The mid-20th century was a unique time for food. Many dishes from this era would make today’s diners cringe. Cookbooks and magazines from those days featured some truly bizarre recipes. What was once considered innovative or trendy now seems revolting. Let’s take a look at some of the most shocking food creations from that time.
One of the most infamous dishes was Jell-O salad. This colorful treat combined gelatin with all sorts of unexpected ingredients. Recipes often included vegetables, fruits, and even meat. Imagine a salad made with lime Jell-O, shredded carrots, and pieces of tuna. The sight alone is enough to turn stomachs today, but it was a common dish at many family gatherings.
Canned meat was also a staple during this time. One popular item was Spam, which was used in a variety of recipes. One such dish was Spam casserole, where the canned meat was mixed with macaroni, cheese, and a can of cream of mushroom soup. This combination might have appealed to some back then, but it sounds unappealing to many today.
Green bean casserole was another mid-century dish that raised eyebrows. This recipe called for green beans, cream of mushroom soup, and crispy fried onions. While it might seem harmless, the combination of flavors and textures was often off-putting. Many people today wonder how this became a holiday classic.
Then there was the infamous fruitcake. This dense cake was packed with candied fruits and nuts. While some people still enjoy it, many others remember it as a dry, brick-like dessert. It was often given as a gift during the holidays, but few wanted to eat it.
These weird food combos brought many culinary creations that today seem strange and unappetizing. These dishes reflect the tastes and trends of their time. As we look back, we can only wonder how future generations will view our current food choices.
There are a number of savory aspics from various different regions/cultures, not to mention the truffle infused aspic used on some patte.
I grew up with green bean casserole as a holiday dish and find it as good or better than creamed spinach.
I guess that it really depends on what/when/where you grew up and what you’ve been exposed to.
There writers of this are probably about 20 and need to get out of international coastal cities more (look! I’m a curmudgeon! off my lawn!).
Many of these (or variations) are still popular (tho the gelatin salads, yeah: ugh) and fruitcake had an ok reputation til Johnny Carson started ribbing it and the criticism stuck.
In the US we don’t use the traditional English method of preparation of fruitcake. Ideally one would start months prior to serving by poking holes on one side, pouring brandy or other alcohol on it then covering and placing it in a dark place for a month,then repeat on the other side. This process of alternating sides should happen for around six times and produce a moist fruit cake.
Aspics and molded foods have been around for hundreds of years. Definitely not “food trends”.
Weiner wrap was great. Long live Weiner wrap. Now I use crescent rolls
It’s one of my holiday favorites along with cranberry orange relish,a mock strawberry (cranberry,, apple, some cream and sugar ground together) and last but not least a corn bread pudding – a wetter corn bread with whole kernels mixed through out