Every generation has its food fads, but some trends from the past leave us wondering if people just got bored or completely lost the plot.
Certain recipes had their moment, and then quietly disappeared (for good reason). Some came from wartime rationing, others from a fascination with modern convenience, and a few were just plain strange. Either way, these food choices didn’t age well, and today, they mostly live on in vintage cookbooks and ironic Instagram posts. Here are 10 bizarre food trends that once had the spotlight but aren’t getting invited back to the table anytime soon.
1. Gelatin everything, especially when it shouldn’t be
There was a time when throwing anything into a gelatin mould, from vegetables to tuna, was considered classy. These wobbly concoctions weren’t just for dessert. People were suspending full meals in translucent jelly and calling it a showstopper.
It was big in the 1950s and ‘60s, thanks to the rise of instant gelatin and a weird obsession with all things “space-age.” But now? Meat and gelatin are seen as an unfortunate pairing. Most people avoid savoury gelatin like it’s a dare because honestly, it kind of is.
2. Banana and mayonnaise sandwiches
This combo had a surprising fan base, especially in parts of the American South. All you needed was white bread, banana slices, and a generous slather of mayo. It was cheap, filling, and somehow considered a proper lunch. These days, it’s more of a punchline than a comfort food. The texture alone is enough to put most people off. Even die-hard mayonnaise fans draw the line here. It’s safe to say this trend stayed in the past, where it belongs.
3. Tuna in absolutely everything
There was an era where canned tuna was seen as the ultimate convenience food, and people ran with it. Tuna casserole, tuna-stuffed tomatoes, tuna in gelatin moulds… the possibilities (unfortunately) felt endless. Tuna still has a place in modern meals, but the days of dressing it up like it’s gourmet have definitely passed. Most people now stick to a classic tuna melt or salad and leave the creative experimentation to history.
4. Savoury aspic towers and meat moulds
These weren’t just meals; they were sculptural centrepieces. Cooks layered meats, veggies, olives, and eggs in gelatin made from meat stock and displayed them like edible trophies at dinner parties.
They looked impressive, but didn’t always taste great. Cold beef in jelly isn’t exactly a crowd-pleaser now. Unless someone’s throwing a retro-themed dinner for laughs, aspic towers have mostly disappeared, and no one’s really mourning the loss.
5. Meatloaf with cereal mixed in
Back when budgets were tighter and every bit of food had to stretch, people bulked up their meatloaf with cereal. Cornflakes, oats, and even Rice Krispies got tossed into the mix as fillers. It made sense during wartime rationing, but let’s be honest—the texture was questionable. Today’s versions usually stick to breadcrumbs or go minimalist with no fillers at all. Cereal has found its rightful place back in the breakfast bowl.
6. Liver in every form imaginable
Once considered a superfood, liver was served in countless ways — sautéed with onions, mashed into spreads, baked into loaves. It was cheap, iron-rich, and treated like a go-to protein in a lot of households.
These days, liver is more of a niche taste or something you might encounter at a fancy restaurant. For most people, it brings back memories of overcooked school dinners or gritty textures they’d rather forget. It’s not gone, but it’s definitely not trending.
7. Marshmallow “salads” that weren’t actually salads
Back in the mid-century, the term “salad” was thrown around pretty loosely. These dishes often included canned fruit, whipped cream, marshmallows, and maybe a few surprise ingredients like mayonnaise or cottage cheese. As you can imagine, this was an extremely American invention.
They were meant to be served alongside dinner, not as dessert, which confused a lot of people then and now. While some retro recipes still pop up at potlucks, the sweet-salad hybrid isn’t exactly thriving in today’s food scene.
8. Boiling nearly everything
For a long time, boiling was the go-to cooking method for meat, vegetables, and even puddings. It was simple, safe, and didn’t require fancy equipment, but it also stripped a lot of flavour from the food.
Boiled cabbage, boiled beef, boiled carrots—it all ended up tasting kind of the same. As tastes evolved and roasting, grilling, and sautéing took over, boiling was left behind as the bland option. These days, it’s more of a last resort than a go-to.
9. Prunes as the star of the table
Once a household staple, prunes were used in everything from desserts to salads. People mixed them with cottage cheese, stuffed them into meats, and even made gelatin moulds with them. It was the original “healthy sweet.”
Now, prunes mostly appear in discussions about digestion or show up as quiet additions to baking. Their moment in the spotlight has passed, and while they’re still around, they’re no longer the star of any social gathering.
