What were we thinking? Bizarre dishes of yesteryear
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April 2025
Everything Old
What were we thinking? Bizarre dishes of yesteryear
by Corbin Crable
The star of the show in this month’s issue of Discover Vintage America is the aspic – that oft-consumed dish that seemed to be synonymous with kitchens and dinner parties of midcentury America. But I’d like to introduce you to some of its lesser-known cousins, true culinary disasters that we all hope don’t make a comeback anytime soon. You can view the images accompanying each food here: www.msn.com/en-gb/foodanddrink/news/33-strange-and-spectacular-foods-from-the-20th-century/ss-BB1ndgx7#image=1
Chicken pudding:
Chicken baked in batter with herbs. Especially popular at the beginning of the 20th century, simply “imagine the textures of quiche and cake, and covered in gravy.”
Ambrosia:
OK, so sue me, but I actually have always enjoyed this one … well, at least in the iteration in which we find it today, as a fluffy, fruit salad/dessert.
But in the early 20th century, ambrosia was quite different in composition, appearance, and taste – “It was light and refreshing, simply orange slices and coconut layered in a dish with sugar.” It wasn’t until chefs in the South got a hold of the dish that ingredients like raisins, nuts, cherries, marshmallows, and Cool Whip were added.
Creamed chipped beef:
Again, most of us are already pretty familiar with this Depression-era dish, with chipped beef pressed and salted, then rehydrated in white sauce and poured over toast. My grandfather, like most of his generation, referred to this cost-effective meal as “shit on a shingle.”
Hoover stew:
Named for President Herbert Hoover, who occupied the White House during the Great Depression, this stew combined macaroni, canned tomatoes, and chopped hot dogs. It was a perfect option for families who had to stretch their dollar.
Spaghetti casserole:
Invented in the 1950s, the makeup of this dish was just about what you would expect – spaghetti, tomato sauce, whatever vegetables and meat you had on hand, and grated cheese. Who doesn’t love a good, hearty casserole, especially here in the Midwest?
Meat and potato
patties: Developed in the 1940s, this was another meal option that made meat go further in the days of food rationing. Obviously, think ground beef mixed with diced potato, and there you have it – a filling foodstuff that served as “a great alternative to 100% beef hamburgers.”
Need a drink to go with your meal? Try 7-Up (or your choice of a lemon-lime soda) and milk, a stomach-turning concoction marketed by (you guessed it) the fine folks at 7-Up!
You know what? Now that I mention it, most of these recipes don’t sound so bad! And, in this era of quickly-rising grocery prices, hopefully they’ll serve as an inspiration as you ponder how to stretch your food budget. Bon appetit to all!
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