30 Weird Classic Recipes That Will Make You Ask “What Were They Thinking?”

30 Bizarre Vintage Recipes That Will Make You Ask “What Were They Thinking?”

Should you ever browsed an outdated cookbook, you in all probability have stumbled upon some form of unusual recipe that makes you go “What?”. These types of recipes normally attempt to mix utterly incompatible elements and go the entire thing off as being “savory” or “piquant” when in actuality “absolutely disgusting” sounds extra suiting. And we’re not speaking about issues like salt and caramel. We’re speaking about bananas and mayo, or cheese and lime.

Right here’s a problem for you: discover a classic cookbook in your grandparents’ residence and check out on the lookout for the weirdest and most weird recipe you may consider. Now attempt to really recreate that meal and serve it to your folks – we’re certain they’ll be pleasantly stunned after they get a pleasant plate of frozen cheese salad or almonds in a haystack. Don’t overlook to serve every thing with a pleasant chilly glass of Seven-up milk – bone apple enamel!

Take a look at probably the most weird classic recipes within the gallery under!

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#1 Banana Candle

Picture supply: f**kyeahvintagerecipes

#2 Seven-Up In Milk

#3 Ham And Bananas Hollandaise

Picture supply: f**kyeahvintagerecipes

#4 Almonds In A Haystack

Picture supply: f**kyeahvintagerecipes

#5 Terrine Of Backyard Greens

Picture supply: yuckylicious

#6 Igloo Meatloaf

Picture supply: f**kyeahvintagerecipes

#7 Cup Steak Puddings

#8 Lettuce Salad

#9 Lime Cheese Salad

Picture supply: f**kyeahvintagerecipes

#10 Celery Victor


Picture supply: vintagerecipecards

1 bunch celery

1 cup water

1 beef bouillon dice

1/4 cup low calorie Italian salad dressing

Pimiento strips

Trim root finish off celery however don’t separate stalks. Take away leaves and coarse outer stalks. Reduce celery bunch crosswise as soon as so backside part is 5 inches lengthy. Reduce backside part crosswise into quarter; tie quarters with string.

In skillet, warmth water to boiling; dissolve bouillon dice in water. Add celery bundles. Cowl; warmth to boiling. Prepare dinner about 15 minutes. Drain celery; place in shallow glass dish. Pour salad dressing over celery. Refrigerate 3 hours, turning bundles twice.

To serve, place a bundle reduce aspect down on every salad plate; take away string. Prime with pimiento strips. 4 servings (30 energy every).


Pour 1/4 cup low calorie Italian salad dressing over 2 cans (16 ounces every) celery hearts, drained, and 2 medium tomatoes, reduce into wedges, in shallow glass dish. Cowl; refrigerate 2 hours. To serve, organize greens on Bibb lettuce. 6 servings (25 energy every).

#11 Ham ‘N’ Lima Bean Disappointment Casserole

Picture supply: frauhoad

#12 Crown Roast Of Frankfurters

#13 Philadelphia Cream Cheese

#14 Ham In Aspic

Picture supply: the_justified_sinner

#15 Tuna Mildew

Picture supply: https://bit.ly/37m4VDa

#16 Potato Fudge

#17 Frozen Cheese Salad


Picture supply: weightwatchers

2 2/3 cups cottage cheese

8 ounces blue cheese

1/2 cup buttermilk

2 tablespoons chives

2 teaspoons grated lemon peel

1 teaspoon barbecue spice

1 teaspoon Worcestershire sauce

2 cups uncooked broccoli florets

Inexperienced pepper strips, to garnish

Let cheeses stand at room temperature for 30 min-utes. Place in blender container with buttermilk, chives, lemon peel, barbecue spice, and Worcester-shire, course of at medium pace till combination is clean. Switch to freezer tray. Freeze at the very least 3 hours. Take away from freezer 15 minutes earlier than serv-ing. Unmold on serving platter. Encompass with broc-coli florets. Garnish with inexperienced pepper strips. Divide evenly. Makes 8 luncheon servings.

#18 Cranberry Candles

#19 Chilled Celery Log

#20 Social gathering Sandwich

Picture supply: https://bit.ly/37m4VDa

#21 Monterey Soufflé Salad

#22 Hostess Tree

#23 Perfection Salad


Picture supply: vintagerecipecards

2 envelopes unflavored gelatine

1/2 cup sugar

1 teaspoon salt

1 can (12 oz) apple juice

1/2 cup lemon juice

2 tablespoons vinegar

1 cup shredded carrot 1 cup sliced celery

1 cup finely shredded cabbage

1/2 cup chopped inexperienced pepper

1 can (4 oz) chopped pimiento

1. In small saucepan, mix gelatine, sugar, and salt; combine properly.

2. Add 1 cup water. Warmth over low warmth, stirring continually, till sugar and gelatine are dissolved. Take away from warmth.

3. Stir in apple juice, lemon juice, vinegar, and 1/4 cup chilly water. Pour into medium bowl. Refrigerate 1 hour, or till combination is consistency of unbeaten egg white.

4. Add carrot, celery, cabbage, inexperienced pepper, and pimiento; stir till properly mixed.

5. Flip into ornamental, 1 1/2-quart mildew. Refrigerate 4 hours,or till agency.

6. To unmold: Run small spatula round fringe of mildew; invert onto serving plate. Place sizzling dishcloth over mildew; shake gently to launch.

Repeat, if crucial. Elevate off mildew. refrigerate till able to serve. Makes 8 servings.

#24 Candy And Bitter Fish


Picture supply: vintagerecipecards


One fish (about 1 1/2 lb; use both yellow fish or garoupa)

2 tbsps oil

Oil for deep frying

Seasoning for fish:-

1 tsp. salt

1/2 tsp. glutamate

1 tbsp. cornflour

1 1/2 tbsps. dry sherry

Candy and bitter sauce:-

1/3 cup white vinegar

3 tbsps. tomato sauce

1/2 cup sugar

1/2 tsp salt

1/2 cup water

1/4 cup diced onions

1 huge crimson pepper (diced)

1 tbsp. cornflour

1 tbsp. oil


1) Wash fish and dry totally with clear fabric

2) Cult slanting slits alongside the fish.

3) Marinate fish with seasoning.

4) Deep fry fish in sizzling oil till golden brown. Take away from pan, cool for just a few seconds. Fry once more for 5-6 minutes (to make sure crispness).

5) Whereas the fish continues to be deep frying, warmth 2 tbsps oil in one other pan; add within the diced greens and saute for just a few seconds. Pour within the candy and bitter sauce combination; thicken the sauce with cornflour and stir in 1 tbsp oil.

6) Dish out the ready-fried fish and drain off the surplus fats. Place on a heated dish and pour sauce over it. Serve sizzling.

#25 Salad Loaf

Picture supply: genibee

#26 Jellied Tomato Refresher


Picture supply: weightwatchers

1 envelope unflavored gelatin

1/4 cup chilly water

3 cups tomato juice

2 tablespoons dehydrated inexperienced pepper flakes

Synthetic sweetener to equal 2 teaspoons sugar

2 teaspoons lemon juice

1 packet on the spot beef broth and seasoning combine or 1 beef bouillon dice

1 teaspoon Worcestershire sauce

1/4 teaspoon garlic salt

1/8 teaspoon floor cloves

1/2 medium inexperienced pepper, reduce in rings (optionally available)

Sprinkle gelatin over chilly water to melt. Mix tomato juice. inexperienced pepper flakes, sweetener, lemon juice, broth combine, Worcestershire, garlic salt, and cloves in saucepan. Convey to a boil, then take away from warmth. Add softened gelatin; stir to dissolve. Pour into bowl. Refrigerate till set. Simply earlier than serving. beat evenly with fork. Spoon combination, evenly divided, into 4 dessert dishes. Garnish with inexperienced pepper rings, if desired. Makes 4 servings.

#27 Prawn Stuffed Apples


Picture supply: vintagerecipecards

Preparation time: 10 minutes.

Major cooking utensils:

bowl, picket toothpicks

For 6 folks you want:

6 red-skinned consuming apples lemon juice

Filling: 3 tablespoons thick mayonnaise

1 teaspoon tomato paste

sprint Tabasco sauce

2 pickled cucumbers, finely sliced

4 stuffed olives, chopped

2/3 cup peeled prawns or shrimp

1 tablespoon chopped parsley


6 complete prawns or shrimp

6 stuffed olives

1. Reduce off the tops of the apples, and scoop out the insides to hole them.

2. Take away all core and pips and cube remaining flesh.

3. Sprinkle the apples with lemon juice to stop discoloration.

4. Combine the chopped apple with all the opposite filling elements.

5. Simply earlier than serving, pile into the apple instances.

6. Embellish with prawn and a stuffed olive on a picket toothpick.

TO SERVE: With a inexperienced salad.

TO VARY: Use similar filling with addition of chopped celery or omit the olives and add further chopped gherkins and some capers as a substitute.

#28 Baked Bologna Jubilee

Picture supply: heatherleebea

#29 Piquant Herring Salad


Picture supply: vintagerecipecards

Preparation time: 15 minutes.

Major utensil: sharp knife

For 4 folks you want:

4 pickled herrings

1 small onion

1 consuming apple

2 teaspoons lemon juice

1/4 pint soured cream (or 1/4 pint single cream and 1 dessertspoon lemon juice)


white pepper

To choose 6 herrings:

Brine: 2 oz. salt

1 pint water

Spiced vinegar:

1 pint vinegar, ideally white

1 tablespoon pickling spices

Fillet 6 giant herrings, soak within the brine for 2 hours. Roll herrings, cowl with chilly spiced vinegar made by boiling vinegar and spices. Put into screw prime jars with sliced onion, bay leaf. Depart 5-6 days.

1. Drain herrings. Reduce in half lengthways; reduce every half into 4 strips.

2. Prepare on serving dish.

3. Slice onion. Cowl with boiling water, drain after 1 minute.

4. Core and slice apple, sprinkle slices with lemon juice. Reserve just a few apple slices for garnish.

5. Mix remainder of apple, onion rings, cream and 1/2 teaspoon lemon juice. Season properly.


TO SERVE: Spoon dressing over herring items, garnish with apple slices – watercress could also be used if desired.

TO VARY: Use yoghourt as a substitute of soured cream, add just a few capers and finely chopped gherkin to the combination.

Pickled herring and beetroot salad: Combine chopped herrings with diced cooked potato, diced cooked beetroot, diced apples. Toss in mayonnaise.

TO STORE: Cowl evenly with foil and preserve in a cool place.

#30 Silhouette Salad

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