They spent their childhood with things that have virtually disappeared now. Here are the nostalgic meals from “back in the day” they remembered sharing.
1.
Clams casino – I used to really enjoy them as an appetizer.
2.
I almost never see soufflés on menus these days, regardless of whether they’re savory or chocolate – and they’re so great. You’d see them quite a bit on higher-end restaurant menus, except now they’re almost nowhere to be found, except for maybe a few French restaurants.
—Anonymous
3.
I distinctly remember our school’s version of chop suey being an overcooked mixture of chicken and vegetables in a sauce that had a warm, bland taste, similar to losing its flavor.
4.
I’m on the West Coast. Clam chowder served in a bowl made of bread was enormously popular here. It seems to be nowhere to be found on menus anymore.
psychicprincess498
5.
I haven’t had a minced meat pie in a long time, and it comes with vanilla ice cream.
6.
That’s a blast from the past – pizza burgers! They were hard to resist.
—Anonymous, Indiana
7.
Fruit cake! Most store-bought ones were bad, but if you found a good one, you could see why people enjoyed them.
8.
A spinach salad with a hot bacon vinaigrette dressing was a well-liked option for a salad course in supper clubs and German restaurants in the Midwest.
—Anonymous, 53, Wisconsin
9.
Cheese on toast. Up until about five years ago, you could buy it in the frozen food section. It was really great on a cold day.
10.
You’re referring to a traditional dish that consists of scrambled calf’s brains mixed with eggs. I recall a small restaurant in Missoula that served it, specifically in the late 1990s.
—Alfred, 44, Montana
11.
Grilled corned beef on rye. I’m in Georgia, and I’m having a hard time finding it anywhere.
12.
I recall as a kid in the 1950s, I would often have a glass of tomato juice with lemon slices as a starter.
—Barbara, New York
13.
Stuffed cabbage. It’s a common item that used to be found in the frozen food aisle of American supermarkets.
14.
Prawn or shrimp cocktail: a tall glass filled with lettuce and topped with shrimp or prawns, served with Thousand Island dressing. This dish was once a staple in the entrée section of many menus.
daveg436d8c2c6
15.
You used to see onion loaf as an option on menus at barbecue or rib restaurants, but it seems to have disappeared from menus.
16.
Every Sunday, I would ride my bike to the local bakery (I still miss doing that) to pick up pastries and bread as a treat. When I did, I was allowed to indulge in just one ice cream-filled eclair as a special reward. It’s been decades since I’ve seen one of those delicious pastries.
—Eric, 79, Illinois
17.
Fried clams have almost vanished from menus. I looked into the reason and discovered it’s primarily because the clams have shifted their habitats so far north, away from their typical underwater beds off the coast of Massachusetts, making it much more expensive to reach them in their new locations.
18.
I used to love the roasted duck with orange sauce the restaurant offered, but I’m upset because they’ve taken it off the menu.
New Jersey
19.
I just love chicken cacciatore! Growing up, my family and I would get it all the time at our local Italian eateries.
20.
I tried some frozen treats they were serving at the store, and they were amazing. They consisted of flavored syrup, plain soda water, and a scoop of cold ice cream. It was like a root beer float, but they came in a variety of flavors, and they were incredibly delicious.
—Alison, 65, California
21.
Rumaki made its last appearance in the 1980s. It was a popular appetizer made from chicken liver and water chestnuts, wrapped in bacon and then broiled, usually served with BBQ sauce.
22.
I’m still trying to track down people who recall a Baskin-Robbins flavor from the 1970s: Cold Duck wine-flavored ice cream. It was my go-to. I guess I had a discerning taste in flavors even as a kid.
lovelyeagle988
23.
Lobster Newberg. This lobster dish is the absolute best, serving up a taste of creamy, velvety sherry sauce that’s absolutely delightful!
24.
Carob. At one point, this alternative was thought to replace chocolate. Clearly you can’t improve perfection.
happypunk995
25.
French dressing was once a standard option when ordering a salad, but it’s now hardly ever mentioned.
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