So maybe we should look at 19th century food: English food to be exact.
We will start with an older Paul Krugman editorial about modern English food
For someone who remembers the old days, the food is the most startling thing about modern England. English food used to be deservedly famous for its awfulness--greasy fish and chips, gelatinous pork pies, and dishwater coffee.
And what was the starting point of this awful food? Victorian England.
A good guess is that the country's early industrialization and urbanization was the culprit. Millions of people moved rapidly off the land and away from access to traditional ingredients.
Worse, they did so at a time when the technology of urban food supply was still primitive: Victorian London already had well over a million people, but most of its food came in by horse-drawn barge. And so ordinary people, and even the middle classes, were forced into a cuisine based on canned goods (mushy peas!), preserved meats (hence those pies), and root vegetables that didn't need refrigeration (e.g. potatoes, which explain the chips).
A History of English Food, Clarrisa Dickson Wright
Victorian street food was a huge industry. In the north you would find tripe sellers; I remember the one in Dewsbury market that sold nine different varieties of tripe, including penis and udder (which is remarkably like pease pudding). Another popular street food was pea soup with, according to where you lived, either pig’s trotters or bits of ham chopped up into it. Peas boiled in the pod and served with butter were similarly popular. Stalls known in my youth as whelk stalls also sprang up, selling jellied eels, whelks, winkles and prawns, all by the pint or the half-pint. You could splash a bit of vinegar on them and eat them at the stall or take them home with you.