This is a compilation of recipes I have found that match some of my 1930's & 1940's cookbooks. There has been lots of discussion lately about getting back to basic foods from the depression. As you can see that doesn't always mean healthy! If you have some to add please zmail me!
I do not see eggs cooked in any dressing except hard boiled and sliced. This dressing is very adaptable. It is cooled before drizzling on cabbage, warm for lettuce and warm for drizzling on sliced pork
This is simple and cheap. Thus the name and in this economy we need inexpensive recipes. I triple this for large portion of potato salad also after you have salted and peppered the potatos and hard boiled eggs and onions and added celery seed.
Finally something before my time. Apparently this fed a lot of families during the depression. Will feed alot. I make it during the summer with beans from the garden and freeze them. Great way to use up the surplus.
Being a child of the depression, my mother used to make this very simple soup. I think the catsup makes a nice subtle addition to the flavor, without making it too "tomatoey". You can dress this up as much as you like depending on your ingredients and inclination. Feel free to add more or less of any of the vegetables and seasonings.
This cake was made on two occasions, once with butter and one time using 1/2 cup Canola oil in place of the butter and had good results using the oil --- this is a moist cake that is full of flavor, raisins may used instead of dates or a mixture of both --- because of the sweet glaze I found that 3/4 cup sugar for the cake batter was plenty, if you have an extreme sweet tooth then use 1 cup --- this freezes well :)
This recipe was handed down to me from my Great-grandmother who told stories of how clever they had to be to make things stretch during the Depression era
My great- grandparents made it by turning their house into a boarding house.
One of the meals she made to make sure everyone got some food were these thin burgers.
The taste is awesome
A hearty, filling stew invented by my mother during the "Great Depression" to keep her growing boys happy. She only needed two pork chops to feed six people. Hot biscuits are almost required as the side for this stew. Good anytime of the year, especially when unexpected dinner time guests show up.
This is an eggless, milkless, butterless cake. " A delicious spiced cake that's easy on the budget".
I found this recipe in the "Guideposts" magazine (August 2009 issue). The recipe was part of a wonderful article with the same title written by Rosemary Marbach.
This was fixed by my grandmother every Thanksgiving and was my favorite dish. It was a dish her family made during the depression, crab must have been prevalent then. Very simple to make with only 4 ingredients. My niece that hates onions even loves this. My measurements are not exact because I just throw it together, you may need to adjust it some. Wouldn't be Thanksgiving without it in our family.
I got this recipe from an elderly neighbor a few years ago and my son frequently requests it! The name, my neighbor said, came from the days of the Great Depression, when stretching everything was a must. It's quick, easy, cheap to make and very good, too! The mashed potatoes are a guess - fix what you need to feed your family!
This is the recipe my grandmother made during the great depression, when folks had very little money and even less food. People had to use what they could get.
One of my fondest memory's are of spending the summers with my grandmother in Tennessee and having this wonderful pie for dessert on Sundays.
I can't remember where I found this recipe. It must be called Depression Cake because there are no eggs in it. It tastes great though, especially with chocolate cream cheese frosting, but any frosting recipe can be used.
An unusual name but cannot be changing a name of a recipe that has withstood the test of time! This cake was one made by pioneers and carried across the country in covered wagons. The recipe is well over a hundred years old. Years back I was gifted with a pan containing this delightful loaf along with the recipe which had been printed in the 'Fort Times.(Anne's Kitchen) We so enjoyed that we now make it every Christmas. It is a hit on the holiday tray ... guests enjoy the cake as well as the pioneer story that goes with it.NOTE January 2010- love to go through my community cookbooks, today reading through Anne Davie's 'Fifty- Five Years in Anne's Kitchen' much to my surprise find this recipe is far older than I had thought - over 200 years old! Be it in her lovely century old farm house or in her town home, Anne is a most gracious lady who shares her recipes, serves up awesome goodies at coffee time, as well as sharing her lovely gardens. A great loaf to serve any time of the year - at our house it has become one of our Christmas traditions in the making - thank you Anne!