10 Classic Recipes from the Past That Need to Be Revived
Rediscover the lost flavors of the past with these 10 classic recipes that once ruled dining tables but are now waiting for a delicious revival!
- Alyana Aguja
- 4 min read
Over the centuries, some dishes have amazed palates, adorned fine dinner tables, and set culinary trends—only to be forgotten. From the decadent Beef Wellington to the erstwhile fashionable Tomato Aspic, these lost classics featured bold flavors, rich textures, and enduring charm. By updating these recipes with a contemporary twist, we can restore a flavor of the past while honoring the artistry and tradition of classic cuisine.
1. Chicken à la King
Image from Allrecipes
A rich, diced chicken, mushroom, and bell pepper dish smothered in a rich sherry-infused cream sauce, Chicken à la King was a mid-20th-century fine dining standard. It was a feature of hotel menus and upscale home meals but lost popularity with the advent of fast food and pre-prepared meals. Over toast, rice, or puff pastry, this dish is an ideal way to return vintage elegance to the dinner table.
2. Beef Wellington
Image from NYT Cooking - The New York Times
A stunning main course of silky beef fillet encased in a buttery puff pastry crust with rich mushroom duxelles, Beef Wellington was the centerpiece of dinner parties during the 1960s and ’70s. Its history began in the 19th century, supposedly being named after the Duke of Wellington. While time-consuming and difficult, the reward is a masterpiece of flaky, juicy, and umami-laden perfection.
3. Oysters Rockefeller
Image from Rhubarb and Cod
Developed in 1899 at Antoine’s restaurant in New Orleans, Oysters Rockefeller is an indulgent dish of oysters baked with a rich, herby, and frequently slightly spicy sauce. It was named for its opulence, as compared to that of John D. Rockefeller. Though gourmet, this dish is relatively simple to prepare at home and adds an aura of indulgence to any meal.
4. Savory Aspic
Image from Wikipedia
Once the centerpiece of fancy parties, aspic is a gelatinous dish that encapsulates meats, seafood, or vegetables in a glistening, flavorful jelly. Though it lost popularity with the waning popularity of gelatin-based recipes, aspic is still a breathtaking and delicious way to serve ingredients in artistic presentation. Given some modern flairs, such as adding spices or herbs, aspic needs to make its return in creative kitchens.
5. Tomato Aspic
Image from The Southern Lady Cooks
A relative of savory aspic, tomato aspic is a cold, gelatinous dish consisting of tomato juice, vinegar, and spices, usually molded into rings or cups. It was particularly well-liked during the early 20th century as a cooling, tangy side dish at luncheons. With today’s nostalgia for retro cooking, this dish can be brought back with bold flavors and creative presentation.
6. Mock Turtle Soup
Image from Wikipedia
This 18th and 19th century hit was developed as a cheap substitute for the then-highly valued green turtle soup, substituting calf’s head and veal. It consists of a rich, deep broth flavored with sherry, herbs, and spices and is a very rich and filling meal. Though sounding strange now, it was actually considered a delicacy, and a well-cooked version is a great tip of the hat to culinary heritage.
7. Charlotte Russe
Image from Cookidoo
A dainty and light dessert of the 18th century, Charlotte Russe is a sponge cake or ladyfingers filled with a smooth Bavarian cream or whipped custard. French chef Marie-Antoine Carême invented it, and it was a popular dessert in Europe and America. Its resurgence would introduce a touch of vintage elegance to contemporary dessert menus.
8. Corn Dodgers
Image from America’s Test Kitchen
These crunchy, fried or baked cornmeal cookies were a staple of pioneers and Civil War troops, providing a filling and transportable snack. Prepared with plain ingredients such as cornmeal, butter, and milk, they complement stews, beans, or honey nicely. Their comforting crunch and country charm make them a lost treasure deserving of revival.
9. Ragout Fin
Image from Zucker&Jagdwurst
A sophisticated and rich veal, chicken, or seafood dish in a smooth white sauce, Ragout Fin was a cornerstone of European and American haute cuisine during the 19th and early 20th centuries. Served normally in a vol-au-vent or baked into a golden puff, it was a decadent indulgence on special occasions. Its layered textures and creamy sensation make it a top contender for a culinary come-back.
10. Mulligatawny Soup
Image from Allrecipes
This Anglo-Indian soup is a richly flavored, warming dish of curry spices, chicken or lamb, rice, and coconut milk from British India. It was a favorite in Victorian England and early American eateries but has since been overshadowed by other soups made with curry. A well-spiced, contemporary version would make an ideal comfort food for the adventurous palates of today.