30 Recipes From The Past That Show How Everything Has Evolved, Even Our Taste (2024)

Curiosities, Food

Nov 20, 2019

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.

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Seven-Up In Milk

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Beverly

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4 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

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

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Banana Candle

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Guglielmo Marconi

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4 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

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It's a candle...

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Ham And Bananas Hollandaise

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Sparrow Flying Free

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4 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

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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.”

Terrine Of Garden Vegetables

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Shull GaRett

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4 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

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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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Almonds In A Haystack

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Michael Muriett

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4 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

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Miracle whip is straight up disgusting

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Igloo Meatloaf

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Nikki D

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4 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

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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?”

Cup Steak Puddings

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Tecolote

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4 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

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Wow this looks horrific!

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Lettuce Salad

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Nikki D

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4 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

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

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Lime Cheese Salad

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Tecolote

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4 years ago (edited) DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

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

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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

POST

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

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2WheelTravlr

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4 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

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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

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Nikki D

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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

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Nikki D

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4 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

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Is that a moat of shredded aspic?

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#14

Ham ‘N’ Lima Bean Sadness Casserole

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Sparrow Flying Free

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

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#15

Potato Fudge

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Kit Cassidy

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4 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

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

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#16

Tuna Mold

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Iggy

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4 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

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

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#17

Cranberry Candles

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Toujin C'Thlu

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4 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

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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

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Sasy

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4 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

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Nothing to do here but laugh

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#19

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.

weightwatchers Report

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Sparrow Flying Free

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4 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

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

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Party Sandwich

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Something

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4 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

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

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Monterey Soufflé Salad

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Shull GaRett

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4 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

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

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#22

Chilled Celery Log

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Marky Mark And The Funky Bunch

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My wife makes a similar dish called 'ants on a log' - its celery, stuffed with a cheese and with raisins or cranberries on the cheese. Its a nice, refreshing lunchtime snack.

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#23

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

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Crystal galvan mendez

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4 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

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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

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.

weightwatchers Report

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Olga K

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4 years ago (edited) DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

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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

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SomeGuyinWY

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4 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

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And watch your company run like hell!

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#26

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

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Olga K

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4 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

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Looks like the fish is screaming for help

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#27

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

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Nikki D

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4 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

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

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#28

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

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Lauren Misek

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4 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

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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

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Raine Soo

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Trying to jazz up bologna to the level of ham...

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Silhouette Salad

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overcat

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4 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

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

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30 Recipes From The Past That Show How Everything Has Evolved, Even Our Taste (2024)

Seven-Up In Milk

Banana Candle

Ham And Bananas Hollandaise

Terrine Of Garden Vegetables

Almonds In A Haystack

Igloo Meatloaf

Cup Steak Puddings

Lettuce Salad

Lime Cheese Salad

Crown Roast Of Frankfurters

Celery Victor

Philadelphia Cream Cheese

Ham In Aspic

Ham ‘N’ Lima Bean Sadness Casserole

Potato Fudge

Tuna Mold

Cranberry Candles

Hostess Tree

Frozen Cheese Salad

Party Sandwich

Monterey Soufflé Salad

Chilled Celery Log

Perfection Salad

Jellied Tomato Refresher

Salad Loaf

Sweet And Sour Fish

Prawn Stuffed Apples

Piquant Herring Salad

Baked Bologna Jubilee

Silhouette Salad

References