8 Foods That Ruled Old Cookbooks, But Disappeared with Time


Aspic created an anaerobic atmosphere, which was another method that meat might be preserved. When the culinary industrial revolution of the 1950s occurred, people were ecstatic because everything that had previously made cooking challenging was now readily available.


Though everyone who has eaten carob knows it doesn't taste like chocolate, many users remember the days when it was thought of as a "chocolate substitute."Though it's not chocolate, I do make a really good carob cake. In fact, I love carob. 

Ambrosia Salad

Ambrosia salad can be found sporadically around the grocery store, however it appears that no one ever picks up the plastic shell containing the mashed fruit, marshmallows, maraschino cherries, and coconut. 

Flying Jacob

Originating in Sweden, Flying Jacob is a casserole topped with rice and salad and packed full of chicken, cream, chili sauce, bananas, and roasted peanuts. Ove Jacobsson continued to work in the air freight sector.

Bologna Cake

A Southern meal that started out as a joke but gained popularity is called bologna cake. Simply arrange multiple bologna pieces layered with dollops of cream cheese until a well-structured cake.

Watergate Salad

"Salad of Watergate. Unfounded rumors circulated that the dish was created by the sous chef at the Watergate Hotel in Washington, D.C. It first surfaced during the Nixon administration's Watergate affair.

Apricot Chicken

This food critic detests the humble apricot chicken recipe that originated in Australia in the 1970s. To make this dish, all you need are chicken thighs, flour, apricot nectar, and French onion soup mix. 

Prawn Cocktail

Prawn cocktails are not for you if you're sensitive to sauce or spice. The British cuisine of seafood dishes dates back to the 1960s. It can season the shrimp with tomatoes, onions, celery, avocado, and cilantro.