The World’s Oldest Pretzel Has Ruined Pretzels For Me

Last week, the world’s oldest pretzel was found in Germany. It’s 250 years old and it looks all sorts of unappetizing. Ew.

Anyway, apparently the pretzel was found in a structure that was probably a bakery in Regensburg, a town that has a lot of history to uncover. It was firebombed during World War II, and was one of the German towns that was restored historically rather than being rebuilt with new architecture during the 50’s, just before the Cold War began. And that’s all quite after battles waged during the first World War, the unification of Germany in the mid-19th century, Regensburg as a free Imperial city, and the pretzel itself.

It’s bizarre to me how well some foods can remain preserved. I looked into it, and here are some other recently-discovered disgustingly old foods:

  • A wedding cake from 1898 that is “still moist” underneath the hardened, browned frosting;
  • A hardtack biscuit from a naval vessel in 1852;
  • A box of chocolates from 1902, which belonged to a Scottish schoolgirl who didn’t eat the chocolates, grew up, had kids, and gave the box of chocolates to them as a keepsake;
  • A pot of noodles from 4000 years ago, buried to protect it from a flood;
  • A barrel full of butter that’s 3000 years old, was buried in a peat bog, and has turned to the same kind of animal fat that covers the bodies of animals and people who are found in peat bogs;
  • A 2,400-year-old pot of soup that’s still in liquid form;
  • A 5,500-year-old jar of honey found in Georgia (the country);
  • And some cheese that dates to 1615, preserved with mummies by luck of the landscape where it was buried.

Here’s my question: Are the archaeologists who find really, really old food so excited about the find that they don’t mind the smell? Because I have to imagine that the soup, butter, and cheese had to be rank. This is why I’m not an archaeologist, of course.


[Daily Mail (1), (2), (3), (4)]

[Prepper Post]



[USA Today]

[Image via Discovery]

Send me a line at [email protected].