1. Pineapple and Mayonnaise Salad
Yes, this was actually a thing—and not just in one quirky household. In the mid-20th century, it was considered quite chic to place a ring of canned pineapple on a lettuce leaf, plop a dollop of mayonnaise in the center, and maybe add a cherry on top for flair. Some folks even sprinkled shredded cheese or chopped nuts over it to really elevate the look. It might sound like something dreamed up by a distracted child, but it graced many dinner tables and party trays with pride shares Southern Living.
The idea was that the tangy sweetness of the pineapple balanced the creamy richness of the mayo. In reality, it was often more of a textural clash than a harmonious blend. Still, in its heyday, it was treated like a gourmet starter. Today, it’s mostly remembered with a raised eyebrow and a nostalgic chuckle adds Newsweek.
2. Bananas and Bacon
Back in the ’50s and ’60s, this combination was considered a real treat. Bananas were often halved, wrapped in bacon, and then baked or broiled until crispy. Sometimes people added a glaze—usually brown sugar or maple syrup—to give it an extra kick. It was a party appetizer that sat somewhere between breakfast and dessert shares Woman’s World.
The salty, smoky bacon paired with the mushy sweetness of the banana created a surprising flavor profile. Some people still swear by it, claiming it’s the ultimate sweet-and-savory mashup. But for most of us, it’s hard to imagine requesting this at a fancy dinner. It’s definitely not something you’d expect on a charcuterie board today adds NPR.
3. Tomato Aspic
This gelatin-based dish was once the jewel of every proper luncheon. Made with tomato juice, unflavored gelatin, and a mix of vegetables—think celery, olives, or even shrimp—it was molded into ring shapes or domes and served cold. It looked stunning in photos, glistening on vintage glass platters. But once you took a bite, it was…a lot.
The texture was somewhere between Jell-O and soup, and the flavor was undeniably tomato-heavy. Still, it symbolized class and modern homemaking skills. If you were hosting a tea or bridge club, serving tomato aspic meant you had arrived. These days, it’s more likely to appear in a retro food meme than on an actual plate.
4. Peanut Butter and Pickle Sandwiches
At one point, this unusual duo was trendy enough to show up in cookbooks and ladies’ luncheons alike. Some used white bread, others preferred rye, but the basics were always the same—creamy peanut butter spread generously with crunchy dill pickle slices layered on top. It was salty, tangy, nutty, and oddly satisfying.
Fans claim the combo hits all the right notes: savory, tangy, and a little bit sweet depending on your peanut butter. It became especially popular during the Depression because it was cheap, filling, and didn’t require refrigeration. Even after the economy improved, people held on to it as a nostalgic comfort food. Nowadays, it’s more of a dare than a delicacy.
5. Ham and Banana Hollandaise
This one sounds like a mad experiment but was, for a time, a legitimate dinner option. Bananas were wrapped in slices of ham, placed in a baking dish, and covered in hollandaise sauce before being baked. The result was a warm, creamy, slightly smoky dish that some swore by. It even appeared in Better Homes and Gardens cookbooks in the ’70s.
The concept of combining savory meats with sweet fruit wasn’t new, but the hollandaise really took it to another level. It was a bold statement dish, perfect for showing off your culinary daring. Today, it might get side-eyes instead of compliments. But back then, it was proof you were keeping up with the latest gourmet trends.
6. Prunes Stuffed with Cheese
This may sound like something your great-aunt forced on you at a family reunion, but it was once considered ultra-sophisticated. Prunes—yes, the dried plums known for their fiber content—were pitted and then stuffed with cream cheese or even blue cheese. Sometimes they were skewered with toothpicks and served on a silver tray.
The contrast of sweet, sticky prunes and tangy cheese was meant to be an elegant flavor experience. They often made appearances at cocktail parties and were sometimes rolled in nuts or spices for extra flair. While the health benefits were undeniable, the taste was…acquired. Today, they’re more often found in health food aisles than on hors d’oeuvre tables.
7. Jell-O with Vegetables
It wasn’t enough to make Jell-O desserts—at one point, people were suspending vegetables in lime or lemon gelatin. Carrots, celery, olives, and even bits of canned tuna were trapped inside wiggling towers of gelatin. It was considered modern, colorful, and a fun way to serve salad.
Of course, the texture was wildly off-putting to some. Crunchy veggies inside a sweet, jiggly mold didn’t always sit well on the palate. But the visual appeal was enough to keep it on tables for decades. Now, it mostly lives on in vintage recipe collections and ironic Instagram posts.
8. Chicken à la King in Pastry Shells
Once a fixture at elegant luncheons and bridal showers, this creamy chicken dish was served in delicate puff pastry shells. The filling was made from diced chicken, peas, pimentos, and mushrooms in a rich, creamy sauce. It was the kind of dish you’d make to impress the in-laws.
The pastry shell added flair, turning it into a true event food. While not the strangest in flavor, the idea of spooning a thick stew into a flaky, hollowed-out pastry always felt a bit extra. These days, you might see a deconstructed version at brunch, but it’s no longer the icon it once was. Still, there’s a cozy, nostalgic charm to the whole setup.
9. Sardine-Stuffed Lemons
This combo screams vintage dinner party and has the photos to prove it. Lemons were halved and hollowed out, then filled with a sardine and cream cheese mixture. Sometimes it included capers or chopped parsley for a touch of greenery. The finished product looked like a bizarre floral arrangement but was served with utmost pride.
The salty, fishy filling paired with the tart citrus shell made for an aggressive flavor experience. It was considered continental, even European, in its sophistication. For adventurous hosts, this dish made a bold statement. Today, it’s more of a curiosity than a culinary goal.
10. Cornflake-Coated Meat
Forget breadcrumbs—cornflakes were once the trendy choice for coating meatloaf, pork chops, or even fried chicken. They added crunch and a slightly sweet taste, and they were often touted as healthier or more modern. Recipes for cornflake-crusted entrees filled women’s magazines throughout the ’50s and ’60s.
The golden coating made for a visually appealing dinner plate. The flavor was decent, but it leaned sweeter than savory, which didn’t always pair well with meat. Still, it became a hallmark of the postwar kitchen era. Today, cornflakes are more likely to stick to breakfast bowls than pork chops.
11. Cottage Cheese and Ketchup
This was once a go-to snack for health-conscious eaters who still wanted something “zesty.” A scoop of cottage cheese, topped with a generous squirt of ketchup, made regular appearances in diet cookbooks. Some people even added chopped onions or pickles to the mix. It sounds suspect, but it was surprisingly mainstream.
The texture alone made it a polarizing dish. Creamy curds mixed with thick tomato sauce didn’t exactly scream sophistication, but it was affordable and easy to prepare. In its heyday, it was marketed as a protein-packed, figure-friendly option. Now, it’s mostly remembered as a strange footnote in mid-century dieting history.
12. Liver and Grapefruit
This might be the oddest pair on the list, but it once held a certain gourmet appeal. Liver, rich and iron-packed, was broiled or sautéed and served alongside—or sometimes even topped with—grapefruit segments. The idea was that the citrus cut through the heaviness of the liver.
It was an acquired taste, to say the least. Still, it showed up in dinner party menus and was considered quite avant-garde. Grapefruit’s bitterness paired with the mineral flavor of liver created a very specific, bold profile. Today, it’s unlikely to make a comeback except for the most daring foodies.
13. Creamed Chicken in a Pineapple
If you thought pineapple didn’t belong in savory dishes, this one might push your limits. Creamed chicken—made with heavy cream, mushrooms, and chicken chunks—was spooned into hollowed-out pineapple halves and served as a main course. The presentation was tropical, colorful, and meant to impress.
The sweet fruit shell mingled with the creamy, savory interior in a way that was meant to feel exotic. This dish was a favorite at tiki-themed dinners or cruise ship buffets in the mid-20th century. While some loved the sweet-savory fusion, others found it too confusing for their taste buds. Today, it’s more of a retro novelty than a menu staple.