Not All Jell-O Salads Were Bad
The '50s had some fun side dishes that elevated a meal, and others that many people tried to feed the dog under the table. For every tangy potato salad, there was a dish like creamed peas on toast, and people in the '50s just had to deal with it. Here are the 10 best dishes from the '50s and 10 that belong in the past.
1. Deviled Eggs
These creamy, delightful egg concoctions are often thought of as hors d'oeuvres at parties, but it was also used as a side for certain meals. Made with creamy yolk, mustard, mayo, and a dash of paprika, they were simple, tasty, and elegant in their own way.
2. Green Bean Casserole
It only took a can of cream of mushroom soup and crispy fried onions to create an all-American side dish. It didn't take long for green bean casseroles to become a Thanksgiving staple, and it's still gracing the table today alongside a roasted turkey.
Rick Kimpel from Spring, TX, USA on Wikimedia
3. Potato Salad
Potato salad is awesome, but there's nothing quite like the authentic 1950s-style version. It's creamy and tangy and made with hard-boiled eggs and even a touch of relish. This is a timeless side and still popular for barbecues.
4. Ambrosia Salad
This whimsical fairy-tale fruit salad has whipped cream, coconut, and mini marshmallows. Yes, it's a side that was considered the height of sophistication in the '50s, and not an opulent dessert. Its pastel colors and sweet flavor made it a hit at potlucks, and it's a shame that it never received a modern update.
Marshall Astor from Olympia, WA, United States on Wikimedia
5. Scalloped Potatoes
Scalloped potatoes are thinly sliced potatoes layered with cream, butter, and cheese. If this sounds like a beautiful culinary creation, it's because it is. A staple of Sunday dinners in the '50s, it's still beloved today next to a slice of roast beef or prime rib.
6. Coleslaw
Coleslaw is a '50s side classic. It's crisp cabbage in a creamy or vinegar-based dressing. Its appeal was that it provided a textural contrast or hit of acid to meals like steak, burgers, or fried chicken.
7. Buttered Corn on the Cob
A simple side that never disappoints, corn on the cob represents hot summer days spent eating in the backyard. Families in the '50s would gather around a backyard grill and enjoy this golden, juicy staple. All you needed was butter and a sprinkling of salt and pepper.
8. Pineapple Glazed Carrots
This sweet and savory combo captured the '50s fascination with canned fruit. To make it, you would simmer carrots in pineapple juice and brown sugar. The result was a glossy and flavorful side that paired well with many proteins.
9. Jell-O Salad
We know this sounds weird, but stick with us. The use of Jell-O in meals and sides took some strange turns, but the early '50s versions were fun and delightful. These fruit-filled molds were visually striking enough to be the centerpiece of the dinner table.
10. Parker House Rolls
These soft, buttery rolls were the unofficial rolls of the '50s. The slight sweetness and pillowy texture made dipping them into gravy a decadent treat for any palate.
Arnold Gatilao from Oakland, CA, USA on Wikimedia
1. Lime Jell-O Salad with Cottage Cheese
This salad has become infamous since falling out of favor late in the '50s. It combined Jell-O, cottage cheese, and sometimes mayo in a baffling concoction that offered an odd mouth feel.
2. Aspic
The '50s love of gelatin extended to meats and vegetables, for some odd reason. Home cooks would often serve wobbly aspic molds with ingredients suspended in gelatin. It was visually exciting, but the flavor was bizarre.
3. Creamed Peas on Toast
Once a cheap yet comforting dish, this one doesn't hold up today.The mushy texture is appealing, and the overly creamy sauce masks the flavor of the peas.
Serene Vannoy from Oakland, CA, USA on Wikimedia
4. Canned Vegetable Medley
'50s cooking was the first time that convenience was emphasized, making canned mixed vegetables a staple. Unfortunately, that meant that people had to eat a mushy, flavorless mix of peas, carrots, and lima beans.
5. Perfection Salad
Don't get fooled by the name of this popular '50s side. It was another Jell-O-based salad made with lemon gelatin, vinegar, cabbage, and celery. It was meant to be an aspic take on coleslaw, and remains one of the stranger culinary relics from the '50s.
Internet Archive Book Images on Wikimedia
6. Potato Chips in Casseroles
Sure, adding a crunchy top to a dish can provide a nice textural contrast, but the '50s trend of adding potato chips to casseroles, including tuna casseroles, was a bit much. The soggy, greasy aftermath eventually forced people to look for alternatives like breadcrumbs.
7. Cabbage and Hot Dog Casserole
This side dish was often served alongside pot roast, since it was economical and convenient. The problem was that it tasted weird and lacked any type of balance. It was comforting only in theory.
8. Creamed Spinach
Creamed spinach was often overcooked greens covered in a flour-heavy sauce. It was mushy and lacked freshness and color. It was designed to encourage picky eaters to eat their spinach, but mostly failed at reaching that goal.
9. Canned Asparagus with Hollandaise
Asparagus was a luxury vegetable in the '50s, so the canned version became a popular substitute. However, asparagus in a can was limp, oddly-colored, and made worse when topped with jarred Hollandaise sauce.
Mark James Miller on Wikimedia
10. Macaroni Salad with Miracle Whip
This side was a beloved picnic item in the '50s. Made with elbow pasta, diced celery, and hard-boiled eggs, and then mixed with Miracle Whip. The combo of mushy noodles and cloying dressing makes it unappetizing by today's standards.
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