The star of the show in this month’s issue of Discover Vintage America is the aspic – that oft-consumed dish that seemed to be synonymous with kitchens and dinner parties of midcentury America. But I’d like to introduce you to some of its lesser-known cousins, true culinary disasters that we all hope don’t make a comeback anytime soon. You can view the images accompanying each food here: www.msn.com/en-gb/foodanddrink/news/33-strange-and-spectacular-foods-from-the-20th-century/ss-BB1ndgx7#image=1

Chicken pudding:

Chicken baked in batter with herbs. Especially popular at the beginning of the 20th century, simply “imagine the textures of quiche and cake, and covered in gravy.”

Ambrosia:

OK, so sue me, but I actually have always enjoyed this one … well, at least in the iteration in which we find it today, as a fluffy, fruit salad/dessert.

But in the early 20th century, ambrosia was quite different in composition, appearance, and taste – “It was light and refreshing, simply orange slices and coconut layered in a dish with sugar.” It wasn’t until chefs in the South got a hold of the dish that ingredients like raisins, nuts, cherries, marshmallows, and Cool Whip were added.

Creamed chipped beef:

Again, most of us are already pretty familiar with this Depression-era dish, with chipped beef pressed and salted, then rehydrated in white sauce and poured over toast. My grandfather, like most of his generation, referred to this cost-effective meal as “shit on a shingle.”

Hoover stew:

Named for President Herbert Hoover, who occupied the White House during the Great Depression, this stew combined macaroni, canned tomatoes, and chopped hot dogs. It was a perfect option for families who had to stretch their dollar.

Contact Corbin Crable at editor@discovervintage.com​