10 Weird Foods People Ate During the Great Depression

The Great Depression, which lasted from 1929 to 1933, was a defining moment in American history. Triggered by the stock market crash and compounded by economic stagnation, millions of Americans found themselves facing unemployment and hunger. With families struggling to put meals on the table, creativity and resourcefulness in the kitchen became paramount. For many, this led to the reimagining of ingredients and the exploration of foods that may have seemed odd under normal circumstances. Here are ten weird foods that people ate during the Great Depression, highlighting their ingenuity in the face of scarcity.

1. Dandelion Greens

Often regarded as pesky weeds, dandelions were a seasonal solution for those looking for fresh greens. Packed with vitamins A and C, dandelion greens could be foraged from gardens and parks alike. They were often boiled or sautéed and served with a little fatback to enhance the flavor, providing a free and nutritious addition to otherwise meager meals.

2. Cabbage Water Soup

With fresh vegetables hard to come by and expensive, cabbage became a staple. Cabbage water soup was an inventive way to make the most out of this vegetable. Simply boiling cabbage and using the nutrient-rich water to create a soup base, many added whatever leftovers or bits of vegetables were available. It was filling, but the taste? Well, let’s just say it was acquired.

3. Mock Apple Pie

Made famous by the recipe on the back of the Ritz cracker box during the Depression, mock apple pie was composed of a diverse range of ingredients, including crushed Ritz crackers, sugar, lemon juice, and spices. The crackers mimicked the texture of apples, creating a pseudo-apple pie that offered the comfort of dessert at a fraction of the cost.

4. Cornmeal Mush

Cornmeal mush, a thick porridge made from boiling cornmeal, was a cheap yet filling dish that could be served hot or set aside to cool and form a solid shape. It was often fried for breakfast the next day, serving as a low-cost alternative to savory or sweet dishes, and paired well with syrup or gravy, depending on what was available.

5. Spam and Other Canned Meats

While Spam was introduced in 1937, its popularity certainly soared during the Great Depression. Canned meats became a primary protein source for many families due to their long shelf life and portability. People developed a knack for transforming Spam and similar canned meats into casseroles, fried dishes, or sandwiches, making meals filling and diverse.

6. Squirrel and Rabbit

Hunting became a crucial skill for survival. Many families turned to the woods for their meat source, hunting small game like squirrels and rabbits. These critters were not typically seen as dinner fare before the Depression but became vital protein sources. Squirrel stew, or rabbit pie, became household specialties.

7. Lard Cookies

With butter being a luxury item, many people turned to lard when baking. Not only was lard much cheaper, but it also provided a source of fat that allowed people to make cookies and pastries. Often made with minimal ingredients, lard cookies could vary in flavor based on whatever spices or add-ins were available.

8. Potato Peels

In a time when every scrap mattered, potato peels were not to be discarded. Many turned the peels into chips or boiled them and added them to soups. While it may sound strange now, the skins provided extra fiber and nutrients, illustrating a resourcefulness that many had to adopt.

9. Gravy over Everything

Gravy was a budget-conscious person’s best friend. Made from the drippings of meats or simply flour and water, gravy was a way to add flavor and bulk to meals. Whether served over biscuits, rice, or even noodles, gravy became a versatile and comforting staple.

10. Milk Toast

Milk toast was a simple dish comprising an easy-to-make white sauce poured over buttered toast, often enjoyed for breakfast or a light dinner. It was soothing for the stomach and offered a sense of comfort during troubling times. While many may find the combination bland today, it filled stomachs when more filling meals were out of reach.