A lot can change in, say, 50 years. Just look at the car or communication industry. How we eat is no exception. And nothing shows it as vividly as the Facebook group Questionable Vintage Recipes.
As the name suggests, its members share funny and weird foods from back in the day. We're talking lamb chops, cranberry "candles", and crown roasts of frankfurters. You know, the good stuff.
Continue scrolling and check out some of the most ridiculous recipes the group has to offer. Just don't show them to Gordon Ramsay. He'd be fuming!
#1 Who Doesn’t Love A Little Whipped Cream With Their Angel Food?
Image credits: Emilie Kovalik
#2 Why Not Slice The Banana?
Image credits: Nancy Rees
#3 Questionable Vintage Recipes
Image credits: Bonnie White
#4 I Don’t Think I’ve Ever Had A Stuffed Party Pickle Slice. Surprised They Didn’t Suggest Putting The Party Pickle Innards On A Saltine!!
Image credits: Linda Lackner Donovan
#5 Anyone Fancy A Lamb Chop Tandoori With Mango Chutney- In A Glass?!! Taken From A Book Called Aphrodisiac Cuisine...
Image credits: Paula Pheby
#6 Questionable Vintage Recipes
Image credits: Romney Ryan
#7 A Personal Favorite, Conceptually. From That 70s Ww Recipe Deck
Image credits: Meredith Elliott
#8 Surprise Your Guests With Our Vomiting Lobster Loaf. There Won't Be A Dry Plate In The House!
Image credits: Beth Anne
#9 Questionable Vintage Recipes
Image credits: Stevie Holcomb
#10 Campbell's Cream Of Mushroom Soup. Is There Anything It Can't Make More Delicious?
Image credits: Mark Langer
#11 Questionable Vintage Recipes
Image credits: Nancy Rees
#12 May I Present To You.... Shrimptree! Seemed To Be A Trend In 1965
Image credits: Alison Novak
#13 So, The Company’s Coming Cookbooks Were A Huge Hit In Canada In The 1980s. You Could Buy Them At Every Drug Store, Grocery Store And Department Store. Probably Even Larger Gas Stations And The Most Canadian Of All Stores - Canadian Tire. Lots Of Canned Soup Involved In The Recipes. Some Are Actually Pretty Good. And Then There Is This Gem:
Image credits: Kim Paterson-Cameron
#14 Uestionable Vintage Recipes
Image credits: Chad Weirick
#15 Not Quite Sure What To Make Of This
Image credits: Joann Cataldo
#16 Where A Lot Of 'Salads' Got Their Jell-O From. Special Non Sweet Flavors.
Image credits: Kenneth Influencer Charles
#17 You Sickos Liked My Pear And Blue Cheese Recipe, So We Can No Longer Be Friends, But I’m Doing This Gem To Sweeten The Dinner Party Y’all Aren’t Invited To!
Image credits: Glenn Raymond Hadgkiss
#18 Not Just One, But Six Different Sandwich Recipes Featuring Mayo And Pb!
Image credits: Elysa Francisco
#19 Jellied Bouillon With Frankfurters
think we (mostly) really like each other in this group. I don't know why we feel compelled to do this to one another. For the record, I'm REALLY ashamed of myself for posting this. Sigh. Jellied Bouillon with Frankfurters Directions: "Dissolve unflavored gelatin in hot beef broth. In a pretty gelatin mold, place diced celery, slices of hard-boiled eggs and hot dogs in an eye-pleasing design. Pour beef Jell-O into the mold. Chill until firm."
Image credits: Lloyd Vinnik
#20 Weiners, Creamed Corn & Cheese....i’d Probably Eat It But Seems Questionable
Image credits: Nancy Rees
#21 Here...all These Years...steak, Lasagna, Burgers, Pizza...sigh...all I Needed Was A Can Of Beans & A Hollowed Out Onions! “Honey, Dinners Ready!”
Image credits: Shauna Tucker
#22 Tongue Anyone?
Image credits: Glenn Raymond Hadgkiss
#23 Aunt Florence's Famous Lima Bean Casserole Pie
Image credits: Chad Weirick
#24 Questionable Vintage Recipes
Image credits: Robin Lee Miracle
#25 Anyone Like Peanut Butter But Also Mayonnaise?
Image credits: Juliana Mazurkewicz
#26 Pinterest/Metv Has 12 "Vintage Cream Corn Recipes" And You'll Find Some Really Unusual Recipes There. It Even Says You May Not Want To Look At These. Here's A Doozy:
Image credits: Patti Lenske Johnson
#27 Church Cookbook. 1991
Image credits: Christine Hodgson
#28 I Teach Culinary Arts. One Of My Fav Classes Is Garde Manger. My #1 Rule: Tread Carefully With Animals (Cucumber Sharks, Ugh) But Never Make Food Look Like Other Food. Below Is The First Slide In My What Not To Do Presentation.
Image credits: Ridire Quinn
#29 Anyone Have The Recipe For This One?
Image credits: Van Rose
#30 From Fanny Farmer 1896 Cookbook. My Teenager Says He’s Going To Tell His Dad He Can Have Noodles For A Vegetable At Dinner.
Image credits: Kendell Black
#31 Tonight’s Dinner Sorted!
Image credits: Glenn Raymond Hadgkiss
#32 Sure Would Be Light With Just A Few Cups Of Oil!
Image credits: Shauna Tucker
#33 I’m Going Through My Mom’s Recipe Box Since She Passed Away. I’ve Come Across Some Lovely Recipes (Heh) Including This Gem. I Hope It’s Okay For Me To Share A Few More Later.
Image credits: Peach Kay
#34 Questionable Vintage Recipes
Image credits: Alejandro Amortegui
#35 I’d Eat It
Image credits: Nancy Ann
#36 Remembered That I Found A Set Of These At Goodwill For $3.00 A While Back. I Reckon I Should See What Gourmet Delicacies Are Hidden Within.
Image credits: Kevin Kovelant
#37 Found In "The Gourmet Cookbook"... This Entire Book Belongs On This Page Basically. The Breasts Are Removed And Reformed From Ham Mousse. The Chicken Is Then Covered In Pink Tomato Puree/Mayo Mixture. Served In A Bed Of Aspic With The Removed Breast Pieces Made Into Mayo 'Boats' And Placed Around The Plate.
Image credits: Karen Udesen
#38 Questionable Vintage Recipes
Image credits: Jason Sachs
#39 That Might Explain Some Things About The 70s...
Image credits: Reverse Wine Snob
#40 I Couldn't Find Anything That Confirms This Is Real. I'm Posting It Anyway. It Belongs Here.
Image credits: Lloyd Vinnik
#41 Swedish Birds Nests. A 1970s Recipe From Fanny Cradock (A Famous English TV Celebrity Chef.)
A bed of finely chopped ("scissored") chives, parsley or a mix are arranged on a plate, in a sort of double helix pattern. On top of that are arranged (going from the outer rings inwards) capers, cold diced potatoes, finely chopped anchovy filets, then finally two raw eggs. "These are particularly delicious when served with dark rye bread and butter"
Image credits: andal Oulton
#42 For Those Curious About The Raspberry Drink From The Rebecca Cake Post.... Grammy Stella For The Win?
Image credits: Vickie Sutton
#43 Questionable Vintage Recipes
Image credits: Anna Weusten Kruyssen
#44 Seems Like Grapes With Extra Steps
Image credits: Deanna Dress
#45 I Found This Recipe And I Just Had To Try It
It's called Frankaroni loaf. It calls for macaroni, bread crumbs, cheese, hot dogs, tomato sauce (not spaghetti sauce) and stuffed olives. I had all ingredients on hand. Except I chose to make it with Spaghettios because it just made the whole thing campier (more campy?campier? Technically that's not a word but I'm a trailblazer) also the only olives I have are stuffed with blue cheese and are for Martinis (guess what wins here). So I reserved some of the Spaghettio juice (or whatever it's called), mixed all the ingredients and put the hot dogs in the middle. It called for 6 hot dogs in a loaf pan longer than the one I had so I needed to break hot dogs in pieces and arrange them to fit (which drove me nuts that I couldn't get into perfect rows). I had 1 left over that I just couldn't fit in and I was already stressed from the guilt of saving the stuffed olives for Martinis so I just left it out. I baked it then used the reserved Spaghettio juice to make that classy diagonal stripe. But alas, what do I do with the leftover hot dog? Well, since the lack of green olives left a gaping hole of despair in our culinary sensibilities I decided I would use the extra hot dog in the style of nouvelle cuisine. Nouvelle cuisine uses the presentation of the dish artistically. For example, you may have a salad that resembles a sunset over the ocean. And the chick pea, if placed perfectly, represents blissful departures with good fortune. So I placed the leftover hot dog along the diagonal stripe of Spaghettio juice to represent a hand hewn boat floating with tranquility across a placid fjord. And the tooth pick represents a flaming arrow shot by a viking setting his dead friend ablaze. Finally it was cool enough to try. I took my first bite and I must say this pretty much tasted like crap. Not spit it out and wash your out out with Scope bad. It just tasted like Spaghettios with bread crumbs. Maybe it will taste better tomorrow. That's OK. I'll just wash the taste out with this Martini...with olives
Image credits: Pam Zanco
#46 Inspired By The Coffee Jelly Post, I Give You “ Tea Mousse” Circa 1966:
Image credits: Margaret Cunzeman
#47 Spam-Fruit Cocktail Buffet Party Loaf!
1 (15-ounce) can Del Monte fruit cocktail, drained (reserve syrup) 2 tablespoons unflavored gelatin 2 tablespoons vinegar 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 2 (12-ounce) cans Spam luncheon meat, very finely chopped 1/2 cup celery, very finely chopped 1/4 cup green olives, very finely chopped 1/2 cup Miracle Whip 1 teaspoon prepared mustard 1/2 teaspoon salt 5 lemons Paprika Additional Miracle Whip Arrange drained fruit cocktail in 9-by-5-by-3 inch loaf pan. In top of double boiler, mix reserved syrup with gelatin, vinegar, cinnamon, and cloves. Place over hot water and stir until gelatin dissolves. Carefully pour 1/2 cup of gelatin mixture over fruit cocktail. Place in pan in refrigerator and chill until gelatin has thickened but is not set. Mix Spam with celery and olives. Mix Miracle Whip with mustard, salt, and remaining gelatin mixture. Add Spam mixture to Miracle Whip mixture and blend well. Spread over fruit cocktail. Chill until firm, at least 4 hours. For garnish, make lemon cups by halving lemons, slicing off ends (so lemons will stand up), and scooping out pulp. Dip cut edges of lemons in paprika. Fill cups with Miracle Whip and sprinkle lightly with additional paprika. To serve, unmold loaf onto large platter and surround with lemon cups. Makes 8 to 10 servings.
Image credits: Virginia Harris
#48 It’s A Bird! It’s A Plane! It’s...a Cream Cheese Frosted Honeydew, With Gelatin In The Center
Image credits: Joseph Gurst
#49 Why Does It Look Like It's About To Crawl Off Of The Plate?!?!
Image credits: Devon Lent
#50 Not Really A Recipe, But Certainly An Ingredient... Legally Edible And Digestible By Most Humans! What Could Possibly Be Better?
Image credits: Stacie Crosetto Flood
#51 Um...
Image credits: Sheryl Krug
#52 If I Compared 2020 To A Recipe...
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#53 I Joined This Group Specifically To Share This Amazing Recipe. It Gets Worse With Every Line.
Image credits: Michelle Taylor Lemoine
#54 I'm Not Sure This Qualifies As "Vintage" Since This Cookbook Is From 1998, But It's Certainly A Questionable Recipe That Has Nothing "Mexican" To It. And Hey, It's Over 20 Years Old, So...can We Call This Vintage?
Image credits: Marie Gándara
#55 From My Gramms Old Church Cookbook, A Touch Of Dutch. Any Ideas What It Makes After We Let It Stand A Few Hours?
**I think there was an assumption given the time, that people would just know what was next after it sits a few hours, which seems to be forming and baking. You cookie guessers I'm willing to bet are absolutely right. PLEASE don't eat raw flour.**
Image credits: Vickie Sutton
#56 Questionable Vintage Recipes
Image credits: Thomas Shultzman
#57 Look
Image credits: larisa Lasley
#58 Mmmm! Straight Out Of The July 1953 Issue Of Better Homes & Gardens...jello Barbecue Salad! Jello, Tomato Sauce, Vinegar, Salt, Pepper...and For Added Spiciness, You Can Opt To Add Onion Juice, Seasoning Or Celery Salt, Cayenne, Worcestershire Sauce, Pepper Sauce Or Horseradish! Barf!!
Image credits: Jane Wright Bush
#59 Some Of These Look Good...
Image credits: Michelle Lynn Ryan
#60 Because No One Can Ever Have Enough Aspic.
Image credits: Diana Pinaud
#61 I Came Across This Beauty On Pinterest Today.
Image credits: Julie Siegel
#62 Yummy
Image credits: Lisa Bryony Griffiths
#63 Kielbasa Legs! Ahh My Polish Grandmother Would Have Blown Her Cigarette Smoke On This In Absolute Delight
Image credits: Misfit History
#64 Sorry That I Didn't Hunt Up The Recipe, But I Thought Of You Guys Today. I Will Look It Up If Any One Wants. It's Pork Skin Aspic
Image credits: LoRae Cox
#65 A Few "Gems" From The Joys Of Jell-O Cookbook, Which A Quick Google Search Informs Me Is A Promotional Cookbook From 1962. There Wasn't A Photo For The "Bleu Cheese Deluxe" Mold, And More's The Pity, Because I'd Love To See That.
Image credits: Marie Gándara
#66 Not Exactly A Recipe...but It's Kinda Questionable...
Image credits: Terry Hagan
#67 I’m Not So Sure It Would Be A Good Surprise
Image credits: Elena Sunshine Carpenter
#68 Keeping It Simple..
Image credits: Christine Hodgson
#69 I Was Inspired To Make A Jello...bloody Mary Was My Flavor Inspiration. I Call It “Bloody Mara Salad” Has The Trifecta Of Questionable Ingredients...egg, Olive, Mayo
Image credits: Mara Burk
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