Food trends have always reflected the times, and the Baby Boomer generation grew up with some truly unique culinary creations. From gelatin-filled “salads” to canned experiments, Boomers embraced dishes that seem downright strange to Millennials, who prioritize fresh, organic, and visually appealing meals. Let’s take a trip back to the kitchens of the past and explore 12 strange things Boomers ate that Millennials wouldn’t touch.
1. Liver and Onions
For many Boomers, liver and onions were a regular dinner option. Packed with nutrients, liver was touted as a superfood long before kale or quinoa took the spotlight. The dish was usually fried with onions to mask its strong, metallic taste, but it remained an acquired flavor even for its fans.
Today’s Millennials largely avoid organ meats, associating them with outdated eating habits or off-putting textures. Despite its nutritional benefits, liver has fallen out of favor in a food culture that prioritizes taste and visual appeal over tradition.
2. Spam in Every Form
Spam was a pantry staple for Boomers, who turned the canned meat into everything from fried breakfast slices to casseroles. Its long shelf life made it a favorite during wartime rationing, and its salty, porky flavor was surprisingly versatile. Recipes like Spam loaf or pineapple-topped Spam rings were common sights on dinner tables.
Millennials, on the other hand, tend to associate Spam with processed, unhealthy eating. While it’s made a niche comeback in certain dishes like Spam musubi in Hawaiian cuisine, most Millennials steer clear of it, preferring fresh proteins or plant-based alternatives.
3. Aspic (Gelatin Meat Salads)
Aspic was the crown jewel of mid-century dinner parties, celebrated as a modern, elegant dish. It consisted of savory gelatin molds filled with meats, vegetables, seafood, or even hard-boiled eggs, creating a visually striking centerpiece for any table. Recipes often called for broth or tomato juice as the gelatin base, giving the dish its distinct flavor. While its wobbly, shimmering presentation was meant to impress guests, the combination of textures—soft gelatin encasing firm meats or crunchy vegetables—was a bold choice. For Boomers, aspic was a reflection of a time when gelatin was seen as versatile and innovative, representing the height of culinary creativity.
To Millennials, however, aspic is more of a curiosity than a meal. The idea of suspending savory ingredients in a jiggly, translucent mold doesn’t align with today’s emphasis on fresh, minimally processed foods. The thought of eating meat or vegetables encased in gelatin is unsettling to modern palates, more reminiscent of a science experiment than a dinner dish. Aspic has become a relic of the past, evoking both nostalgia and bewilderment. While it’s occasionally revived as a retro novelty, it’s unlikely to find a permanent place in millennial kitchens or on Instagram-worthy plates.
4. Canned Vienna Sausages
These tiny, soft sausages packed in brine were a quick and easy snack for Boomers. Often eaten straight from the can or heated up for a simple meal, Vienna sausages were a convenience food long before frozen dinners became the norm.
To Millennials, the texture and appearance of these sausages make them hard to stomach. In an era where charcuterie boards feature artisan salami and prosciutto, canned sausages feel like a culinary step backward.
5. Hot Dr. Pepper
In the ’60s and ’70s, Dr. Pepper promoted a wintertime treat: heating the soda and serving it with a slice of lemon. The idea was to create a warm, fizzy beverage that could rival hot cocoa or tea.
Millennials, who grew up with iced lattes and artisanal teas, would probably skip this unusual drink experiment. The thought of heating soda sounds strange, even if it was a cozy trend for Boomers.
6. Canned Sardines on Crackers
Canned sardines were a popular snack or light meal for Boomers, often served on saltine crackers with a dab of mustard. Packed with protein and omega-3s, sardines were considered nutritious and convenient.
While some Millennials might embrace sardines in Mediterranean dishes, the idea of eating them straight from the can doesn’t appeal to many. The strong smell and oily texture are a hard sell for today’s snackers.
7. Ham and Bananas Hollandaise
This bizarre dish combined bananas wrapped in slices of ham, topped with hollandaise sauce, and baked until golden. Popular in mid-century cookbooks, it was considered an adventurous and creative recipe for dinner parties or family meals. The idea was to blend the savory saltiness of ham with the sweet creaminess of bananas, all elevated by the richness of hollandaise sauce. It wasn’t uncommon to see this dish served with a side of gelatin salad or green beans for a “balanced” meal. For Boomers, this represented the experimental nature of the era’s cooking, where unusual flavor combinations were celebrated as modern and sophisticated.
Millennials, however, are more likely to find this dish unappetizing and bewildering. The idea of warm bananas paired with ham and a buttery, tangy sauce is a flavor profile that doesn’t align with today’s foodie culture. While modern cuisine embraces fusion, it does so with an emphasis on balance and harmony, something this dish doesn’t seem to achieve. Ham and Bananas Hollandaise stands out as a culinary oddity, a relic of a time when adventurous eating sometimes veered into strange and uncharted territory. It’s the kind of recipe that sparks curiosity but rarely ends up on a millennial’s plate.
8. Canned Pears with Mayo and Cheese
This dish was exactly what it sounds like—canned pear halves topped with a dollop of mayonnaise and a sprinkle of shredded cheese. Often served on a bed of lettuce, it was considered a “fancy” salad option for dinners and parties.
To Millennials, this concoction sounds more like a dare than a delicacy. While pears and cheese can be a delicious pairing, the addition of mayo turns it into an unappealing relic of mid-century cuisine.
9. Bologna Cups
Boomers found endless ways to use bologna, including turning slices into little edible bowls. The process involved frying bologna slices until they curled into cup shapes, then filling them with mashed potatoes, eggs, or even creamed corn.
For Millennials, bologna doesn’t exactly scream “gourmet,” and the idea of turning it into a cup seems like something straight out of a survival challenge. Artisan charcuterie has replaced processed deli meats as the go-to for trendy eats.
10. Gelatin-Based Vegetable Salads
Salads in the 1950s and ’60s weren’t about fresh greens—they were about gelatin molds filled with vegetables like peas, carrots, and celery. These “salads” were staples of church potlucks and family gatherings, often adorned with dollops of mayonnaise.
Millennials might appreciate the retro aesthetic, but they’re unlikely to actually eat one. The combination of crunchy vegetables and wobbly gelatin doesn’t align with today’s preference for fresh, vibrant salads.
11. Deviled Ham Spread
Deviled ham came in a tiny can and was used as a sandwich filling or cracker topping. Its salty, spiced flavor was a hit in the lunchbox crowd, and its convenience made it a go-to for busy families.
Millennials, who lean toward fresh deli meats or hummus for their spreads, would probably skip deviled ham altogether. The highly processed nature of the product doesn’t fit with modern food trends that emphasize clean eating.
12. TV Dinners
The quintessential Boomer meal, TV dinners brought convenience to the family table. Packaged in foil trays, they offered a complete meal of meat, potatoes, and vegetables, all ready to eat after a few minutes in the oven. Popular brands like Swanson became household staples, and these dinners were often enjoyed in front of the television, hence the name.
Millennials, with their love of meal prepping and fresh ingredients, tend to avoid frozen dinners unless they’re organic or health-focused. The nostalgic charm of TV dinners is undeniable, but the processed flavors and small portions don’t fit with today’s foodie culture.
Boomers’ eating habits reflected a mix of convenience, experimentation, and postwar trends, resulting in some truly unusual culinary creations. While Millennials may turn their noses up at these dishes, they’re a fascinating glimpse into how food—and our relationship with it—has evolved over the decades.
