1. Tomato Aspic
Tomato aspic was an experiment made in the gelatin craze, essentially a chilled tomato-flavored Jell-O with vegetables or shrimp embedded inside. It was meant to be a refreshing starter or side dish, but tomato-flavored Jell-O is now something most people would probably rather avoid.
2. Jell-O Salads
Jell-O was the star of mid-century American cuisine, but it wasn’t limited to dessert. Jell-O salads — a.k.a. “aspics” — were made by suspending all sorts of things (from vegetables to meats) inside flavored gelatin. Lime Jell-O with cottage cheese and veggies was a classic, and let’s not forget the seafood versions. Back then, people thought it was fancy, but today, we think it’s just… odd.
3. Mutton
Mutton — or meat from older sheep — was once a regular on American dinner tables, but its gamy flavor hasn’t aged well. Lamb took over as the preferred option for those craving red meat from sheep. Even though mutton was high in protein, it’s no surprise that it’s rarely found on American menus today.
4. Spam and Pineapple Loaf
Spam itself has had a revival recently, but Spam and pineapple loaf was a relic from the 1950s that has, fortunately, stayed in the past. This dish involved topping canned Spam with pineapple slices, maraschino cherries, and a glaze, baking it to create a sweet-and-savory (and highly processed) meat loaf. People loved the convenience, but today it’s more likely to make us say, “no, thanks!”
5. Liver and Onions
There was a time when liver and onions was a staple, touted as a healthy meal full of vitamins. Thinly sliced liver fried with onions was a common dinner menu item — especially in the ‘50s and ‘60s. However, the metallic taste and strong flavor of liver have since made this dish far less popular, although it still has a loyal fanbase of adventurous eaters.
6. Cheese and Pickle Loaf
Imagine bologna with chunks of pickles and cheese bits mixed right in. Cheese and pickle loaf was exactly that: a processed meat creation for the sandwich lover who wanted it all in one slice. Once a popular deli choice, this has become one of those bygone foods that few miss.
7. Creamed Chipped Beef on Toast
This was a military staple during WWII, and it made its way to American households as a low-cost, easy-to-make meal. “SOS,” as it was often known (we’ll let you guess why), involved dried beef in a creamy white sauce served over toast. It was filling and budget-friendly, but not exactly appetizing.
8. Peanut Butter and Mayo Sandwiches
Back in the day, peanut butter and mayonnaise sandwiches were a lunchbox staple for many American kids. This unusual combo was thought to be creamy and satisfying — with a balance of savory and sweet. Peanut butter provided the protein, while mayo added richness and moisture. Although it had its fans, most people today would probably agree that this is one flavor mashup they’d rather leave in the past!
9. Pineapple and Cottage Cheese Salad
Back in the day, this was a surprisingly popular dish. Imagine a slice of pineapple topped with a generous scoop of cottage cheese, maybe with a cherry on top for color. It was thought to be light, refreshing, and “healthy,” offering a mix of sweetness from the fruit and protein from the cheese. But to today’s taste buds, this duo of creamy cottage cheese and sweet pineapple seems more curious than appetizing, and it’s now more likely to be seen in retro recipe books than on modern menus.
10. Meatloaf with Prunes
Yes, prunes were once added to meatloaf for a touch of sweetness and “texture.” While meatloaf itself has survived the test of time, adding prunes (along with ketchup and other random ingredients) was a trend many are happy to leave in the past. There was even a time when it was advertised as a kid-friendly meal!
11. Deviled Ham
Deviled ham, a highly processed canned ham product mixed with spices, was a popular sandwich filling back in the day. It was made to be shelf-stable, making it convenient for lunchboxes and picnics. Despite being practical, this mushy, intensely salty meat spread hasn’t kept its appeal over time.
12. Vinegar Pie
During the Great Depression, people made do with what they had, and that meant creative recipes like vinegar pie. Since fresh fruits were hard to come by, home cooks used vinegar to give this dessert a tangy bite. While it worked in a pinch, we’re thankful for fresh fruit pies these days.
13. Pickled Pigs’ Feet
Pickled pigs’ feet, once found in bars and stores across the country, were loved for their tangy, chewy texture and high protein content. Today, these aren’t exactly on the top of anyone’s snack list. While it’s still enjoyed in some Southern and traditional cuisines, many Americans are more than a little squeamish at the idea.
