11 Mostly Forgotten Historical Salads (That We Probably Shouldn’t Bring Back)

Perfection Salad via @ladanzarabi on Instagram
Perfection Salad via @ladanzarabi on Instagram

Salad dates back to Roman times, when cold vegetables were seasoned with brine (salata means “salty” in Latin). Variations of the dish were around throughout the Medieval and early modern periods—Queen Mary of Scots reportedly enjoyed a combo of greens, celery root, chervil, truffles, and hard-boiled eggs with creamy mustard dressing—but it wasn’t until the 19th century that the leafy appetizer really took off as a fashionable course to serve. And that’s when folks started to, well, stretch the definition of the word salad, incorporating fruit, noxious weeds, and even popular candy bars. Here are some of history’s most peculiar (and, thankfully, largely forgotten) examples.

1. CELERY VICTOR

Dreamed up by Victor Hirtzler, the head chef at San Francisco’s historic St. Francis Hotel, and published in his 1910 cookbook of the hotel’s menus, this concoction called for lengths of celery to be simmered in chicken or veal stock and then chilled in a tarragon marinade/dressing. Hirtzler also created the Crab Louis, which appears in the same cookbook and was his real salad hit—it was amongst the first salads that could be considered a full meal. But it was his Celery Victor (which featured a veggie best used as an addition or garnish) that was once hailed “an American classic.” If you're up for it, Chowhound has an updated version that adds anchovies to the dressing.

2. DANDELION SALAD

To be fair, this one’s mostly only been forgotten Stateside, but it’s still somewhat current in France and other parts of Europe. The idea’s pretty simple: Go out into the yard and pick some dandelion greens (or buy them at a market, if you must), chop them up , then dress them with olive oil and balsamic. That’s it. The yellow flowers are perfectly edible as well, but it’s the peppery, arugula-esque leaves that seem to draw the salad’s fans in. Sometimes folks will throw a minced shallot or onion in there, or, in Martha Stewart’s case, maybe some garlic scapes.

3. COKE SALAD

The fad of congealed, gelatin-encased salads really exploded in the 1950s, with hundreds if not thousands of variations emerging. But the one of the weirdest jewels in the Jell-O salad crown is arguably Coke Salad. Once popular in the American South as a church or funeral potluck dessert, this sugary confection calls for a mixture of Coca-Cola and pineapple and cherry juices to be used in place of boiling water, to activate the gelatin. The carbonation in the soda sticks around in the finished product, for a very strange take on fruit salad that seems to pop and fizz in your mouth. HuffPo recommends this version, by “John’s Mom,” that also adds the Midwestern favorite cream cheese in the mix.

4. SUNBONNET BABY SALAD

First documented in a 1917 cookbook called A Thousand Ways to Please a Husband, Sunbonnet Baby Salad involves a canned pear half, scooped side down, with a child’s facial features inscribed via cloves, blanched almonds, and strips of pimento, in the style of Mr. Potato Head. The kid’s hair is made of salad dressing, in the flavor and color of your choice. The whole thing is placed on a bed of lettuce, which is supposed to curl up around the pear-baby’s head, à la a sunbonnet, and then a pimento-strip bow is stuck under the chin. As FoodFerret explains in its recipe, “The expressions may be varied.”

5. CORONATION CHICKEN SALAD

When Elizabeth II was crowned in 1953, English food writer Rosemary Hume came up with this spin on a standard mayo-based chicken salad for the new queen’s coronation luncheon. Hume may actually have been inspired by a chicken salad prepared for Elizabeth’s grandpa, George V, for his silver jubilee in 1935: Jubilee Chicken was just cold, cooked, diced chicken with curry spices and mayonnaise, but Hume’s rendition added raisins, apricot purée, and a few other odds and ends. In 2002, the recipe was punched up again for the Queen’s own golden jubilee, with the addition of lime, ginger, and crème fraîche, and once more for her diamond jubilee in 2012, with mango and minced chiles. If you really want to celebrate the Queen's birthdays this year, try The New York Times's recipe—in accordance with the Queen's dietary preferences, it doesn't include garlic.

6. PERFECTION SALAD

In 1904, a Mrs. John E. Cook of New Castle, Pennsylvania, took third place in a recipe contest with this lemony, vinegary take on the molded Jell-O salad, winning a new sewing machine for her entry. Perfection Salad was a homemaking magazine favorite for decades thereafter, in various incarnations. The beauty of this dish seems to be that you can throw just about any of the usual salad suspects in there—cabbage, celery, carrots, olives, whatever week-old produce you find in your fridge—and it still looked (subjectively) attractive, shimmering at you from inside the savory gel. As Saveur mentions in its recipe, Perfection Salad was often served alongside grilled meats or fish; Mrs. Cook herself liked it with fried oysters. The original recipe calls for the molded salad to be diced and served with mayonnaise, “in cases made of red or green peppers.”

7. CANDLE SALAD

In one of the more far-fetched interpretations of the word, this vintage fruit “salad” is just half a banana stuck in a pineapple ring, with a cherry toothpicked to the top. Voila. (If you want to get fancy, some Candle Salads have whipped cream or mayo dribbling down one side, representing a rivulet of melting wax.) Debuting sometime in the 1910s, this is perhaps one of history’s more controversial salads, not only for its, ahem, suggestive appearance, but also owing to the fact that there’s very little intermingling of ingredients. Someone just took three things and placed them near each other to form a shape. It’s not especially clear on how people are supposed to go about eating this either. Candle Salad’s greatest claim to fame is probably being the butt of separate TV segments by Ellen DeGeneres and Amy Sedaris, but if you really want to make it, Cooks.com will walk you through the process.

8. CHEESE SLAW

The outback town of Broken Hill, in the Australian state of New South Wales, is generally cited as the birthplace of this altered translation of coleslaw, although some say the recipe first appeared in a 1939 newspaper in Townsville, nearby in Queensland. Broken Hill’s residents will push back against anyone who says so, though, claiming that the Townsville recipe of the same name was, in fact, totally different and that BH is the home of legit cheese slaw, full stop. It’s true that the recipes vary, but the common denominators seem to be that you take some coleslaw and swap out the cabbage for cheese, usually blue, and that carrots need to make an appearance. Folks down under use it for everything from a hot dog topping to the innards of a grilled cheese sandwich.

9. SNICKERS BAR SALAD

What won’t the Midwest turn into a salad? Once a staple of potlucks in Iowa and the like, this alleged salad is technically more of a pudding, or maybe an advanced cake frosting. The main ingredient is either whipped cream or Cool Whip, into which broken-up Snickers bars and marshmallow cream or mini-marshmallows are added. The occasional inclusion of Granny Smith apples seem to be the only thing that might bump it up to fruit salad status, and they aren’t even required. The assembly process is pretty self explanatory, but Cooks.com has your back if you need it spelled out.

10. SEAFOAM SALAD

Initially exclusive to Woolworth lunch counters, seafoam salad’s popularity surged in the early 20th century, as the retailer’s stores proliferated in number and the dessert spread to cafeterias and buffets across America. In the classic, cream cheese, canned pears, and maraschino cherries were suspended in lime Jell-O and capped with whipped cream. Orange Jell-O was sometimes subbed for lime, even though that made it decidedly not seafoam-esque. Mayo and nuts both made appearances in some versions, but AllRecipes breaks down the most basic recipe for your retro summer dinner parties.

11. FROG-EYE SALAD

This one’s not been completely forgotten yet, but it’s rarely found outside of the Mormon Corridor (i.e., Utah, western Wyoming, and eastern Idaho). Here, acini di pepe (“grains of pepper”) pasta, which is similar to couscous and represents the eponymous frog’s eyes, are combined with Cool Whip and, somewhat bizarrely, beaten eggs cooked with pineapple juice. Food.com has the full 30-minute recipe, which includes some canned fruit and marshmallows. Frog-eye salad is particularly special in that it seems to be one of the only conflations of pasta salad and dessert salad around, so it presumably works as both an appetizer and nightcap.

10 Delicious Facts About McDonald's Shamrock Shake

McDonald's
McDonald's

Many people overdo it with the drinking on St. Patrick's Day, but it's not always Guinness or Jameson that gets them into trouble. Sometimes it's the Shamrock Shake, McDonald's uniquely green and often elusive seasonal treat. Here’s the skinny on the 660-calorie indulgence.

1. The Shamrock Shake wasn't originally known as The Shamrock Shake.

The original name of the cult classic milkshake was slightly less alliterative. It was called the St. Patrick’s Day Green Milkshake. Catchy, no?

2. The Shamrock Shake is a charitable endeavor.

What does the Shamrock Shake have to do with the Ronald McDonald House and the Philadelphia Eagles? Everything, according to the fast food giant. When Eagles tight end Fred Hill’s daughter was being treated for leukemia in 1974, Fred and his wife spent a lot of time in waiting rooms and noticed many other emotionally depleted families doing the same. He thought it would be healthier for families if they had a place to call home while their children were being treated, so he used his football connections to get in touch with a local advertising agency that did work for Mickey D’s. They agreed to give profits from the Shamrock Shake toward a home near the Children’s Hospital in Philadelphia, which ended up becoming the first-ever Ronald McDonald House.

3. Uncle O'Grimacey used to be the Shamrock Shake's ambassador.

Back in the early ‘80s, a fairly offensive character named Uncle O’Grimacey was used to promote the seasonal shake.

4. No McDonald's restaurant is required to offer the Shamrock Shake.

In 2012, it was announced that, for the first time, the Shamrock Shake would be available in all McDonald's nationwide—but not all restaurants have to carry them. Regional managers decide whether their stores will carry the shakes each year.

5. Jimmy Fallon once depleted a New York City restaurant's entire Shamrock Shake supply.

If you’re a New Yorker and you didn’t get a much-craved Shamrock Shake in 2011, it’s probably Jimmy Fallon’s fault. When he caught wind that a Union Square Mickey D's had the elusive dessert, he totally cleaned them out—purchasing more than 100 shakes for his audience. New Yorkers were not pleased with Fallon.

6. The Shamrock Shake got an ice cream offshoot (that didn't fare so well).

Despite the smashing success of the shake, the Shamrock Sundae was a dismal failure. Introduced in 1980, it was discontinued after just a year. Apparently people prefer their unnaturally green desserts in shake form as opposed to scoop form. Though this year, they're trying again: in honor of the Shamrock Shake's 50th anniversary, McDonald's is also introducing an Oreo Shamrock McFlurry.

7. There have been many super-sized versions of the Shamrock Shake.

For a few years, a giant shake was poured into the Chicago River to help contribute to the green hue it’s dyed every year. A donation was also made to the Ronald McDonald House.

8. The McDonald's app will help you track down a Shamrock Shake.

Are you one of those unfortunate souls who has to hunt the shake down every year? McDonald's official app can help. In 2020, for the first time in three years, the Shamrock Shake will be offered at all McDonald's locations. If you're not sure of the nearest one near you, the McDonald's app has a full directory to help.

9. You can make your own Shamrock Shake at home.

If you still can’t find a shake, you have one other option: make your own.

10. In 2017, McDonald's engineered a special Shamrock Shake straw.

In 2017, McDonald's unveiled an amazing innovation for Shamrock Shake lovers: the STRAW. Short for Suction Tube for Reverse Axial Withdrawal, the STRAW was designed by real engineers at the aerospace and robotics engineering firms JACE and NK Labs—specifically with the Shamrock Shake in mind. What sets the device apart from conventional straws is the sharp bend in its shape and the three, eye-shaped holes in addition to the opening at the bottom end. The extra holes are positioned in a way that allows drinkers to take a sip of a new layered version of the frosty treat that’s equal parts top mint layer and bottom chocolate layer.

Wales Is Home to the Baked Bean Museum of Excellence

Baked Bean Museum of Excellence
Baked Bean Museum of Excellence

If you don't think it's possible to get excited about beans, you've clearly never been to the Baked Bean Museum of Excellence in Port Talbot, Wales. The site is filled with memorabilia celebrating canned baked beans, but the legume-loving "superhero" in charge of it all may be the most intriguing attraction.

Before legally changing his name to "Captain Beany" in 1991, the owner of the Baked Bean Museum was a Welsh man named Barry Kirk, according to Atlas Obscura. He was born in 1954 and spent the early part of his adulthood working in the computer department of a British petroleum plant in South Wales.

But his life took a much different direction in 1986 when he broke the world record for longest time in a baked bean bath at 100 hours. He fully adopted his Captain Beany persona five years later and began painting his face and head orange. He also started dressing in a gold-and-orange superhero costume. Since then, he's raised nearly $130,000 for charity by performing various bean-related stunts like pushing a can of beans along the beach with his nose. His biggest claim to fame, though, is his Baked Bean Museum, which he opened in his two-bedroom council flat in 2009.

Baked Bean Museum of Excellence.
Baked Bean Museum of Excellence

Visit Captain Beany's home and you'll find more baked bean swag than most people see in a lifetime. His lavatory has been transformed into the "Branston Bathroom," with the British product's logo embellishing every surface, and the kitchen is all about Heinz. The museum also features vintage advertisements, collectible cans, and knick-knacks like a pair of baked bean cufflinks. And if you ever start to feel overwhelmed, Captain Beany will be there as your personal guide in one of his tomato-sauce-orange outfits.

Baked Bean Museum of Excellence.
Baked Bean Museum of Excellence

The Baked Bean Museum of Excellence is technically free to enter, but Captain Beany does accept donations that he gives to charity. You can visit the Port Talbot institution from Monday through Friday between 10 a.m. and 5 p.m.

[h/t Atlas Obscura]

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