What Did Americans Eat During the Great Depression?

As a result of stock market speculation and easy credit, Wall Street crashed in October 1929, sending the American economy and society on a downward spiral of despair. Known as the Great Depression, the phenomenon plunged 1930s America into a dark period of scarcity, poverty, and hardship. As food supplies and purchasing power reduced dramatically, Americans found ingenious methods to prepare their meals, maximizing the ingredients while feeding their families. Learn more about the innovative creations that made their way onto the dining tables of American households in the 1930s.

The roots of the Great Depression can be traced to the unsustainable stock market bubble in the 1920s. An exuberant era filled with optimism and widespread societal changes, the Roaring Twenties was characterized by a booming economy and a vibrant stock market. However, the fact that the economic boom was fuelled by speculation and the availability of easy credit created a precarious situation.

This bubble would burst in October 1929, sending shockwaves and panic across the United States with its effects soon spreading to other continents. As panic at the stock market escalated, millions of Americans withdrew their savings, resulting in bank runs and frozen credit. Businesses fell into financial limbo and unemployment skyrocketed. By 1933, unemployment rates in the United States reached a shocking 25% and millions were in poverty and destitution.

Everyone Was in the Hot Soup… Kitchens

As food supplies were scarce, Americans had to be creative to stretch the dollar and provide sustenance for themselves and their families. Many often turned to starchy staples, such as potatoes, rice, and flour, which were more filling and could fight off the hunger pangs. The humble potato attained a reverent status as its versatility gifted the impoverished a huge variety of dishes. Potato soups provided a hearty meal with minimal ingredients, while potato pancakes made for a fuss-free savory dish adored by both adults and children alike.

During the Great Depression, Americans also looked to canned goods such as sardines that were inexpensive and afforded longer storage. Beans and vegetables were popular as they were good sources of nutrients and could be used for large pots of stews. Cheaper cuts of meat were also preferred. For example, when it came to steaks, housewives would opt for chuck instead of sirloin or ribeye. Some would also cut down on red meats which were more expensive and replaced them with other forms of meat. Offal—mostly referring to entrails or animal organs—was also found on the dining tables as it was often cheap. This is a sharp contrast to the present day as the practice of consuming offal today in the American context is rather rare.

Ingenuity Fuelled by Hardship

To make the most of these ingredients, Americans came up with several ingenious and economical methods. The first golden rule was that no wastage would be tolerated.  Housewives would often take leftover meat and make them into sandwiches or pot pies. Even breads that had gone stale could be used as breadcrumbs or made into bread puddings. In addition, to feed more mouths and maximize the ingredients, rice and pasta would be used to bulk up stews and soups. Even milk was often watered down to make for larger portions or for diverse uses. Creativity knew no bounds as Depression-era Americans were also known to use various cheaper substitutes for meat. For example, mushrooms were often used to replace meat as they were thought to have similar textures.

To further ease the grocery bills, households would also choose to make their own staples such as bread and crackers. This was highly efficient as they could better control the ingredients used and reduce their reliance on commercial food. To be more self-sustainable, some even ventured into growing their own produce. Backyard gardens became a popular alternative to buying fruit and vegetables. Sometimes also called Thrift Gardens, these farming plots were created to meet the immediate food needs of the people. In some communities, these plots were highly planned to ensure that a variety of crops were grown, including corn, broccoli, carrots, peas, lettuce, and radishes. In this way, every household would be contributing to the common cause and be taken care of in return. On a wider scale, these gardens could also help to alleviate the burden on government relief programs designed to combat hunger.

Enjoying the Sweets During Bitter Moments

Americans have always had a sweet tooth. Even in the toughest of times, a little sweet treat never killed anybody. Some of the most popular Depression-era recipes were desserts that offered a sugary moment of solace amidst hardship. Baked apples, rice puddings, peanut butter cookies, and oatmeal cookies became popular classics that accompanied millions of Americans through the economic downturn. These sweet treats were comfort foods that required inexpensive and easily obtainable ingredients such as flour, sugar, and baking soda. Even the more luxurious desserts such as a chocolate cake could be enjoyed if one improvised on the ingredients. Instead of using chocolate, which was considered a luxury, homemakers used cocoa powder and milk as substitutes. America’s favorite powdered gelatin dessert—more commonly known as Jell-O—also enjoyed much popularity thanks to its versatility and vibrant colors.

With low food supplies and tightened purse strings, Americans found ways to use unconventional ingredients to create some of the most peculiar yet tasty dishes. Made using sugar, flour, eggs, and apple cider vinegar, the infamous Vinegar Pie was one of these creations. Apple cider vinegar was touted as a cheaper alternative to lemons, which were not readily available during the Great Depression. Despite the unsavory name, the Vinegar Pie was praised for its complex tangy taste profile. In the same vein, the Tomato Soup Cake surprised many when it soared in popularity during the Great Depression. It turned out that the cheap tinned tomato soup contained the perfect ingredients for a moist cake—gelatinized starch from thickeners and pectin from tomatoes.

Legacy of the Food Culture of the Great Depression

The trying times of one of the most tumultuous periods of history witnessed the creation of many innovative recipes. Many of the food creations initially thought to be strange during the Great Depression have even made their way onto our modern-day dining tables. Oatmeal cookies, meatloaves, and lentil soups have remained popular favorites despite their very humble origins associated with a less peaceful time. More importantly, the endless creativity and resourcefulness of Americans in times of trouble was noteworthy and deserving of praise. It showcased the best of American ingenuity and lent testament to the resilience of a generation of Americans.

Interestingly, significant events of recent times such as the COVID-19 pandemic and the subsequent lockdown have also inspired people to consider the historical parallels. The panic buying and tightened purse strings during the early days of the lockdown reminded many of what ensued during the Great Depression. Amateur bakers who picked up the hobby during quarantine also explored many Depression-era recipes, including the wacky cake that went viral on social media. The Wacky Cake—also known as the Depression Cake—did not require the usual suspects in baking, which were eggs, butter, and milk. Using just flour, sugar, and cocoa powder and finished with whipped cream, a simple and delectable cake was ready for consumption. This very timely throwback to the 1930s is a reminder that while history might not repeat itself, it most certainly almost always rhymes.