1. Raw Milk
Back in the day, raw milk was considered wholesome and even medicinal. Families would drink it straight from the cow without a second thought. But today, health officials warn against it because unpasteurized milk can harbor harmful bacteria like E. coli and Salmonella. Pasteurization wasn’t widespread until the early 20th century, so it was common to take your chances.
While some still swear by raw milk’s taste and supposed health benefits, the risks are too high for most people. Food safety regulations now require pasteurization in many states. What was once a daily staple could now send you straight to the hospital.
2. Aspic
Gelatin-based savory molds were all the rage in mid-century cookbooks. Housewives proudly served shimmering towers of meat, vegetables, and eggs suspended in wobbly aspic. At the time, refrigeration was less reliable, so these dishes could sit out at buffets for hours.
The combination of meat and gelatin at room temperature creates a perfect breeding ground for bacteria. Today, food safety experts would cringe at the thought of leaving an aspic out for long. What once wowed dinner guests would now be tossed in the trash.
3. Street Oysters
In the 1800s, oysters were a cheap, common street food in cities like New York. Vendors would sell them by the bucket, often shucked and eaten right on the spot. The problem was, these oysters came from polluted waters that were already contaminated with sewage.
Cholera outbreaks and other illnesses became tied to oyster consumption. Nowadays, oysters are carefully regulated and farmed under strict conditions. Eating a raw oyster from the street back then was like playing food-poisoning roulette.
4. Lead-Lined Candy
Some candies were once wrapped or even stored in lead containers. Certain sweets, particularly imported ones, contained traces of lead in the wrappers, glazes, or dyes. At the time, people had no idea how dangerous lead exposure was.
Children could eat these treats daily, unknowingly ingesting toxic levels. Today, lead is strictly banned in food packaging. Those brightly colored sweets of the past would never make it onto shelves now.
5. Home-Canned Vegetables
For many families, home canning was a way to preserve vegetables through the winter. Unfortunately, improper canning often allowed botulism to thrive. This odorless, tasteless toxin is one of the most dangerous known to man.
Without modern pressure canners and safety guidelines, people frequently got sick from their own pantry. What felt like a thrifty, wholesome practice could quickly turn deadly. Today, experts warn against old-fashioned canning methods for exactly this reason.
6. Absinthe
Absinthe was a wildly popular drink in the late 19th century, known for its strong kick and mysterious “green fairy” reputation. It was made with wormwood, which contains thujone, a compound once believed to cause hallucinations. At the time, people drank it heavily, often without moderation.
Health scares and concerns about its supposed mind-altering effects got it banned in many countries. While modern absinthe is legal again and regulated, the original unregulated version was far riskier. Early drinkers were essentially guinea pigs for its side effects.
7. Radium Water
In the early 20th century, radioactive products were bizarrely marketed as health tonics. One of the most infamous was “Radithor,” a bottled water laced with radium. People believed it boosted energy and cured ailments.
Instead, it slowly poisoned those who drank it, leading to horrific health consequences. Modern science recognizes the dangers of radiation, and anything like this would be illegal today. It’s chilling to think people once thought glowing water was good for them.
8. Fannie Farmer’s Cream Puffs
Recipes from early cookbooks, like those by Fannie Farmer, often called for raw eggs in desserts like cream puffs or custards. At the time, nobody worried much about Salmonella. The eggs went straight into the filling and were served to guests with pride.
Today, raw eggs in desserts are a major safety concern. Pasteurized eggs or cooked fillings are required to make them safe. That original cream puff recipe might taste delicious, but it could easily make you sick.
9. Potato Salad at Picnics
Summer picnics in the ’50s and ’60s often included big bowls of potato salad with mayonnaise. The problem was, people would leave it out in the sun for hours while everyone enjoyed the day. Mayo and potatoes at room temperature created the perfect storm for bacteria.
Foodborne illness outbreaks were common from dishes like this. Nowadays, food safety rules stress refrigeration and time limits. That carefree potato salad on a blanket would be a red flag for health inspectors now.
10. Sliced Bread with Bleached Flour
When mass-produced sliced bread became popular in the 1920s, it was often made with heavily bleached white flour. Chemical agents like nitrogen dioxide were used to whiten and soften the flour. At the time, nobody questioned whether this was safe.
Later, concerns about chemical residues and lack of nutrition led to bans on certain bleaching methods. Today’s bread regulations are far stricter. That fluffy loaf of early sliced bread would raise eyebrows at a modern bakery.
11. Shellfish Cocktails
Shellfish cocktails, especially shrimp and crab, were often served raw or only lightly cooked at big parties in the past. Without today’s refrigeration and transport standards, seafood could spoil quickly. Guests might not even notice until they got sick the next day.
Foodborne illness from shellfish was a regular hazard. Now, seafood handling is tightly regulated from catch to table. Those glamorous cocktail parties carried far more risk than people realized.
12. Sassafras Tea
Sassafras root tea was once a beloved American drink, known for its distinctive flavor. Families brewed it at home and believed it had health benefits. But sassafras contains safrole, a compound later found to cause liver damage and cancer in lab animals.
The FDA banned safrole in food products in the 1960s. While artificial root beer flavorings kept the taste alive, the original tea is considered unsafe now. What was once comforting would now be a cause for concern.
13. Pemmican
Pemmican was a staple for explorers and pioneers, made from dried meat, fat, and berries. It could last for months without refrigeration, which made it invaluable for survival. However, if prepared improperly, it could easily become contaminated with bacteria or mold.
Many who relied on it during long treks ended up sick. Today’s preserved foods are made under strict standards to prevent such risks. Old-fashioned pemmican might have kept you alive, but it wasn’t exactly safe.
14. Candy Cigarettes
For decades, candy cigarettes were sold to kids as harmless fun. They looked just like the real thing and even puffed out sugar “smoke.” The problem wasn’t just the sugar—it was the message. These sweets normalized smoking and encouraged children to mimic dangerous habits.
While they weren’t toxic, experts later argued they created a direct pipeline to tobacco use. Many countries banned them altogether. A treat once seen as playful would now be criticized as unsafe for entirely different reasons.