15 Forgotten 60s Snacks That Would Upset Health Inspectors Today

Step into the wild world of 1960s cuisine, where creativity knew no bounds—and neither did the questionable ingredient choices!

Whether you call it bold innovation or a culinary fever dream, the ‘60s gave us snacks that defied logic, taste buds, and possibly the laws of physics. From gelatin-encased everything to sugar-loaded treats that would make a dentist weep, this era was all about novelty over nutrition.

Ever had a tuna salad suspended in lime Jell-O? How about hot dog-infused casseroles that dared you to take a bite? And let’s not forget the radioactive-orange cheese balls, the mystery meat spreads, and the marshmallow-topped vegetable sides that blurred the line between dessert and disaster.

Each of these 15 forgotten snacks comes with its own bizarre backstory, a dash of nostalgia, and a pinch of humor. So, buckle up and grab a Tums—we’re diving into the deliciously strange world of 1960s snacking!

1. Jell-O Salads (with Meat?!)

Jell-O salads in the ’60s were a daring mix of culinary curiosity and questionable taste. Imagine translucent cubes of gelatin encasing slivers of ham or shrimp, perhaps even olives for added zest.

Occasionally, a surprise dollop of mayonnaise added an extra layer of mystery. While the combination seems bizarre today, it was quite the showstopper at dinner parties. However, the idea of Jell-O both jiggling and smelling like fish remains perplexing.

These molds were more than a dish; they were a spectacle, leaving us to wonder what culinary courage inspired such creativity.

2. Aspic (a.k.a. Meat Jell-O)

Aspic, affectionately dubbed ‘Meat Jell-O,’ was a savory delight of the ’60s.

A product of boiled animal bones, it encased chunks of meat and vegetables within its wobbly embrace. Often found at formal gatherings, this dish was more about presentation than palatability. Who could resist the allure of ‘gelatinous meat goo?’

Despite its unique texture, it managed to win hearts—or at least, curious glances. Today, it’s a relic of a time when gelatin wasn’t just for desserts, standing as a testament to culinary experimentation.

3. Candy Cigarettes

Candy cigarettes were the cheeky confection that let kids play grown-up without the lung damage.

These chalky sticks, often with a puff of fake smoke, turned every child into a noir film star. Despite their questionable message, they were a hit among the young crowd.

The ’60s didn’t hold back when it came to bold ideas, and candy imitating carcinogens was just another day at the candy store. Nostalgia aside, these sugary sticks remind us that not all childhood memories are sugar-coated with wisdom.

4. Space Food Sticks

Space Food Sticks were the chewy, chocolate-flavored snack that promised a taste of the cosmos.

Designed for astronauts but marketed to kids, they were the ’60s idea of intergalactic cuisine. Alas, with a texture reminiscent of rubber and nutritional value akin to a pencil eraser, their appeal was more about novelty than nutrition.

Yet, these sticks sparked imaginations, with children dreaming of space adventures. They serve as a reminder that sometimes, the journey is more important than the destination—even if the journey ends in your lunchbox.

5. Tuna and Potato Chip Casserole

The Tuna and Potato Chip Casserole was the ’60s culinary equivalent of a dare. Mixing canned tuna with crushed potato chips and cream of mushroom soup, it was a dish that defied logic and embraced chaos.

In a world where nutrition was often an afterthought, this casserole reigned supreme. It was less about health and more about hearty, comfort eating.

Though it sounds absurd today, it was a staple for many, embodying the era’s experimental spirit. Who needed rules when you had a pantry full of possibilities?

6. Swanson’s Frozen TV Dinners

Swanson’s Frozen TV Dinners brought convenience to the chaotic ’60s household. Packaged in aluminum trays, they offered a full meal complete with entree, side, and dessert—all cooked in one go.

The mashed potatoes resembled glue, and the turkey teetered on plastic, yet they became a household staple. These dinners were more than food – they were a symbol of modernity, allowing families to dine with ease.

While the taste has been left in the past, the nostalgic charm of TV dinners remains, a reminder of the era’s fast-paced lifestyle.

7. Kool-Aid with Twice the Sugar

Kool-Aid in the ’60s was less about flavor and more about a sugar-induced frenzy. With twice the recommended sugar, it transformed children into hyperactive whirlwinds of energy.

The vibrant, sugary drink was a staple at birthday parties and summer gatherings. While parents may have regretted the aftermath, kids reveled in the sweet chaos. Kool-Aid was a rite of passage, a sugary symbol of childhood freedom.

Today, it serves as a cautionary tale of moderation, reminding us that sometimes, less is more—especially when it comes to sugar.

8. Velveeta + Everything

Velveeta was the ‘cheese’ that could, and did, melt over anything. From meats to Jell-O, no dish was safe from its smooth, cheesy embrace.

Its indefinite shelf life was as puzzling as its wide-ranging culinary applications. In the ’60s, Velveeta was a kitchen staple, turning ordinary meals into creamy, cheesy delights.

While real cheese may scoff at its processed cousin, Velveeta’s versatility was unmatched. It was a time when culinary boundaries were pushed, and Velveeta was the edible glue holding it all together. Today, it remains a guilty pleasure for many.

9. Circus Peanuts

Circus Peanuts were the enigmatic candy that puzzled taste buds. With a fake banana flavor and a foam-like texture, they were both fascinating and confounding.

Their origin story remains a mystery, with some claiming they never expired. In the ’60s, these peanuts were as much a part of the candy landscape as lollipops and gumdrops. Despite their oddity, they found their way into many a candy jar.

While modern palates may recoil, Circus Peanuts are a reminder of a time when candy was as much about curiosity as it was about taste.

10. Deviled Ham Spread

Deviled Ham Spread was the ’60s answer to sophisticated snacking. Pureed ham in a can, it dared you to embrace its spreadable nature.

With a devilish logo taunting you from the label, it was both intriguing and slightly unnerving. Yet, it found its place at cocktail parties and picnics, a testament to the era’s adventurous spirit. In a time when convenience reigned supreme, spreadable meat was a novelty.

Today, it stands as a quirky reminder of past palates, leaving us to ponder what other culinary curiosities the ’60s harbored.

11. Pizza Rolls That Were More Crust Than Filling

Pizza Rolls in the ’60s were more air than appetizer. Predecessors to Totino’s, these rolls promised pizza but delivered mostly crust and scalding pockets of air.

Yet, they captured the spirit of snack-time innovation. Despite their shortcomings, they were a popular choice for parties and after-school snacks. With each bite, you hoped for more filling but settled for the crispy exterior.

These rolls are a testament to the ’60s penchant for convenience over culinary perfection, reminding us that sometimes, the promise of pizza is better than the reality.

12. Whip’n Chill

Whip’n Chill was the dessert mix that turned powder into mystery foam pudding. With a whisk and some elbow grease, it transformed into a frothy treat that puzzled palates.

In the ’60s, convenience was king, and Whip’n Chill delivered with its instant dessert promise. Though its texture and flavor were unconventional, it found fans among those willing to embrace the unknown.

Today, it stands as a reminder of a time when culinary shortcuts were celebrated, and desserts were more about novelty than nostalgia.

13. Prune Whip

Prune Whip was the dessert that doubled as a digestive aid.

Made from whipped egg whites and pureed prunes, it offered a sweet treat with a side of function. In the ’60s, it was a popular choice for those seeking both taste and relief. Though the idea of a dessert-laxative hybrid seems odd today, it was embraced in its time.

Prune Whip is a testament to the era’s willingness to blend flavors and functions, reminding us that sometimes, culinary creativity takes unexpected forms—even in dessert.

14. Maraschino Cherries (That Glowed in the Dark, Probably)

Maraschino Cherries were the neon red garnish that adorned many a ’60s cocktail and dessert.

Bleached, dyed, and sweetened to an almost radioactive hue, they were as visually striking as they were sugary. Though a cherry’s crunch may be unsettling, these cherries were a staple of the era’s culinary scene.

They represented a time when aesthetics often trumped authenticity. Today, maraschino cherries are a nostalgic reminder of a colorful past, where food was as much about visual appeal as it was about taste.

15. Canned Bread

Canned Bread was the ’60s solution to fresh loaf laziness. Brown bread sealed in a can, it offered convenience at the cost of texture.

While it sounds peculiar now, it was a pantry staple, especially in New England. Opening a can to reveal a loaf of bread was a novelty that intrigued many. Despite its odd packaging, it provided a quick fix for bread needs.

Canned Bread is a quirky reminder of a time when packaging innovation was just as important as the product within. Today, it’s a curious relic of culinary convenience.