During the Great Depression of the 1930s, Americans faced unprecedented economic hardship, forcing many to get creative with their meals.
In 1933, at the height of the Depression, nearly 15 million Americans—nearly 25% of the workforce—were unemployed.1 This widespread poverty led to the emergence of unusual and often makeshift dishes as people struggled to put food on the table.
From foraged ingredients to creative uses of cheap staples, the era saw a culinary revolution born of necessity. While some of these foods may seem unappetizing by today’s standards, they reflect the ingenuity and resilience of a generation facing dire circumstances.
Here are 15 unusual foods that people ate during the Great Depression.
1. Peanut Butter & Mayonnaise Sandwich
As Garden & Gun reports, the peanut butter and mayonnaise sandwich took hold of America in the 1930s, during the peak of the Depression. This unlikely combination may sound strange, but it’s surprisingly tasty. The creamy mayonnaise complements the rich, nutty flavor of the peanut butter, creating a satisfying sandwich.
Give this classic a try and you might just find a new favorite. It’s a simple, affordable, and filling meal that’s perfect for any time of day. Plus, it’s a great way to use up those last bits of peanut butter and mayo in the jar.
2. Chop Suey
Chop suey, a mish-mash of ground beef, macaroni, rice, and sauce, was a popular dish in the Northeast during the 1930s. This hearty meal was a great way to stretch a small amount of meat to feed a whole family.
While the exact origins of chop suey are debated, it’s clear that this dish was a staple during the Depression. It’s a comforting, filling meal that’s easy to make and can be customized with whatever ingredients you have on hand.
3. Oatmeal Cookies
Oatmeal cookies were a staple during the Depression because they were easy to make and used inexpensive ingredients. These chewy, delicious treats were a welcome addition to any meal or snack.
Whether you prefer them with or without raisins, oatmeal cookies are a timeless classic that never goes out of style. They’re perfect for dunking in a glass of cold milk or enjoying on their own as a sweet treat.
4. Cornbread
Cornbread was another popular dish during the Depression because it was easy to make and used readily available ingredients. This savory bread is delicious on its own or as a side dish to soups, stews, and chili.
For an extra flavorful twist, try adding actual corn to your cornbread batter. The sweet, juicy kernels add a delightful texture and flavor to this classic bread. It’s a simple way to elevate a humble dish into something special.
5. Cottage Cheese
Believe it or not, cottage cheese was once advertised as a cheaper substitute for meat during the Depression. Due to a dairy surplus in 1918 and the high price of meat, cottage cheese became a popular source of protein.
While it may not be everyone’s cup of tea today, cottage cheese is a versatile ingredient that can be used in both sweet and savory dishes. Try it in lasagna, pancakes, or as a dip for fresh veggies.
6. Peanut Butter & Pickle Sandwich
Another unusual sandwich combo from the 1930s is the peanut butter and pickle sandwich. Like PB&Mayo, this sandwich relies on the inexpensive and readily available peanut butter as its base.
The tangy, briny flavor of the pickles pairs surprisingly well with the creamy, nutty peanut butter. It’s a unique flavor combination that’s worth trying at least once. Who knows, you might just discover a new favorite sandwich!
7. Milkorno
In the early 1930s, scientists at Cornell University developed milkorno, an inexpensive mixture of dried milk powder and cornmeal designed to feed the masses during the Depression. This gruel-like dish could be eaten on its own or used in recipes.(ref)
While milkorno may not sound appetizing today, it was a lifesaver for many families during the Depression. It provided much-needed nutrients and calories at a time when food was scarce and money was tight.
8. “Anything” Loaves
When meat was too expensive, families got creative with their meatloaf recipes by using whatever ingredients they had on hand. These “anything” loaves could include nuts, raisins, leftovers, and bread – basically, anything that could be mixed together and baked.
While the exact ingredients varied from family to family, the concept of the “anything” loaf was a common one during the Depression. It was a way to use up odds and ends from the pantry and create a filling meal out of very little.
9. Boiled Carrots & Spaghetti
This Depression-era dish combined two inexpensive ingredients: carrots and spaghetti. The carrots were typically boiled alongside the spaghetti in the same pot. According to culinary historians Jane Ziegelman and Andy Coe, authors of “A Square Meal,” the spaghetti was boiled for an extremely long time – about 25 minutes – resulting in a very soft texture.(ref)
Once cooked, both the overcooked spaghetti and the soft carrots were drained and then topped with a simple, bland white sauce. This combination created a filling meal that stretched limited resources. While it may not sound appetizing by today’s culinary standards, it provided much-needed calories and nutrients during a time of scarcity.
10. Pinto Beans
Pinto beans and beans in general were a staple during the Depression because they were cheap, filling, and nutritious. Families would often stretch a small amount of beans by adding them to soups, stews, and casseroles.
Today, pinto beans are still a beloved ingredient in many cuisines around the world. They’re delicious in chili, refried beans, and even desserts like sweet bean paste. Plus, they’re packed with fiber, protein, and other essential nutrients.
11. Mulligan Stew
Mulligan stew, also known as hobo stew or community stew, was a dish that originated with migrant workers in the early 1900s. It consisted of whatever ingredients people had on hand or could find, often including root vegetables and meat like squirrel or possum.
The idea behind Mulligan stew was that by combining resources, a group of people could create a heartier, more satisfying meal than any one person could make on their own. It was a way to stretch limited ingredients and feed a crowd.
12. Creamed Chipped Beef
Creamed chipped beef, also known as “SOS” by soldiers, was a cheap and easy dish that could be made in large batches to feed a crowd. It consisted of dried, salted beef cooked in a simple white gravy and served over toast.
During the Depression, creamed chipped beef became a popular dish among civilians as well, thanks to its affordability and ease of preparation. While it may not be the most glamorous dish, it’s a comforting and filling meal that’s perfect for cold winter nights.
13. Prune Whip
Prune whip, a prune-heavy custard dessert, was a favorite of President Franklin D. Roosevelt during the Depression era. This simple, inexpensive dessert was a way to satisfy a sweet tooth without breaking the bank.
While prunes may not be the most popular ingredient today, they’re actually quite delicious in desserts like this one. The natural sweetness of the prunes pairs perfectly with the creamy custard base, creating a light and airy dessert that’s perfect for any occasion.
14. Sardine Pastries
Sardine pastries, a variation on the classic pigs in a blanket, were another popular snack during the Depression. Instead of hot dogs, these pastries used inexpensive canned sardines as the filling.
While the combination of sardines and pastry may sound odd, it’s actually quite tasty. The salty, savory flavor of the sardines pairs well with the buttery, flaky pastry crust. It’s a unique and interesting snack that’s worth trying at least once.
15. Baconized Camembert Spread
Baconized Camembert spread, a simple mixture of crispy bacon and creamy Camembert cheese, was a popular appetizer during the Depression. It was an easy way to elevate simple crackers or bread into something special.
The combination of salty, smoky bacon and rich, tangy Camembert is a match made in heaven. It’s a decadent and indulgent spread that’s perfect for parties or special occasions. Plus, it’s incredibly easy to make – just mix together the ingredients and spread on your favorite crackers or bread.
The Great Depression was a time of hardship and scarcity, but it was also a time of culinary creativity and innovation. From unusual sandwich combinations to hearty stews and simple desserts, the foods of the 1930s reflect the resourcefulness and resilience of the American people.
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Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.