One Brave Soul Taste Tested 6 Gross Foods From A 50s Cookbook

Nowadays people feel more free to try out their own variations on the traditional pot luck fare at gatherings, and yet with all the new and cutting edge food creations it doesn’t appear anybody is in a hurry to explore the dishes some of our ancestors used to eat at these same functions.

(Image Link)

That’s why we’re thankful for the interwebs, where brave people are willing to risk their tastebuds just to show us how bad foodstuffs used to be.

Cracked’s Evan V. Symon prepared 6 Gross Foods From A 50's Cookbook, then he proceeded to eated up each and every one.

(Image Link)

With timeless taste sensations like Fluffy Mackerel Pudding, Beer and Kraut Fudge Cake, and Super Supper Salad Loaf it's no wonder the culinary world has gone back to basics in a big way.

This Thanksgiving weekend we can all be thankful that we don't have to eat strange, and often gelatin based, foods at family functions any more! (Contains NSFW language, like most articles on Cracked)

We dish up more neat food posts at the Neatolicious blog

Newest 3
Newest 3 Comments

I see these topics come up every so often, about horrible gelatin combos from decades past. The funny thing to me, is there are a lot of good foods, like aspics and terrines, that are similar in principle to these dishes. The issue here isn't so much a savory gelatin, but probably the convenience factor combined with a recipe written to appear simple and novel instead of tasty and informative. Plenty of more boring things ended up that way too (I remember plenty of things growing up that I didn't like, that I later found out could be done well with considerably more effort).
Abusive comment hidden. (Show it anyway.)
Login to comment.
Email This Post to a Friend
"One Brave Soul Taste Tested 6 Gross Foods From A 50s Cookbook"

Separate multiple emails with a comma. Limit 5.


Success! Your email has been sent!

close window

This website uses cookies.

This website uses cookies to improve user experience. By using this website you consent to all cookies in accordance with our Privacy Policy.

I agree
Learn More