吐司奶油牛肉碎（Creamed Chipped Beef on Toast），被士兵們暱稱為「SOS」，是 1950 年代廉價的戰時主食。將薄乾牛肉片拌入奶油白醬，淋在吐司上——這道菜既飽足又實惠，但現在除了舊式餐廳的菜單外，幾乎已被遺忘。番茄肉凍沙拉（Tomato Aspic Salad）是 1950 至 1960 年代晚宴上流行的晶瑩剔透的吉利丁模具菜。番茄汁、芹菜和香料固定在透明肉凍中——它在自助餐桌上看起來很精緻，但在當今的廚房中已完全消失。豪豬肉丸（Porcupine Meatballs）因米粒像刺一樣冒出來而得名。這是 1950 至 1960 年代深受家庭喜愛的食物，由絞肉和番茄醬製成，便宜且受孩子歡迎，但現在很少出現在現代食譜書中。起司火鍋（Cheese Fondue）是 1960 至 1970 年代的派對狂熱——融化的起司、葡萄酒，用長叉蘸著麵包吃。每位主人都有一套火鍋具，但現在被視為過時，家裡幾乎不再做了。洋蔥炒肝（Liver and Onions）是 1950 和 1960 年代廉價且富含鐵質的晚餐主食。煎肝配上焦糖洋蔥——奶奶們堅信它有益健康，但現在的年輕一代覺得那股濃郁的味道難以接受。國王風雞肉（Chicken à la King）是 1950 至 1960 年代優雅的療癒美食：切丁雞肉拌入奶油雪利酒醬，配上青椒和蘑菇，通常淋在吐司或米飯上。這曾是晚宴上的最愛，現在幾乎消失了。火焰雪山（Baked Alaska）是 1950 至 1970 年代令人驚艷的甜點：冰淇淋裹上蛋白霜並淋酒點火。它在餐桌上看起來像一座燃燒的山，但現在對大多數家庭主廚來說被認為太複雜了。安布羅西亞沙拉（Ambrosia Salad）是 1950 至 1970 年代甜美蓬鬆的聚餐經典：橙子、鳳梨、椰子、棉花糖和酸奶油。每位奶奶都會帶它去家庭聚會，但現在被認為太甜且過於復古。在 1930 至 1960 年代水果稀缺時期，仿蘋果派（Mock Apple Pie）使用麗滋餅乾代替蘋果。加入肉桂和糖後，它的味道驚人地像真正的蘋果派——這是大蕭條時期一個聰明的技巧，後來逐漸消失了。金槍魚麵條砂鍋（Tuna Noodle Casserole）是 1950 至 1970 年代終極的平日晚餐：罐裝金槍魚、麵條、豌豆和蘑菇湯，上面撒上碎洋芋片。便宜、簡單且無處不在——現在它被認為是「老奶奶的食物」。Chicken Marbella 出自 1979 年的《Silver Palate》食譜，是 1980 年代流行的一道宴客菜，包含黑棗乾、橄欖和酸豆。它帶有優雅的地中海風情，但現在已被更簡單的現代食譜取代。洛克斐勒焗蠔是 1950 年代豪華的新奧爾良風格開胃菜：生蠔配上菠菜、香料和麵包屑一起烘烤。這道菜以富有的洛克斐勒家族命名，現在大多只出現在高檔餐廳。奶油豌豆洋蔥是 1950 年代經典的配菜——甜豌豆和珍珠洋蔥淋上濃稠的白醬。它曾出現在每個節日的餐桌上，但現在已被更清爽的蔬菜菜餚所取代。索爾斯伯利牛排是 1950 至 1970 年代電視餐（冷凍便當）和家庭最愛的料理：淋上蘑菇肉汁的絞牛肉餅。它當時給人一種高級感但價格實惠；現在大多隻存在於人們對冷凍餐點的回憶中。紅椒肉捲是 1950 至 1960 年代流行的一種鮮紅色切片冷肉，充滿了紅椒和香料。當時的孩子們很喜歡夾在三明治裡吃，但現在超市幾乎買不到了。維也納香腸是 1960 至 1970 年代常見的小型罐裝香腸，直接從罐子裡拿出來吃或搭配餅乾。它是孩子和忙碌媽媽們的快速零食，現在被視為老派的罐裝食品。賭場焗蛤蜊是 1950 至 1960 年代優雅的開胃菜：蛤蜊與培根、麵包屑和辣椒一起烘烤。它以羅德島的一家賭場命名，曾是派對上的必備菜，現在很少見。胡蘿蔔果凍沙拉（通常用萊姆口味果凍製作）是 1950 至 1970 年代色彩斑斕的「沙拉」。胡蘿蔔絲懸浮在果凍中——看起來很健康，但搖搖晃晃的樣子現在已經完全過時了。鳳梨起司球是 1960 至 1970 年代的派對明星：奶油起司、鳳梨和堅果揉成球狀，再裹上一層堅果。以前每位女主人都會做——現在被視為復古的庸俗風格。七層沙拉是 1970 年代聚餐的明星：透明碗中層層疊放著生菜、豌豆、培根、起司和美乃滋醬。它看起來很壯觀，但現在很少有人做了。環狀鮪魚果凍是 1960 年代 Jell-O 食譜中的寵兒：鮪魚、蔬菜和美乃滋被固定在檸檬或萊姆口味的果凍環模中。它在午宴上看起來很華麗，但現在被視為古怪的膠狀物且已被遺忘。鮭魚慕斯是 1960 至 1970 年代一種粉紅色且蓬鬆的模製開胃菜，由罐裝鮭魚、奶油起司和明膠製成。常出現在雞尾酒會上，因其復古的質地，現在已很少製作。鳳梨糖漿焗火腿是 1950 至 1970 年代節日的大餐主角：火腿上鋪著鳳梨圈、馬拉斯奇諾櫻桃和紅糖糖漿。充滿節日氣氛且甜美，但現在常被更簡單的烤肉取代。萊姆胡蘿蔔果凍是 1950 至 1970 年代色彩繽紛的「沙拉」配菜：亮綠色的果凍中懸浮著胡蘿蔔絲。它曾出現在每個家庭聚餐中，但已從現代餐桌上消失。西米露布丁是 1950 至 1980 年代經典的療癒甜點：用牛奶和香草烹煮成奶油狀、珍珠般的西米露。通常撒上肉豆蔻粉，現在被視為老派的學校午餐食物。華道夫沙拉源於1900年代初期，但在1950至1960年代達到鼎盛：由蘋果、芹菜、核桃和美乃滋製成。曾是高級午宴的主食，現在多見於舊食譜中。瑞典肉丸是1960至1970年代的派對寵兒：由牛豬肉混合製成的小肉丸，淋上奶油肉汁，通常搭配越橘果醬。在自助冷餐會中很受歡迎，但現在家庭自製已較為少見。烤葡萄柚是1950至1960年代的早餐或前菜：將葡萄柚對切後撒上糖，烤至表面焦糖化。當時被認為很優雅，但已從現代菜單中淡出。魔鬼蛋在1950至1980年代的野餐和派對上無處不在：白煮蛋填入美乃滋、芥末和紅椒粉製成的內餡。這款復古經典雖然依然存在，但在聚會中已不那麼常見。雞尾酒蝦是1950至1970年代最具魅力的前菜：冰鎮蝦肉搭配酸辣雞尾酒醬，盛裝在長腳杯中。曾是牛排館的標配，現在多帶有高檔或懷舊色彩。鹹牛肉炒馬鈴薯（通常來自罐頭）是1950至1970年代的早餐或廉價晚餐：鹹牛肉丁、馬鈴薯和洋蔥煎至酥脆。這種療癒美食現在大多只出現在大眾食堂。鳳梨倒置蛋糕是1950至1960年代的甜點代表作：帶有焦糖鳳梨環和櫻桃的奶油蛋糕。在盒裝預拌粉盛行的時代極具指標性，現在已較少自製。1950至1970年代的利馬豆砂鍋將罐裝利馬豆與蘑菇濃湯及培根或起司混合。這款經典配菜現已被更新鮮的蔬菜取代而消失。威爾斯兔子（或稱起司吐司）是1950年代的療癒料理：融化的起司醬淋在吐司上，通常加入啤酒或芥末。帶有英式高級感，但現在很少在家製作。麵包布丁是1950至1980年代的節儉甜點，利用過期的麵包、牛奶、蛋、葡萄乾和肉桂製成。配上溫暖的香草醬——這是祖母避免浪費的方法，雖然依舊溫馨但已不再普遍。午餐肉是二戰及1950至1980年代的常備食品：罐裝豬肩肉和火腿肉塊，可油煎或做成三明治。在夏威夷具有代表性且帶有復古趣味，但在今日評價兩極。無花果餅乾是1950至1980年代的經典餅乾：包裹無花果醬的口感扎實餅乾。曾是午餐盒裡的最愛，雖然仍在販售，但與現代零食相比顯得過時。奶油核桃冰淇淋是1950至1970年代冰箱裡的必備品：濃郁的香草底蘊帶著烤核桃與奶油香。這是祖母輩的首選口味，現在已被更多新潮選項蓋過。石板街冰淇淋（巧克力配棉花糖和堅果）在1920至1960年代開始流行。這種口感豐富的冰淇淋至今仍有售，但總能喚起老式甜品店的懷舊情懷。Werther’s Originals（偉特糖）是從 1970 年代起，奶奶包包裡常備的奶油糖果。那乳脂感十足、令人懷舊的包裝紙——現在雖然仍有銷售，但總是被貼上「老人零食」的標籤。You scored 0 out of 40You scored 1 out of 40You scored 2 out of 40You scored 3 out of 40You scored 4 out of 40You scored 5 out of 40You scored 6 out of 40You scored 7 out of 40You scored 8 out of 40You scored 9 out of 40You scored 10 out of 40You scored 11 out of 40You scored 12 out of 40You scored 13 out of 40You scored 14 out of 40You scored 15 out of 40You scored 16 out of 40You scored 17 out of 40You scored 18 out of 40You scored 19 out of 40You scored 20 out of 40You scored 21 out of 40You scored 22 out of 40You scored 23 out of 40You scored 24 out of 40You scored 25 out of 40You scored 26 out of 40You scored 27 out of 40You scored 28 out of 40You scored 29 out of 40You scored 30 out of 40You scored 31 out of 40You scored 32 out of 40You scored 33 out of 40You scored 34 out of 40You scored 35 out of 40You scored 36 out of 40You scored 37 out of 40You scored 38 out of 40You scored 39 out of 40You scored 40 out of 40
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NextNext QuizIncorrectCorrectGenerating your resultRetryOops, Quizday rookie! Don't worry, even the greatest quiz masters had to start somewhere. You may have stumbled this time, but every mistake is an opportunity to learn and grow. Keep on quizzing, Quizday newbie, and let your thirst for knowledge guide you towards greatness!Hooray for trying, Quizday explorer! You may not have aced the quiz this time, but you're like a brave adventurer trekking through uncharted territories. Keep exploring, Quizday fan, and let your inquisitive spirit be your guide to the riches of knowledge. Who knows what wonders await you on your next quiz quest?Great effort, Quizday adventurer! You're like a curious cat exploring the world of trivia with wide-eyed wonder. Keep on quizzing, Quizday fan, and let your enthusiasm for knowledge propel you towards success. Remember, even the most experienced quiz champions started somewhere. You're on your way to greatness!Hooray for taking the Quizday challenge! 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歡迎參加終極懷舊美食挑戰！這個測驗收錄了 40 張曾在您祖父母時代——從 1950 年代到 1980 年代——風靡一時的經典菜餚照片。這些都是當時家庭晚餐、聚餐和節日聚會上供應的食物，但許多已經從現代廚房中消失了。您的任務簡單卻棘手：觀察每張照片，並從四個選項中選出正確的名稱。只有真正的復古美食家或擁有「老派味蕾」的人才能獲得高分。分數不高？別擔心——這只是時代變遷的標誌。但如果您全對，恭喜！您正式成為一名「烹飪時空旅人」。證明您與過去的連結，讓奶奶感到自豪吧。祝你好運——這些被遺忘的味道正隨著時間流逝！