Remember the days when grandma’s pantry was stocked with mysterious jars and tins, each containing an ingredient that seemed to hold the secret to her delicious recipes? Many of these old-school cooking staples have fallen out of favor in modern kitchens, replaced by more convenient or trendy alternatives.
Here are 18 ingredients that once graced our grandparents’ cupboards but have since gathered dust on the shelves over time.
1. Lard
Lard, rendered pork fat, was once a staple in many kitchens due to its versatility and flavor. It was commonly used for frying, baking, and as a spread on bread. Lard fell out of favor in the mid-20th century as vegetable oils and shortening became more popular and concerns about saturated fats grew.
However, lard has recently experienced a resurgence in popularity among chefs and home cooks who appreciate its unique flavor and cooking properties. It has a high smoke point, making it ideal for frying, and it produces flaky, tender pastries and biscuits.
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2. Suet
Suet is a type of raw, hard fat that surrounds the kidneys and loins of cattle and sheep. It was once widely used in traditional British cooking, particularly in steamed puddings, pastries, and dumplings. Suet’s high melting point allows it to create a light, flaky texture in baked goods.
Suet has largely fallen out of use in modern cooking due to its high saturated fat content and the increasing availability of vegetable-based alternatives. However, some traditional recipes, such as Christmas pudding and mincemeat, still call for suet to achieve their distinctive flavor and texture.
3. Gelatin Molds
Gelatin molds were once a staple of American dinner parties and potlucks, particularly in the 1950s and 1960s. These wobbly, colorful creations often combined sweet and savory ingredients, such as fruits, vegetables, and meats, suspended in flavored gelatin.
While gelatin molds have largely fallen out of fashion due to changing tastes and the perception of them as outdated or kitschy, they still hold a nostalgic appeal for some. In recent years, there has been a small resurgence of interest in gelatin molds, with creative cooks putting modern twists on classic recipes.
4. Canned Aspic
Aspic, a savory jelly made from meat stock and gelatin, was once a popular way to preserve and serve meats, seafood, and vegetables. Canned aspic, in particular, was a convenient option for home cooks looking to create impressive molded dishes without the hassle of making their own aspic from scratch.
However, the popularity of canned aspic declined in the latter half of the 20th century as fresh ingredients became more readily available, and tastes shifted away from molded foods. Today, aspic is rarely seen outside of certain haute cuisine restaurants and traditional European dishes.
5. Junket Tablets
Junket tablets, made from the enzyme rennet, were once a common ingredient in homemade custards, puddings, and ice creams. The tablets were used to curdle milk, creating a smooth, creamy texture without the need for eggs.
As commercial pudding mixes and ice creams became more widely available in the mid-20th century, the use of junket tablets declined. Today, they are difficult to find in most grocery stores, although some specialty food shops and online retailers still carry them for those looking to recreate old-fashioned desserts.
6. Horehound Candy
Horehound, an herb in the mint family, has been used for centuries to treat coughs, colds, and sore throats. In the 19th and early 20th centuries, horehound candy was a popular remedy for these ailments, as well as a tasty treat.
The bitter, slightly minty flavor of horehound candy has fallen out of favor in recent decades, as more palatable cough drops and lozenges have become available. However, some old-fashioned candy shops and herbalists still make and sell horehound candy for those seeking a nostalgic or natural remedy.
7. Canned Peas
Canned peas were once a staple in American households, providing a convenient and affordable source of green vegetables year-round. They were often served as a side dish or added to casseroles, soups, and salads.
While canned peas are still available today, their popularity has declined as consumers have shifted towards fresher, less processed vegetables. Many people find the texture and flavor of canned peas to be less appealing than fresh or frozen alternatives.
8. Swans Down Cake Flour
Swans Down Cake Flour, introduced in the early 1900s, was a finely milled, bleached wheat flour specifically designed for baking delicate cakes. It was known for producing light, tender crumbs and was a favorite among home bakers and professional pastry chefs alike.
While Swans Down Cake Flour is still available today, it has largely been replaced by all-purpose flour in most recipes. Modern all-purpose flours are more versatile and can produce similar results in cakes, making specialized cake flours less necessary.
9. Chipped Beef
Chipped beef, also known as dried beef, is thinly sliced, salted, and dried beef that was once a popular ingredient in American cooking. It was often used in creamed chipped beef on toast, a dish that was a staple in many households and military mess halls.
The popularity of chipped beef has declined in recent decades due to changing tastes and a shift away from heavily salted, preserved meats. However, it can still be found in some grocery stores and is occasionally used in nostalgic recipes.
10. Spry Vegetable Shortening
Spry vegetable shortening, introduced by Lever Brothers in the 1930s, was a popular alternative to lard and butter in baking and frying. It was known for its neutral flavor and ability to create flaky, tender pastries.
As concerns about the health effects of trans fats grew in the late 20th century, the use of vegetable shortening declined. Many home cooks and bakers now prefer to use butter, oil, or newer, trans-fat-free shortenings in their recipes.
11. Postum
Postum, a caffeine-free coffee substitute made from roasted wheat bran, wheat, and molasses, was created in the late 19th century by C.W. Post. It gained popularity during World War II when coffee was rationed and remained a staple in many American households throughout the mid-20th century.
As the popularity of coffee grew and decaffeinated options became more widely available, the demand for Postum declined. The product was discontinued in 2007, although a new company has since revived the brand and reintroduced Postum to the market.
12. Clabber Milk
Clabber milk, also known as soured milk, is raw milk that has been allowed to naturally ferment and thicken at room temperature. It was once a common ingredient in baking, particularly in Southern and Appalachian cuisine, as it added a tangy flavor and helped to leaven baked goods.
With the advent of pasteurization and the widespread availability of baking powder and buttermilk, the use of clabber milk has largely fallen out of practice. However, some traditional recipes, such as clabber milk biscuits, are still made by those seeking to preserve old-fashioned cooking methods.
13. Accent Seasoning
Accent seasoning, introduced in 1947, is a flavor enhancer made primarily from monosodium glutamate (MSG). It was marketed as a way to add savory, umami flavor to a variety of dishes, from meats and vegetables to soups and stews.
While Accent remains available today, its popularity has declined due to concerns about the potential health effects of MSG and a growing preference for natural, whole-food ingredients. Many home cooks now rely on herbs, spices, and other natural flavor enhancers instead.
14. Canned Sandwich Spread
Canned sandwich spread, a mixture of finely chopped or pureed meats, pickles, and seasonings, was once a popular filling for sandwiches and crackers. Brands like Underwood Deviled Ham and Potted Meat were staples in many American pantries in the mid-20th century.
As tastes have shifted towards fresher, less processed foods, the popularity of canned sandwich spreads has waned. However, some brands continue to produce these spreads, and they maintain a nostalgic appeal for certain consumers.
15. Pickled Pigs Feet
Pickled pigs feet, a traditional Southern delicacy, were once a common sight in grocery stores and home pantries. The feet were cleaned, boiled, and then pickled in a vinegar-based brine, often flavored with onions, garlic, and spices.
While pickled pigs feet can still be found in some specialty markets and traditional butcher shops, their popularity has declined in recent decades. Many modern consumers are less familiar with this old-fashioned dish and may be hesitant to try it.
16. Canned Whole Chicken
Canned whole chicken, introduced in the mid-20th century, was a convenient way to have a fully cooked, shelf-stable chicken on hand for quick meals. The chicken was typically packed in broth or gelatin and could be heated and served as is or used in recipes like soups, casseroles, and salads.
As fresh and frozen chicken became more readily available and consumers began to prefer less processed foods, the popularity of canned whole chicken declined. Today, it is rarely seen on grocery store shelves, although some specialty brands still produce it.
17. Schmaltz
Schmaltz, rendered chicken fat, has been a staple in Jewish cooking for centuries. It was traditionally used for frying, spreading on bread, and adding flavor to dishes like kugel and chopped liver.
While schmaltz is still used in some traditional Jewish recipes, it has largely disappeared in modern cooking due to health concerns surrounding saturated fats. Many cooks now opt for vegetable oils or other animal fats, such as duck or goose fat, when preparing traditional dishes.
18. Canned Bread
Canned bread, a shelf-stable loaf of bread that could be stored for months or even years, was developed in the early 20th century as a way to provide fresh-tasting bread to soldiers and sailors during wartime. The bread was typically made from a dense, moist dough and steamed inside the can to create a soft, cake-like texture.
While canned bread was never widely popular with the general public, it did find a niche market among outdoor enthusiasts and survivalists who appreciated its long shelf life and portability. Today, canned bread is more of a novelty item than a pantry staple, although a few companies still produce it for specialized markets.
Our culinary landscape is constantly evolving. While some of these ingredients have fallen out of favor due to changing tastes, health concerns, or convenience, they each hold a unique place in the history of home cooking.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.