7 Forgotten Foods Found on Old Restaurant Menus


As our tastes have changed, and so have menu offerings across North America. Here's a sampling of meals that you rarely—if ever—see dished out at today's luncheons or dinners.


We've eaten cake, ice cream, and chocolates, but few modern diners are likely to have savored farina souffle—a puffy dessert made from the same milled cereal grain that Cream of Wheat is made from—at an upscale establishment. However, on September 16, 1891, it was standard fare at the Windsor Hotel in Montreal.


In addition to beef, goose, duck, and turkey, meat lovers could have savored boiled ox-tongue with sauce piquante if they visited the Howard House in Malone, New York on December 25, 1899. Options for vegetarians included puree of chestnut with raw tomatoes or asparagus tips on toast. Both parties, however, would have likely enjoyed traditional English Apple Charlotte—a crust of buttered bread slices filled with caramelized apples.


"Chow Chow" is a pickled vegetable relish that is today considered to be a regional delicacy in the South. However, it was once a staple on restaurant menus across America. In 1901, it was enjoyed by patrons of the Pan-American Exhibition in Buffalo (the same exhibition where President William McKinley was assassinated).


Somewhere between a sauté and a stew, a fricassee of calf's feet would have consisted of, well, calf's feet, simmered in a thick white wine sauce. It was served to voyagers on the R.M.S. Lusitania on September 18, 1913, less than two years before the ship was torpedoed by a German U-boat in WWI.


Turtle was once a popular meat used in stews. If restaurants were short on the reptile or couldn't afford it, they would serve mock turtle soups, which were filled with other types of meat. Mock turtle soup was dished out at the Hotel William Penn on February 23, 1939.


At the Hotel Rellim in Pass-A-Grille Beach, Florida, you could have celebrated New Year's Eve in 1944 with broiled calves' liver and bacon, hot essence of tomato, and a large fruit-and-nut-filled cake called a Lord Baltimore Cake.


The Culinary Institute of America doesn't prepare just any old fowl recipe. At the 175th Meeting of the Wine and Food Society on April 14, 1969, they served a roast peacock. According to one 1950s recipe, peacock can be cooked like turkey, although its dry flesh requires lots of basting with butter.

America’s 10 Most Hated Easter Candies

Peeps are all out of cluck when it comes to confectionery popularity contests.
Peeps are all out of cluck when it comes to confectionery popularity contests.
William Thomas Cain/Getty Images

Whether you celebrate Easter as a religious holiday or not, it’s an opportune time to welcome the sunny, flora-filled season of spring with a basket or two of your favorite candy. And when it comes to deciding which Easter-themed confections belong in that basket, people have pretty strong opinions.

This year, CandyStore.com surveyed more than 19,000 customers to find out which sugary treats are widely considered the worst. If you’re a traditionalist, this may come as a shock: Cadbury Creme Eggs, Peeps, and solid chocolate bunnies are the top three on the list, and generic jelly beans landed in the ninth spot. While Peeps have long been polarizing, it’s a little surprising that the other three classics have so few supporters. Based on some comments left by participants, it seems like people are just really particular about the distinctions between certain types of candy.

Generic jelly beans, for example, were deemed old and bland, but people adore gourmet jelly beans, which were the fifth most popular Easter candy. Similarly, people thought Cadbury Creme Eggs were messy and low-quality, while Cadbury Mini Eggs—which topped the list of best candies—were considered inexplicably delicious and even “addictive.” And many candy lovers prefer hollow chocolate bunnies to solid ones, which people explained were simply “too much.” One participant even likened solid bunnies to bricks.

candystore.com's worst easter candies
The pretty pastel shades of bunny corn don't seem to be fooling the large contingent of candy corn haters.

If there’s one undeniable takeaway from the list of worst candies, it’s that a large portion of the population isn’t keen on chewy marshmallow treats in general. The eighth spot went to Hot Tamales Peeps, and Brach’s Marshmallow Chicks & Rabbits—which one person christened “the zombie bunny catacomb statue candy”—sits at number six.

Take a look at the full list below, and read more enlightening (and entertaining) survey comments here.

  1. Cadbury Creme Eggs
  1. Peeps
  1. Solid chocolate bunnies
  1. Bunny Corn
  1. Marshmallow Chicks & Rabbits
  1. Chocolate crosses
  1. Twix Eggs
  1. Hot Tamales Peeps
  1. Generic jelly beans
  1. Fluffy Stuff Cotton Tails

[h/t CandyStore.com]

84-Year-Old Italian Nonna Is Live-Streaming Pasta-Making Classes From Her Home Outside Rome

beingbonny, iStock via Getty Images
beingbonny, iStock via Getty Images

If you're looking for an entertaining distraction and a way to feed yourself that doesn't involve going outside, sign up for a virtual cooking class. Since the COVID-19 pandemic forced people around the world into isolation, plenty of new remote learning options have appeared on the internet. But few of them feature an 84-year-old Italian nonna teaching you how to make pasta from scratch.

As Broadsheet reports, Nonna Nerina is now hosting pasta-making classes every weekend from her home outside Rome. Before Italy went into lockdown to contain the spread of the novel coronavirus, the home cooking instructor taught her students in person. By moving online, she's able to share her authentic family recipes with people around the world while keeping herself healthy.

Live classes are two hours long and take place during Saturday and Sunday. This weekend, Nonna Nerina is making fettuccine with tomato sauce and cannelloni, though you won't be able to tune in if you haven't signed up yet—the slots are booked up until at least mid-April. If you'd prefer to take your remote cooking lessons during the week, Nerina's granddaughter Chiara hosts pasta-making classes Wednesdays, Thursdays, and Fridays.

Classes cost $50, and you can sign up for them now through the Nonna Nerina website. Here are more educational videos to check out while you're stuck inside.

[h/t Broadsheet]