What I miss about the olden days.  In no particular order, and mostly edible.

Sally Lunns and lardy cakes: fancy bread made with a lot of lard

Cinnamon toast: cinnamon, sugar and butter

Dripping toast: You guessed it. .

Butterhead lettuce: tastes of something, but it's "limp", which makes it unfashionable. Iceberg lettuce tastes of nothing.

Salad cream: Iceberg used to be quite pleasant with salad cream. Manufacturers have taken out salt and sugar. This means they've had to remove most of the vinegar, as well. Others agree with me that the famous brand now tastes "rancid". Other brands tastes of nothing. 

Mayonnaise: suffers the same problems. Caesar dressing is often the way to go.
Mint choc ice, choc ice: They were there, and now they're gone.

Aniseed balls
Russian salad: cooked veg in mayonnaise

Hammersmith Palais and other dance halls
Ballroom dancing
Arthur Murray's School of Dancing

Apple doughnuts
Bacon and onion roll: suet pudding

Bourjois rouge
Moondrops scent: It smelled of the cut stems of bluebells.

Sugar buns: plain bread with icing on the top
Chewy white rolls: not soft, not crisp, perfect with a couple of sausages

White sauce: There isn't an upmarket version.
Bevelini pickled mushrooms: Combine with Philadelphia and cress for the perfect sandwich

This white sliced bread: Bread used to come in thin, medium and thick. Now we only get medium and thick. I asked for "thin bread" in a caff and got doorsteps.

bramble jelly: made of blackberries
lemon curd and lemon-curd tart: The tart was still around in the early 90s.

marmalade tart, treacle tart: The filling was made of bread cubes soaked in Golden Syrup.

hazelnut, lemon and black cherry yoghurt
blue cheese dressing

Caramac: caramel-flavoured chocolate

Boarding houses: Would do wonders for the housing shortage. You got a large bedroom, a shared bathroom and communal, catered meals.

Cabbages: They are now hard cannon balls with a strong, oniony taste. I began to wonder why my old cabbage recipes didn't work. I have to look for "sweetheart" cabbages now. (Braised in butter and a little water; with added vinegar; stewed in butter with raisins etc.)

British food: macaroni cheese, fish pie, stew, shepherd’s pie, cottage pie, bangers and mash, Cornish pasty, liver and bacon, steak and onions, toad in the hole, chops, apple crumble and custard, salmon mousse, steak and kidney pudding. British food was wet and bland, it stuck together and you could eat it easily. You didn’t have to cut it up, chew it or balance it on your fork. You won’t find it in any restaurant. There are no upmarket versions – unless you are unlucky enough to find peppers in your mince.

Brown lino: If you really want a period interior... It was common in institutions. You knew you were safe when you saw the brown lino and the green dado and pale green walls. And the rooms divided into tiny offices with pebble glass partitions.

rye bread with caraway seeds
cheese and coleslaw sandwiches, also sardine and tomato
black leaf tea made in a metal teapot and dispensed in cups and mugs

Chicken Kiev
Chilli con carne
chops

chocolate spread
Clarnico mint creams

clocks in shops

Conversation lozenges
cough candy

tinned creamed corn
curly parsley: much sweeter than flatleaf

drinking fountains
fizzy aspirins
veal escalopes and schnitzels

Findus crispy pancakes: I think they went upmarket and died.

apricot flan and other gateaux: Featured a lot of fake cream.

kitchenettes with mini ovens: save space

dried fruit that is actually dry
dry fruit cake slabs sold in newsagents

Gala pie: pork pie with an infinite egg in the centre, sold in slabs

ginger marmalade
hard margarine

silk scarves

set yoghurt: It's all "creamy" now.

Individual Fruit Pies, Morton's pie filling (tinned)
jam roly poly
Jamaica ginger cake: dark, treacly, with bits of crystallized ginger

liver sausage
kedgeree
minute steaks

Bolst's mild curry powder
mini swiss rolls
nougat and coconut ice

Oat Crunchies

kidneys, liver, tongue

thin black pumpernickel: Delicious with butter and Silver Shred and what happened to that?

Panyan Pickle
pineapple chunks, tinned with lots of sugar
baked ham with pineapple

poppy-seed rolls
Cheesy Moments (snacks)
prawn cocktail flavoured anything

Primula Cheese Spread: still there, but they've changed the formula to "creamy"
a proper cup of tea

Quark: low-fat German cream cheese (Quark, lettuce, mayonnaise on brown bread. Delicious!)

Irish wheaten bread
Scotch pancakes in packets
smoky bacon crisps

Spanish fig cake: figs, cinnamon, toasted almonds, rice paper (Italian panforte comes the nearest.)

spearmint flavouring
sugar mice, sugared almonds

What I don't miss about times past.