Food crazes come and go, and unfortunately,
that means that some of our favorite foods tend to fade away. Now, we’re not saying these
foods have completely disappeared, but they have definitely declined in sales and popularity.
So here are the top 10 once popular foods that we all stopped eating. Cherries Jubilee This sweet dessert staple has basically vanished.
It’s one of those old-timey desserts that was popular until the 1960s. Essentially,
the dessert is a cherry sauce over ice cream. For the cherry sauce, cherries are flambeed
with sugar and a liqueur. Usually, the liqueur is kirschwasser or a plain brandy. Then,
this sauce is poured over the ice cream. When it was served in restaurants, it would often
come to the table while on fire. Now, of course, this dish would taste best with fresh cherries,
but people starting using canned cherries when they began serving it in larger quantities. Any
food that comes in a spectacle like this usually gets our vote, but it seems as though the
magic has died out. According to some sources, the dish became a bit of an overkill once
people started eating it and serving it all the time, using lesser quality canned cherries,
making it less exquisite and more mainstream. Cherries jubilee actually has a royal history behind
it. The dish was invented in 1897 in honor of Queen Victoria’s Diamond Jubilee by a man
named Auguste Escoffier. However, his original recipe didn’t include vanilla ice cream. We’re
assuming someone just thought this would be a great combination, tried it, and the world
never looked back. Crisco A staple of many kitchens, Crisco was introduced
in 1911 as an alternative to lard in cooking. It was made from partially hydrogenated vegetable
oil, which allowed the company to claim that it was made from vegetables in their original
advertising campaigns. This ends up with a crystallized cottonseed oil, the reason for
the name. In fact, Crisco was actually first used to make candles and other items typically
made from lard, before it was ever considered a food staple. And it became popular. People
used it for everything, from frying fish to baking flaky pie crusts and even spreading
it on toast. By the mid-1990s, people began to care more about the foods they were putting
into their bodies. They realized that trans fats were dangerous, and pointed the finger
at fatty foods as the culprits of heart disease. People today have started to kick the processed
fats habit and turn to healthier alternatives for their baking needs. At one point, Crisco
did alter its recipe to try to keep up with the demand for healthier foods. Gelatin Salads Back in the 1960s, gelatin salads were all
the rage. A gelatin salad basically consisted of a variety of food items, from vegetables
to cheese and olives, and even tuna, encased and chilled in a Jell-O mold. Part of the
earlier advertising campaigns for Jell-O promoted these salads as a great way for the housewives
of America to preserve leftovers and encourage their children to eat their veggies. During
the Great Depression, this was a popular idea for people to stretch their rations as far
as they could. By the 1960s, gelatin salads appeared everywhere, from family dinners to
local potlucks, festivals, and public events. In fact, they were so popular that Jell-O
actually released a bunch of savory flavors, such as tomato, Italian salad, and celery,
to be used for these concoctions. The reality is that there are a few possible reasons we
don’t eat gelatin salads anymore, with one being the fact that they resemble alien brains
being a major influence. Also, people began to try to cut down on processed foods and
sugars, and opt for more nutritious meals instead. But the biggest reason is probably
that American housewives started leaving the home and working for a living, meaning they
didn’t have as much time to prepare gelatin salads and have them chill until dinner. Fondue This Swiss mealtime tradition was really trendy
in America in the 1970s. Fondue parties were a staple in many households and communities,
especially when the first chilly winter nights hit. Sitting around a piping hot bowl of cheese
with crusty bread or other items ready to dip was the perfect way to bond. And if you
wanted a dessert version, chocolate fondue was right there ready to go. However, while
Switzerland is still sitting around their cheese bowls, dipping their crusty bread in
that gooey goodness, America just isn’t doing it anymore. As much, anyway. There’s no real
explanation as to why this fad started to die out. Perhaps too many people were double-dipping? A
more realistic explanation is that in a world where fatty foods and carbs are the devil,
it’s no surprise this isn’t a common thing anymore. Sure, you can still enjoy a great
piping hot fondue dinner these days. Some restauranteurs have actually tried to bring
the trend back by putting a modern spin on it, like seafood dishes and gourmet dessert
fondues. But chances are you won’t be getting invited to any fondue dinner parties like
you would have back in the 1970s. Sunny Delight Oh, good old Sunny D. The reason we don’t
really drink Sunny D anymore is pretty obvious. Just check out the ingredients list for a
bottle of Sunny D: Corn syrup with less than 5% real juice. Sugar, sugar, and more sugar.
Artificial colors. Contains Ethylenediaminetetraacetic acid (EDTA), which is currently being studied
by the FDA for toxicity because it’s known to cause skin rashes. There is also another
side effect. In 1999, a news report revealed that a young four-year-old girl in the U.K.
had actually turned yellow from drinking too much Sunny D. This little girl was drinking
about 1.5 liters of Sunny D a day when her parents began to notice her skin was taking
on an orange-yellow hue. This was caused by the amount of betacarotene added to give the
drink its signature color. Now, drinking 1.5 liters a day is extremely excessive, especially
for a young child. But this isn’t really a risk you want with your favorite drink. Earlier
this year, Sunny D made headlines in a negative way that had nothing to do with the quality
of their product. During the Superbowl, the official Sunny D account tweeted the simple
statement, “I can’t do this anymore.” While it was probably in reference to the infamously
boring game, many people took this as a negative commodification of depression, triggering
some bad PR for the brand. Thankfully, many other brands came to the rescue to seize the
opportunity and check in on the drink. Tapioca Pudding Our argument is not that tapioca pudding has
disappeared. You can still find this pudding staple kicking around at buffets and other
places, but it’s not as popular as it once was. Do a quick Google search for tapioca
pudding and you’ll find the words “old-fashioned” and “grandma’s famous” in the title of many
of the recipes. However, to its credit, it was definitely a staple at one point. Many
adults today probably remember the days when they would open up their lunch bags at school
to see a snack pack of tapioca pudding sitting there. It was also one of those staple foods
that many grandmas of America would make from scratch. Tapioca pudding was definitely a
love-it-or-hate-it food. Some people just couldn’t get past the lumpy texture. It’s
easy to see why people stopped making it – it’s a time-consuming process. There’s also another
very minor risk – tapioca is potentially dangerous if cooked wrong. Here’s why. To
get tapioca, you need to grind down a cassava root. Cassava is basically a root vegetable
that looks a lot like a sweet potato. However, when it’s raw, the cassava root contains naturally
occurring forms of cyanide. Yes, the poison. So, if you don’t cook it properly, you are
poisoning yourself. Tapioca is heavily processed, so there’s not a ton to worry about, but it
does come from this root and if it’s not processed properly, it could still carry traces of cyanide.
Again, not likely, but you never know. Ambrosia Salad To be honest, ambrosia salad kind of looks
like a unicorn went nuts at a birthday party and threw up. However, it tastes surprisingly
delicious. This particular dish consists of fruit, coconut, and marshmallows tossed in
whipped cream or another creamy substance and then cooled for a few hours before serving.
The most common fruits typically used to make it are mandarin oranges and pineapple, but
there are tons of versions out there. Originating sometime in the early 1900s, ambrosia salad
actually became a holiday staple for Christmas and Thanksgiving dinners, served right alongside
the vegetables, mashed potatoes, and turkey. It was popularized in the southern states
and was reserved for the holidays because it called for luxurious ingredients that had
to be imported. This made it seem exotic and fancy. However, after the 1920s, it became
easier for households with a tighter budget to make because of the availability of things
like marshmallow cream. It was still associated with the holidays, though. Sloppy Joes Once a beloved dinner time staple for the
average American household, sloppy joes aren’t quite as popular anymore. In fact, this entry
probably prompted you to remember that they existed in the first place. In their defense,
many Americans still do eat sloppy joes. And it’s easy – the dish is literally ground
beef in sauce on a bun. It’s also still a staple on many typical cafeteria menus. They
just aren’t being served as weekly dinners as often as they used to be, and homemade
versions are often swapped for the store-bought sauce out of price and convenience. Manwich
Monday should really be brought back if you ask us. But, alas, lots of people kind of
just let this one slip through the cracks in favor of lower-sodium, less-processed options. No
one really knows how sloppy joes even became a thing. There are plenty of theories out
there, all of which involved someone named Joe. One theory tells the story of a man in
Cuba named Jose, who owned a not-so-tidy bar that was frequented by Ernest Hemingway. Hemingway
supposedly liked his creation so much he brought it home and got his go-to restaurant at home
to make it. Another theory suggests a guy named Joe invented it in Iowa in the 1930s,
where loose-meat sandwiches are an iconic food, by adding tomato sauce to the meat.
Either way, lots of 90s kids’ dinners wouldn’t have been the same without it. TV Dinners In the beginning, TV dinners appealed to many
consumers because they were cheap and easy to throw in the oven. It all began when Swanson
was trying to figure out a way they could package up their leftover Thanksgiving dinners
and sell them. They settled on a frozen dinner for one, and the idea took off. People loved
it. They were easy and convenient, and you could just pop them in the oven for a quick
meal that could be eaten right in front of the TV. At the time they were invented, in
the 1950s, the TV was a new phenomenon that captivated American households. People had
never had this before, and would spend a lot of their time gathered around watching the
tube. To be able to eat a meal in front of it was exciting and fun. The grocery store
aisles are still packed with a variety to choose from. Once the microwave became more
popular it quicker and more convenient to reheat TV dinners. While some people still
opt for convenience foods once in a while, many of us have caught on to the fact that
the portion sizes in TV dinners are just not enough for the cost. Even The Simpsons don’t
eat TV dinners nearly as much as they used to. Not only that, but some of these meals
are packed with sodium and preservatives we don’t need. Plus, some of them contain a heavy
dose of fat in one little tray. With more people opting for fresher foods, it’s no wonder
frozen meal sales haven’t been what they used to be. Candy Cigarettes When candy cigarettes first appeared on the
scene, they were actually packaged to look like real cigarettes. At the time, cigarette
companies were actually working with candy companies to collaborate on packaging and
production. Some big tobacco companies would actually send candy manufacturers copies of
their labels so they could use them. Talk about promoting a bad habit to kids. The
reason this one has disappeared is pretty obvious. Anything that could make cigarettes
tempting to children is a no-no. As far back as 1964, the Surgeon-General was stating that
candy cigarettes lured children into becoming interested in smoking. Today’s research has
also indicated that children may be more likely to smoke if they use candy cigarettes. For
some of us, a candy cigarette represents pure nostalgia. For others, it’s a dangerous entry
into the world of nicotine addiction. In many countries and some U.S. states, candy cigarettes
are actually flat-out banned, unless they are packaged to look nothing like real cigarettes
and are called “candy sticks.” Help yourself to seconds and tap that screen
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