Antiquated Ingredients That Nobody Uses Today


Lard is condensed and refined hog fat. It was used to grease baking pans, as a butter substitute, for roasting chickens, and sautéing. Cardiologists linked lard to heart disease in the 1950s. To replace this outdated fat, use avocado and olive oil.

Duck fat

Potatoes were a popular dish fried with duck fat in the past. Modern research suggests avoiding too much saturated fat.

Chicken Fat

Chicken fat gives flavour to recipes like cornbread, biscuits, and sauteing. Rendering chicken fat has large levels of saturated fat that raises LDL (bad cholesterol). Chicken fat is a dated component due to its high saturated fat level.


Grape jelly was commonly filled with additional sugars in middle school. Smucker's standard grape jelly has more added sugar than a Krispy Kreme glazed donut.
Some companies have made grape jellies with less added sugar, adds Amidor. If you still want PB&J sandwiches, use low-sugar grape jelly.


Cool-Whip is used in fruit salads and hot chocolate. Cool-Whip is a processed substitute to whipped cream comprised of hydrogenated vegetable oils and high fructose corn syrup. Amidor advises using thick whipping cream. Try Truwhip, a natural alternative to Cool-Whip.

Soups condensed

Busy cooks used condensed soups as a quick meal or thickening in the 1970s and 1980s. Condensed soups have high salt levels, which can raise blood pressure.

Corn Syrup

Corn syrup lacks nutritional benefit. High fructose corn syrup causes weight gain, diabetes, and other problems. Salad dressings, bread, pop, sweets, sweetened yoghurt, and juice include corn syrup. Pecan pie is one of the least nutritious pies.

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