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.
#21 Monterey Soufflé Salad
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#22 Chilled Celery Log
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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.
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36points
#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.
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36points
#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.
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34points
#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.
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31points
#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.
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31points
#30 Silhouette Salad
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