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The 1960s were a wild time for food. It was an era filled with bold experiments, curious combinations, and lots of gelatin. Convenience reigned, and colorful presentation mattered more than taste. Some of these dishes were genuinely loved.
Others… not so much. Today, many of these trends feel strange, dated, or downright baffling. Here are 23 food fads from the ’60s that we’ve mostly left behind—and probably for good reason.
1. Gelatin Molds with Savory Fillings
Jell-O wasn’t just dessert—it was a meal base. In the ’60s, home cooks filled gelatin with shrimp, peas, olives, and even tuna.
It was seen as modern and elegant. But let’s be real: rubbery lime gelatin holding cold meat is more creepy than chic today.
2. Aspic
Clear meat jelly? Yes, that was a thing. Aspic was used to encase meats, eggs, or veggies in shimmering gelatin.
It was considered gourmet, especially at dinner parties. Now, it’s mostly remembered as confusing and unappetizing.
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3. TV Dinners
Convenience over quality. These frozen meals came in aluminum trays with separate compartments. People loved the novelty—no cooking, no mess.
But the food was bland, mushy, and packed with preservatives. Still, they were a huge hit in their time.
4. Fondue Everything
Cheese, chocolate, or oil—it was going in a pot. Fondue parties were the rage. People gathered to dip bread, fruit, or meat into bubbling pots.
While fondue still exists, the obsessive trend faded. It’s more nostalgic than necessary now.
5. Canned Pineapple Rings on Everything
Savory or sweet—pineapple found a way in. Whether on ham, meatloaf, or cakes, canned pineapple was a staple.
It gave dishes a tropical twist, but sometimes it felt forced. Not every meal needs a sugary fruit slice on top.
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6. Liver and Onions
A dinner classic—then, not now. In the ’60s, liver was considered nutritious and hearty. Served with caramelized onions, it was a weeknight go-to.
These days, it’s rare outside of traditional households or retro diners.
7. Tang
Astronauts drank it, so everyone wanted it. Tang was the bright orange powdered drink mix that became a household name after NASA endorsed it.
It tasted artificial but felt futuristic. Now, it’s more kitsch than kitchen staple.
8. Meatloaf with Hard-Boiled Eggs Inside
Why? Because they could. A meatloaf with whole hard-boiled eggs running down the center was considered impressive.
It sliced beautifully—but the flavor didn’t change. The egg was more for show than taste.
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9. Spam Everything
This canned meat was everywhere. Spam was cheap, shelf-stable, and endlessly versatile—at least that’s what the ads claimed.
People put it in casseroles, salads, and sandwiches. Today, it’s a niche favorite or survival food.
10. Deviled Ham Spread
Tangy meat paste, anyone? Deviled ham came in a little paper-wrapped can. People spread it on crackers or made tea sandwiches.
It was spicy, creamy, and oddly popular. These days, we reach for hummus instead.
11. Candle Salad
This one’s as weird as it sounds. Made with a banana standing upright in a pineapple ring, topped with whipped cream and a cherry.
It looked…suggestive. It was meant for kids, but it didn’t age well.
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12. Ham in Aspic
More gelatin, now with pork. Ham in aspic combined the ’60s obsession with gelatin and cold meats. It was often molded in festive shapes for parties. But the texture combo never really worked.
13. Tomato Juice Cocktail
A pre-dinner must. Before wine or soda became the norm, tomato juice was a popular starter. Served chilled in a fancy glass, it was seen as sophisticated. Now? It’s mostly reserved for Bloody Marys.
14. Creamed Corn Everything
Smooth, sweet, and slathered. Creamed corn made its way into casseroles, pies, and even meat dishes. It was a budget-friendly filler. But overuse and lack of texture made it fall out of fashion fast.
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15. Prune Whip
Dessert made with dried fruit and air. Prune whip was a strange blend of stewed prunes and egg whites whipped into a frothy dessert. It was meant to be light and healthy. Today, it just sounds bizarre.
16. Oyster Casseroles
Seafood, but make it mushy. Oyster casseroles were a dinner party classic. But the textures—chewy oysters in creamy sauces—weren’t for everyone. The dish didn’t transition well into modern tastes.
17. Chicken à la King
Creamy, bland, and everywhere. Chopped chicken in a creamy sauce with mushrooms and peas, served over toast or rice.
It was easy and filling but lacked bold flavor. Eventually, it was replaced by spicier, fresher dishes.
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18. Perfection Salad
A salad made of Jell-O. Yes, more gelatin. This time filled with cabbage, carrots, and vinegar. It was supposed to be a salad alternative.
Today, it’s more of a retro joke than a recipe.
19. Potato Chip Casseroles
Crushed chips as a topping? Absolutely. Casseroles topped with crushed potato chips were big in the ’60s. It added crunch and salt. But once we discovered breadcrumbs and cheese, this trend faded fast.
20. Frozen Fruit Salad
More freezer than flavor. Frozen fruit mixed with cream cheese and whipped topping made for an icy dessert.
Often served in slices, it was meant to be refreshing. But it was more freezer-burned than flavorful.
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21. Stuffed Celery
Celery with cheese or peanut butter—elegant? This was party food, believe it or not. Stuffed celery was crunchy, easy, and meant to be dainty.
It still exists, but back then it was considered a legitimate hors d’oeuvre.
22. Bologna Boats
Bologna as a bowl. Fold a slice of bologna into a cup shape, fill it with mashed potatoes or cheese, and broil it. That’s dinner. It was easy, cheap, and strange. Thankfully, it didn’t stick.
23. Crab Louie Salad
Seafood and mayo overload. Crab Louie was packed with crab meat, hard-boiled eggs, iceberg lettuce, and loads of mayo-based dressing.
It was rich and showy. But it lacked the freshness and lightness of modern salads.
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