This additive has been banned from cosmetics, but not from food
In the 17th century, the Catholic church declared that beavers counted as fish because they were semi-aquatic. This meant that Catholics, who abstained from eating meat during Lent and on Fridays, could eat beaver tails as an alternative. They were a high-fat source of protein, so they were preferable to fish for many Catholics.
Whales tend to ingest a variety of sea creatures like squid and octopus. These materials are compacted in their intestines and later ejected from either end of the whale. Believe it or not, this substance used to be a delicacy.
Back in the 1970s, McDonalds debuted their 'onion nuggets.' They consisted of pieces of onion deep fried in batter, like a disappointing version of an onion bhaji. Evidently they weren't much of a hit, so the creatives at McDonald's upped their game and came out with the beloved chicken nugget.
In the days before fridges and freezers, a very peculiar method of preservation was used in Russia and Finland. They would put frogs in their milk, as it was believed that they helped to prevent it turning bad. It turns out that some frogs do have peptides on their skin that can kill bacteria!
Sailors during WWII used to drink an improvised cocktail called torpedo juice. It was a mix of lemon, pineapple juice, and the 180-proof (90%) alcohol used as fuel in torpedoes!
Turtle soup became a delicacy in Europe in the 18th century. The meat was compared to that of veal or lobster, and it was often served at banquets. In the US, green snapping-turtles had been used in soups long before.
This recipe from 1807 consists of 17 birds stuffed inside each other like Russian nesting dolls! The final and largest bird on the outer layer is the Great Bustard. The name rôti sans pareil means "roast without equal." It seems like a fair assessment...
Ham in aspic was a dreadful dish popular in the 19th and 20th centuries. Aspic is a kind of savory jelly made from boiling meat bones. Herbs and ham were added to the jelly, and it was served cold with boiled eggs as a garnish.
This list of cold entrées is a small selection of Mrs. Beeton's unusual creations. It looks like almost every dish has successfully been jellified.
By the 19th century it became common to use canned turtle meat, as it was much less time consuming to prepare. In the 20th century, Heinz came up with 'Mock turtle soup.' It was an imitation of turtle soup that was made with calf head instead!
Sometime around the end of the 19th century, people lost their damn minds. Anything that was edible was turned into a jelly. This example is a cold savory jelly of smoked salmon topped with cream cheese.
The Mayans used to farm black iguanas for their unusual eggs. They had a rough leathery exterior, but the egg itself was all yolk and was considered quite a delicacy.
Isabella Beeton was a Victorian English woman and food writer who published a book called 'Mrs. Beeton's Book of Household Management.' It became the housewife's Bible and was filled with some truly unbelievable recipes.
The waxy excretion known as ambergris is extremely rare and is sometimes found floating in tropical oceans. In Europe in the 17th century, it was a luxury food item that the wealthy used to eat in cakes and pies. It's still highly sought-after today, but is mostly used in perfume making.
Over in the UK, it was customary to mix Coca-Cola with milk. Imagine the color...
Sources: (BuzzFeed) (History Extra) (History Daily) (Bored Panda)
Peacocks might seem decorative, but wealthy Europeans would pretty much eat anything back in the day. They also ate larks, starlings, and cuckoos.
In Ancient Rome, cute little dormice were a special treat enjoyed by the wealthy. They would be fattened up and cooked with honey and poppy seeds.
A cockentryce was an English delicacy from the Middle Ages that is reminiscent of Frankenstein's monster. The front half of a pig is sewn to the back half of a turkey. This hybrid monstrosity is then stuffed and roasted over a spit.
One of her most mindboggling recipes is the toast sandwich. It consists of two slices of buttered toast with a piece of dry toast in the middle, seasoned with salt and pepper.
Calf's foot jelly was a dish made by boiling calves' hooves until the natural gelatine came out. Lemon and wine were added to make the savory version, and sugar could be added to turn it into a dessert. It was believed to be restorative for sick people, like an old-fashioned chicken noodle soup.
Another strange toast-related recipe is the toast water drunk by English people in the 19th century. A piece of toast was soaked in water for an hour until it turns brown. Then you just strain it and drink the water!
In the US, some children used to drink a mixture of lemonade and milk. Perhaps it was a very sad substitute for an ice-cream float.
The book included a range of fantastical salads that included some intricately decorated savory gelatines that resembled the architecture of their country of origin. The Russian salad featured prawns, salmon, diced tongue, and a range of vegetables. The star of the Italian salad was French beans.
Hardtack is a kind of simple biscuit made of flour, water, and salt. It's extremely long lasting, so it was eaten by sailors on long voyages as well as soldiers in the military. Unfortunately, it also tended to harbor unwanted bugs, and soldiers jokingly called them "worm castles." They would dunk them in hot coffee to drive the bugs out.
It was tricky to use up fresh meat quickly enough to avoid decay. The huns used to place raw meat underneath their saddles and ride around on them until the heat and the salt from the horse's skin turned it into a kind of jerky.
Historical sources suggest that the Spartans used to consume an especially disgusting dish called Spartan black broth. It was made of pig's blood, salt, and vinegar.
Click on and feast your eyes upon these culinary wonders...
Strange foods you won't believe people used to eat
This is not for the faint of heart
FOOD Curisosities
Our ancestors had some unusual tastes. There was very little regard for wildlife preservation, so the entire animal kingdom was theirs to sample. From the most decadent delicacies of medieval royals, to the money-saving innovations of WWII Britain, there's a true assault on the senses ahead.
Click on and feast your eyes upon these culinary wonders...