There are so many meals that families ate during the Great Depression that stretched the grocery budget as far as it could go. While many of these foods were eaten by small numbers of people in the U.S. before the Depression, they didn’t catch on until folks were looking for ways to more efficiently feed their families. At the same time, farmers were looking to increase their profits where they could.
With the most desirable foods going scarce during the ’30s, new recipes made the best of the food that was available. And, like any good recipe, they got passed down over the years. Here are 8 foods that might not have become commonplace were it not for the Depression.
Not widely eaten before it was provided as part of public assistance in the ’30s, grapefruit fulfilled the nutrition requirement for vitamin C and was at first only begrudgingly accepted as an edible citrus fruit. Recipes called for searing or boiling the grapefruit. But, as more people came to eat this food, it became a normal part of our diets.
They were an invention of necessity: combining ingredients to make the most of every meal. It meant stretching premium ingredients like protein and veggies. And, cleverly, casseroles could disguise bland canned vegetables or canned meat and turn a ho-hum dish into something that had appeal for the whole family.
Click NEXT PAGE to see which other foods became popular because of the Great Depression!