The 1960s were a time of culinary creativity—or, let’s be honest, some pretty questionable experiments in the kitchen. From gelatin molds to bizarre flavor combos, the meals of the ’60s were definitely something else. These days, many of those recipes would raise a few eyebrows (and probably a few gag reflexes). Ready for a retro food adventure? Here are 14 classic recipes from the ’60s that would absolutely shock modern taste buds.
1. Jell-O Salads
Ah, the infamous Jell-O mold. But this wasn’t your typical fruit-flavored treat—we’re talking about savory versions filled with vegetables, ham, or even tuna. These gelatin concoctions often featured a shimmering, wobbly tower with suspended bits of mayonnaise, giving the dish a look that was as perplexing as it was unappetizing. While back then it might have seemed like the height of culinary creativity, today’s foodies would take one look and head straight for the door.
2. Liver and Onions
Liver and onions were a staple in many homes during the ’60s, but the thought of sautéed liver with a side of caramelized onions might make modern eaters cringe. While organ meats have made a niche comeback in gourmet circles, for most people, liver remains a hard pass. The strong aroma, the metallic taste, and the slightly grainy texture were enough to divide dinner tables back then—and they’d likely clear the room today. It’s safe to say this dish has earned its spot in the culinary archives.
3. Aspic
Imagine taking a savory soup, mixing in gelatin, and then serving it cold in a molded shape—that’s aspic. Whether it was packed with vegetables or chunks of meat, this jiggly creation turned dinner into a wobbly science experiment. The clear, glossy surface might have looked fancy at the time, but today’s food fans would be left scratching their heads. One bite of this chilled, gelatinous dish, and they’d be questioning what era they had just stepped into.
4. Ambrosia Salad
Ambrosia salad wasn’t so much a salad as it was a sugary dessert disguised as a side dish. This retro favorite combined canned fruit, mini marshmallows, shredded coconut, and a generous helping of whipped cream. While undeniably sweet and often a hit at potlucks, today’s health-conscious eaters would likely raise an eyebrow at its name—there’s nothing green or leafy about it. It’s safe to say modern salad lovers would be left wondering how this sugary concoction ever earned a spot on the dinner table.
5. Chicken à la King
Chicken à la King was once the pinnacle of fine dining at home. This dish featured diced chicken in a rich, creamy sauce with mushrooms and peppers, typically served over toast, rice, or noodles. Back in the day, it brought a touch of elegance to the dinner table, but by today’s standards, it might seem a bit heavy and lacking in flavor. With modern palates craving bold, global spices and lighter fare, Chicken à la King feels like a relic of a much simpler culinary era.
6. Spam Casserole
In the ’60s, Spam wasn’t just a pantry staple—it was practically a delicacy. Casseroles featuring layers of this processed meat, mixed with potatoes and melted cheese, were a common sight on dinner tables across America. Back then, Spam’s convenience and long shelf life made it a hero ingredient, but today, the idea of using it as the star of a meal might raise a few eyebrows. Of course, unless you’re in Hawaii, where Spam still reigns supreme, most modern taste buds would struggle to see the appeal.
7. Tuna Noodle Casserole
Tuna noodle casserole was a true classic back in the day. This dish combined canned tuna, condensed cream of mushroom soup, and noodles, all baked together to achieve a creamy, comforting consistency. The finishing touch? A crunchy layer of crushed potato chips on top, adding a bit of texture to each bite. While it was a budget-friendly favorite, today’s gourmet-minded eaters might turn up their noses at the idea of canned tuna and condensed soup as key ingredients.
8. Cheese Balls
Cheese balls were the undisputed stars of ’60s cocktail parties. Typically made by blending cream cheese and sharp cheddar, then rolling the mixture in chopped nuts, they were served alongside a stack of crackers for easy snacking. While today’s charcuterie aficionados might appreciate the retro charm, the presentation would likely feel a bit dated at modern gatherings. With today’s focus on artfully arranged boards filled with gourmet cheeses, fruits, and meats, a humble cheese ball might not make the cut.
9. Deviled Ham Spread
Deviled ham was a ’60s party staple that couldn’t be simpler to make. All it took was some blended ham mixed with mayo and mustard, then spread on crackers for an easy, savory appetizer. While this creamy, tangy spread was once a go-to for cocktail hours, today’s charcuterie boards have evolved into more sophisticated (and far less mayo-heavy) creations. With artisan cheeses, cured meats, and fresh fruits taking center stage, deviled ham feels like a relic of simpler snacking days.
10. Fruit Cocktail Cake
Fruit cocktail cake was a beloved dessert in the ’60s, offering a sweet and easy treat for any occasion. Made by mixing canned fruit cocktail directly into the cake batter, it created a moist, fruity dessert often topped with a sugary glaze or whipped cream. While it hit the mark for convenience and flavor back then, modern dessert lovers might not be so keen on the idea of syrupy canned fruit baked into their cakes. With today’s focus on fresh ingredients and more refined sweets, fruit cocktail cake feels like a charming—if slightly dated—throwback.
11. Tang Cocktails
Tang wasn’t just an astronaut’s go-to—it was a pantry staple in the ’60s that found its way into everything, even cocktails! Party hosts would mix Tang with vodka or rum to create a quick and colorful drink that felt fun and futuristic. While this powdered orange drink mix was all the rage back then, today’s cocktail enthusiasts might raise an eyebrow at the idea of using a powdered drink base in place of fresh ingredients. With the modern push for craft cocktails and natural flavors, Tang-tinis are best left in the retro recipe box.
12. Beef Wellington
Beef Wellington was a true showstopper at dinner parties in the ’60s. This dish featured tender beef coated in pâté and mushroom duxelles, all wrapped in a golden puff pastry. While still considered a classic, the heavy use of rich pâté and buttery pastry might feel a bit too indulgent for today’s lighter, more refined palates. The combination of intense flavors and textures can be overwhelming, especially for those who aren’t accustomed to the distinct taste of pâté.
13. Perfection Salad
Perfection Salad was once considered the ultimate side dish, combining shredded cabbage, pimentos, celery, and olives all suspended in a tangy lemon Jell-O mold. It brought a colorful, wobbly centerpiece to many ’60s dinner tables, blending savory vegetables with the sweetness of gelatin. While it might have seemed innovative at the time, today’s diners would likely find the concept of veggies encased in Jell-O anything but perfect. With modern palates leaning toward fresh, crisp salads, this retro dish feels more like a culinary curiosity than a crowd-pleaser.
14. Fondue
Fondue pots were the ultimate kitchen gadget of the ’60s, turning every meal into a fun and interactive experience. Whether it was dipping crusty bread into molten cheese or skewering fruit to coat in warm, velvety chocolate, fondue brought a sense of novelty to the dinner table. While the concept still sounds delicious today, the idea of communal dipping might give modern diners pause, especially in a post-pandemic world. What was once a symbol of togetherness and sharing could now feel a bit too close for comfort.
The 1960s were certainly a time for experimenting in the kitchen—whether that experimentation was good or bad is still up for debate! While some dishes, like fondue, have managed to maintain their charm, others are best left as quirky relics of a bygone culinary era. With recipes featuring gelatinous molds, processed meats, and bold (if not bizarre) flavor combinations, it’s no wonder some of these dishes didn’t make it into modern recipe books. So, who’s ready to whip up a Jell-O salad for their next dinner party?
