1. Glass Milk Bottles
Once upon a time, milkmen delivered fresh milk straight to your doorstep in glass bottles. These bottles would then go right into the fridge, often taking up a whole shelf. It was part of a reusable system—drink the milk, rinse the bottle, leave it out for the next delivery. It was local, fresh, and sustainable before those were even buzzwords.
Today, you’d be hard-pressed to find anyone under 50 who’s even seen a glass milk bottle outside of a novelty store, according to Tom Heyden from the BBC. Supermarkets stock plastic jugs or cartons for mass distribution, and milk delivery is nearly extinct. That shift happened largely due to the rise of large-scale dairy operations and the convenience of shelf-stable packaging. Glass bottles are now more likely to be associated with fancy cold brew or boutique creameries.
2. Stick Margarine
For decades, margarine sticks were a refrigerator staple, often sitting right next to the butter for baking or spreading. Developed during wartime shortages as a butter alternative, margarine gained popularity in the ’50s and ’60s for being cheap and easy to use. Some brands even came with little dye packets so you could color it yellow at home. It was the go-to for toast, cookies, and casseroles.
But as trans fats became dietary public enemy number one in the 2000s, margarine’s reputation nosedived. Nutrition labels revealing hydrogenated oils didn’t help either. These days, people tend to choose real butter, plant-based spreads, or olive oil-based options. Stick margarine just doesn’t have the shelf space it once did—literally or figuratively, Graham Ruddick and Julia Kollewe from The Guardian explain.
3. Jell-O Molds
In the mid-20th century, no dinner party—or even Sunday supper—was complete without a colorful Jell-O mold chilling in the fridge. Often stuffed with fruits, vegetables, or even meats (yes, meats), these gelatin creations were seen as the height of domestic sophistication. Housewives prided themselves on their perfectly suspended grapes or carrot shreds. The molds were reused constantly, and the fridge almost always had one setting.
Today, you’d be hard-pressed to find a single person who still uses those copper molds outside of a vintage kitchen decor setup, according to Sarah Grey from Serious Eats. The idea of combining gelatin with mayo and tuna is more nightmare than nostalgic. Tastes have changed, and so have our expectations for presentation and texture. Jell-O may still exist, but the mold tradition has (mercifully) gelatinized into the past.
4. Bacon Grease Container
Your grandma likely had a designated tin, jar, or old coffee can specifically for bacon grease—and it lived right in the fridge or sometimes on the stove. After frying up a batch, she’d pour the liquid gold into the container for later use. It flavored everything from green beans to cornbread and biscuits. Not a drop of that stuff was ever wasted.
These days, most people are more likely to toss bacon grease down the drain (bad idea!) than reuse it for cooking. Modern cooking oils like avocado, canola, or olive have taken over the fat space in most kitchens. With health-conscious eating on the rise, few want to admit they’re hoarding pork drippings. But ask any Southern cook—they’ll tell you we’re missing out, according to Josh Miller from Southern Living.
5. Cottage Cheese
There was a time when cottage cheese was considered a diet miracle. Low-fat, high-protein, and easy to scoop, it lived in every fridge from the ’60s through the ’80s. It was served with fruit, on toast, or straight out of the container. It even made regular appearances in lunchboxes and “ladies who lunch” menus.
But somewhere along the way, cottage cheese got a branding problem. It was replaced by Greek yogurt and other trendier, smoother dairy options. For a while, it became synonymous with bland health food and old-school dieting. Though it’s made a quiet comeback in niche circles, it’s no longer a fridge fixture like it used to be.
6. TV Dinner Trays
TV dinners used to come in aluminum trays, meant to go right from freezer to oven to fridge (if you had leftovers). The compartments kept your meatloaf, peas, and mashed potatoes neatly divided—just like your fridge shelves. Families loved the convenience, and they stored extras like backup meals for busy weeknights. The tray was practically part of the fridge décor.
Now, microwavable meals are still around, but they come in plastic or paperboard containers that aren’t meant for long-term fridge storage. The ritual of cooking and refrigerating multiple frozen dinners at once has disappeared. Plus, we have way more takeout, delivery apps, and meal kits today. The original foil-tray TV dinner is mostly a museum piece.
7. Whole Heads of Iceberg Lettuce
For decades, iceberg lettuce was the salad base in American homes. Every fridge had at least one crunchy, watery head sitting in the crisper drawer. It was cheap, stayed fresh for a while, and paired with a dollop of Thousand Island or French dressing. And let’s be honest—it was more about the crunch than the flavor.
But the iceberg empire has fallen to a leafy green coup. Arugula, romaine, spinach, and kale have taken over with their supposed health benefits and deeper flavor profiles. Salad kits now dominate the produce aisle, making entire heads of lettuce seem like too much effort. The crisper drawer has new tenants, and iceberg’s barely hanging on.
8. Fruit in Syrup
Remember those little glass jars or cans of peaches, pears, and cherries floating in heavy syrup? That stuff used to be fridge gold—dump it in a bowl, chill it, and boom: dessert. It was especially popular before fresh fruit was available year-round, and it made everyone feel fancy. Sweet, sticky, and shelf-stable, it always ended up in the fridge once opened.
Nowadays, people are a lot more wary of added sugars. “Packed in syrup” has turned into a warning label rather than a selling point. Fresh fruit and sugar-free options have replaced the gooey classics. While you might still spot a can or two in a pantry, the fridge isn’t the syrupy fruit sanctuary it once was.
9. Orange Juice Concentrate
At one time, frozen orange juice concentrate was a grocery list essential. You’d take the can from the freezer, let it thaw in the fridge, then mix it with water in a big pitcher. It was cheaper than bottled juice and considered just as good—if not better—by many families. That cylinder of citrus lived in countless freezer doors and was always ready to pour.
But these days, people want fresh-squeezed or at least not-from-concentrate juice. We’ve been conditioned to view concentrate as inferior, even though it’s still common in foodservice. Brands like Tropicana and Simply have replaced the frozen variety in fridges nationwide. Orange juice concentrate is now mostly a relic of budget-conscious mornings.
10. Leftover Casseroles
It used to be totally normal to open someone’s fridge and find a Pyrex dish of tuna noodle, green bean, or beef-and-rice casserole. They were economical, made in big batches, and designed for multiple meals. Leftovers were just part of the weekly rhythm, and everyone knew not to touch the “dinner for tomorrow.” Often, the dish would stay in there until the last scoop was gone—or mysteriously vanished.
Today, batch cooking still exists, but casserole culture isn’t nearly as strong. We’re more likely to meal-prep individual portions or rely on delivery when we’re short on time. Plus, with all the dietary restrictions floating around, the all-in-one meal has lost some of its charm. The communal casserole dish no longer rules the middle shelf.
11. Tupperware Tower
American fridges used to be packed with mismatched, stained, lidless towers of old-school Tupperware. You could identify a household’s leftovers by the sheer number of burped lids and colored containers. Some of them dated back decades and had mystery contents no one dared open. Tupperware was both a storage solution and a symbol of kitchen organization—at least in theory.
But now, many people have switched to glass containers, mason jars, or disposable meal-prep tubs. The rise of minimalist kitchens and Marie Kondo-ing means less plastic clutter. Plus, concerns about BPA and microwaving plastic have changed how we store food. The leaning tower of Tupperware just doesn’t loom as large as it once did.
12. Squeeze Cheese
Cheez Whiz, Easy Cheese—whatever your brand, aerosol cheese in a can used to live in the fridge like a king. It was the perfect snack hack for crackers, celery sticks, or straight-from-the-can indulgence. It had a near-mythical status in lunchboxes and sleepovers across the country. If it was in your fridge, you were the cool house.
Today, it’s more often the punchline to a joke than a viable snack option. With ingredient lists as long as a CVS receipt and a taste that’s definitely an acquired one, it’s lost its former charm. Artisanal cheeses, hummus, and guacamole have muscled in on its territory. That little orange can may still exist, but it’s definitely not a staple anymore.
13. Crisco (in the Fridge!)
Yes, believe it or not, Crisco shortening was often stored in the fridge—especially after being opened. Some bakers insisted it kept better chilled, especially before air-tight packaging became the norm. It was a baking staple for pies, cookies, and biscuits, and households guarded their cans like treasure. The fridge door often had a spot just for it.
But now, most people keep Crisco in the pantry—if they use it at all. Butter or coconut oil tends to be preferred for flavor and perceived health reasons. And with fewer people baking from scratch, the big tub of shortening doesn’t make it past the grocery shelf. Cold Crisco has quietly exited the American kitchen stage.
