I'm not judging. To each their own. Different people like different things. Now that I've gotten that out of the way—I am very much judging these dishes. Some of the culinary "masterpieces" that came out of the 50s and 60s are so horrifying they belong in a crime documentary. If I were ever served any of these at a dinner party, I would calmly set down my fork, stand up, and leave without a word. Okay, maybe I'm being dramatic. We all have that one aunt who insists on making that one dish no one has the heart to tell her is terrible. But come on—Tuna and Pear Pizza? Prune and Marshmallow Coupe? Mousse of Chicken Liver?! Why? Why make any of these?
And while some of these recipes don't sound all that bad on paper, the final presentation looks like something out of a fever dream. Maybe it's the vintage photography and early printing techniques that make these gelatin-drenched monstrosities look extra cursed, but maybe—just maybe—it's just really, really bad food. Brace yourself, because we're about to take a deep dive into the most unhinged culinary crimes of the mid-20th century.
