red-skinned eating apples lemon juice
Filling: 3 tablespoons thick mayonnaise
1 teaspoon tomato paste
dash Tabasco sauce
2 pickled cucumbers, finely sliced
4 stuffed olives, chopped
2/3 cup peeled prawns or shrimp
1 tablespoon chopped parsley
Garnish:
6 whole prawns or shrimp
6 stuffed olives
1. Cut off the tops of the apples, and scoop out the insides to hollow them.
2. Remove all core and pips and dice remaining flesh.
3. Sprinkle the apples with lemon juice to prevent discoloration.
4. Mix the chopped apple with all the other filling ingredients.
5. Just before serving, pile into the apple cases.
6. Decorate with prawn and a stuffed olive on a wooden toothpick.
TO SERVE: With a green salad.
TO VARY: Use same filling with addition of chopped celery or omit the olives and add extra chopped gherkins and a few capers instead.

vintagerecipecards Report

Nikki D
Community Member
2 years ago

I don't think those prawns in the picture are peeled..

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#28

Piquant Herring Salad

Piquant Herring Salad

Preparation time: 15 mins.
Main utensil: sharp knife
For 4 people you need:
4 pickled herrings
1 small onion
1 eating apple
2 teaspoons lemon juice
1/4 pint soured cream (or 1/4 pint single cream and 1 dessertspoon lemon juice)
salt
white pepper
To pick 6 herrings:
Brine: 2 oz. salt
1 pint water
Spiced vinegar:
1 pint vinegar, preferably white
1 tablespoon pickling spices
Fillet 6 large herrings, soak in the brine for 2 hours. Roll herrings, cover with cold spiced vinegar made by boiling vinegar and spices. Put into screw top jars with sliced onion, bay leaf. Leave 5-6 days.
1. Drain herrings. Cut in half lengthways; cut each half into 4 strips.
2. Arrange on serving dish.
3. Slice onion. Cover with boiling water, drain after 1 minute.
4. Core and slice apple, sprinkle slices with lemon juice. Reserve a few apple slices for garnish.
5. Blend rest of apple, onion rings, cream and 1/2 teaspoon lemon juice. Season well.


TO SERVE: Spoon dressing over herring pieces, garnish with apple slices – watercress may be used if desired.
TO VARY: Use yoghourt instead of soured cream, add a few capers and finely chopped gherkin to the mixture.
Pickled herring and beetroot salad: Mix chopped herrings with diced cooked potato, diced cooked beetroot, diced apples. Toss in mayonnaise.
TO STORE: Cover lightly with foil and keep in a cool place.

vintagerecipecards Report

Lauren Misek
Community Member
2 years ago

I'd actually eat this but my grandma was 100% Norwegian so that's how I was raised

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#29

Baked Bologna Jubilee

Baked Bologna Jubilee

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Peter Bear
Community Member
2 years ago

*shrug* Bologna is basically Spam, and Spam is versatile and tasty if prepared well. I'd try this.

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#30

Silhouette Salad

Silhouette Salad

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overcat
Community Member
2 years ago

it's low calorie because no one eats any of it

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