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    You are in: Home / Cookbooks / Depression Era Recipes
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    82 recipes in

    Depression Era Recipes

    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!
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    This is my all time favorite dish, that my Grandmother served in her restaurant. She would serve this with real mashed potatoes and creamed corn.

    Recipe #213228

    I love this, but I've never made it for myself!

    Recipe #119133

    This is my Grandmothers recipe for macaroni and cheese. Serves about 8 comfortably, more if its served as a side dish. I had to guess at the serving size as she says "depends on how many are eating and how hungry they are". Very tasty! This is creamy, cheesy kid pleasing (and adults love it too)!

    Recipe #67114

    This is what everyone always requests from my grandma for all get-together, it is so good! She finally gave me the recipe after I have been begging her for it for years--it's supposed to be a family secret. I can't believe I'm sharing it w/all of you...shhh. But it is that good, I thought you guys should try it out!

    Recipe #67170

    A close friend used to make stuffed cabbage for our families and we all loved it. She always said she was going to show me how she did it but she passed away before we ever found the time. I remembered how it tasted but lacked the patience to actually stuff cabbage so I came up with an easier version.

    Recipe #300415

    Easy and delicious. You would not think the ingredients would go together, but they are very good together.

    Recipe #20340

    8 Reviews |  By Bergy

    This is a lovely way to serve lima beans. They make a beautiful presentation on a buffet and it is nice to serve a different veggie once in a while. You can make ahead in the AM but do not put the crumbs, butter & cheese until later. Bring out from fridge, bring it to room temperature and then heat oven to 350°F. Place in preheated oven for approx 20 minutes, take out of the oven & sprinkle on the cheese, crumbs & butter return to oven. Place it approx 6 inches below broiler and broil for approx 10 minutes or until the crumb mixture is golden and the casserole is heated through.

    Recipe #12305

    These gelatine-based candies are an easy-to-make treat! I remember my friend's mother making them in red and green at Christmas time, back in the 1960's. The recipe has been around since at least the 1930's, although it originally called for only 4 envelopes of gelatine. I do not add the optional salt. This is from the Kraft Foods website at kraftfoods.com.

    Recipe #203160

    7 Reviews |  By Bobtail

    I love to watch the Food Network and I saw this sandwich on one of their programs. I did not catch the name of the restaurant, but the story behind this sandwich was interesting. It said that this sandwich was created for "fussy eater" A father used to take his daughter to lunch on Saturdays at this popular restaurant in Havana, Cuba (before Castro) and the daughter was a fussy eater so there were very few things she liked. She loved strawberry jam, so the father asked the waiter to come up with a sandwich for her and so the Elena Ruth sandwich was born. I have not tried it, but when I saw the recipe, I knew it was something that I would like, however, I am not a fussy eater! The amounts of each ingredient are really to your own taste. I have estimated for the sake of the recipe format. I believe the cuban bread would be Midnight sandwich bread or any sweet bread that you like. If you try this, I hope you enjoy it! Addendum: I am adding an explanation of the difference between jam and jelly for our International members. Jam vs. jelly and then there are preserves too! All are made with fruit mixed with sugar and pectin The difference comes from the form the fruit takes. In jelly, the fruit is in the form of fruit juice, so the product is set and is smooth and sometimes slightly opaque. In jam, the fruit is in the form of fruit pulp or crushed fruit. The product is not as stiff as jelly. Preserves are made of chunks of fruit set in a syrup (made of fruit juices) or in a jam. As for the recipe, I believe it is stated to use the jam so the recipe would be true to the original way it was prepared.

    Recipe #112596

    I added Cook & Lace's 'Chinese Hamburger Hash' recipe to my cookbook yesterday. I found another one today that uses brown rice. From the cookbook "Stories and Recipes of the Great Depression of the 1930's". I've not made this so let me know how it turns out.

    Recipe #147715

    This is a recipe for Chicken Fried Steak, one of the staple foods of Texas. Like with fried chicken, folks in each family or restaurant tend to have their own little "secrets" to preparing Chicken Fried Steak, so you can play with the recipe a bit. But if it don't include the cream gravy, it ain't been prepared right and it ain't a "secret" worth keeping.

    Recipe #12316

    First, these scones are quick, easy, great and a perfect project for a beginning baker. Second...you need to know how to pronounce Puyallup...I wouldn't want anyone to embarrass themselves!!..."Pew-allup", not Pooyloop!!...Here in Western Washington the Puyallup Fair is a huge annual event. It is one of the largest in the US. The fair is all about food for me! And Fisher Scones are the biggest draw...they sell something like 80,000 a day or something like that!! I have many fond memories of Fisher Scones. I found this recipe on-line, the poster said that she came across the recipe in a 1930's Fisher Cookbook her grandmother had. The original recipe called for raisins, but they no longer make them that way. The ONLY way to eat these is warm with a big slab of butter and raspberry jam, just like they serve them at the fair!! Store them in an air tight container and they keep well. They taste nice cold, but way better heated up in the microwave, and don't forget the butter and jam! FYI...Make sure you sift, then measure the flour per instructions. NOTE: I took this recipe and made some changes to it and I think this new recipe is even better Mrs. G's Fair Scones Recipe #184105...try them both and see what you think!

    Recipe #183806

    Here is a recipe from my grandmothers cookbook (1930's).

    Recipe #1168

    Recipe #479

    This recipe included in my "Grandma's Wartime Edition Cookbook"

    Recipe #256977

    This recipe included in my "Grandma's Wartime Edition" Cookbook.

    Recipe #256969

    This Pre-1940's recipe included in my “Grandma’s Wartime Edition Cookbook”

    Recipe #257519

    This Pre-1940's recipe included in my "Grandma's Wartime Edition Cookbook"

    Recipe #258068

    This Pre-1940's recipe included in my “Grandma’s Wartime Edition Cookbook”

    Recipe #257656

    This Pre-1940's recipe included in my “Grandma’s Wartime Edition Cookbook”

    Recipe #257586

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