13 Fascinating Foods Eaten Throughout The Great Depression

Loaded with fiber, prunes were an affordable and easily preserved food during the Great Depression, making prune pudding widely accessible at the time.

The most famous example of prune pudding is Eleanor Roosevelt's recipe. She served it at the White House to foreign dignitaries in an act of solidarity with struggling Americans.

Since potatoes are filling, cheap, and have a long shelf life, they were a staple of many meals during the Great Depression. Adding them to soups was quite popular.

During the Depression, Ettore Boiardi, an Italian immigrant, started the Chef Boyardee Food Company. Their pre-packaged spaghetti dinners became a staple.

Additionally, pasta and peas were popular because pasta was cheap and you could get peas canned. In general, canned foods were emphasized at the time.

Made with cornmeal, salt, and water, cornbread was simple to make. Families would put its chunks in a glass of milk or buttermilk and eat it as a sweet treat.

Hot dogs were cheap, filling, and available — the three main criteria for a Depression-era food item. Folks would chop up hot dogs and add them to bean-based stews.