10 Foods That Ruled Old Cookbooks, But Disappeared with Time


Gelatinous dishes like savory aspics, often made with meat or vegetables suspended in a clear gelatin.

Liver and Onions:

Liver and onions used to be a common and inexpensive dish, but changing tastes.

Jellied Salads:

Gelatin salads with fruits, vegetables, and sometimes even meat were popular mid-20th-century dishes.

Lobster Newberg:

A rich dish made with lobster, eggs, and brandy, Lobster Newberg was once a luxurious and popular choice but has since become less common.

Creamed Chipped Beef on Toast:

A military staple and comfort food, creamed chipped beef on toast was once widespread but is now less commonly prepared.

Ham Loaf:

A mixture of ground ham and other ingredients, ham loaf was a popular dish in mid-20th-century American cuisine

Tomato Aspic:

Similar to other aspics, tomato aspic was a savory gelatin dish made with tomato juice and other ingredients.

Chicken a la King:

Chicken a la King, featuring diced chicken in a creamy sauce with mushrooms and peppers.

Pineapple Upside-Down Cake:

While not entirely disappeared, this cake, once a classic dessert, saw a decline in popularity with changing tastes and the rise of other dessert options.

Canned Meat Dishes:

Dishes made with canned meats like Spam were popular during periods of rationing but have become less common as fresh and diverse protein.