1. Ham and Banana Hollandaise
This one sounds like a dare gone wrong. It involves wrapping bananas in slices of ham, baking them, and then drowning the whole thing in hollandaise sauce, as Stephanie Manley explains in Vintage Recipes. The bananas get warm and mushy, the ham gets extra salty, and the buttery hollandaise just ties it all together in the worst possible way. Somehow, this was an actual recipe that people willingly made in the mid-20th century.
It was probably meant to be a fusion of sweet, salty, and creamy flavors, but the execution is highly questionable. The bananas’ sweetness clashes with the savory elements, creating a dish that confuses rather than delights. Thankfully, this one hasn’t stood the test of time. Unless you’re feeling particularly brave, this is a recipe best left in the history books.
2. Aspic (Meat Jell-O)
Once considered the height of sophistication, aspic is basically savory gelatin stuffed with meats, seafood, or vegetables, Samantha Maxwell explains in Tasting Table. Cooks would suspend everything from boiled eggs to whole shrimp inside a shimmering, translucent mold. The idea was that it kept food fresh longer, but let’s be honest—there’s something unsettling about cold, wobbly beef stock encasing chunks of ham. If Jell-O shots make you queasy, imagine biting into one that tastes like chicken soup.
Aspic was everywhere in mid-century cookbooks, often served in elaborate ring molds. People would carve it into fancy shapes and serve it as a dinner centerpiece. The rise of refrigeration and changing tastes sent it into obscurity, though some high-end chefs still experiment with it. Unless you’re a fan of cold, jiggly meat cubes, it’s probably best left in the past.
3. Liver Loaf
Back when nose-to-tail eating was more common, liver loaf was a household staple, according to the Milwaukee Public Library Historic Recipe File. It’s exactly what it sounds like—a loaf made primarily of liver, sometimes blended with breadcrumbs, eggs, and seasonings. While it was an economical way to get protein, it has that unmistakable metallic, mineral-heavy taste that not everyone can stomach. Even in the heyday of meatloaf, liver loaf was a hard sell for kids at the dinner table.
Some versions came pre-packaged, looking like an eerie, pinkish-brown brick. Others were homemade and served in slices, often covered in gravy to mask the intense liver flavor. While pâté is still beloved in gourmet circles, liver loaf never quite made the same comeback. Unless you’re a die-hard offal fan, this is one dish you’re unlikely to crave.
4. Perfection Salad
With a name like Perfection Salad, you’d think it would be… well, perfect. Instead, this dish is a wobbly, gelatin-based monstrosity filled with shredded cabbage, carrots, and sometimes olives or pickles. It was popular in the early 1900s and stuck around for decades, often appearing at luncheons and potlucks, according to Linda Larsen from Linda’s Best Recipes. The appeal was its ability to hold its shape and stay fresh for days, but the combination of sweet, tangy, and crunchy was deeply unsettling.
Imagine biting into a cool, lemon-flavored gelatin, only to find raw cabbage and vinegar lurking inside. Some versions even added mayonnaise, making it even more of a textural nightmare. While gelatin-based desserts are still popular, savory Jell-O salads have thankfully faded into obscurity. Unless you want to relive the oddball culinary choices of the past, you might want to skip this one.
5. Banana and Mayonnaise Sandwiches
This sandwich was once a common lunchbox treat, especially in the South. It’s exactly what it sounds like—slices of banana slapped between two pieces of white bread and slathered with mayo, according to Lauren Habermehl from Taste of Home. The idea was that the creamy, tangy mayo balanced out the sweetness of the banana. But for modern taste buds, it’s a bit of a crime against sandwiches.
The texture alone is enough to make some people gag, with the mushy banana blending into the slick mayo. Some versions even added peanut butter, which arguably makes more sense. While nostalgia keeps it alive in some circles, it’s a tough sell for most people today. If you’re feeling adventurous, give it a try—but don’t say we didn’t warn you.
6. Spam and Jell-O Pie
Spam on its own is already a divisive food, but when you encase it in Jell-O, things get truly questionable. This mid-century recipe involved layering Spam slices in a gelatin mold, sometimes with peas and hard-boiled eggs. The whole thing was then topped with a mayo-based dressing for good measure. It was meant to be a “convenient” way to serve dinner, but the result was more nightmare than meal.
The combination of salty, processed meat with a sweet, wobbly gelatin made for an unappetizing experience. While Spam has had a resurgence in popularity, especially in Hawaiian cuisine, Spam-Jell-O combinations are a thing of the past. Today, we have better ways to enjoy canned meat—preferably without the extra jiggle. If you ever stumble upon an old cookbook suggesting this dish, it’s best to keep flipping.
7. Jellied Chicken
Jellied chicken is exactly what it sounds like—chicken pieces suspended in a gelatin mold. Back in the day, it was a way to use up extra broth and ensure leftovers didn’t go to waste. It was served cold, often sliced like a loaf and presented as a fancy appetizer. But the idea of eating chilled, congealed chicken chunks is hard to stomach for most people today.
The texture is what makes this dish especially unappealing. Gelatinous, rubbery, and oddly slippery, it’s a far cry from the comfort food most of us expect from chicken. Some versions even added vegetables or hard-boiled eggs, making it look even more bizarre. While meat aspics were once a fine dining staple, they’re now mostly a relic of a bygone culinary era.
8. Peanut Butter and Pickle Sandwich
This sandwich has a small but devoted fan base, but for many, it’s an unholy combination. The salty-sour crunch of pickles clashes with the rich, sticky peanut butter in a way that’s hard to describe. Some claim the flavors balance each other out, while others say it tastes like an accident. It was a cheap and easy lunch during the Great Depression, which explains why it stuck around for so long.
While peanut butter pairs well with plenty of things, pickles might not be one of them. The vinegary bite of the pickles cuts through the thick peanut butter in a way that some people love—but many do not. If you grew up with this sandwich, you might defend it to the end. But if you’re trying it for the first time, don’t be surprised if it leaves you puzzled.
9. Tuna and Jell-O Pie
If you ever wanted proof that mid-century America had a questionable relationship with gelatin, look no further than tuna and Jell-O pie. This dish combined canned tuna with lemon Jell-O, molded into a pie crust, and sometimes topped with olives or mayonnaise. The result was a cold, fishy, citrus-flavored jelly that defied logic and taste buds alike. It was supposed to be a creative way to serve tuna salad, but it ended up as more of a science experiment gone wrong.
The real horror of this dish comes from the texture. The slippery, jiggly consistency of the Jell-O mixed with flaky, canned tuna is enough to make most people cringe. While tuna salad remains a classic, there’s a reason we don’t see it suspended in gelatin anymore. If you ever come across a vintage cookbook recommending this dish, do yourself a favor and turn the page.
10. Hot Dr. Pepper
In the 1960s, Dr. Pepper actually promoted a recipe for serving their soda hot. The idea was to warm up a mug of Dr. Pepper, pour it over a slice of lemon, and sip it like tea. The company marketed it as a cozy winter beverage, but in reality, the carbonation disappears and leaves behind an overly sweet, syrupy drink. It was a bold attempt to repurpose soda, but not one that stuck around.
If you’ve ever had warm soda by accident, you already know why this trend didn’t last. The flavor becomes cloying, and the citrus only makes it weirder. While Dr. Pepper remains a beloved soft drink, most people would rather keep it ice-cold. Unless you’re extremely curious (or out of hot cocoa), this is one retro drink you can skip.
11. Stuffed Prunes
At some point, someone decided that prunes—already an acquired taste—weren’t exciting enough on their own. The solution? Stuffing them with a mix of nuts, cheese, or even mayo and serving them as hors d’oeuvres. While prunes are undeniably good for digestion, stuffing them with creamy or savory fillings made for a bizarre contrast.
The result was a chewy, sticky bite that often confused more than delighted. Some recipes even called for wrapping the prunes in bacon, as if that would fix things. While bacon-wrapped dates have made a comeback, prunes stuffed with cheese or mayo remain firmly in the past. If you ever see these at a party, proceed with caution.
12. Cornflakes and Ketchup Casserole
During tough economic times, people got creative with whatever ingredients they had on hand. This Depression-era dish involved layering cornflakes with ketchup and baking it into a makeshift casserole. It was meant to mimic a tomato-based pasta dish, but without the actual pasta. The result was a crunchy, sweet-and-tangy mess that no one really wants to revisit.
Cornflakes have been used in plenty of successful recipes, from fried chicken coatings to dessert bars. But mixing them with ketchup creates a dish that lacks both texture and balance. While we can respect the ingenuity of the time, we have far better options now. Unless you’re looking for a truly vintage food experience, this one is best left forgotten.
13. Bologna Cake
Bologna is already a divisive food, but turning it into a “cake” takes things to another level. This dish involves stacking slices of bologna with layers of cream cheese or mayonnaise, then frosting the entire thing with more of the same. Some versions even decorate the outside with olives or shredded cheese for a fancy touch. It’s essentially a meat-based layer cake, and yes, it was actually served at parties.
While it’s not technically a dessert, the cake-like presentation makes it all the more unsettling. The idea was to create a savory appetizer that was easy to slice and serve, but the thought of eating thick slabs of bologna with a mayo-based “icing” is hard to stomach. Bologna sandwiches might have their place, but turning processed lunch meat into a cake is where most people draw the line. Unless you’re hosting a retro-themed dinner party, this is one dish that should stay in the past.
