Gelatinous dishes like savory aspics, often made with meat or vegetables suspended in a clear gelatin.
Liver and onions used to be a common and inexpensive dish, but changing tastes.
Gelatin salads with fruits, vegetables, and sometimes even meat were popular mid-20th-century dishes.
A rich dish made with lobster, eggs, and brandy, Lobster Newberg was once a luxurious and popular choice but has since become less common.
A military staple and comfort food, creamed chipped beef on toast was once widespread but is now less commonly prepared.
A mixture of ground ham and other ingredients, ham loaf was a popular dish in mid-20th-century American cuisine
Similar to other aspics, tomato aspic was a savory gelatin dish made with tomato juice and other ingredients.
Chicken a la King, featuring diced chicken in a creamy sauce with mushrooms and peppers.
While not entirely disappeared, this cake, once a classic dessert, saw a decline in popularity with changing tastes and the rise of other dessert options.
Dishes made with canned meats like Spam were popular during periods of rationing but have become less common as fresh and diverse protein.