Do you still eat any of these?
Food can go extinct too: 12 once-common American dishes no longer around
Image: Annie Spratt
Just a few decades ago, American menus looked very different. Before refrigerators, mass branding, and globalization, everyday meals were shaped by practicality, leftovers, and local habits. Some dishes thrived for decades, or even generations, before fading away. The following 12 meals were not exotic or fancy but plain, everyday dishes. Which one do you remember most?
1
Jello Molds
Jello molds were once a centerpiece of American entertaining, especially from the 1930s through the 1960s. They appeared at holidays, potlucks, and family dinners, often filled with fruit, marshmallows, or even vegetables and meat .
As tastes shifted away from gelatin-based dishes, these colorful creations slowly disappeared. Today, they’re more likely to spark nostalgia or even humor than appetite.
2
Chicken à la King
Chicken à la King was a creamy comfort dish found in homes, cafeterias, and hotel dining rooms across the country. Made with diced chicken, mushrooms, and peppers in a rich sauce , it was commonly served over toast or rice.
Once considered elegant yet approachable, it fell out of popularity as lighter, faster meals took over. Today, it’s rarely seen outside vintage cookbooks.
3
Salisbury Steak
Salisbury steak was once a standard American dinner, served in restaurants, school cafeterias, and home kitchens alike. Made from seasoned ground beef and smothered in gravy, it was filling, affordable, and easy to prepare.
As food culture moved away from processed and institutional meals, Salisbury steak lost its appeal. Today, it’s mostly associated with frozen dinners or nostalgic meals.
4
Chipped Beef ("SOS")
Chipped beef, thin slices of dried beef served in white gravy , was once ubiquitous. It appeared on breakfast tables and became especially associated with military dining during the early and mid-20th century.
Its strong, salty flavor eventually pushed it out of favor. While still remembered by many Americans, chipped beef is now rarely served outside a few traditional diners.
5
Porcupine Meatballs
Despite the name, no porcupines were involved in making this dish. The meatballs were made from ground beef mixed with rice , which poked out during cooking, giving the dish its nickname.
Popular during the Great Depression, porcupine meatballs stretched limited meat into hearty meals. As economic conditions improved and tastes changed, this clever and thrifty dish gradually faded from everyday cooking.
6
Olive Loaf
Olive loaf was once a common deli meat, recognizable by its pink color and green olive pieces . It was frequently sliced for sandwiches and served at lunches throughout the mid-20th century.
Changing tastes and the rise of fresher deli options pushed olive loaf into obscurity. Today, it’s remembered mostly by those who grew up seeing it behind deli counters.
7
Pickled Herring
Pickled herring was widely eaten by Americans of Northern European descent and was once a common item in grocery stores and home pantries. It was valued for its long shelf life and strong flavor .
As newer protein options became widely available, pickled fish fell out of favor. Today, it survives mainly in specialty stores and cultural traditions rather than on mainstream American menus.
8
Ambrosia Salad
Ambrosia salad combines fruit, coconut, marshmallows, and cream into a sweet side dish. It was especially popular at holidays and church gatherings.
Over time, its sugary profile and unusual texture made it feel outdated. While still remembered fondly, ambrosia salad is now far less common on modern tables.
9
Braunschweiger Sandwiches
Braunschweiger, a type of liver sausage, was once a standard sandwich filling in American households. Spread on bread with mustard or onions , it was inexpensive and widely available.
As Americans moved away from organ meats, Braunschweiger lost popularity. Today, it’s mostly limited to specialty markets and nostalgic diners.
10
Oyster sandwiches
Oyster sandwiches were once everyday food in coastal cities, especially in the 19th and early 20th centuries. Oysters were cheap, abundant, and commonly fried or stewed .
As oyster populations declined and prices rose, the sandwich disappeared from daily menus. Today, oysters are considered a treat rather than a working-class staple.
11
Scrapple
Scrapple is a pork-based dish made from scraps, cornmeal, and spices . It was once common throughout the Mid-Atlantic, especially as a breakfast food.
While still eaten regionally, scrapple never regained national popularity. Many Americans now view it as unusual, despite its once-widespread presence.
12
Creamed Onions
Creamed onions were once a classic American dish, especially at holiday meals. Small onions were simmered and served in a thick, creamy sauce .
As side dishes became simpler and lighter, creamed onions fell out of favor. Now, they appear mainly in old family recipes or historical menus.
