20 Vintage 1960s Food Trends That Need to Stay in the Past

The 1960s wasn’t just a time of peace, love, and rock ‘n’ roll—it was also an era of truly questionable culinary choices.

From gelatin-encased nightmares to inexplicably odd flavor mashups, this decade saw food experimentation at its most daring (and occasionally horrifying). While some dishes were groovy innovations, others belong in a time capsule, never to be unleashed again.

Think molded salads that jiggled ominously, mayonnaise-heavy everything, and combinations that defied logic and taste buds alike.

Buckle up for a wild ride through 20 food trends from the ‘60s that are better left in the past—far, far in the past.

1. Jell-O Salad (A Crime Against Humanity)

Ah yes, because nothing screams appetizing like olives, ham, and cottage cheese suspended in a quivering tower of neon-green lime Jell-O.

This culinary oddity emerged as the centerpiece of many a dinner table in the 1960s. Yet, its hypnotic jiggle couldn’t mask the questionable combination of savory and sweet. Bonus points if it’s served in a mold shaped like a fish. Nostalgia aside, this dish remains a gelatinous crime against culinary decency.

2. Aspic (The Gross Uncle of Jell-O Salad)

Why eat soup in a bowl when you can trap it in a wobbly, translucent meat-flavored gelatin mold? Aspic was a favorite of the decade, showcasing a peculiar love for gelatinous textures.

Imagine eating cold, jiggly beef broth—because that’s exactly what aspic is. It elegantly encased vegetables and meats, making for a spectacle rather than a delight. While a marvel to behold, the taste often left much to be desired.

3. Spam and Pineapple Casserole (The Unholy Union)

Spam was the mystery meat of the decade, and someone thought, “You know what this needs? Pineapple and a good dousing of brown sugar.”

The result? A dish that tastes like regret, combining the sweet, acidic tang of pineapple with the salty, processed taste of Spam. This culinary experiment reflects a time when anything seemed possible, even if it wasn’t always desirable. It serves as a reminder that not all flavors are meant to mingle.

4. Tuna Mold (Why, Just Why?)

Nothing says “party time” like canned tuna, cream cheese, and gelatin molded into a fish shape. The 1960s were a time of innovation, but the tuna mold represents a step too far into the realm of the bizarre.

Because when eating tuna, it should always be in the form of a haunted, wobbly sea creature. While it might have made for a conversation starter, the taste experience left much to be desired, often striking fear into the hearts of guests.

5. Hot Dog Crown Roast (Fit for a King… of Bad Decisions)

Take a bunch of hot dogs, stand them upright in a circle, and call it a roast. This unusual presentation was meant to mimic a regal feast, complete with all the grandeur of processed meat.

It’s like a medieval feast, except sadder. While visually intriguing, the hot dog crown roast was a testament to the decade’s adventurous spirit in the kitchen. It remains a curiosity, best remembered as a culinary oddity rather than a delicacy.

6. Cottage Cheese with Everything (And I Mean EVERYTHING)

The ‘60s loved cottage cheese the way millennials love avocado toast. It was paired with a bewildering array of foods, from fruits to vegetables, and even ketchup.

Stuffed in pears, mixed with ketchup, piled on Jell-O, and even served as a dessert. This trend reflects an era of culinary daring, where boundaries were meant to be pushed, and taste buds challenged. Please, let this madness end, as the eclectic pairings often led to confusion rather than culinary greatness.

7. Liver and Onions (The Saddest Dinner Ever)

A dish that somehow smells worse than it tastes—and it tastes like punishment. The combination of liver’s metallic tang with the sweetness of onions was somehow a staple in the 1960s.

There’s a reason your grandparents had to bribe you with dessert to eat it. Despite its nutritional benefits, liver and onions remain a dish that commands more respect than love. Its enduring presence in the decade’s culinary lineup deserves both admiration and a cautious approach.

8. Frosted Meatloaf (A Meat Cake for People Who Hate Joy)

Take meatloaf, slather it in literal frosting made of mayonnaise or mashed potatoes, and serve it like a cake. This dish captured the era’s spirit of turning the ordinary into the extraordinary.

This is the stuff of nightmares. While it might have been visually appealing, the contrast between sweet frosting and savory meatloaf often ended in disappointment. Frosted meatloaf was a bold experiment in presentation, leaving a legacy of both wonder and bewilderment.

9. Perfection Salad (Lies, All Lies)

Cabbage, carrots, and green peppers suspended in lemon Jell-O. The name hints at an ideal that few could agree upon. If perfection means a crunchy, acidic nightmare, then yes, this salad is perfect.

The combination of crunchy vegetables with gelatin’s smooth texture was an acquired taste that not everyone acquired. As a product of the times, Perfection Salad stands as a relic of the 1960s’ adventurous palate, more remembered than revered.

10. Bologna Cake (Because Meat Shouldn’t Be Layered Like Pastry)

Stack bologna slices like a birthday cake, slather it in cream cheese, and garnish it with spray cheese. This party centerpiece was both a daring innovation and a culinary cautionary tale.

If you’re ever served this, reevaluate your friendships. While the visual appeal was undeniable, the taste often left guests questioning their life choices. Bologna cake is a testament to the decade’s adventurous spirit and a reminder that not all experiments yield delicious results.

11. Ham and Banana Hollandaise (A Fever Dream on a Plate)

Bananas wrapped in ham and drowned in hollandaise sauce. This unlikely combination captured the imagination of adventurous cooks in the 1960s.

The person who invented this abomination was either a genius or a villain—probably both. The juxtaposition of sweet banana, salty ham, and rich hollandaise challenged diners to embrace the unexpected. While it remains a curiosity from the past, Ham and Banana Hollandaise is best appreciated as a bold culinary statement rather than a staple dish.

12. Gelatin-Covered Shrimp (Why Do Boomers Love Jell-O So Much?)

Cold shrimp frozen in lemon Jell-O. This dish encapsulated the 1960s’ love affair with all things gelatinous.

It’s like eating seafood that’s been trapped in amber, only instead of preserving dinosaurs, it just preserves bad decisions. The combination of briny shrimp and tangy lemon gelatin was not for the faint-hearted. Gelatin-covered shrimp is a shining example of the era’s culinary creativity, remembered more for its novelty than its flavor.

13. Deviled Ham in a Can (Satan’s Own Snack)

Ever wondered what happens when you mix ham with regret? Deviled ham was a staple of convenience, packed into a can, and ready to spread.

You get deviled ham—a canned, mushy, overly salty pink paste that looks like cat food. Despite its less-than-appealing appearance, it found its way into many a sandwich, thanks to its ease of use and long shelf life. While practicality was its strength, taste was often its downfall, making it a divisive relic of the past.

14. Prune Whip (A Dessert Designed to Keep You Regular)

A soufflé-like dessert made of prunes, sugar, and egg whites. Prune whip was both a treat and a remedy, promising sweet relief to those needing it.

Because nothing ends a meal like knowing you’ll be sprinting to the bathroom in an hour. The light, airy texture belied its powerful effects, making it a memorable dessert for all the wrong reasons. While it served a purpose, prune whip’s legacy is more about function than flavor.

15. Mystery Casseroles (If You Have to Ask, You Don’t Want to Know)

If the dish starts with “Surprise!” or “Mystery!” in the title, you know it’s bad. Mystery casseroles were a hallmark of the 1960s dining experience, where creativity sometimes outpaced taste.

Usually involves a can of soup, some leftover meat, and crushed cornflakes. These recipes allowed for endless variation, often resulting in unexpected and sometimes unwanted flavor combinations. While the idea of mystery can be enticing, the results were often best left undiscovered.

16. Marshmallow Salads (Because Sugar is a Vegetable, Right?)

Marshmallows, canned fruit, Cool Whip, and sometimes shredded cheese, all tossed together and served as salad. This trend redefined the concept of salad, challenging traditional notions of what should and shouldn’t be mixed in a bowl.

Michelle Obama would never approve. The combination of sugary ingredients often led to a dish that was more dessert than side dish. The era’s willingness to experiment is evident, even if the results weren’t always successful.

17. Glazed Meatballs in Grape Jelly (A Crime of Sweet and Savory)

Meatballs drowned in grape jelly and BBQ sauce. This dish was both tantalizing and terrifying, walking the fine line between sweet and savory. Because what better way to ruin both meat and fruit at the same time?

The result was a dish that could either delight or horrify, depending on the diner’s palate. Glazed meatballs are a testament to the daring spirit of the time, remembered as much for their audacity as their taste.

18. Loafed Everything (Meatloaf, Fish Loaf, Tuna Loaf—Stop the Madness)

If it could be mushed into a loaf shape, the ‘60s did it. The era saw a fascination with transforming foods into loaf form, regardless of their original state.

The world did not need fish loaf, and yet, here we are. This trend celebrated uniformity over flavor, resulting in creations that were often more visually striking than palatable. While loafed foods were convenient, they are best remembered as a quirky trend rather than a timeless culinary achievement.

19. Mayonnaise and Jell-O Pairings (A Culinary Hate Crime)

Somewhere along the line, people decided mayo belonged on Jell-O. This unlikely pairing was a hallmark of the era, though one that many would prefer to forget. It doesn’t.

It never did. The creamy texture of mayonnaise clashed with Jell-O’s gelatinous form, creating a dish that was more puzzling than pleasing. Mayonnaise and Jell-O pairings are a reminder that not all culinary experiments yield favorable results, and some ideas are best left unexplored.

20. Candle Salad (Yes, It Looks Exactly Like You Think It Does)

A banana, standing upright, with a ring of pineapple at the base, topped with whipped cream and a cherry. Candle salad was a whimsical creation that captured the playful side of 1960s cuisine.

Let’s just say… Freud would have had a field day with this one. While it might have brought a smile to the table, its suggestive appearance often overshadowed its actual taste. Candle salad remains a curious footnote in culinary history, more remembered for its form than flavor.