Ten Once-Common Foods Not Eaten In The US Anymore

Savory gelatin dishes made with meat stock and suspended ingredients like eggs or vegetables were a staple at mid-century dinner parties.

Once a common dish for iron-rich meals, it’s now considered unappealing to many due to taste and texture.

Originally created as a cheaper version of green turtle soup using organ meats, this dish has faded from menus and memory.

Delicatessen favorites through the early 1900s, now rarely seen outside of niche delis or ethnic cuisines.

Popular during colonial times and into the 19th century, these salt cod patties were a go-to meal, especially in New England.

A mixture of pork scraps and cornmeal, fried into slices. Still found in parts of Pennsylvania, but rare elsewhere.

Once a holiday staple containing minced beef or suet, today’s versions are usually meatless or not served at all.

A root vegetable that was popular in early American gardens but has mostly vanished from grocery stores and recipes.

A one-pot meal of corned beef, cabbage, carrots, and turnips. Still around for St. Patrick’s Day, but no longer an everyday meal.

Once trendy mid-20th century fare—gelatin dishes with suspended olives, celery, or tuna—now mostly seen as culinary curiosities.