30 Vintage Recipes And Dishes Best Left Uncooked (New Pics) (2024)

30 Vintage Recipes And Dishes Best Left Uncooked (New Pics) (1)

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Nowadays, the online world is brimming with mouth-watering pictures of delicious food. However, chances are that if we had the internet, let's say, a hundred years ago, the situation would be very different. Anyone with an old recipe book on hand can attest that some of them there are somewhat bizarre; banana salmon salad, for instance, or a “beehive” made from liver.

These are just a couple examples of horrifying old-school dishes shared by the Facebook group, appropriately titled “Disgusting Vintage Recipes”. With nearly 6k members, it is, in their own words, “a group where people look at disgusting vintage recipes”, and their posts surely live up to the description. Scroll down to find some of them below and see for yourself.

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#1

The Kiwi Slices Are A Nice Touch

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Lisa T

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7 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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What is that grey stuff at the top??

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#2

No Recipe Here But I’m Sure We Can All Use Our Imagination. Lettuce Pray

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Alexia

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7 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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Lettuce pray. Ramen.

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#3

Looks Like Hurled Cat Food

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This is definitely hurled cat food. There is no other logical explanation.

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Some of the pictures on this list would likely send a food blogger into shock. But that was what “blessed” the covers of some popular recipe books back in the day. In a previous interview with Bored Panda, the founder of the group, historian Samuel Brown, explained that some ingredients used in many recipes back then, such as gelatin, for example, were considered high-end.

“Gelatin was prestigious at one point. It seems like there was a time period where it was still held prestige, but was inexpensively available. There's a history of jello article that is posted at least a dozen times on the page that helps out.”

He added that the industry seemingly had a lot to do with some of these recipes. “I think this is leftover from recipes from the depression and the war. People didn't know how to use the new things available from the grocery store. To solve this, companies put out some cookbooks and recipes that promoted ways to use their products.”

#4

I Surprised My Husband With Ring Around The Tuna. A 1960s Recipe From The Joys Of Jello Cookbook

Includes lime jello, salt, vinegar, grated onion, celery, Spanish olives, and tuna fish. I garnished it with some kale and more tuna and topped with a cherry tomato. I had to photograph and video his reaction. He did not care for it. I tasted it too. It’s not as horrible or terrifying as I thought it might be. It wasn’t super delicious but it was strangely not awful either don’t fret - he had a normal dinner and I made a peace offering after with some homehomemade made pina colada cupcakes. He did have to sniff them to make sure it wasn’t mayonnaise instead of frosting though. Trust issues I guess

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'Surprised'...or 'shocked'?

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#5

Squab Dressed As Toads

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Erika Himmelberger

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7 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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Those googly eyes remind me of that SNL skit Chrisropher Walken did where all the plants had googly eyes😂

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One recipe book that was a hit back in the day and likely featured something similar to pictures on this list was Fannie Farmer’s ‘Boston Cooking-School Cook Book’. Released in the very end of the 19th century, it had recipes for such wonders as Potted Pigeons or Mock Turtle Soup, according to the Smithsonian Magazine. Its popularity was evident based on the number of copies distributed, resulting in roughly 360,000 sold before the author's death in 1915.

The Smithsonian also pointed out that F. Farmer believed in rigorous precision while cooking, which, in her opinion, made the food more delicious. That’s why she encouraged cooks to obtain standardized teaspoons, tablespoons, and cups, and provided very precise measurements in her recipes.

#6

Bologna Cake

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moggie63

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7 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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Just looks like ham and 2 different cheeses to me, I'd be fine with it.

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#7

Make Sure You Set A Place For All Of Us

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7 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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Was curious, since miracle whip is new to me, so i read this article, but never mind, this sounds like a real monstrosity! I'll go on and pretend i was never here

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#8

Gross Vintage Food Recipes

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Lisa T

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Awwww, he has a beard and a little crown

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Way before Fannie Farmer’s precise instructions or the rise of cooking books, the recipes were far more basic and typically just a few lines long. BBC Travel covered some of the oldest recipes that were decoded with the help of scholars in the fields of culinary history, food chemistry, and cuneiform—a Babylonian system of writing—studies.

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One of them, noted down by a person deceased roughly four millennia ago, provided instructions on how to make lamb stew: “Meat is used. You prepare water. You add fine-grained salt, dried barley cakes, onion, Persian shallot, and milk. You crush and add leek and garlic.”

The recipe was written on one of the tablets from Yale University’s Babylonian Collection, which was deciphered and analyzed by the scholars seeking to learn more about the thousands-year-old recipes (or looking for inspiration for a Sunday dinner).

#9

Shoes Or Fish?

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Little My

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Oh my! I’d rather eat a shoe, 100%

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#10

Todays Vintage Recipe - Party Potato Salad By Hellmann's. You Make Your Own Potato Salad, Set It In A Mold To Shape..and Then Make A Mayo “ Luscious Glaze” To Coat It

Craig had no idea what I presented to him. He was super dramatic and acted like it was the worst thing ever. Once he realized what was really in it he confessed it wasn’t that bad. I knew the potato salad was going to be good but wasn’t sure about the rest. Once you get past the texture of the glaze it’s really not that bad 🙂

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Mabelbabel

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The radish flowers are very cute.

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#11

When The Goal Is Never To Have Guests Again

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Monday

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Now this I could eat! Molded tuna > Gelatin

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Nowadays, using hand-written—even if on paper instead of a 1730BC tablet—or printed out recipes might no longer be people’s first choice. The Independent revealed that roughly 70% of them choose digital sources instead and browse social media for cooking inspiration and instructions.

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Such a demand for cooking-related online content upholds the popularity of food influencers and bloggers. Some estimates suggest there are more than 50,000 active food blogs worldwide, in addition to a number of food-based influencers.

#12

Ham And Vegetable Mold

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I'd definitely try this

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#13

A French Dish La Couronne D’argenteuile (The Crown Of Argenteuile)

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Pete “Pirate”

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7 months ago (edited) DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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Frostbite fingers. Yummo.

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#14

Please Enjoy

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Gillbella

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7 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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They look raw. And pissed off...

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Stella Rising delved deeper into the importance of food bloggers, pointing out their benefits to businesses, in addition to individuals seeking mouth-watering pictures or recipes. It revealed that nearly 80% of people trust food blogs for recipes and information on certain foods. It also suggested that roughly 40% read the blogs even if they don’t try the recipes out in the kitchen themselves.

#15

Last Evening We Had A Ham Dinner So I Decided What Better Way To Use Some Leftovers Than As An Aspic?

Sure enough a jellied egg and ham mold was in my New Joys Of Jello recipe book! How could I pass that up?! And it’s a “salad for the slim life” to boot! I made a few tweaks - peas instead of celery and plain gelatin instead of lemon. It’s what I had on hand. I also made the portion significantly smaller because I wasn’t sure how edible this concoction was going to be. Sadly it was quite awful, even for me. I could stomach the ring around the tuna, but this one was pretty horrendous . Nightmare fuel even. My husband flat out refused to even taste it for a while, looking at his plate with utter and sheer horror…but seeing my death glare he knew he had no choice and woefully resigned to trying a bite. His photos speak volumes. Bon a petit and enjoy

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Trish

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We had those plates when I was a kid.

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#16

I Hardly Know Where To Start With This.....thing. What The Hell Am I Looking At Here?

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Gustav Gallifrey

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7 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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I'm worried about what's going to happen when those things inside hatch.

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#17

Fruit-Salad Linguine (Better Homes And Gardens Pasta, 1983)

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Verena

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7 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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No problem with that. Original Italian pasta consists of mostly the same ingredients as a cake bottom, just skipping the sugar. This dish can work very well, I would prefer chocolate, red fruit or vanilla sauce instead of caramel

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Some recipes—no matter how seemingly disgusting—might be somewhat nostalgic, though. If in early childhood your Northern European grandmother made you vegetable milk soup, seeing it bubbling on the stove again might induce an involuntary smile (or involuntary stomach-turning to some).

Research shows that food is a powerful elicitor of nostalgia. Not only that, food-evoked nostalgia is reportedly a predominantly positive emotional experience. That explains why some disgusting dishes are positively viewed by some despite what they consist of (or what they look like, for that matter).

#18

The Look On It's Face Though!

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Bouche and Audi and Shyla, Oh My!

Bouche and Audi and Shyla, Oh My!

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That poor fish died for that.

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#19

I Can't Even Imagine How This Would Taste!

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Christian Fuller

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7 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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Mayonnaise to Moisten is the name of my new ABBA cover band.

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#20

Funny Face Hamburgers 1968

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Gustav Gallifrey

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7 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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To be fair, 1968 was one hell of a year.

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Professor of psychological and brain sciences at the University of Massachusetts, Susan Whitborne, expanded for the Huffington Post on how food-evoked nostalgia works: “Food memories are more sensory than other memories in that they involve really all five senses, so when you’re that thoroughly engaged with the stimulus it has a more powerful effect.”

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Other experts pointed out that some food-related memories can be particularly strong due to a phenomenon known as conditioned taste aversion. It refers to the feeling of instant repulsion you get upon seeing/smelling/sampling a food that once made you very very sick, for instance.

#21

Mmm, Vomit Loaf

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Mabelbabel

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7 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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This looks a bit like tuna or salmon pate to me, but the thin white threads could be minced chicken, or even crab. I'd give this a go, it's not the worst looking vomitous mass I've seen today.

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#22

Calico Slaw (Let's Get Ready For Memorial Day!)

2 Packages Of Unflavored Gelatin 2 Cups Of Hot Tomato Juice 1/4 Cup Cold Tomato Juice 1/4 Cup Water 1 Lemon, Juiced And Grated Rind 1 Tsp. Onion Salt 1 Cup Mayonnaise 3 Cups Shredded Cabbage 1 Cup Diced Celery 1/4 Cup Diced Green Pepper 1/4 Cup Diced Pimento

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Bouche and Audi and Shyla, Oh My!

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7 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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I'm sure it's perfect for something, but that something is not being eaten.

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#23

I'll Continue To Repost Some Classics Here And There For The Newbies

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Trish

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7 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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I don't understand the obsession with gelatin.

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Whether pictures shared by the ‘Disgusting Vintage Recipes’ group made you feel sentimental or nauseous, these can be pretty difficult to turn your eyes away from; there seems to be something fascinating about them. If you think so too, make sure to check out our previous collections of the group’s gems here and here.

#24

Judy Latham, Do Your Children Still Talk To You?

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Jeremy James

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7 months ago (edited) DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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Football season is coming up. We usually make pigs-in-a-blanket or sausage pinwheels for game days, but I will definitely make these this year. Because I hate football and I want people to stop watching it at my house.

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#25

A Classic - Florrie Paul’s Liver Beehive

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Bouche and Audi and Shyla, Oh My!

Bouche and Audi and Shyla, Oh My!

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I never expected to see those two words together.

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See Also on Bored Panda

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#26

Tuna Salad De Luxe. Go On! You Know You Wanna Yum It Up!

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7 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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Playing it a little fast and loose with the word 'treasure'.

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#27

Pickles, Olives, And Walnuts

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Oh my

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#28

Swiss Broccoli Custard (The Amana Guide To Great Cooking With A Microwave Oven, 1975)

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moggie63

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7 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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No problem, savoury custard is a thing. For instance, quiche is a savoury egg custard.

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#29

Just The Sanka, Please?

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Amanda Rose

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7 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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I had to look up what sanka was. It is instant decaffeinated coffee.

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#30

"Luxury Margarine"

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This might be fine?

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Miglė Miliūtė

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A writer here at Bored Panda, I am a lover of good music, good food, and good company, which makes food-related topics and feel-good stories my favorite ones to cover. Passionate about traveling and concerts, I constantly seek occasions to visit places yet personally unexplored. I also enjoy spending free time outdoors, trying out different sports—even if I don’t look too graceful at it—or socializing over a cup of coffee.

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Katie Lutesinger

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7 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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I'm so glad I'm too young to have lived through the "everything must be set in gelatin" thing.

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Marilyn Russell

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7 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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They were glorious times. Everyone had multiple jelly molds.

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Pieter LeGrande

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From a time when many people couldn't afford expensive food and did their best to dress up what they did have. My grandparents were experts at these kinds of recipes - we kids loved eating their food. My mum's cooking was very very plain, using much the same ingredients and wasn't anywhere near as attractive.

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A lot of drunk people experimenting with Jello and olives created these frightening dishes.

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Katie Lutesinger

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7 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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Having just looked at the results I have now decided to become a drunk person and not because I'm keen on replicating any of them.

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30 Vintage Recipes And Dishes Best Left Uncooked (New Pics) (82)

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Katie Lutesinger

Katie Lutesinger

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7 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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I'm so glad I'm too young to have lived through the "everything must be set in gelatin" thing.

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Marilyn Russell

Marilyn Russell

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7 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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They were glorious times. Everyone had multiple jelly molds.

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Pieter LeGrande

Pieter LeGrande

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7 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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From a time when many people couldn't afford expensive food and did their best to dress up what they did have. My grandparents were experts at these kinds of recipes - we kids loved eating their food. My mum's cooking was very very plain, using much the same ingredients and wasn't anywhere near as attractive.

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Snazzy Smurf

Snazzy Smurf

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7 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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A lot of drunk people experimenting with Jello and olives created these frightening dishes.

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Katie Lutesinger

Katie Lutesinger

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7 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017
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Having just looked at the results I have now decided to become a drunk person and not because I'm keen on replicating any of them.

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