Grandparents’ Foods: 18 Old-Fashioned Dishes Most Kids Today Have Never Tasted

Grandparents’ foods are full of stories, and most kids today have never tasted them. Chipped beef on toast, liver and onions, wiggly tomato aspic and pineapple upside-down cake were everyday dinners and party treats 50 or 60 years ago. Videos of kids trying their grandparents’ childhood favorites have been watched more than 50 million times on YouTube, and the reactions are priceless. This Thanksgiving, when three generations share one table, turn these old recipes into a family tasting night. Every slide has a memory from grandma or grandpa, a fun question for the kids and an easy recipe to make together. Pull up a chair..

Grandparents’ Foods Kids Have Never Tried, Starting With Chipped Beef on Toast

Ask a kid what chipped beef on toast is and you will get a blank stare. Ask their grandpa and you will get a 20-minute story. Creamed chipped beef was an Army favorite in World War II and a cheap family breakfast for decades after. The YouTube channel HiHo Kids made a whole series of kids trying their grandparents’ favorite foods, and the faces say it all. Start with this one..

You will need: 4 oz dried beef thinly sliced, 3 tbsp butter, 3 tbsp flour, 2 cups milk, black pepper, 4 slices toast or biscuits.

How to make it: 1. Rinse the dried beef if it is very salty and tear it into pieces. 2. Melt butter in a skillet and cook the beef 2 minutes. 3. Stir in flour for 1 minute. 4. Slowly whisk in milk and simmer until thick, about 5 minutes. 5. Season with pepper and spoon over hot toast.

Liver and Onions, the Dinner That Divides the Table

Grandpa says: “We had this every Thursday, and you ate it or you went to bed hungry.” Of all the grandparents’ foods on this list, this is the one kids question most. They usually raise an eyebrow at the smell, then sneak a second bite of the sweet, golden onions. Sliced calf’s liver is cheap, rich in iron and ready in 15 minutes. Soak it in milk first for a milder taste, and do not overcook it. Brave enough to try it? A: Yes, B: Only the onions, C: No way.

You will need: 1 lb calf’s liver sliced thin, 1 cup milk, 1/2 cup flour, 2 large onions sliced, 3 tbsp butter, 2 strips bacon (optional), salt and pepper.

How to make it: 1. Soak the liver in milk for 30 minutes, then pat dry. 2. Cook the bacon, then the onions in butter until soft and golden, about 15 minutes, and set aside. 3. Dredge the liver in seasoned flour. 4. Fry 2 minutes per side until just pink inside. 5. Pile the onions on top and serve with mashed potatoes.

The Fried Bologna Sandwich, King of Grandparents’ Foods

Grandma says: “Cut a slit in the middle or it puffs up like a dome!” A thick slice of bologna fried until the edges curl and crisp, then tucked into soft bread with mustard and a slice of melty cheese. It was the after-school lunch of millions of kids in the 1950s and 60s, and it is still one of the most loved grandparents’ foods. Kids today are usually surprised how good it is. Would your crew go for it?

You will need: 4 thick slices bologna, 4 slices American cheese, 8 slices white bread or 4 buns, yellow mustard, butter, pickles and onion (optional).

How to make it: 1. Cut a small slit from the edge to the center of each slice. 2. Fry in a dry skillet over medium heat 2 minutes per side until browned at the edges. 3. Add cheese on top for the last minute. 4. Butter and toast the bread. 5. Stack with mustard, pickles and onion.

Deviled Ham Spread on Crackers

Grandpa says: “Every church picnic had a bowl of this next to the saltines.” Like many grandparents’ foods, deviled ham is simply chopped ham mixed with mayo, mustard and a little relish, so it is a smart way to use leftover holiday ham. Kids usually expect it to be spicy because of the name, but it is mild and creamy. Spread it on crackers or celery sticks for a snack plate.

You will need: 2 cups cooked ham chopped, 1/3 cup mayonnaise, 1 tbsp Dijon or yellow mustard, 2 tbsp sweet pickle relish, 1 tbsp minced onion, a pinch of cayenne or paprika, crackers.

How to make it: 1. Pulse the ham in a food processor until finely chopped. 2. Add mayo, mustard, relish, onion and cayenne. 3. Pulse a few times until spreadable but not smooth. 4. Chill 30 minutes. 5. Serve on crackers with a sprinkle of paprika.

Ham Salad Sandwiches From the Old Diner Counter

Grandma says: “Nothing went to waste. Sunday’s ham became Monday’s lunch.” Ham salad is the chunkier cousin of deviled ham, with chopped egg, celery and pickles. It was a diner counter favorite with a cup of soup on the side. Kids who love chicken salad tend to love this one too, which makes it one of the easiest grandparents’ foods to share. Is it on your family’s leftover list after Easter or Christmas?

You will need: 2 cups chopped ham, 2 hard-boiled eggs chopped, 1 celery stalk diced, 2 tbsp sweet relish, 1/2 cup mayonnaise, 1 tsp mustard, pepper, soft rolls or bread.

How to make it: 1. Chop the ham finely by hand or pulse a few times. 2. Mix with egg, celery and relish. 3. Stir in mayo and mustard. 4. Season with pepper and chill. 5. Pile onto soft rolls with lettuce.

Salmon Patties, Thrifty Grandparents’ Foods From a Can

Grandpa says: “Friday nights meant salmon patties and a can of peas.” Canned salmon, crackers and an egg became crispy golden patties that fed a big family for very little money. They are still a great budget dinner, and kids who like fish sticks usually like these. Serve them on a bun or with tartar sauce and a lemon wedge. Would you try one?

You will need: 1 can (14 oz) salmon drained, 1 egg, 1/2 cup crushed saltine crackers, 2 tbsp minced onion, 1 tbsp chopped parsley, 1 tsp lemon juice, oil for frying.

How to make it: 1. Flake the salmon in a bowl, removing any large bones. 2. Mix in egg, crackers, onion, parsley and lemon. 3. Shape into 4 to 6 patties and chill 15 minutes. 4. Fry in a little oil 3 to 4 minutes per side until golden. 5. Serve on buns or with tartar sauce.

Welsh Rarebit, Grandpa’s Cheese on Toast

Grandpa says: “It is not rabbit, it is the best cheese sauce you will ever eat.” Welsh rarebit is a rich cheddar sauce with mustard and Worcestershire poured over toast and broiled until bubbly. In many American homes it was a Sunday night supper, one of those grandparents’ foods that felt like a treat. Kids who love grilled cheese tend to fall for it fast. Did your family call it rarebit or rabbit?

You will need: 2 tbsp butter, 2 tbsp flour, 3/4 cup milk, 2 cups sharp cheddar shredded, 1 tsp dry mustard, 1 tsp Worcestershire sauce, a pinch of cayenne, 4 thick slices of toast.

How to make it: 1. Melt butter and stir in flour for 1 minute. 2. Whisk in milk until thick. 3. Stir in cheese, mustard, Worcestershire and cayenne until smooth. 4. Spoon over toast on a baking sheet. 5. Broil 2 minutes until bubbly and golden.

Eggs Goldenrod, the Pretty Breakfast

Grandma says: “We made it look like spring flowers on a plate.” Eggs goldenrod is toast covered in a creamy white sauce with chopped egg whites, then showered with sieved yolks so it looks like the goldenrod flower. It was a favorite Easter and Sunday breakfast, and one of the prettiest grandparents’ foods. Kids usually love the bright yellow top. It is a fun one to make together.

You will need: 6 hard-boiled eggs, 3 tbsp butter, 3 tbsp flour, 2 cups milk, salt and pepper, 4 slices toast, paprika and chives for garnish.

How to make it: 1. Separate the egg whites and yolks. Chop the whites. 2. Melt butter, stir in flour, then whisk in milk until thick. 3. Stir the chopped whites into the sauce and season. 4. Spoon over toast. 5. Press the yolks through a sieve over the top and add paprika.

Creamed Corn From Scratch

Grandpa says: “Grandma scraped every last bit of milk out of the cob.” Real creamed corn has no can. Fresh or frozen corn simmers with butter and a little cream until thick and sweet, and the secret is scraping the cob for its natural corn milk. It is a perfect Thanksgiving side and one of the easiest grandparents’ foods to bring back. Most kids say it tastes like a hug in a bowl.

You will need: 6 ears fresh corn or 5 cups frozen corn, 3 tbsp butter, 1 cup heavy cream or half-and-half, 1 tbsp sugar, 1 tbsp flour, salt and pepper.

How to make it: 1. Cut the kernels off the cobs and scrape the cobs with the back of a knife. 2. Melt butter in a pan and add corn and scrapings. 3. Whisk cream, sugar and flour and pour in. 4. Simmer 10 to 15 minutes, stirring, until thick. 5. Season and serve hot.

Tomato Aspic, the Most Surprising of Grandparents’ Foods

Grandma says: “No ladies’ luncheon was complete without a shimmering ring of aspic.” Tomato aspic is basically a savory, chilled tomato juice salad set in a mold. Kids are usually amazed that a salad can wiggle. Serve slices on lettuce with a little mayo. Would you dare to try this one? A: Love it, B: Maybe one bite, C: Pass the rolls.

You will need: 4 cups tomato juice, 2 envelopes unflavored gelatin, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp sugar, 1/2 cup finely diced celery, a dash of hot sauce, lettuce leaves.

How to make it: 1. Sprinkle gelatin over 1 cup cold tomato juice and let it sit 5 minutes. 2. Heat the remaining juice and stir in the gelatin until dissolved. 3. Add lemon, Worcestershire, sugar and hot sauce. 4. Chill until syrupy, then fold in celery. 5. Pour into an oiled mold and chill 6 hours. Unmold onto lettuce.

Molded Gelatin Salad With Cranberries

Grandma says: “My mold came out of the cupboard for every holiday.” Fruity gelatin salads were among the grandparents’ foods that starred on the 1950s and 60s potluck table. This cranberry version is still a Thanksgiving tradition in many families. Kids love how it shines and wiggles. Do you have a gelatin salad tradition at your table?

You will need: 1 large box (6 oz) raspberry or cherry gelatin, 2 cups boiling water, 1 can (14 oz) whole berry cranberry sauce, 1 can (8 oz) crushed pineapple with juice, 1/2 cup chopped pecans, lettuce for serving.

How to make it: 1. Stir the gelatin into boiling water until dissolved. 2. Stir in cranberry sauce and pineapple with juice. 3. Chill until it starts to thicken, about 1 hour. 4. Fold in pecans and pour into an oiled ring mold. 5. Chill 6 hours or overnight and unmold onto lettuce.

Ambrosia, the Grandparents’ Foods Kids Love at First Bite

Grandpa says: “Ambrosia meant it was Christmas.” This creamy fruit salad of mandarin oranges, pineapple, coconut and mini marshmallows has been on Southern holiday tables for over 100 years. Kids are usually sold the moment they see the marshmallows. It takes 10 minutes and no cooking. Team coconut or team no coconut?

You will need: 1 can (15 oz) mandarin oranges drained, 1 can (20 oz) pineapple tidbits drained, 1 1/2 cups mini marshmallows, 1 cup sweetened shredded coconut, 1 cup sour cream or whipped cream, maraschino cherries.

How to make it: 1. Drain the fruit very well. 2. Mix the fruit, marshmallows and coconut in a bowl. 3. Fold in sour cream or whipped cream. 4. Chill at least 2 hours so the marshmallows soften. 5. Top with cherries before serving.

Waldorf Salad, the Crunchy Classic

Grandma says: “It came from a fancy New York hotel, so we felt very elegant.” The Waldorf salad was created at New York’s Waldorf-Astoria hotel in the 1890s, and it became a home favorite with crisp apples, celery, grapes and walnuts in a light creamy dressing. It is fresh, crunchy and great next to turkey. Most kids like the sweet apples and grapes best.

You will need: 2 crisp apples diced, 2 celery stalks sliced, 1 cup red grapes halved, 1/2 cup toasted walnuts, 1/3 cup mayonnaise, 1/3 cup plain yogurt, 1 tbsp lemon juice, lettuce leaves.

How to make it: 1. Toss the apples with lemon juice so they stay white. 2. Add celery, grapes and walnuts. 3. Mix mayo and yogurt and fold in. 4. Chill 30 minutes. 5. Serve on lettuce leaves.

Stewed Prunes With a Splash of Cream

Grandpa says: “A bowl of these every morning and you will live to be 100.” Grandparents’ foods were often simple and healthy, and many grandparents ate stewed prunes for breakfast or dessert, warm and spiced with orange peel and cinnamon. Prunes are high in fiber and linked to better digestion, so they deserve a comeback. Kids are often surprised they taste like a soft, jammy candy. Would you try them warm or cold?

You will need: 2 cups pitted prunes, 2 cups water or orange juice, 1 strip orange peel, 1 cinnamon stick, 1 tbsp honey or brown sugar (optional), fresh cream or yogurt for serving.

How to make it: 1. Put prunes, water, orange peel and cinnamon in a saucepan. 2. Bring to a simmer. 3. Cook gently 15 to 20 minutes until plump and the juice is syrupy. 4. Stir in honey if you like. 5. Serve warm or chilled with a splash of cream.

Creamy Stovetop Rice Pudding

Grandma says: “Leftover rice never went in the trash. It went in the pudding pot.” Old-fashioned rice pudding is just rice, milk, sugar and a little vanilla stirred slowly on the stove until thick and creamy. Top it with cinnamon, raisins or berries. It is one of the cheapest grandparents’ foods you can make, and kids love it warm.

You will need: 3/4 cup white rice (or 2 cups cooked), 4 cups whole milk, 1/2 cup sugar, 1/4 tsp salt, 1 tsp vanilla, cinnamon, raisins or berries for topping.

How to make it: 1. Put rice, milk, sugar and salt in a heavy pot. 2. Bring to a gentle simmer. 3. Cook on low 30 to 40 minutes, stirring often, until thick. 4. Stir in vanilla. 5. Serve warm or cold with cinnamon and fruit.

Bread Pudding, Grandparents’ Foods Made From Yesterday’s Bread

Grandpa says: “Stale bread was never stale in our house. It was dessert.” Bread pudding turns old bread, eggs, milk and a little sugar into a warm, custardy dessert with a crisp golden top. Add raisins, chocolate chips or a drizzle of caramel. It is a perfect way to use leftover Thanksgiving rolls. Who in your family makes the best one?

You will need: 6 cups day-old bread in cubes, 3 eggs, 2 1/2 cups milk, 3/4 cup sugar, 4 tbsp melted butter, 1 tsp vanilla, 1 tsp cinnamon, 1/2 cup raisins (optional).

How to make it: 1. Heat oven to 350 F and butter a baking dish. 2. Spread the bread and raisins in the dish. 3. Whisk eggs, milk, sugar, butter, vanilla and cinnamon. 4. Pour over the bread and let soak 15 minutes. 5. Bake 40 to 45 minutes until set and golden.

Pineapple Upside-Down Cake

Grandma says: “The best part is flipping it over and hoping it all comes out.” This cake was a star of the 1920s and still feels like a party: caramel, pineapple rings and red cherries baked under a soft butter cake. Of all the grandparents’ foods here, it is the perfect cake to make with kids, because they get to place the fruit. For more nostalgic sweets, see our Depression era desserts that grandma made with almost nothing.

You will need: 1/4 cup butter, 2/3 cup brown sugar, 7 pineapple rings, maraschino cherries, 1 1/3 cups flour, 2/3 cup sugar, 1 1/2 tsp baking powder, 1/3 cup soft butter, 2/3 cup milk, 1 egg, 1 tsp vanilla.

How to make it: 1. Heat oven to 350 F. Melt butter in a 9-inch pan and sprinkle with brown sugar. 2. Arrange pineapple and cherries on top. 3. Beat flour, sugar, baking powder, butter, milk, egg and vanilla 2 minutes. 4. Pour over the fruit and bake 40 to 45 minutes. 5. Cool 5 minutes, then flip onto a plate.

Root Beer Floats for a Family Tasting Night

Grandpa says: “A nickel bought a root beer float at the drugstore counter.” End your tasting night the sweet way. Here is how to make it fun this Thanksgiving weekend: let each grandparent pick two grandparents’ foods from this list, cook them together, and have the kids score each one from 1 to 5. Then everyone gets a float. Which dish do you think will win at your house?

You will need: Cold root beer, vanilla ice cream, whipped cream (optional), tall glasses, straws and long spoons.

How to make it: 1. Chill the glasses in the freezer for 15 minutes. 2. Add 2 scoops of vanilla ice cream to each glass. 3. Slowly pour root beer down the side so it does not foam over. 4. Top with whipped cream if you like. 5. Serve right away with a straw and a long spoon.