9 Foods That Ruled Old Cookbooks, But Disappeared with Time
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Jellied Meats
Gelatin-based dishes containing meats like chicken or fish were common in Victorian-era cookbooks but are rarely prepared today.
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Suet Puddings
Dishes like spotted dick or steak and kidney pudding, made with beef fat (suet), were staples in traditional British cooking.
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Aspic
Gelatin molds filled with various ingredients, from vegetables to meats, were a mid-20th-century favorite for formal occasions.
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Lobster Newburg
A rich and creamy lobster dish with a sherry-infused sauce, once considered a delicacy.
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Oysters Rockefeller
Oysters topped with a rich green sauce, popular in the late 19th and early 20th centuries.
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Salad Gelatin
Salads made with gelatin, which often included ingredients like vegetables, fruits, and even meat.
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Canned Meat
Items like canned ham and Spam were staples during times of rationing, such as World War II, but are less common today.
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Creamed Spinach
A classic side dish that was more popular in the mid-20th century but has waned in popularity in recent years.
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