13 popular foods people hated eating 100 years ago

Culinary trends are just as fickle as fashion. Find out which of the gourmet foods you love used to be fed only to animals or prisoners.

Tomatoes were once so feared that they were called “poison apples”.

Their bad reputation was all a tragic mistake, however: Wealthy diners ate the fruit on pewter (made with lead) plates; the acid from the tomatoes leeched lead from the plates, sickening diners.

Even people who didn’t use pewter plates avoided the fruit because tomatoes are part of the deadly nightshade family.

Today, however, we love tomatoes, eating them in everything from pasta sauces to pizza to salad.

“They are a great source of lycopene, a powerful antioxidant,” says Earl L. Mindell, RPh, MH, PhD, a registered pharmacist, associate professor at Chapman University, and author of The New Vitamin Bible.

Growing tomatoes isn’t rocket science, so why not give it a go? Take a look at these useful tips on how to grow tomato plants.

You’d never guess it today but one of the priciest dishes on fancy menus – lobster – used to be so universally disliked that it was only seen fit to feed to prisoners.

And even then there were laws restricting how many days in a row they could have it, lest their punishment be considered too harsh.

So how did the crustacean undergo such a radical image change? “Let’s be honest, it’s one of the most Instagrammable foods there is!” says Julia Werth, a registered dietitian.

But besides making you look posh in pics, the high-protein crustacean has also become much more scarce in the last century, making it more valuable, she adds.

Eating crustaceans like shrimp (which is one of 13 superfoods every woman should eat) or lobster before bedtime may bring on an easier sleep.

Kudos to whichever adventurous human decided this bitter green was edible.

No one is exactly sure when kale was first discovered as a food source but it only became popular in the last couple of decades.

These days it’s earned the coveted “health halo” and is in every store, everywhere. Why? Cooking techniques!

“We now have the luxury of modern cooking appliances and the time to spend cooking – a century ago their only option was to eat it raw or throw it in a stew and hope for the best,” Werth says.

“Today we make it into chips with an oven or hide it in a smoothie with a blender or use other recipes to make it taste good.”

It’s taken over the grocery aisles, but just how much of a superfood is kale?

This humble tuber has had quite the wild culinary ride through human history.

When it was first introduced in Europe, skeptical peasants and royalty alike wouldn’t touch it.

Eventually, they adopted it as edible but then it was seen as peasant food (and it was often the only food for the poor).

Today, however, the potato is the fifth most important crop in the world and is eaten in a mind-boggling number of ways from curly fries to mashed potatoes to a starch additive in processed desserts.

“Unfortunately they’re mostly popular as French fries,” Mindell laments. “However, if you eat them baked, with the peel on, they are a healthy source of fibre and potassium.”

This delicious potato salad includes tender new potatoes, cooked in their jackets, combined with crunchy celery, spring onions and walnuts in a nutty dressing.

Chocolate lovers, cover your eyes: When the beans were first introduced it was in the form of a bitter drink that was so far from today’s hot chocolate as to be unrecognisable.

Today’s crave-worthy candy version only became popular in the last few hundred years.

Thankfully you can indulge your sweet tooth in a healthy way by eating dark chocolate in moderation, Werth says.

“Dark chocolate has been shown in research to lower your risk of heart disease and is full of antioxidants,” she says.

It turns out that eating chocolate might actually have a pretty significant health benefit.

There’s nothing trendier these days than bone broth (and don’t you dare call it “just soup”), but a century ago, leftover bones were given to the dogs.

“This is pretty much regular broth with a new, fancy name,” Werth says.

But she’s glad it’s popular now: “It’s high in protein while being low in calories and fat, making it the perfect comfort food.”

Love broth? A wholesome meal–in–a–bowl, this soup is similar to Scotch broth, but made with rabbit rather than lamb.

Back in the days when nothing went to waste, every part of the animal from skin to hooves was used for something.

But about a century ago, we started becoming more wasteful, prizing only the muscle meat (hello steak!) and ditching everything else – including the nutrient-rich organ meats like the liver and heart.

Thankfully these foods are making a big resurgence as people recognise how healthy they are for you, Werth says.

“Plus, there’s the adventure factor; you’re seen as cool, funny, or even brave for eating them,” she says.

“This might be one thing we can truly thank reality TV for!”

Who about you consider taking care of your own liver first? From yellowing eyes to constant itching and tiredness, these are the danger signs that may indicate serious problems.

Again, oversupply rendered this delicacy “poor people’s food”. That is, until around 1910, when the sturgeon population crashed from overfishing and the once plentiful eggs – they used to be served as bar food – were impossible to find.

This led to several generations of people who may have heard of it but never actually eaten it. Recently, however, it’s gained popularity as part of the “champagne and caviar” aspirational lifestyle you see all over social media, says Werth.

Its scarcity has made it emblematic of luxury, although she suspects it’s in more pictures than actual tummies.

As an alternative to pricey fish eggs, have you considered making this delicious Nann with lentil ‘caviar’?

People have been eating cabbage as long as they’ve known of its existence, but it was never considered a truly sought-after food until quite recently. As separate nations have imported more and more international cuisines, they’ve discovered the joy of traditional recipes based around the veggie, like kimchi, sauerkraut, steamed dumplings, stewed cabbage and lo mein, Werth says.

There are also a lot more varieties of cabbage to choose from on the average grocery shelf, adding to its culinary flexibility.

“Many of these recipes use fermented cabbage, which provides healthy probiotics,” she adds.

Love cabbage? Try these delicious Chinese-style pork and cabbage rolls.