How about Lebanon Bologna? Maltex cereal? Brown Edge Wafers?

I am in my 50's and like - and eat - most of what's on the list, except Fig Newtons (too sweet) and medjool dates (also too sweet). And I've never heard of sherry pepper sauce, nor had it. I also love a good fruit cake made with dried fruit and brandy. We just eat fish and chicken, so no liver around here but I used to love liver and onions and liverwurst.

The way I know that no one younger eats rutabagas is not once has a grocery clerk known what they are. They are great in stew! I use them in place of the potatoes because they don't fall apart when I'm boiling it to thicken the gravy.

Maybe you just have not very knowledgeable grocery checkers :-) I've not encountered that problem, although some check to confirm that they are not turnips, as they look pretty similar.

Ha, my kids all have to make their own lunches for school (well, before all this happened) and 2 items that I always keep in stock because they always put them in their lunches are black olives and sweet gherkins.

We have to keep both sweet relish and dill relish in the house. I don't like sweet pickles or relish but hubby and the kids do.

Haven't had fig newton's in years but I don't buy cookies, if we want cookies, we make them.

My DMIL made Czarnina, it is duck blood soup. DH and a couple of his sisters loved it.

I like most everything listed above except cows liver fried or venison. I can eat but not enjoy . And YES, I have had made every way you can imagine. Nobody can tell me differently.

Yes-

Liverwurst -my favorite is the one at Aldi's-liverwurst with sliced cucumbers and black pepper!

Liver and Onions-I've ordered it in restaurants but have never cooked it.

Pork chops and sauerkraut-older people like it, I don't know about millennials

Fig Newtons-I like them out of the fridge.

Raisins-Kids always used to eat them. Now most eat gummy fruit snacks Now they have flavored raisins .I have to admit tried a sour cherry one that was on ibotta recently and they were quite good,

Rutabagas

Rhubarb-not very popular, I love it! I made rhubarb lemonade a couple of weeks ago.

Apple jelly-not very popular nowadays

Grits-Love them with onions, kale, and a poached egg. Very popular in the south but not so much in other places I've lived. I've poured them (dry) into the blender when making smoothies.

Windmill cookies-one of the few cookies Mom would buy growing up. I think Archway still makes them. They were popular in the 60's.

No-

Jello with shredded vegetables and nuts-shudder!

Olives-although they are ok in pasta salad or on pizza. I use olive oil to cook

Marmalade-not sure why I don't care for it. I should like it. Way too intense!

I remember Mom getting Ring Bologna. Is that still around?

Spaghettios-one of my favorites as a kid. Very unappetizing now. Did I change, or them? LOL-probably both

Yes to Medjool dates. Can't eat fig newtons but can eat Figs. Can't eat any kind of raisins. Love chutneys and green and black olives, and English style orange marmalade. Any sauces and things like that are homemade. I have to make everything myself because I can't have regular sugar or sugar substitutes.

Of course I like liver fried and liver pate and even liverwurst. I use a Danish recipe to make it.

Sherry pepper sauce is a Bermuda specialty -adds just an interesting layer of flavor.

i also fair calves liver (grilled pink) with bacon and caramauzed onions, a good homemade fruit cake, lemon curd (used to make my own), smelly cheeses, and grilled cream cheese and green olive sandwuches. Also tinned sardines and smoked oysters on a cracker. Soft boiled and poached eggs are my favorites. Fresh figs wuth prosciutto or blue cheese are a treat, but you can keep the liverwurst and bologna.

i think the person who said if it’s nlot on a restarant (more likely fast food menu) the young have never had it. I also love sweetbreads but no kidneys or head cheese.

Now I’m hungry!

Yes, I eat most everything on the original list. Although the Sherry Pepper sauce is unknown to me. I also like a good fruitcake, certain jello salads and figs.

Toby, a restaurant near me serves a mean cream cheese and olive sandwich.

One of my friends told me I like old people candy, which is probably true as I can rarely find some of my favorites anymore. They used to be available in the Brach’s candy bins at the grocery store. Usually can still find them at a farmer’s market near Lancaster, PA when I visit relatives. Thankfully my See’s favorites are still around.

I ate everything on your list as a child except for sherry sauce, never heard of that. I love calves liver but I won't eat liverwurst or organ meat pates. Only vegetables I won't eat are lima beans or any legume for that matter because I don't like the texture. I love smoked tinned kippers but I don't like tinned sardines. Loved black pudding (blood sausage) as a child, not sure if I would eat it now if it was offered to me. No to haggis as well haha.

I love liverwurst, sardines, pickled herring, and corned (brined) tongue. I love chicken livers and prefer pork liver to beef. (And that reminds me, remember when every diner in America had liver with onions on its menu? You'd be hard pressed to find liver in a diner today. If you could find a diner.)

I detest jello, Miracle Whip, anything with fake maple syrup flavoring, though I like real maple syrup.

Finally home, Mother Goose liverwurst isn’t widely available and delicious.

So how many of us 60-&-overs fed our kids those foods? Why did we give them up?

While I am not over 60 yet, I think there are fashions, a zeitgeist even, in food, just like in clothing and home decor. Recipes from Craig Claiborne in the NYT c. 1970 are quite different from recipes from Melissa Clark or Allison Roman today.

How often do you see succotash on the menu these days? I didn't eat that as a kid because of the lima beans. I even took the lima beans out of my Campbell's alphabet soup. I don't think Campbell's even puts them in their soup anymore.

Forgot to add that I also love pickled herring and canned sardines. I also love mackerel in tomato sauce. Those are dishes that I still eat and had as a child and my children ate also. They seldom eat them now though.

I think it's because there are so many choices. Plus modern day menus don't have many of those things on them.

Nope. I'm 65 and the only thing on your list I will eat is black olives.

Heart - any typr. Love it fried in butter. Used to get buckets of turkey hearts from the local processing plant. Lived off it!

I did feed my children many of theses things and they’re both adventurous eaters. One grandchild is - other 3 not at all. They don’t even eat soup or baked potatoes!

I think food tastes are partially regional - places with more ethnic diversity and with people who travel more have more food diversity.

Love everything you listed, Anglophilia, with the exception of the sherry pepper sauce. I don't recall ever seeing it or eating it. Will have to Google it. Also love so many of the foodstuffs others listed, for example: braunschweiger/liverwurst , rutabaga, apple jelly, apple butter, Windmill cookies, raisins. My kids grew up eating all of these, too. My daughter fed them to her kids, my son's wife did not. We all still eat most of these. It is hard to find good braunschweiger/liverwurst in our area any more.

I did Google the sherry pepper sauce and plan on ordering a bottle. It sounds like something we would really like.

I remember that when I was a child I loved something called Johnathan bread. I have no idea what it was and I will try to describe it: It was a dried "stalk" about 8" in length with a hard outer shell and inside were some small seeds. The outer shell would soften as you keep it in your mouth then you could actually eat it. Cant begin to describe the taste. I remember that my mom bought them loose and were always in a small brown bag. Wish I knew what it was.

Canned creamed corn. Who still eats that?

When my niece was a child she loved tinned rosebud beets, brussel sprouts and olives. She was thrilled when we wrapped them up and gave them to her for Christmas every year. haha she had her own stash and loved it. I miss some foods my Mom used to cook when we were children. We had a lot of creamed vegetables, creamed carrots, creamed peas and tuna on toast, creamed cauliflower, creamed onions all made with a white sauce. My Dad used to make "red lead"" every Sunday, a dish he was served in the navy - stewed tomatoes cooked in bacon grease. I used to love when my Mom baked a salted white fish in milk, so good. My Grandfather was a master deep fryer haha his specialty was corn or potatoe fritters, or his beer batter fish. I have never cooked any of those food items as an adult

This a long thread! I'm too sleepy to read all of it, but I can say I learned about sherry peppers when I was first married and my in-laws lived in Bermuda. I made some to give as Christmas gifts just a couple of years ago. Good stuff!

I like raisins, including golden, baked into the muffins I make every week. They're sweetened only with bananas, carrots, and raisins. I love olives--both kinds--and eat them in various ways often. Major Grey's Chutney is a favorite of mine. Watching a cooking show on Create TV, I learned to put it in a salad dressing. I like sweet gherkin pickles and sweet relish, and keep them in the fridge but don't eat them often. I like dates too, but only on occasion as they're so sweet. I ate Fig Newtons as a kid, but not now. Again, too sweet. My DH liked English orange marmalade, but the only jam I eat is something from the All Fruit line (sweetened only with fruit).

Ate liverwurst as a kid, but it's too fatty for me now. Ate liver my whole life until I got a severe case of salmonella, after which I never ate liver again. Loved kidneys and sweetbreads too, but haven't had them in decades.

I eat pickled beets often, and drink beet juice as a treat. I used to juice my own, but during quarantine I've been getting commercially bottled beet juice. It's good.

I'm a latecomer to sardines but eat them a lot now. I usually get skinless/boneless ones in olive oil, from Morocco, but recently enjoyed a can of Brisling sardines Mediterranean style--from Scotland. Delicious! I love canned red salmon, but haven't yet tried mackerel. Someone please tell me about it. I bought a can recently, but all I've done so far is look at it once in a while. :-)

Ah, all the interesting foods of old. As mentioned, above fish cooked in milk, Sautéed (to a crisp) beef liver, tongue and something called 'lungen stew' which consisted of lung and who knows what in a grey brown sauce, which I adored but I can't see anyone eating that today,

Pickles of all kinds, sour, half sour, cornichons and bread and butter. We never had spaghetti sauce until much later so we ate our spaghetti with ketchup....still not a bad idea. Pickled herring in cream sauce and sardines in tomato sauce and regular sardines.

Creamed corn and lots of canned veggies, well before frozen veggies came in. And even after, we lived in an apartment with a tiny freezer within the fridge....it was probably a foot cubed in size.

Someone above mentioned succotash.....Trader Joes has a frozen one with edamame beans instead of limas. I love limas, though.

Cookies came in small boxes, no family size bundles then. I loved Sunshine's Oreos equivalent and fig Newtons.

Loft's parlays.

The old fashioned style of cooking fish in milk was I believe to reduce the unpleasant taste and odor of, ahem, less than fresh fish.

Actually the fish was a salted haddok and cooking the fish in milk after soaking the fish in water helped reduce the saltiness even more. It was delicious. I have wanted to buy fresh salted haddok at Costco but it is too expensive.

My Scottish stepmother called it Finnan Haddie (or Fin and Haddie?)--smoked haddock cooked in milk. We loved it. I haven't had it since I was in my twenties.

Poaching salted fish in milk is popular means of preparation. It is done to reduce saltiness. My mom did that when were growing up when she fixed finnan haddie (smoked haddock) and it is my preferred way of fixing smoked black cod/sablefish, which I adore but can barely afford as it goes for somewhere north of $30 per pound!

We've always bought canned creamed corn to use in a corn pudding recipe. I don't remember ever eating it as its own dish.

I've never had salted fish, but learned years ago to soak fresh fish in milk before cooking -- yes, it helps remove any lingering "fishy" odor, as Elmer said.

Love liverwurst on dark rye and hermits, yum.

@beesneeds: I would love to have the radish relish recipe – sounds wonderful to my tastebuds.

@lisa_fla: I did not know about the Aldi’s liverwurst. Thank you for mentioning it; I have put it on my grocery list and hopefully, it will be available.

@ yeonassky: Would you mind posting your Danish recipe for the liver pâté/liverwurst, please.

Decided to check what I have in my refrigerator/pantry for those listed. Found that I have Fig Newtons, cherry peppers, pepperoncini, medium pitted black olives, green pimiento stuffed olives, green Castelvetrano olives, Kalamata olives, chicken livers, dark raisins, golden raisins, dates (sadly not Medjool), mincemeat, sweet pickle relish, sweet Gherkins, sour pickles, dill pickles, Kosher pickles, English orange marmalade (I truly don’t care for the marmalades made here in the USA – they just don’t taste right), apple jelly, apple butter, a can of Swanson’s Chicken a la King, and a can of sardines. Oh, and a can of creamed corn.

WalnutCreek, I could fix a meal out our your refrigerator!

I accept the correction for the preparation of that fine bit of British (apparently Scottish) gourmet delight. Is "British gourmet delight" an oxymoron? Maybe. Right up there with the other fine Scot delicacy, haggis.

My comment about cooking fish in milk otherwise stands.

The most common salt fish in Europe is salt cod. The salt is removed by repeated soakings in fresh water BEFORE cooking. When so prepared in any multitude of ways in Mediterranean bordering lands (and Portugal), it's delicious.

Oh, salt cod is a treat. It's been forever since I've had it, all done up with mashed potatoes and onions, creamed peas on the side.

Walnutcreek, the basic radish relish recipe I use is based off this one: 1720 Chatsworth House Radish Relish

It makes a lot. I've since scaled it to more of a half recipe of the original. I've tinkered with it a bit to suit our house taste more- 1 cup sugar is waaaay too much for us. We like a good bit more horseradish. I use the right amount of liquid, but thin the cider vinegar with a bit of water or sometimes rice or white wine vinegar.

Oh, and I've used daikon, beer garden, and Helios radishes for this. The usual store red radishes are ok, but kind of to crisply delicate and not enough oomph.

I just thought of something I haven't had in ages that I had as a kid. Welsh Rarebit, or Rabbit as we called it. We had it at lunch with soup on a cold winter's day. It is different than a grilled cheese sandwich. Next cold day I am going to make it.

My father liked salt mackerel and it stunk up the whole house when my mother cooked it. To this day I will not eat fish.

Mackerel is an oily fish and can have a strong flavor AND odor. I love fish and seafood of all kinds - mackerel, not so much.

When you have a chance when times get better, give other fish a try. You're missing out. Fresh fish has little to no odor and most fish doesn't smell when cooked.

There are a few exceptions for which a good strong kitchen exhaust fan is your best friend. Monkfish comes to mind, so delicious but stinky to cook. We put up with it because it's worth it.

Salt mackerel, oh the memories of that smell. My granddaddy loved and every Saturday morning that was breakfast. We had no running water and I would stay at the well drinking water all day. The fish was in country store in a barrel with brine. No clue as to how long it had been in that barrel. None of us ever got sick from eating ,but I so remember the thirst and the smell.

A little off the subject, but here in Florida people celebrate catching a King Mackeral - to the smoker it goes and no fish is better smoked, not even mullet or salmon IMO.

King Mackerel is a different fish than the smaller North Atlantic mackerel types found in the Northeast of the US and in the UK.

King Mackerel is quite high in mercury and as such isn't something that should be eaten frequently and for some, shouldn't be eaten at all.

Toby

My father liked salt mackerel and it stunk up the whole house when my mother cooked it. To this day I will not eat fish.

I enjoy certan fish. The fish and chips I had in a London pub years ago was some of the best I have had - I think it was cod. Blackened mahi or grouper, also deelish. But if it has that stinky fishy smell, I'm outta there. Just cannot tolerate it.

When I was younger I visited Denmark as a vegan and struggled. After a while we were in a large square on market day and I was so hungry living on bread and nuts that I bought a salty garlic mackerel and ate it in haste while my friends stared mouths hanging open. When you are hungry food tastes good. The Danish seller was surprised too to have a young American buy that mackerel. She said usually only the older Danes bought it.

What about creamed chipped beef on toast? You know, SOS. I recently saw a Stouffer's version still there in the almost bare supermarket freezer.

i use horseradish sauce to spice up meat sandwiches.

Cream cheese and green olive sandwiches on white bread, dates, golden raisins, orange marmelade, green and black olives, windmill cookies, love creamed chipped beef on toast, never could like liverwurst. Love Fig Newtons. Like the taste of scrapple and chorizo but don't like to think what's in it.

My mother's family was Hungarian, and every New Year's they would make pigs feet in a very garlicky pork jello. I ate a lot of weird things growing up, but I never could eat that.