20+ Great Depression Recipes That Still Taste Great

Estimated reading time: 23 minutes

The old saying “Necessity is the mother of invention” rings true when you look into how Americans filled their bellies during the Great Depression.

After the stock market crash in October 1929, the nation headed into an economic slide that lasted an entire decade. Unemployment was high, and many Americans had to find ways to survive on little to no income.

But Americans are nothing if not creative. Flour sacks became dress material. Cardboard became shoe insoles. And in the kitchen, families came up with new recipes that made use of whatever foods they had on hand.

Although some of these recipes would get a definite thumbs down today – even in the midst of our current inflationary times – others are still prepared and eaten today. Here's a list of some of the weird foods people ate during the Great Depression.

Table of Contents

• Bologna Casserole
• Cabbage and Dumplings
• Chop Suey
• Coffee Soup
• Cold Milk Soup
• Cooked Bread
• Creamed Chip Beef
• Dandelion Salad
• Egg Drop Soup
• Garbage Plate
• Hoover Stew
• Jell-O Ice Cream
• Macaroni and Cheese
• Meatloaf
• Milkorno
• Mock Apple Pie
• Mulligan Stew
• Peanut Butter-Stuffed Onions
• Poorman's Meal
• Potato Pancakes
• Prune Pudding
• Vinegar Pie

Bologna Casserole

With fresh meat hard to come by, people turned to cheap cuts and processed alternatives like bologna. But folks prepared them in new and different ways to shake things up a bit. If you have cheese and cauliflower, you can make a version like the one in the video below.

Ingredients:

• 3 eggs
• 5 tablespoons sour cream
• 5 tablespoons shredded cheese
• 1 tomato
• 3 oz cauliflower
• 10 slices bologna
• 1 tablespoon flour
• Salt and pepper to taste
• Cooking spray

Instructions:

1. Preheat oven to 375°F.
2. Prep the Pan – Spray a baking pan with cooking spray.
3. Boil Cauliflower – Break cauliflower into small pieces and boil in salted water for 10 minutes. Drain.
4. Layer Cauliflower – Spread the boiled cauliflower evenly in the bottom of the pan.
5. Make Egg Mixture – In a bowl, whisk together:
   • 3 eggs
   • 1 tbsp flour
   • 5 tbsp sour cream
   • Salt and pepper to taste
     Mix well.
6. Pour Mixture – Pour the egg mixture evenly over the cauliflower to cover it completely.
7. Add Bologna – Cut the bologna into pieces and layer them on top of the cauliflower and egg mixture.
8. Add Tomato – Slice the tomato and place the slices on top of the bologna layer.
9. Top with Cheese – Sprinkle the shredded cheese over the top.
10. Bake the casserole for 15–20 minutes. For a crispier top, bake an additional 10 minutes if desired.

Cabbage and Dumplings

Simple and inexpensive, this a Depression-era meal of cabbage and dumplings was filling and not too bad in the taste department. It consists of fried cabbage and onions along with egg and flour dumplings. Another common name for it is “halushka.”

Ingredients:

For the Braised Cabbage:

• 1 medium cabbage (about 10 cups sliced into ¼” ribbons)
• 2 cups chopped onions
• 1 cup julienned or grated carrots
• ½ pound bacon, cut into ½-inch pieces (easiest to cut if partially frozen)
• Salt and pepper to taste

For the Dumplings:

• 1 cup all-purpose flour (or half whole wheat, half all-purpose flour)
• ½ tsp baking powder
• 1 egg
• 2–3 tablespoons cold water (add gradually)
• Salt and pepper to taste

Instructions:

1. Cook the Bacon – Place bacon in a cold stock pot, turn heat to medium-high and let it render until starting to crisp. Don’t fully cook.

2. Braise the Vegetables – Add sliced cabbage, onions, and carrots to the bacon and its fat. Toss to coat all the vegetables, then cover the pot with a lid and let the mixture steam and braise until tender.

3. Make the Dumpling Dough

• In a bowl, mix flour, baking powder, salt, and pepper.
• Make a well in the center; crack in the egg and add a splash of cold water.
• Mix the egg with water, then gradually incorporate flour until you get a shaggy dough.
• Add more water slowly as needed — the dough should be soft but not too wet.
• Set aside.

4. Cook the Dumplings

• Bring a pot of water to a boil.
• Pinch off small, irregular pieces of dough (they'll puff up) and drop them into the boiling water.
• Boil 5–8 minutes until nearly cooked through.
• Test one by cutting it in half — it’s okay if slightly underdone.

5. Combine and Finish

• Drain the dumplings and stir them into the cabbage and bacon mixture.
• Taste and adjust seasoning with salt and pepper.
• Let everything cook together for 1–2 more minutes until the dumplings are fully cooked and flavors meld.

Chop Suey

This highly Americanized version of a Chinese dish was popular during the Depression. It's another mishmash that makes use of whatever ingredients you have on hand. This Chop Suey recipe includes ground beef, macaroni, rice, and tomato sauce.

Ingredients:

• 1 tbsp butter
• 1 onion, chopped
• 1 lb ground beef
• ½ cup uncooked rice
• 1 cup uncooked elbow macaroni
• 1½ to 2 cups canned stewed tomatoes (with onion, celery, salt & pepper)
• Salt and pepper to taste
• ½ to 1 cup breadcrumbs (preferably coarse or homemade)

Instructions:

1. Preheat oven to 350°F.
2. Sauté the Onions – In a large cast iron skillet, melt the butter over medium heat, then add chopped onion and sauté until softened and lightly browned.
3. Brown the Beef – Add the ground beef to the skillet, then break it up and cook until browned through.
4. Add Starches & Tomatoes – Stir in the uncooked rice and elbow macaroni, pour in the stewed tomatoes and mix well, then season generously with salt and pepper.
5. Transfer to a Baking Dish – Transfer everything to a larger baking dish, then mix thoroughly and smooth out the top.
6. Top with Breadcrumbs – Sprinkle breadcrumbs evenly over the top. Coarse, homemade breadcrumbs are most traditional.
7. Bake uncovered for 40–45 minutes, or until the top is golden and the rice and pasta are tender.

Coffee Soup

This weird-sounding soup was a staple in Amish households during the Great Depression. The ingredients are hot coffee, four slices of toast, sugar, and cream. You can read more about coffee soup and watch an amusing video right here.

Ingredients:

• 1–2 slices of stale or hard bread (homemade preferred) — or substitute crackers
• Hot black coffee
• Sugar (to taste)
• Cream or milk (to taste)

Instructions:

1. Prepare the Bread – Tear stale or day-old bread into bite-sized pieces and place in a bowl.
2. Add Coffee – Pour hot black coffee over the bread pieces until soaked but not overly soupy.
3. Season to Taste – Add sugar and cream or milk just as you would in a normal cup of coffee. Stir gently to combine.

Cold Milk Soup

Another favorite with the Amish community during the Depression, Cold Milk Soup is a mixture of bananas, sugar, and milk. It's kind of like breakfast served at any time of day, and you could change it up by adding bread or whatever fruit you had on hand.

Ingredients:

• 1–2 ripe bananas, sliced
• 1 cup cold milk (any kind)
• Sugar or sweetener (to taste)

Instructions:

1. Prepare the Bananas – Slice bananas into a bowl.
2. Add Milk – Pour cold milk over the banana slices until they are just covered.
3. Sweeten – Add sugar or your preferred sweetener (like Equal or honey) to taste. Stir gently.

Cooked Bread

What do you do when your bread has gone stale during hard times? You cook it and eat it anyway. Watch the video below to learn from Clara Cannucciari, who lived through the Depression, on how to make cooked bread.

Ingredients:

• 1–2 slices of very hard or stale bread
• Olive oil (enough to drizzle generously)
• Boiling water (to soak)
• Salt (to taste)

Instructions:

1. Place the Bread – Put your stale bread slices into a shallow dish or bowl.
2. Add Olive Oil and Salt – Drizzle a generous amount of olive oil over the bread. Sprinkle with a pinch of salt.
3. Soak with Boiling Water – Carefully pour boiling water over the bread until it’s fully moistened.
4. Mash and Mix – Let the bread soften for a moment, then mash it thoroughly with a fork or spoon. Make sure the oil, salt, and water are evenly distributed.
5. Taste and Adjust – Add a little more salt if needed.

Creamed Chip Beef

Nicknamed S**t On a Shingle, Save Our Stomachs, or SOS for short, creamed chip beef was served to soldiers in WWI and WWII and found its way into American kitchens during the Depression. Some diners still serve it today.

The recipe features dried beef mixed into a roux made of butter, flour, and milk that usually is served on a piece of toast. Nostalgic or disgusting? You decide.

Ingredients:

For the Meat Mixture:

• 1 lb ground beef (or pork, sausage, or whatever meat you have)
• ½ large onion, chopped (Vidalia preferred)
• Salt and pepper to taste
• Optional: Red River Ranch Original seasoning (or your favorite blend)

For the Cream Gravy (Roux):

• 5 tbsp butter
• 4–5 tbsp all-purpose flour
• 2 cups milk

For Serving:

• Toasted bread, biscuits, Texas toast, or whatever bread you’ve got.

Instructions:

1. Cook the Meat
   • Heat a cast iron skillet over medium heat.
   • Add ground beef and cook until browned.
   • Add chopped onion and cook until soft.
   • Season with salt, pepper, or your favorite seasoning.
2. Remove the Meat – Drain the meat, remove it from the pan, and set aside.
3. Make the Roux
   • In the same skillet, melt 5 tbsp of butter.
   • Stir in 4 tbsp of flour and cook over low heat, stirring constantly, until a smooth roux forms (light golden, not dark).
   • Slowly whisk in 2 cups of milk and stir until thickened and smooth.
4. Combine – Return the cooked meat mixture to the gravy, then stir everything together and let it simmer until the consistency is thick enough to stay on toast or biscuits.
5. Serve – Spoon generously over toasted bread, biscuits, or Texas toast.

Dandelion Salad

Many thrifty homesteaders know that dandelion greens are edible, and so did Depression-era homemakers. You can dress the backyard greens with olive oil, lemon juice, and salt.

Ingredients:

• 1 bunch fresh dandelion greens (preferably young leaves)
• 1 tbsp fresh lemon juice (about ½ a lemon)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Harvest the Dandelions – Pick fresh, pesticide-free dandelion greens from a safe area (no sprays, no pet or vehicle traffic). Cut the plants at the base and shake off excess dirt.
2. Clean Thoroughly – Wash the greens thoroughly in cold water to remove dirt, grass, and bugs. Remove tough stems, wilted leaves, and debris.
3. Dry the Greens – Use a clean dish towel or salad spinner to dry thoroughly.
4. Make the Dressing – In a small bowl, combine lemon juice, olive oil, salt, and pepper. Whisk to emulsify.
5. Toss the Salad: Add cleaned, dry dandelion greens to a large bowl. Pour dressing over the greens and toss with clean hands to coat evenly.
6. Serve Immediately – Enjoy fresh as a side dish or light lunch.

Egg Drop Soup

You'll want to forget about the egg drop soup you may have ordered in a Chinese restaurant when you review this recipe. The video below from Clara has a recipe featuring potatoes, onions, and scrambled eggs.

Ingredients:

• 1–2 medium potatoes, peeled and diced
• 1 small onion, diced
• 1–2 tbsp olive oil
• 1–2 bay leaves
• Salt and pepper to taste
• 6 eggs (4 scrambled, 2 whole)
• ½ to 1 cup shredded cheese (any kind you have)
• Water (enough to fill half a pot)
• Bread or toast, for serving

Instructions:

1. Sauté the Vegetables
   • In a pot, heat olive oil over medium heat.
   • Add diced potatoes and onions; cook until lightly browned.
   • Add bay leaves, salt, and pepper to season.
2. Add Water and Simmer – Pour in enough water to fill the pot halfway and simmer until the potatoes are tender (about 10-15 minutes).
3. Prepare the Eggs – Scramble 4 eggs in a bowl. Leave 2 eggs whole (or adjust based on servings needed).
4. Add Eggs to Soup
   • Slowly pour the scrambled eggs into the simmering soup, stirring as you go to create egg ribbons.
   • Gently crack the whole eggs into the soup, being careful to keep the yolks intact. Let them poach until just set.
5. Finish with Cheese – Add shredded cheese at the end, stir, and turn off the heat.
6. Serve Over Bread – Place a piece of bread or toast in a bowl, ladle soup over it, and top with a whole poached egg.

Garbage Plate

Mashups were a common way to use up whatever you had on hand during the Depression, and the Garbage Plate is another example. This recipe combines macaroni salad, home fries, baked beans, and sausage or ground beef and is topped with chili, onions, mustard, and hot sauce or ketchup.

Ingredients:

For the Base (Starches):

• Home fries (diced, parboiled potatoes fried until crispy)
• Macaroni salad (see below)

For the Proteins:

• 1 burger patty, seasoned
• 1 sausage link (butterflied and pan-fried)
• Slices of cheddar (for topping the burger)

For the Meat Sauce (a.k.a. “Hot Sauce”):

• ¾ lb ground beef
• 2 cloves garlic, minced
• 1–2 tbsp tomato paste
• 1 cup beef broth (adjust for consistency)
• 1 tsp cumin
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper
• ½ tsp chipotle chili powder
• Salt & pepper to taste

For the Macaroni Salad:

• 2 cups cooked macaroni
• ½ cup mayo
• 1 stalk celery, chopped
• 2 tbsp chopped pickles
• 2 hard-boiled eggs, chopped
• 1–2 tbsp diced red pepper
• 1–2 tbsp green onions
• 1 small serrano pepper (optional, for heat)
• Crumbled bacon (from home fries prep)
• Smoked paprika, salt, and pepper to taste

Toppings:

• Raw chopped onions
• Ketchup
• Yellow mustard

Instructions:

1. Make the Home Fries:

• Parboil peeled, diced potatoes 2–3 minutes. Drain.
• Fry in a single layer in bacon grease or oil until golden and crisp.

2. Make the Meat Sauce:

• Brown ground beef in oil; add garlic and cook until fragrant.
• Stir in seasonings and tomato paste. Let it cook down.
• Add beef broth slowly, simmering until it forms a loose, flavorful sauce.

3. Make the Macaroni Salad:

• Mix cooked macaroni with mayo, veggies, chopped eggs, bacon, and seasonings.
• Adjust mayo to desired creaminess.

4. Cook the Proteins:

• Grill or pan-fry the seasoned burger patty and sausage until done.
• Top burger with cheddar and let it melt.

5. Assemble the Garbage Plate:

• On a large plate:
  • One side: crispy home fries
  • Other side: macaroni salad
  • Top with: burger and sausage
  • Smother with meat sauce
  • Finish with ketchup, mustard, and raw onion

Hoover Stew

Not so fondly named after the U.S. President many people blamed for the Great Depression, Hoover Stew was a mishmash of macaroni, canned tomatoes, canned corn or canned beans, and cut-up hotdogs. This dish became a mainstay in 1930s soup kitchens.

Ingredients:

• 2 cans chopped tomatoes (approx. 14 oz each)
• 1 can sweet corn, drained (approx. 10 oz or 285g)
• 1½ cups dry macaroni (or other small pasta)
• 4–6 hot dogs (or kielbasa, sliced into coins)
• Salt and black pepper to taste
• Reserved pasta water (optional, for thinning)

Instructions:

1. Cook the Pasta
   • Boil macaroni in salted water until just tender.
   • Drain and toss with a bit of oil to prevent sticking.
   • Save some of the pasta water for later.
2. Prep the Sausage – Slice hot dogs or kielbasa into bite-sized rounds.
3. Make the Stew Base – In a large pot, add canned tomatoes and bring to a simmer, then season with a pinch of salt and black pepper.
4. Add the Sausage and Corn – Stir in the sliced hot dogs and drained sweet corn, then simmer for 10 minutes to let the flavors meld.
5. Add the Pasta – Stir in the cooked pasta. If the stew looks too thick, add a splash of reserved pasta water to loosen it up. Cook for 2-3 more minutes.
6. Serve – Ladle into bowls and enjoy immediately. It’s hot, hearty, and humble.

Jell-O Ice Cream

No ice cream? No problem. Here is a recipe for a Depression-era substitute. The ingredients include raspberry Jell-O, milk, sugar, vanilla extract, and heavy cream. You can watch the video below to see how to make this easy no-churn recipe from 1938.

Ingredients:

• ½ package raspberry Jell-O (or any flavored gelatin powder)
• ½ cup boiling water
• 1 cup heavy cream (whipped to stiff peaks)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Dissolve the Jell-O – In a mixing bowl, stir ½ cup boiling water into ½ package of raspberry Jell-O until fully dissolved.
2. Add Flavoring – Stir in vanilla extract (about 1 tsp) and a pinch of salt to balance the sweetness.
3. Whip the Cream – In a separate bowl, whip 1 cup of heavy cream until stiff peaks form.
4. Combine – Gently fold the whipped cream into the liquid Jell-O mixture. The mixture will be thin, and the cream may mostly dissolve, but that’s okay.
5. Freeze – Pour the mixture into a freezer-safe container. Cover and freeze until firm (a few hours or overnight).

Macaroni and Cheese

Did you know that Kraft Mac and Cheese made its debut during the Depression? Introduced as Kraft Dinner in 1937, this still popular and still inexpensive boxed product sold for 19 cents and claimed to serve four people. Kraft Foods sold 8 million boxes that first year.

Kraft Macaroni and Cheese still consists of dried macaroni and a little packet of processed cheese powder. Although there are now many variations of the original as well as similar competing products, Kraft Mac and Cheese sales average about a million boxes every day. Here is a recipe for making a similar meal at home without the box.

Ingredients:

• 1 lb (16 oz) dry elbow macaroni
• 4 cups milk
• ½ cup (1 stick) butter
• 3–4 tbsp all-purpose flour
• 8 oz sharp cheddar cheese, grated
• Salt to taste
• Optional Toppings:
  • Seasoned breadcrumbs
  • Grated Parmesan cheese

Instructions:

1. Preheat oven to 350°F
2. Make the Roux
   • In a medium saucepan over medium heat, melt the butter.
   • Add the flour and stir constantly until smooth — this is your thickening base.
3. Make the Cream Sauce
   • Remove pan from heat and slowly whisk in a small amount of the milk until smooth.
   • Return to heat, gradually adding the rest of the milk while stirring.
   • Continue cooking and stirring until the sauce thickens (10–15 minutes).
4. Add the Cheese – Lower the heat and stir in the grated cheddar cheese until melted and smooth. Set the cheese sauce aside.
5. Cook the Pasta – Boil the macaroni in salted water until al dente (not fully cooked). Drain and return to the pot.
6. Combine & Bake
   • Stir the cheese sauce into the cooked macaroni until evenly coated.
   • Transfer to a buttered casserole dish.
   • Top with breadcrumbs and a sprinkle of Parmesan if desired.
7. Bake for 25 minutes or until golden and bubbly on top.

Meatloaf

When there wasn't enough meat to make an actual “meat” loaf, American homemakers added anything they could think of to stretch whatever protein they had for their loaves.

Raisins, peanut butter, stale bread, nuts, cereal, crackers, leftovers – were all possible ingredients for an “Anything Loaf.” This video shows how to make a traditional 1938 meatloaf.

Ingredients:

• 2 lbs ground beef
• 1 lb ground pork
• 2 eggs
• 1 cup whole milk
• 6 soda crackers (crushed fine)
• 1 tsp poultry seasoning
• Salt and pepper to taste
• ½ cup cream of tomato soup (e.g., Campbell’s condensed, straight from can)
• ½ finely chopped onion
• Topping: ¼ cup cream of tomato soup

Instructions:

1. Preheat oven to 350°F
2. Prepare the Mixture
   • In a large bowl, combine beef, pork, eggs, and milk.
   • Add crushed soda crackers, poultry seasoning, salt, pepper, tomato soup, and onion.
   • Mix thoroughly with until well combined.
3. Shape and Top
   • Form mixture into a loaf shape on a baking sheet (not in a loaf pan).
   • Pour ¼ cup tomato soup over the top of the loaf.
4. Bake for approximately 1 hour or until cooked through.
5. Serve – Let rest briefly before slicing. Serve with bread, mashed potatoes, or seasonal vegetables.

Milkorno

Scientists at Cornell University devised Milkorno as an inexpensive food during the Depression. It's an unappetizing-sounding mixture of cornmeal and dried milk powder that could be used as the basis for muffins, biscuits, pudding, and other baked goods.

Home economists claimed that a family of five could eat for less than $5 a week by substituting Milkorno for cornmeal and flour. And a 1930s magazine ad for Milkorno claimed that Eleanor Roosevelt used Milkorno for state dinners at the White House. 

Ingredients:

• 1 cup cornmeal (white or yellow)
• ½ cup dry milk powder
• 1 tsp salt (or less, to taste)
• 3 cups water

Instructions:

1. In a pot, combine water and dry ingredients.
2. Whisk over medium heat.
3. Bring to a boil while stirring constantly to prevent sticking.
4. Simmer and stir for about 10 minutes until very thick (like mashed potatoes or thick grits).
5. Serve plain, or topped with tomato sauce for extra flavor.

Mock Apple Pie

I don't know about you, but I am not too keen to try a pie with the word “mock” in its title. However, Depression-era recipes, which contain no apples and use buttery crackers for the crust, are surprisingly tasty. 

The secret to the apple-y taste is the addition of cream of tartar. Cream of tartar, or potassium bitartrate, is the sediment found in the barrel after wine is fermented. According to scientists, the ingredient can trick your brain into thinking you're eating apples.

Ingredients:

• 36 Ritz crackers, crushed (about 1 sleeve)
• 2 cups sugar
• 2 tsp cream of tartar
• 1¾ cups water
• Zest + juice of 1 lemon (about 2 tbsp juice)
• ½ tsp cinnamon
• Pie crust (store-bought or homemade)
• 2 tbsp butter, added to filling
• Egg wash (optional, for golden crust)

Instructions:

1. Preheat oven for 425°F.
2. Make syrup – In a saucepan, combine sugar, cream of tartar, and water. Bring to a boil and simmer for 15 minutes. Add lemon zest and juice. Let cool for 30 minutes.
3. Prepare crust – Roll out bottom pie crust and place in a 9-inch pie dish.
4. Assemble filling – Mix crushed crackers with cinnamon and pour into crust. Pour cooled syrup over the crackers. Dot with butter.
5. Top & bake – Add the top crust, flute the edges, cut vents, and brush with egg wash.
6. Bake for 30–35 minutes until golden brown. Cool before serving.

Mulligan Stew

Mulligan stew was a catch-all term for a catch-all dish that became popular with hobos, homeless people who rode the rails during the Great Depression. An authentic Mulligan Stew was a weird mix of whatever could be thrown into a pot to make a filling meal. Sometimes even sawdust or lint was part of the stew.

In this video, Max Miller recreates a version of Mulligan stew from a 1940 newspaper.

Ingredients:

• 1 medium-sized can of corned beef, minced
• 1 finely minced onion
• 1 No. 2 can of peas with liquid (approximately 2½ cups)
• 1 medium-sized bottle (12 oz) of tomato ketchup
• 1 cup of water
• Salt and pepper to taste

Instructions:

1. Combine all ingredients in a saucepan.
2. Simmer gently over a low flame for about one hour.
3. Stir occasionally – The flavor improves with longer cooking.

Peanut Butter-Stuffed Onions

The idea for this one must have come out of sheer desperation. Since onions and peanut butter were available and cheap, why not combine them? In fact, the U.S. Bureau of Home Economics promoted peanut butter-stuffed onions as a budget-friendly, protein-rich meal.

Ingredients:

• 3 medium yellow onions
• 2 tablespoons peanut butter (smooth or crunchy)
• ~1 to 1½ cups breadcrumbs (or crumbled stale bread)
• Salt and pepper to taste (optional)

Instructions:

1. Preheat oven to 350°F.
2. Prepare the onions
   • Peel the onions and slice a small amount off the bottom so they sit flat.
   • Slice off the tops and hollow out the center with a spoon, leaving the outer layers intact to form a “cup.”
3. Make the filling
   • In a bowl, mix the peanut butter with breadcrumbs to form a crumbly, moldable paste.
   • Adjust the amount of breadcrumbs as needed—it should resemble damp sand.
4. Stuff the onions – Spoon the peanut butter mixture into the hollowed onions, packing it in tightly and filling to the brim.
5. Bake – Place stuffed onions in a baking dish. Bake uncovered for 45 minutes to 1 hour, or until the onions are soft and tender.
6. Serve – Let cool slightly before serving. These work best as a savory side or conversation-starting appetizer.

Poorman's Meal

Clara is back with a video on making Poorman's Meal, an aptly named recipe that consists of fried potatoes and diced hotdogs.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 medium onion, diced
• 2 tablespoons vegetable oil (plus more as needed)
• 3–4 hot dogs, sliced into rounds
• 2 tablespoons tomato sauce
• ½ cup water
• Salt and pepper, to taste

Instructions:

1. Prepare the vegetables – Peel and dice the potatoes and onion.
2. Sauté – Heat 2 tablespoons of oil in a large skillet over medium heat. Add the diced potatoes and onions. Cook, stirring occasionally, until the potatoes begin to brown and the onions become translucent.
3. Add hot dogs – Stir in the sliced hot dogs and cook for a few more minutes until they start to brown.
4. Incorporate tomato sauce – Add the tomato sauce to the skillet, stirring to combine.
5. Simmer – Pour in ½ cup of water to help soften the potatoes. Cover the skillet and let it simmer for about 10 minutes, or until the potatoes are tender.
6. Season – Add salt and pepper to taste.
7. Serve – Serve hot, either on its own or with a slice of bread.

Potato Pancakes

Home cooks used potatoes, one of the most widely available foods during the Depression, as the basis for many dishes. They often made simple potato pancakes by frying leftover mashed potatoes or combining grated potatoes with flour and eggs.

Potato pancakes worked as a meal on their own or as a side dish. Below is a video that shows you how to make potato pancakes.

Ingredients:

• 3–4 medium to large russet potatoes, peeled
• 1 large onion
• 3 large eggs
• 1/3 cup all-purpose flour
• Salt and pepper, to taste
• Cooking oil (canola or vegetable) for frying

Instructions:

1. Prepare the Potatoes and Onion
   • Shred the peeled potatoes and onion using a food processor or box grater.
   • Place the shredded mixture in a colander and rinse thoroughly.
   • Drain well and press out as much moisture as possible using a clean kitchen towel or paper towels.
2. Mix the Batter
   • In a large bowl, beat the eggs.
   • Add the drained potato and onion mixture to the eggs.
   • Stir in the flour, salt, and pepper until well combined.
3. Heat the Oil – In a large skillet, pour enough oil to cover the bottom and heat over medium-high heat until shimmering.
4. Form and Fry the Pancakes
   • Scoop a spoonful of the potato mixture and shape it into a patty with your hands.
   • Carefully place the patty into the hot oil.
   • Repeat with additional patties, being careful not to overcrowd the pan.
   • Fry each pancake for about 3–4 minutes per side, or until golden brown and crispy.
5. Drain and Serve
   • Remove the pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
   • Serve hot, topped with sour cream, applesauce, or your favorite garnish.

Prune Pudding

In an effort to set a good example for the nation during the Depression, Eleanor Roosevelt insisted that simple recipes be served to White House guests. Prune pudding was among them.

Plus, it's great for those times when you need prunes but you don't really like the taste of prunes. This dessert makes them much more palatable.

Ingredients:

• 1 cup pitted prunes
• 2 cups boiling water
• 1 additional cup hot water (for blending)
• ⅔ cup granulated sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• 1 whole star anise
• Juice of 1 lemon
• 3 tablespoons cornstarch

Instructions:

1. Rehydrate the Prunes – Place the prunes in a bowl and pour 2 cups of boiling water over them. Let them soak for about 15 minutes until they become plump.
2. Simmer the Prunes – Transfer the prunes and their soaking liquid to a saucepan. Bring to a boil, then reduce the heat and simmer for 8 minutes, allowing the prunes to soften further.
3. Blend the Mixture – Pour the prunes and liquid into a food processor. Add 1 cup of hot water and pulse 5–8 times until the mixture is mostly smooth but still has some texture.
4. Prepare the Cornstarch Slurry – In a small bowl, combine ⅓ cup of the blended prune mixture with the lemon juice. Stir in the cornstarch until fully dissolved, creating a smooth slurry.
5. Flavor the Pudding – Return the remaining prune mixture to the saucepan. Add the sugar, ground cinnamon, ground cardamom, and the whole star anise. Stir to combine.
6. Cook the Pudding – Place the saucepan over medium heat and bring the mixture to a gentle boil. Reduce the heat and simmer for 5 minutes, allowing the flavors to meld and the sugar to dissolve.
7. Thicken the Pudding – Slowly pour the cornstarch slurry into the simmering prune mixture, stirring constantly to prevent lumps. Continue to cook, stirring, until the pudding thickens and becomes glossy, about 2–3 minutes.
8. Finish and Cool – Remove the saucepan from the heat and discard the star anise. Let the pudding cool slightly before serving.

Vinegar Pie

Okay, now that we've got you thinking about pie, here's another strange pie recipe that made the rounds during the 1930s. The ingredients include apple cider vinegar, unsalted butter, flour, brown sugar, ground cinnamon, ground nutmeg, eggs, salt, and water.

Ingredients:

• 1 refrigerated pie crust
• 4 large eggs
• 1½ cups sugar
• ¼ cup melted butter
• 1½ tablespoons vinegar (apple cider or white)
• 1 teaspoon vanilla extract
• Optional: whipped cream and nutmeg for topping

Instructions:

1. Preheat oven to 350°F.
2. Pre-Bake – Place the pie crust in a 9-inch pie pan and crimp the edges. Pre-bake according to package instructions.
3. Combine Ingredients – In a large bowl, whisk together the eggs, sugar, melted butter, vinegar, and vanilla extract until well combined.
4. Pour the mixture into the pre-baked pie shell.
5. Bake for 30-40 minutes, or until the filling is set but still slightly jiggly in the center.
6. Allow the pie to cool completely before serving. Top with whipped cream and a sprinkle of nutmeg, if desired.

Conclusion

With rising inflation and shortages, these types of recipes are getting more and more popular. If you'd like to explore this trend further, here are some resources to check out.

• Clara's Kitchen: Wisdom, Memories, and Recipes from the Great Depression by Clara and Christopher Cannucciari
• Hard Times Cookbook: Back to Basics Great Depression Cooking by Anna B. Patterson
• Hard Times Cookbook: Hard Times Soup and Sandwiches for The Great Depression by Anna B. Patterson
• Depression Era Recipes by Patricia R Wagner
• Stories and Recipes of the Great Depression by Janet Van Amber Paske

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• 14 Crockpot Recipes for Preppers

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