Traditional American cooking varies across the states and is often influenced by different cultures and cuisines from across the world. These 18 dishes were once seen as classic meals or treats, but in today’s world of globalized cooking, these recipes have been left behind in favor of more exciting flavors, textures, and ingredients.
Jell-O Salad
Once a symbol of innovation and convenience, Jell-O salads were often seen at potlucks and family gatherings, and The Guardian says, “Though jellied dishes were nothing new, the invention of powdered gelatine in 1894 brought them to a mass audience for the first time.” The Jell-O holds together a mix of ingredients such as fruits, vegetables, and sometimes even seafood or meat.
Ambrosia Salad
Originating in the South, ambrosia salad features a mixture of canned or fresh fruits, miniature marshmallows, and coconut flakes, often bound together with whipped cream or yogurt. Once popular at Christmas and Thanksgiving, the high sugar content and processed ingredients often mean the dish isn’t found on modern holiday tables.
Liver and Onions
Once a staple in homes across America, the distinct, strong flavor and accompanying smell when cooking liver are proving to be a deterrent to modern eating habits. The meat can also have a tough or overly soft texture if not cooked properly, leading it to be overshadowed by more mainstream cuts of meat.
Fruitcake
Dense and heavy in consistency, fruit cake is now often seen as overly rich due to the mix of dried fruits and alcohol. Its status as a traditional holiday gift has led to the joke that there’s only one fruitcake in the world, passed around every year.
Chitterlings (Chitlins)
A traditional Southern dish, chitterlings are pig intestines that require extensive cleaning to prepare for cooking and are known for their pungent smell. According to Mashed, “They’re served up, deep-fried with vinegar and hot sauce, as part of a classic Southern meal that includes crispy fried chicken, collard greens, and black-eyed peas.”
Scrapple
Scrapple, made from pork scraps and trimmings combined with cornmeal and flour, is a traditional Pennsylvania Dutch food that was developed to use leftovers. Sometimes boiled, creating a mushy texture, and sometimes fried for a crispier finish, the dish is seen as a love-it-or-hate-it food.
Pickled Pigs’ Feet
The pickling process creates a tangy, salty, and sometimes spicy flavor, which can be overwhelming for some. The gelatinous texture of the skin and tenderness of the meat in pickled pigs’ feet can be unusual and off-putting to some who are used to more mainstream cuts of meat.
Lutefisk
Originally Scandinavian, according to Smithsonian Magazine, the dish is now enjoyed more in the U.S. than in Norway, and the self-proclaimed ‘lutefisk capital of the world’ is “Madison, Minnesota, where a fiberglass codfish named ‘Lou T. Fisk’ welcomes visitors to this lye-fish loving town.” The preparation of lutefisk involves soaking dried fish, usually cod, in lye, leading to a jelly-like texture.
Spam
Gaining popularity in World War II, Spam became known as a convenient, shelf-stable source of protein for families across the U.S. Used in dishes from sandwiches to sushi, Spam is a diverse ingredient; however, it is often criticized for its high sodium and fat content, which many see as an unhealthy food choice.
American Cheese
Despite its convenience and consistent use in dishes like cheeseburgers and grilled cheese sandwiches, modern Americans often pass up on this highly processed option for the deeper flavors of natural cheeses. The varying flavors and textures of traditional, aged cheeses are seen as more authentic and of better quality.
Vienna Sausages
These small, canned sausages are often thought of as convenience food and lack the gourmet appeal of fresh sausages in modern times. According to Britannica, this type of sausage was brought “to New York in the 1860s, where street vendors sold them as ‘dachshund sausages,’ presumably because of their shape.”
Tuna Noodle Casserole
Once a beloved comfort food, this dish is a mix of canned tuna, cream of mushroom soup, and noodles. Modern Americans generally prefer fresh, less processed ingredients, and this dish has therefore fallen out of favor in many households. The dish also has a reputation for being overcooked, leading to an offputting, mushy texture.
Boiled Dinner
Usually consisting of corned beef, cabbage, and root vegetables, a traditional boiled dinner is seen as bland, lacking the spices and flavors that feature in contemporary cooking. Boiling for a prolonged period of time can lead to a loss of texture and flavor in the ingredients, making the dish less enticing compared to other cooking methods that enhance taste and texture.
Salisbury Steak
According to Delish, “a staple from the bygone era of box TV dinners in the living room and microwave dinners, this meal takes seasoned and browned ground beef patties and smothers them in a rich mushroom gravy.” Originally developed as a health food, the dish has become overly processed and is now generally considered to be a convenience food.
Turkey Tetrazzini
This dish, combining turkey, pasta, and a cream sauce, often garnished with breadcrumbs or cheese, feels outdated to many and lacks the excitement of modern cooking. Many people also find the heavy, creamy nature of the dish to be overwhelming compared to the lighter, fresher meals that feature in modern cuisine.
Gefilte Fish
This poached fish dish is mild and sometimes bland in flavor, which, along with the visually unappealing nature of the fish, can be offputting for many. Traditionally served in Jewish cuisine, gefilte fish is no longer popular among younger generations or those who don’t have a connection to its heritage.
Lima Beans
Many people associate lima beans with the plain, overcooked side dish they were served as children, leading to a less-than-positive opinion of the ingredient. They are often criticized for being mushy when overcooked, and the somewhat bland, earthy flavor can be offputting without proper seasoning.
Peanut Butter and Mayo Sandwich
This dish originated during the Great Depression, when people were looking for quick and cost-effective nutritious meals; however, in modern kitchens, the combination of peanut butter and mayonnaise is seen as unconventional. Many people find the creamy, oily nature of mayonnaise mixed with the sticky, dense texture of peanut butter to be an unpleasant meal.