3 Simple Meals of the Great Depression

Jane Francis

PHOTO BY HOLLY SPANGLER ON UNSPLASH

During the Great Depression, meals were simple yet resourceful, focusing on affordability and nutrition. You’ll discover how families turned basic ingredients into hearty dishes that filled bellies and warmed hearts.

Exploring these meals not only offers a glimpse into history but also inspires modern cooking on a budget.

Hoover Stew

Hoover Stew is a simple dish that became popular during the Great Depression. Named after President Herbert Hoover, it reflects the resourcefulness of people trying to make a meal out of limited ingredients.

Ingredients:

  • Vegetables: Whatever you had on hand, like carrots or potatoes.
  • Protein: Often contained canned meat or beans.
  • Broth: Made from water and any flavoring available, like bouillon.

The result is a hearty stew that helped feed families in tough times.

Watch a little bit of history behind this dish here:

Fried Cornmeal Mush

Here’s how to cook this classic dish from the Great Depression.

Ingredients:

  • 1 cup cornmeal
  • 4 cups water
  • 1 tsp salt
  • Oil or butter for frying

Bring the water to a boil, then whisk in the cornmeal and salt. Stir constantly until it thickens. Pour the mixture into a loaf pan and let it cool. After it’s set, slice it into thick pieces.

Heat oil or butter in a skillet and fry each slice until golden brown on both sides. Serve warm with syrup, sugar, or savory toppings, as you prefer.

Here’s what the meal looks like:

Poor Man’s Meal

The Poor Man’s Meal was a staple during the Great Depression, designed to stretch limited resources. It combined simple ingredients, making it both affordable and filling.

The basic ingredients include potatoes, onions, bread, and beans. You could fry up some onions and potatoes for a hearty dish. Beans added protein and bulk.

Sometimes, folks would toss in stale bread to absorb flavors. It’s a straightforward way to make your meals hearty without spending much.

Watch how it’s cooked here:

Jane Francis, at the dynamic age of 40, ingeniously combines her roles as a travel journalist, gourmet chef, and doting single mother. Her insatiable curiosity and passion for exploration are reflected in her vivid writing and global culinary influences. A lover of authenticity, Jane creates memorable experiences, turning her journeys into a symphony of flavors and stories.