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 to 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 Questionable Vintage Recipes

Image credits: Bonnie White

#3 Why Not Slice The Banana?

Image credits: Nancy Rees

#4 A Personal Favorite, Conceptually. From That 70s Ww Recipe Deck

Image credits: Meredith Elliott

#5 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

#6 Questionable Vintage Recipes

Image credits: Romney Ryan

#7 May I Present To You…. Shrimptree! Seemed To Be A Trend In 1965

Image credits: Alison Novak

#8 Tonight’s Dinner Sorted!

Image credits: Glenn Raymond Hadgkiss

#9 Anyone Fancy A Lamb Chop Tandoori With Mango Chutney- In A Glass?!! Taken From A Book Called Aphrodisiac Cuisine…

Image credits: Paula Pheby

#10 Anyone Have The Recipe For This One?

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#11 Where A Lot Of ‘Salads’ Got Their Jell-O From. Special Non Sweet Flavors

Image credits: Kenneth Influencer Charles

#12 Questionable Vintage Recipes

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#13 Church Cookbook. 1991

Image credits: Christine Hodgson

#14 Surprise Your Guests With Our Vomiting Lobster Loaf. There Won’t Be A Dry Plate In The House!

Image credits: Beth Anne

#15 Questionable Vintage Recipes

Image credits: Nancy Rees

#16 Uestionable Vintage Recipes

Image credits: Chad Weirick

#17 Questionable Vintage Recipes

Image credits: Stevie Holcomb

#18 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

#19 That Might Explain Some Things About The 70s…

Image credits: Reverse Wine Snob

#20 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

#21 Not Quite Sure What To Make Of This

Image credits: Joann Cataldo

#22 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

#23 Tongue Anyone?

Image credits: Glenn Raymond Hadgkiss

#24 Aunt Florence’s Famous Lima Bean Casserole Pie

Image credits: Chad Weirick

#25 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

#26 Campbell’s Cream Of Mushroom Soup. Is There Anything It Can’t Make More Delicious?

Image credits: Mark Langer

#27 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

#28 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

#29 Weiners, Creamed Corn & Cheese….i’d Probably Eat It But Seems Questionable

Image credits: Nancy Rees

#30 Questionable Vintage Recipes

Image credits: Robin Lee Miracle

#31 Not Just One, But Six Different Sandwich Recipes Featuring Mayo And Pb!

Image credits: Elysa Francisco

#32 I’d Eat It

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#33 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

#34 Anyone Like Peanut Butter But Also Mayonnaise?

Image credits: Juliana Mazurkewicz

#35 Sure Would Be Light With Just A Few Cups Of Oil!

Image credits: Shauna Tucker

#36 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

#37 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

#38 Questionable Vintage Recipes

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#39 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

#40 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

#41 Um…

Image credits: Sheryl Krug

#42 Kielbasa Legs! Ahh My Polish Grandmother Would Have Blown Her Cigarette Smoke On This In Absolute Delight

Image credits: Misfit History

#43 Why Does It Look Like It’s About To Crawl Off Of The Plate?!?!

Image credits: Devon Lent

#44 I Couldn’t Find Anything That Confirms This Is Real. I’m Posting It Anyway. It Belongs Here

Image credits: Lloyd Vinnik

#45 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

#46 For Those Curious About The Raspberry Drink From The Rebecca Cake Post…. Grammy Stella For The Win?

Image credits: Vickie Sutton

#47 Questionable Vintage Recipes

Image credits: Anna Weusten Kruyssen

#48 Seems Like Grapes With Extra Steps

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#49 I Joined This Group Specifically To Share This Amazing Recipe. It Gets Worse With Every Line

Image credits: Michelle Taylor Lemoine

#50 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

#51 I’m Not So Sure It Would Be A Good Surprise

Image credits: Elena Sunshine Carpenter

#52 It’s A Bird! It’s A Plane! It’s…a Cream Cheese Frosted Honeydew, With Gelatin In The Center

Image credits: Joseph Gurst

#53 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

#54 Yummy

Image credits: Lisa Bryony Griffiths

#55 Inspired By The Coffee Jelly Post, I Give You “ Tea Mousse” Circa 1966:

Image credits: Margaret Cunzeman

#56 Not Exactly A Recipe…but It’s Kinda Questionable…

Image credits: Terry Hagan

#57 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

#58 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

#59 Questionable Vintage Recipes

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#60 Some Of These Look Good…

Image credits: Michelle Lynn Ryan

#61 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

#62 If I Compared 2020 To A Recipe…

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#63 I Came Across This Beauty On Pinterest Today

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#64 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

#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 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

#67 Because No One Can Ever Have Enough Aspic

Image credits: Diana Pinaud

#68 Look

Image credits: larisa Lasley

#69 Keeping It Simple..

Image credits: Christine Hodgson

Source: boredpanda.com