I Cooked Viral Vintage Recipes

food has dramatically evolved over the years a lot of recipes don't really stick around and are kind of lost through history which is why today we're taking a very important look at the past to make taste react and rank some of the most famous informative vintage recipes using our internet tier ranking system the question is are any of these worth bringing back did they really influence us as much as we think they did could we be missing some of the greatest foods that have ever existed well there's only one way to find out so let's make this shall we this one I think many of us have seen before on the internet it's an image that looks kind of like this and you might be thinking that must have been a meme that's all a joke right it's not it's called ham and bananas holidays there's no way this is going to be good peel all your bananas I always thought these were just wrapped in ham which already is abysmal but that's not actually true you take the ham and you brush it with mustard first take a banana and ruin it with a slice of ham and repeat with all your bananas layering them into your baking dish in a straight line who the came up with this HT oven for about 5 minutes take it out it looks abysmal will'll then take a nice quality holiday and pour that right over the top for some godforsaken reason and back into the oven another 5 to 8 minutes I don't know this really does smell unique this is a combination of scents I'm not sure I ever want to smell again sorry I almost threw up taada Welcome to Hell I don't want to eat this this should just get an F so we can move on I guess I'll taste it for the sake of being polite this is the worst thing I have ever put in my mouth in my entire life that's an F now that the internet has finally seen SE someone legitimately make this we can now put this to rest the combination of banana cured ham the acidity from the hollidays oh and let's not forget the Funk from the mustard I want you to think of the last time you threw up and what that tasted like probably in that realm or potentially identical I would literally rather eat human flesh moving on mza this is a what was once a famous Campbell recipe hence why we're using Campbell's tomato soup in this we have ground beef you had a quar of your tin of this gelatinized tomato sauce followed by onion garlic oregano salt breadcrumbs and one whole egg I'm going to mix that up by hand until thoroughly and evenly combined this the world's first keto recipe sheet tray going to use your foil to then sort of build a circular wall this is what they recommend I'm going to guess because there's probably going to be an ocean of Grease add your beef mixture press that out and well you're going to form it into a pizza shape for whatever stupid reason why can't we just eat pizza I mean I'm essentially making a meat pizza crust my fear is without that this will not hold our ingredients now at this stage we're going to add Our tomato soup which we will then spread around and then in three different zones going to add a mound of cheese and then that goes into a 450° oven Fahrenheit for supposedly 15 minutes which I feel like is not enough here we go wow Meza time I mean it does kind of look like the ad the was going on during this time all right I guess we let this cool and then we'll slice up our me and enjoy here's the thing it looks off it smells a little odd but in reality this is like essentially a meatloaf I mean can't be that bad right the other thing is like if you're at Chuck-E-Cheese and you hold this up and you're like have fun kids let's taste it does taste pretty good it's nothing like eating a pizza but it is sort of a fun-shaped meatloaf with cheese the one thing I don't like about it is the Campbell's tomato soup on it if you did a nice tomato sauce on this it'd probably be pretty good honestly but if it were me I would make this into a meatloaf slice it sear it serve it with tomato sauce on top and some fresh parmesan Riano the idea of this the flavor of this it's not terrible I'm going to give this a be not bad should we bring it back yes and no I think in the modern form that I just previously described moving on the pineapple upside down cake something I actually love this was the winner of a Dole pineapple recipe contest it specifically asks for cake mix this is a vanilla cake mix very simple and all you have to add is eggs water and vegetable oil and you just let it rip dude whisk it up the thing I like about cake mix is I just throw that together I don't even try to make it cohesive I just kind of like do it and spray and prey and now and just like that you have cake mix light brown sugar and butter that gets mixed together I would add a touch of salt to this stir it thoroughly and then pour into a cake pan ideally non-stick now we have dle cut pineapple you can also do this with a fresh pineapple but we're following the directions so line your cake pan with your pineapple the goal here is to really fill this out as edge to edge as possible try to keep it in one single layer it's important that this has full contact with the pan if it doesn't it will not caramelize properly you put the little cherries in the holes so cute and then finally our cake batter we made earlier carefully pour that right on top do not spread this around if you spread it around you're going to mix your caramelized bottom you don't want to do that what I would recommend is just letting this settle you can gently coax it to the edges but be careful not to push it around too aggressively and now into the oven at 350 F for 40 to 45 minutes okay we have our finished upside down cake but wait a minute you got to turn it upside down brother plate goes on top and you're going to carefully but quickly invert go get some juices that's all right that's from the pineapple give it a little knock if you have a blowtorch my recommendation give the top a quick one of these that will help release Z pineapple caramelized and beautiful but it looks nice let's slice it and eat it this is great I love this I'm not a huge cake guy that said this makes me want to eat more cakes first of all the actual Cake part is kept super duper moist fluffy melts in your mouth it's kind of protected by this layer of caramelized pineapple which is Juicy yet chewy it's candied it's a little acidic which helps provide some balance this to me gets a solid a tier should we bring this back I'm not sure it ever the light went out should this come back I'm not sure it ever went away no it's back there's your answer if it's gone away it should come back moving on Sloppy Joe's the sloppy joe was originally just ground beef tomatoes onions wor sauce simmer together but it didn't really become famous and popular till a certain company came around and made something amazing man witch and this is what all the ads the Vintage ads the Vintage images of Sloppy Joe's was made with this so that's how we're making ours hot pan ground beef in so I'm pressing the pan get full contact for at least one good seared side just a touch of salt to taste honestly you have no idea how salty the Manwich stuff is so I'm going to go light on the salt and pepper sear 2 to 3 minutes a little flip oh yeah use a potato masher if you want it finer which I would highly recommend mash it as finely as possible now I like my Manwich to have extra flavor so make sure to let this here for a little longer get a little myard I hate this this your Manwich I guess sloppy joe mixture whatever the hell it is going to go in and just let it simmer I mean really it doesn't smell that bad but my first impression is ketchup it's pretty much done at this point you can let it simmer for like 5 minutes and then you put it in between two buns which we'll do right now untoasted bun your sloppy joe mixture generously and your top bun also untoasted plating this is quite simple disturbingly simple I don't know what's worse the term sloppy joe or loose meat sandwich what the were they thinking back then I'm going to be really real here it's not bad I'm not eating this and I'm not going to like go and spit this out in the trash but I will say this is a combination of almost everything that I hate that comes essentially in a burger which is I hate burgers with straight ketchup on them and that's what you're getting here it's all soft there's not much texture to it the best part honestly is the bun when I eat it all I'm really picking up is like Burger SL beef flavor and ketchup I'm not going to give this an F believe it or not but I am going to give it a d what might be good is maybe like bra short rib torn up with like a romesco sauce or something that would be good but that just wouldn't be sloppy enough for you would it moving on the water pie this came from the Great Depression era it was also called depression pie well it is more literal than I thought it was this version of the recipe is the OG recipe meaning there is no salt and no vanilla extract at it you got a prepared pie crust any crust either all butter or whatever in a pie tin in a mediumsized bowl you're going to add sugar and flour All Purpose with that together till thoroughly combined set that to the side pie crust boom and uh water this feels wrong but you know here we go it really does make me think God damn that was a tough era that you got a pie crust filled with water in front of you and I'm not even making a joke I mean really legitimately I'm like feeling sad we're going to sprinkle the flour sugar mixture directly over that just like this it specifically says not disturb okay this also does show the Ingenuity of humanity though in a time where they basically had nothing they figured out still how to make pie that's in there and then finally butter which is a surprise that they had I feel like this is a luxury ingredient but whatever butter goes directly in like so into the oven at 400 fhe for 30 minutes then 375 for another 30 and we'll pull it out see how it looks once this has been baked and chilled in the fridge overnight we're ready to try it it looks actually kind of nice I'm surprised this also took multiple tries just generally the way this recipe supposed to be followed is questionable in a lot of ways the lack of mixing Etc sometimes it congeals and turns out sometimes it doesn't but I get that this was a necessity item so is it good no holy wow that's rough here's what I'll say I respect and have empathy for how this item was created you could just taste the story in this and by that I mean there's just a lack of so many things this is what they had water sugar you put it in a pie and make it happen it's amazing that this pie comes together but it's almost like a pie with nothing it's like the idea of one it has the texture almost of like pecan pie that sort of like gelatinous custardy crystallized sugar taste but the flavor is not brown sugar butter and pecans the flavor is just plain white granulated sugar for Ingenuity though it's amazing people still pushed on to try and make something delicious and that I have love for but man I would not make this again personally unless I had to I'm going to give it a d I don't think it deserves an F just because it's an example of the human Spirit In The Culinary World refusing to be crushed and that deserves anything but an F if you want to make it and try for yourself go ahead just be aware of what you're going to get at the end of the day moving on spam ribbon loaf essentially a whipped flavored cream cheese so we're going to start with that softened cream cheese touch salt little grated onion parsley and lemon juice whisk that together till thoroughly combined and then it's already quite thick as it is so to loosen that just a touch of cream mixed with a little bit of milk for some reason once that's thoroughly combined you're ready to spread spam evenly sliced just spread it on each piece then just rinse and repeat and then take plastic wrap and essentially cater wrap these so that they're congealed together and essentially what you want is to evenly spread out the cream cheese get it to glue completely shut repeat that with as many slices as you want chill in the fridge overnight and then you slice wow this looks like cream cheese and spam it's actually not bad this kind of reminds me of almost like a French terine or a pate right which is typically served cold but I love the saltiness the fattiness I love the creaminess little bit of flavor from what's mixed into the cream cheese like some scallion or garlic I kind of like it it feels a little flench I don't like how thick it is it's just like this block of meat I don't really know what to do with maybe the block is made made and really chilled hard and then sliced thin I would say this with some toast maybe like a nice like redico salad like a super vinegary acidic one so I'm going to give this a c yet again use that Noggin and modernize it whatever I'm about to show you may shock you you may have never heard of it you might have seen it in cartoons anyone who has ever worked in the culinary arts I know what this is called an aspic that is a congealed gelatin or jelly typically made from stock to encase other ingredients that is placed in a mold like a little cake jelly cake this has been around for a really long time actually it goes back to like the 1300s and it had a huge Resurgence in the ' 60s and70s which I think people generally regreted because we don't see them very often small bowl gelatin cold water and you're going to give that a little whisk and let that sit for a couple of minutes once your gelatin is bloomed by bloomed I mean it's no longer really in a liquid state we have our hot chicken stock here that's going to go directly in now we have a greased silicone mold silicone is really important cuz it makes it easy to get the jalet out of there so you're going to pour this into your your mold now we're going to pop this in the fridge just until it reaches the syrupy consistency which is like around 30 minutes and then something special going to happen now this has been cool for this one and we're going to be doing multiple I'm going to add red bell pepper which just been roasted and peeled around the edges and then floating throughout I have some black olives and you can kind of place them to be suspended at different heights and you just repeat this with any kind of aspect with any vegetables you can do peas you can do olives you can do steamed broccoli roasted chicken breast steak for all I care just stuff floating and gelatinized stock and once you've done that you'll place it in the fridge overnight to completely gelatinize and solidify then we'll try it yeah this took several attempts from us I say us because it took literally multiple people to figure this out I don't know why this was ever an invention in the first place here we go I don't even know where my knife is I actually don't even want to eat this I just want to do this all day and that right there ladies and gentlemen is a crosssection from hell I don't want to eat this sh man Jesus Christ I'm trying not to throw up let's go back to the question should this be brought back fun fact it never went away this is still a thing in fine dining I've had galets and aspects and I will not intentionally seek them out again because I've never really liked them that much and this is another reminder as to why that exists taste wise it's actually not bad whatever you put in there whatever the stock is it's going to taste like it'll taste like meaty unctious whatever you imagine a soup broth to taste like kind of bad and then of course there's whatever's inside it is going to taste like what's inside it so if you got brazed meat or poached chicken or olives it's going to taste like and have that texture what really throws it out of proportion is the fact that everything is a cold which sometimes is good not in this context but B and this is the worst part when you chew it you have the exact same texture as Jello-O which then liquefies into a semi fatty semi thick liquid due to the gelatin and viscosity of the broth and that's not enjoyable it's an F moving on to the next spam Upside Down Pie honestly kind of sounds like it might be fire this is published in life mag azine sometime around World War II so if there was a time that you were going to get you know a little crafty got a little biscuit dough got a little spam spam Upside Down Pie biscuit dough flour baking powder Sal give that a little whisk chill shortening you're going to cut that in to your biscuit dough I also by the way hate shortening in biscuits I uh think it's a horrible addition but this is what was utilized typically back then and I want to keep this as traditional as possible the right way to do this would have been to use butter I'm going to add in some small cubed spam mix that in this is spam on spam I love it and then we're going to add in milk I would use buttermilk personally so you get a rough biscuit dough circular non-stick cake pan going to line the whole thing with Spam does this feel wrong sure does I love spam you know I'm actually a big fan of it I've said it before and I have no problem saying it this feels a bit like an Abomination but it also could be very good I'm not going to lie okay we have our biscuit dough this feels a little drier than the one that they used in the images there looks almost like a batter but I'm hoping that this higher fat ring provides a little bit more structure press it it out make sure it fills that bad boy out nicely into the oven at 425 F for 40 to 45 minutes okay we pulled this bad boy out of the oven and sliding around so I'm going to give it a quick flip carefully it's very hot and I'm burning my hand look at that dude this looks quite nice I kind of like it you got the beautiful myard looking lovely now typically the way they would serve this is they put a little bowl in the center just like that into that bowl would usually be served with a little cheese sauce a little unusual but I don't hate this at all these are things that I love you got a rich biscuit dough it's got a nice crust on it we got the myard on this bad boy I like it so let's taste it wow that's crazy you just give this a little dip in your cheese sauce and I'll Joy oh yeah big fan of that I had a feeling this was going to be good even without the butter I'm Blown Away by how good this is there's a couple caveats of this you have to serve this hot fresh out of the oven you have to but if this had butter in it my God I don't think that this gets better and it's so ugly first off the biscuit dough super nice it's kind of helped kept moist by the spam inside of it which isn't as obnoxious as you would think it would be you don't even really detect that it's in there it's just helping flavor the biscuit dough it's moist it's hot it melts in your mouth it's not chewy at all it's beautifully tender it's also got some crispiness and these beautifully Brown pieces of spam have rendered out a lot of their fat so they're not so greasy they're really nice and tender it's almost like a little spam F minan but it's caramelized it's salty it's rich but not too rich and then this cheese sauce kind of helps tie it all together I'm sorry but I would absolutely make this again honestly this is an tier I don't care what you say I don't care how ugly it is it looks weird so what this is deserving of an S tier out of anything I would make here yeah sure it was a weird time back then there were some Creations that were extremely questionable this is one of them but it also was really good sometimes it's good to reach back into the depths of the past to discover the present and the future I love you subscribe goodbye a