The Great Depression wasn’t just an economic catastrophe—it completely transformed the way people ate. With money tight and food scarce, families had to get creative, stretching every ingredient as far as possible. Meals became less about flavor and variety and more about survival and sustenance.
Some Depression-era foods have stuck around, while others are downright bizarre by today’s standards. From mock apple pie to peanut butter-stuffed onions, here are 17 strange foods that helped people make it through some of the toughest years in modern history.
16. Prune Pudding – The First Lady’s Dessert of Choice
During the Depression, fresh fruit was a luxury, so dried prunes became a common substitute. In an effort to set an example for the struggling nation, Eleanor Roosevelt promoted an affordable, no-frills diet at the White House. One of the First Lady’s favorite Depression-era desserts was prune pudding, a simple dish made from boiled prunes, sugar, and egg whites. It wasn’t exactly apple pie, but it was cheap, easy, and fiber-packed—and, as an added bonus, it kept you regular.
15. Peanut Butter-Stuffed Onions – A Culinary Crime
Sometimes, strange combinations just work – but this was not one of them. Peanut butter-stuffed onions were an official government-approved meal pushed by the Bureau of Home Economics as a nutritious and budget-friendly dish. But just because it was cheap and packed with protein didn’t mean it tasted good. Historians who have recreated the dish say the combination is as awful as it sounds, with peanut butter adding a weird, creamy texture that does nothing to improve the pungent bite of a baked onion.
14. Vinegar Cobbler – A Dessert with a Sour Twist
Without access to fresh fruit, people had to get creative when making desserts. Instead of apples or peaches, vinegar cobbler used apple cider vinegar to mimic the tartness of fruit. When mixed with butter, sugar, and eggs, the dish created a sweet-and-sour custard that kind of resembled a traditional cobbler – if you squinted hard enough. Some claim that, despite its odd origins, vinegar cobbler is actually surprisingly delicious.
13. Mulligan Stew – Hobo Soup at Its Finest
Mulligan stew wasn’t so much a recipe as it was a survival strategy. Hobos and hungry families would throw together whatever ingredients they could find – stolen onions, foraged greens, potatoes, and sometimes even tobacco – into a makeshift stew. If a lucky scavenger managed to grab some navy beans or scraps of meat, they were tossed in for extra protein. Every batch was different, but the key ingredient was always the same: desperation.
12. Milkorno – The Government’s Dystopian Meal Replacement
Invented by Cornell University scientists, Milkorno was a cheap porridge-like gruel made from powdered skim milk, cornmeal, and salt. Promoted as a way to feed a family of five for just $5 a week, it was cheap, nutritious, and utterly bland. If Milkorno wasn’t bad enough, the government also introduced Milkwheato and Milkoato, which followed the same sad formula but used wheat or oats instead of corn.
11. Ritz Mock Apple Pie – A Deceptively Good Imposter
No apples? No problem. The mock apple pie was made by boiling Ritz crackers, sugar, and lemon juice until it created a filling that shockingly resembled apple pie in both texture and taste. Originally created during apple shortages in the 1880s, the recipe gained popularity again during the Depression. Despite its lack of actual fruit, this dish was so convincing that Nabisco printed the recipe on Ritz Cracker boxes for decades.
10. Loaves – Because Everything Could Be Loafed
If you had one main ingredient and needed to stretch it across multiple meals, you turned it into a loaf. Liver loaf, lima bean loaf, peanut loaf – pretty much anything could be mashed together with cheap fillers like breadcrumbs or oats, pressed into a pan, and baked into a dense, brick-like meal. Some loaves, like meatloaf, are still popular today, but others – like the dreaded lima bean loaf – are best left in the past.
9. Dandelion Salad – Eating Your Front Lawn
When you couldn’t afford fresh vegetables, you had to get creative. Italian immigrants in New York City turned to the one green that was free and everywhere – dandelion greens. While most people saw dandelions as pesky weeds, these leafy greens were packed with vitamins and could be eaten raw in salads, sautéed, or boiled. Today, dandelion greens are a trendy health food, but back then, they were just a way to keep food on the table.
8. Hot Dogs – The Working Man’s Protein
Hot dogs were cheap, filling, and versatile, making them a Depression-era staple. They could be sliced into stews, baked into casseroles, or served plain on bread. Even the government got involved, distributing “Hoover Stew,” which mixed hot dog rounds with macaroni, canned tomatoes, and canned vegetables. It may not have been gourmet, but it got the job done.
7. Gelatin Everything – A Wobbly Nightmare
Jell-O and other gelatin-based dishes became a cheap way to stretch meals, leading to the creation of gelatin salads, corned beef luncheon salad, and other congealed monstrosities. One of the worst offenders was a gelatin-based dish mixing corned beef, canned peas, vinegar, and lemon juice. Reports from brave souls who have attempted to recreate it describe the texture as “wrong in every possible way.”
6. Creamed Chipped Beef on Toast – The Infamous SOS
Known by soldiers and Depression-era families alike as SOS (“S on a Shingle”), this dish was a cheap and filling meal that became a staple in both military and civilian kitchens. It consisted of thin slices of dried beef, rehydrated and mixed into a thick, creamy white sauce made from flour, butter, and milk. The mixture was then poured over toast, biscuits, or crackers to create a meal that was easy to prepare and provided much-needed calories.
The dish was salty, heavy, and not exactly gourmet, but it stretched a little bit of meat a long way. For some, it was a comfort food that reminded them of home, while others found it to be a meal best left in the past.
5. Kraft Macaroni & Cheese – A Bright Spot in a Dark Time
While many foods from the Great Depression were strange and born out of necessity, one product that emerged during this time became a beloved comfort food for generations – Kraft Macaroni & Cheese. Introduced in 1937, it was a game-changer for struggling families. A single box cost just 19 cents and could feed four people, making it one of the most affordable and convenient meals of the time.
Unlike many other Depression-era meals that required foraging or improvising, Kraft Mac & Cheese was easy to make and had a creamy, satisfying taste. Over the decades, it has remained a staple in American households, proving that not all survival foods had to be awful.
4. White House Spaghetti Casserole – A Dish No One Wanted
Even in the White House, budget-friendly meals were promoted to set an example for struggling Americans. First Lady Eleanor Roosevelt championed the concept of thrifty, nutritious meals, but sometimes, her creations missed the mark entirely. One of the worst offenders was a spaghetti casserole that combined overcooked pasta, boiled carrots, and a bland white sauce made from milk, flour, and butter.
The dish was colorless, flavorless, and had the consistency of wallpaper paste. Roosevelt praised it as a “vehicle for nutrition and nutrients,” but most people probably would have rather eaten the recipe card instead.
3. Cornbread in Milk – The Original Depression Cereal
Cornbread and milk were two of the cheapest, most widely available foods during the Great Depression, so it’s no surprise that people found a way to combine them into a simple meal. Instead of eating cereal with milk, people crumbled cornbread into a glass or bowl of milk and ate it with a spoon. It was quick, filling, and required no cooking, making it a go-to breakfast for countless struggling families.
Some people even added sugar or a little honey to make it sweeter, while others preferred it savory, with a pinch of salt and pepper. Today, some Southerners still enjoy this dish, proving that even Depression-era meals can stand the test of time.
2. Potato Pancakes – Stretching a Staple
Potatoes were one of the most reliable and affordable foods during the Great Depression, and people found countless ways to stretch them into multiple meals. One of the most popular and practical ways to use them was turning them into pancakes. By grating raw potatoes and mixing them with flour, eggs, and a little salt, families could fry them up into crispy, golden cakes that could be eaten alone or paired with whatever scraps of meat or vegetables were available. These pancakes were not only cheap to make, but they were also hearty and filling, making them an ideal food to keep hunger at bay.
1. Fried Bologna – A Poor Man’s Steak
Bologna was one of the cheapest meats available, and frying it up in a pan was an easy way to add a little bit of extra flavor and texture. While it wasn’t exactly a juicy steak, fried bologna sandwiches became a Depression-era favorite, giving people an affordable way to feel like they were eating something substantial.
The crispy edges, warm meat, and a little mustard on a slice of bread turned an ordinary piece of processed meat into a satisfying meal. Even after the Great Depression ended, fried bologna sandwiches remained popular, proving that sometimes, simple foods stick around for a reason.
Survival, Ingenuity, and the Power of Resourcefulness
The Great Depression tested people’s resilience in every possible way, and nowhere was that more evident than in the kitchen. With limited ingredients and even fewer options, families found ways to turn scraps, substitutes, and sheer creativity into meals that kept them going.
While some of these Depression-era dishes – like Kraft Mac & Cheese and potato pancakes – stood the test of time, others (peanut butter-stuffed onions, anyone?) are best left buried in history. If there’s one thing these recipes prove, it’s that when people are hungry, they will find a way to eat – no matter how strange the meal may be.
Growing up in the Pacific Northwest, John developed a love for the great outdoors early on. With years of experience as a wilderness guide, he’s navigated rugged terrains and unpredictable weather patterns. John is also an avid hunter and fisherman who believes in sustainable living. His focus on practical survival skills, from building shelters to purifying water, reflects his passion for preparedness. When he’s not out in the wild, you can find him sharing his knowledge through writing, hoping to inspire others to embrace self-reliance.