Here's What People Ate To Survive During The Great Depression

Ever wondered what people ate to survive the Great Depression? These meals were pieced together from minimal options. Here are 20 dishes that sustained people during tough times. Let's kick things off with a classic Depression-era stew. Now, this wasn't your fancy beef stew. It was more like a throw-everything-in-the-pot kind of deal. We're talking potatoes, carrots, onions, and maybe some barley if you were lucky. And the meat? Well, if you had any, great. If not, no worries. It's also known as mulligan stew or hobo stew and was originally created by American hobos in camps in the early 1900s. During the Great Depression, homeless men would sleep in a hobo jungle. Traditionally, the jungle would have a large campfire and a pot into which each person would put a portion of their food to create a shared dish that was, hopefully, more tasteful and varied than his original portion. It made you feel like you were getting a real meal. Yeah, the next time you need to clean out your fridge, channel your inner 1930s chef and whip up some Depression-era stew. You might just find a new favorite comfort food. Next up is the infamous garbage plate. Before you start raising eyebrows because of the name of this one, just hear me out. So this was basically a mishmash of whatever was on hand. Imagine a plate filled to the brim with macaroni salad, home fries, baked beans, and some kind of protein like sausage or ground beef. And don't forget the toppings, chili, onions, mustard, and your choice of hot sauce or ketchup. Sounds appetizing, right? The garbage plate originated in 1918, the garbage plate, and became the signature dish of Rochester. If you missed out on it, don't fret because it's still served by numerous restaurants under names such as Rochester Plate, Trash Plate, or Simply Plate. This meal was a classic when wallets were tight back in the day and there weren't many gourmet options on hand. Plus, it had all the carbs and fats you needed to keep going through tough times and the kids loved it. What's not to love about fries and macaroni? This dish is a classic example of don't judge a book by its cover. Or in this case, by its name. Okay, this one is a bit of a curveball. Cold milk soup? But hey, desperate times call for desperate measures. Cold milk soup was a Depression-era staple, and it's exactly what it sounds like. This dish has Amish origins and was one of the most popular meals back in the day. It was also pretty simple to whip up. Take some milk, mix in sliced bananas, a bit of sugar, and sometimes even bread or other fruits. And there you have it. Cold milk soup. It might not sound like much, but for many families, this was a quick and easy way to get some calories and nutrients, especially when fresh ingredients were hard to come by. The bananas added some natural sweetness, while the milk provided protein and fat. It was a simple, no-cook meal that could be thrown together in minutes and was perfect for those hot summer days when turning on the stove was the last thing you wanted to do. Prune pudding. Sounds delicious, right? Nothing unusual about this one. It was a classic hit. Prunes were a popular choice during the Depression because they were cheap, stored well, and were, well, let's just say, effective. Many prominent figures during the 1930s ate frugally, just as most Americans did during the Great Depression. To promote the support of frugal and thrifty eating, Eleanor Roosevelt served prune pudding at formal White House functions. And that's how prunes became all the rage. The fruit was cooked until soft, mashed up, mixed with water and sugar, and a bit of flour or cornstarch to thicken it up. This dessert might not win any beauty contests, but it was a sweet treat that many families enjoyed. Prunes are not the most, um, well, luxurious of items out there. I'm sure you pass by prunes in the grocery store without even glancing at them, but they were a lifesaver for our taste buds back in the day. You know what that calls for? A place for them in your cart next time you go grocery shopping. Okay, this next one sounds like some kind of alien food, but Milcorno was a Depression-era kitchen miracle. It was a government-invented mixture of cornmeal and dried milk powder, designed to be a cheap and nutritious substitute for more expensive foods. A research team led by Flora Rose developed Milcorno, Milcoato, and Milkweedo cereals in the early 1930s, and they were sold exclusively to the Federal Emergency Relief Administration for distribution to Americans impoverished by the Depression. It was claimed that by substituting Milcorno for flour and cornmeal, a family of five could eat for less than $5 a week. The best part about Milcorno was its versatility. You could use it as a base for porridge, bake it into cornbread, or even use it to thicken soups. And while it might not sound super exciting, Milcorno dishes could actually be pretty tasty with the right seasonings and a bit of creativity. With the rise of delicious cereals, there's no room for it in our diets now, but hey, no one's going to judge you if you want to give it a try. Here's a sandwich combo that might make you do a double-take. Peanut butter and mayo sandwich. Yes, you heard that right. Before PB and J sandwiches became a thing, peanut butter and mayo sandwiches was all the rage. Now, before you wrinkle your nose, this one tastes far better than it sounds. In the 1930s, peanut butter and mayonnaise were both affordable and readily available, making them a popular pairing. The creamy, salty peanut butter mixed with the tangy mayo created a unique flavor combination that some people swear by to this day. It might sound strange, but remember, during the Great Depression, you ate what you could afford, and this sandwich was cheap and filling. So, if you're feeling brave and want to try something new, make yourself a peanut butter and mayo sandwich. Who knows, you might discover a new guilty pleasure. Alright, let's talk about a real comfort food of the Depression. Bean in tomato stew. Beans were a go-to ingredient during the Depression days because of how nutritious, affordable, and versatile they are. It's basically just what it sounds like. Beans cooked in a tomato-based broth, but you could also throw in potatoes, carrots, and maybe even a little bit of rice for extra substance. The beans provided a good source of protein and fiber, while the tomato sauce added a burst of flavor. This stew could be enjoyed on its own, or served over rice, bread, or even mashed potatoes if you were lucky enough to have them. Originally, Native Americans sweetened baked beans with maple syrup, but then someone decided to turn this protein into a stew, and hey, we're not complaining. It was a filling meal back in the day, and it's still cooked in many households around America, where the budget is a bit too tight. I know this dish might sound plain, but believe me, when your belly is rumbling and your pantry is bare, this stew can be a lifesaver. Next up, a dish that sounds almost too simple to be true. Tomato sauce with mashed potatoes. I know, I know, it doesn't exactly scream gourmet, but remember, we're talking about a time when people were just trying to survive. This combo was a way to stretch those precious few ingredients. During the Great Depression, potatoes were a cheap and filling staple, and tomato sauce was an easy way to add flavor. This dish was essentially a plate of creamy mashed potatoes topped with a savory tomato sauce. It might sound a bit unusual, but this combination was a hit because it was cheap, easy to make, and comforting. Plus, potatoes were versatile. You could mash them, fry them, or bake them depending on what you had. So, if you're ever in the mood for a simple yet tasty meal, try tomato sauce with mashed potatoes. Let's see if this humble dish can impress our modern taste buds. Who says you need apples to make an apple pie? Not the Depression era, folks, that's for sure. This mock apple pie was a genius hack that used Ritz crackers as the crust and a sweet, sticky filling made from sugar, cinnamon, and water. It was a budget-friendly dessert that satisfied the sweet tooth without the need for expensive or hard-to-find ingredients. Plus, it was a great way to use up those stale crackers lurking in the back of your pantry. The Ritz mock apple pie became a Depression-era favorite, despite the fact that it was a pastry imposter. How did it work? The aromatic mixture of sugar, cinnamon, butter, lemon juice, and crackers combined to convince the taster's senses that the pie actually tasted of apples. Mock apple pie actually dates to the mid-1800s. During the wintertime, when apples were scarce and dried apple stores were used up, inventive home cooks would instead use soda crackers or stale bread. The more modern Ritz cracker version came about in the 1930s. Up next, we have a dish that was all about making the most out of simple ingredients. Spaghetti, boiled carrots, and white sauce casserole. It can be argued that Eleanor Roosevelt did the best she could during the Great Depression. The First Lady promoted dishes to encourage savvy homemakers, such as a casserole made from spaghetti, boiled carrots, and a simple white sauce of milk, flour, salt, and butter. The spaghetti had to be cooked for 25 minutes. The idea was to get the noodles mushy, so they paired nicely with the boiled carrots and a penny's worth of creamy sauce. The result? A vehicle for nutrition and nutrients. Families loved this dish because it was versatile and could easily be modified based on what was available. It was a great way to fill up hungry bellies without breaking the bank. It still makes a pretty delicious meal for potlucks, so if you want to impress everyone with something easy to whip up, the spaghetti, boiled carrots, and white sauce casserole will do. So, peanut butter stuffed baked onion might sound strange, but trust me, it's worth a try. We're taking a whole onion, hollowing it out, and stuffing it with peanut butter. Then, we're going to bake it until the onion is caramelized and sweet. It sounds like an odd pairing, but the salty, creamy peanut butter and the sweet onion actually complement each other really well. This dish was a unique way to combine protein and vegetables. It might not be everyone's cup of tea, but it was a clever way to make a filling meal out of inexpensive ingredients. Plus, onions were a staple in many households because they were stored well and added flavor to almost any dish. It was one of the more outlandish food recipes to come out of the Great Depression, and food historians Andrew Ko and Jane Ziegelman, authors of A Square Meal, are certainly no fans. So am I. Back in the day, when you were out of just about everything except sugar, flour, and fruit, a vinegar cobbler was your only option. No surprise that it was also known as one of the famous desperation pies. Desperation pies are pies in American cuisine made using staple ingredients like butter, sugar, eggs, flour, and any other ingredients that cooks had on hand to complement them or substitute for ingredients that were out of season or too expensive. These pies were more common before refrigeration and canned pie fillings, and during times of hardship like the Great Depression and rationing of World War II. When fresh fruits were hard to come by, people turned to vinegar to mimic the tartness of fruits like apples and lemons. This cobbler used a mixture of vinegar, sugar, and spices to create a filling that, when baked, tasted surprisingly similar to a fruit cobbler. Instead of chunks of fresh apples, those on a budget would use apple cider vinegar to fake the acidic taste. The crust was made from basic pantry staples like flour, sugar, and butter or lard. The dish reportedly tasted like a custard made from salt and vinegar chips, a rare dessert that leaves the roof of your mouth tingling. The Great Depression might not have the most appetizing recipes, but the era did give the world the Kraft macaroni and cheese dinner. In 1937, Kraft heard about a salesman for the Tenderoni Macaroni Company of St. Louis going rogue and selling his noodles with packets of Kraft grated cheese attached. They hired the man to promote the concept and started selling it to cash-strapped Americans at the low price of 19 cents for four servings. Some variations of this comfort food even included cooked vegetables or even a can of tuna. It was a great way to feed the family without spending a lot of money, and it quickly became a favorite for kids and adults alike. Even today, it remains a beloved comfort food. Liverloaf might not sound appetizing, but it was a popular way to use up inexpensive liver during the Depression. It is a dish that might not be for everyone, but was an important source of nutrition during the tough days. The liver was one of the more affordable cuts of meat, and it was packed with essential nutrients. It's basically a meatloaf made with liver, mixed with breadcrumbs, onions, and spices. We'll add some carrots and celery for extra flavor and texture. It was often eaten as a main course, providing much-needed protein and iron. Food historians say that loaves were very popular during the Great Depression because they were made from an ingredient and a cheap thing that stretches the ingredient out. Another meatless option, lima bean and peanut loaf, was a creative way to get your protein during the Depression. It's made by combining cooked lima beans, peanut butter, and breadcrumbs to form a loaf. The result was a savory loaf with a nutty flavor and a satisfying texture. It was an excellent meatless option for families looking to stretch their food budget. Plus, it was a great way to use up leftover beans and peanuts, ensuring nothing went to waste. Lima bean loaf allegedly tastes a bit like falafel, but is best with lots of highly-seasoned gravy. This dish might sound a bit unusual, but it was a creative solution to a common problem. Getting Enough Protein Without Emptying Their Pockets Who would have thought that weeds could be a meal? Well, during the Great Depression, dandelion greens were a common sight on dinner tables. This vitamin-packed ingredient is foraged by Italian immigrant women in New York City. These bitter, leafy greens were rich in vitamins and minerals, making them a nutritious addition to any meal. People would often saute the greens with a bit of bacon or lard, garlic, and onions to balance out the bitterness. They could also be used in salads or added to soups and stews. So, if you ever spot dandelions growing in your yard, remember that they're not just weeds. They're a delicious and nutritious green that can be enjoyed in a variety of ways. Just make sure they haven't been treated with any chemicals before you eat them. Gelatin might seem like a strange ingredient for a savory dish, but it was commonly used during the Depression to stretch meat and add bulk to meals. Gelatin was a cheap, cutting-edge protein source in the 1930s, meaning it made its way into a lot of Depression-era cookbooks. Take corned beef luncheon salad, for example. It's a mix of canned corned beef, gelatin, canned peas, vinegar, and lemon juice. The dish was not a hit with culinary historian Jane Ziegelman, who described it as wrong in every way possible, just from the color to the smell, the texture, the flavor, and the way it feels in one's mouth. But it was all the rage back in the day. It might sound odd, but it was a popular way to use up leftovers. When sugar and milk were scarce, cornstarch pudding became a popular dessert. It's a simple mixture of cornstarch, sugar, and milk, cooked until thickened. This creamy pudding was made with just a few basic ingredients, milk, sugar, cornstarch, and a pinch of salt. It was a quick and easy dessert that could be flavored with vanilla, chocolate, or even fruit extracts, depending on what you had on hand. Cornstarch pudding was a favorite because it was cheap, easy to make, and could be customized to suit different tastes. It was a comforting treat that provided a little sweetness during tough times. So, if you're in the mood for a simple, nostalgic dessert, whip up a batch of cornstarch pudding. Who knows, it might just hit the right spot. This classic comfort food was a popular choice during the Depression. Creamed Chipped Beef on Toast, or SOS as it's sometimes called, was made with a creamy sauce poured over chipped beef and served on toast. Chipped beef is a form of pressed, salted, and dried beef that has been sliced into thin pieces. Some makers smoked the dried beef for more flavor. The dish was popular because it was inexpensive and used readily available ingredients. The dried beef could be stored for long periods, and the white sauce was made from basic pantry staples like flour, milk, and butter. Last, but certainly not least, we have Poor Man's Stew, also known as Hoover's Stew, a dish named after President Herbert Hoover, who was often blamed for the hardships of the Great Depression. This simple stew was made with hot dogs, macaroni, canned tomatoes, and whatever vegetables were available. It was a hearty, one-pot meal that made the most of inexpensive ingredients. It was a filling and flavorful meal that could feed a family on a tight budget. It might not be fancy, but it did what it had to do back in the day. Do these Great Depression foods stir up tasty memories? If so, like this video, click subscribe, and stay tuned for more nostalgia trips.