The Great Depression of the 1930s was a time of widespread economic hardship that forced many families to adapt their eating habits and pantry staples. The resourcefulness and ingenuity of that era provide valuable lessons on how to build a resilient and versatile pantry. Here’s a look at some essential pantry items from the Great Depression era that we should remember and consider incorporating into our modern kitchens.
1. Dried Beans and Lentils
Why They Matter: Dried beans and lentils were staples during the Great Depression due to their affordability, long shelf life, and high nutritional value. They are rich in protein and fiber and can be used in a variety of dishes.
How to Use: Soak and cook dried beans or lentils for soups, stews, casseroles, or as a meat substitute in various recipes. They can be seasoned in numerous ways to create hearty, satisfying meals.
2. Cornmeal
Why It’s Essential: Cornmeal was a versatile and economical ingredient that could be used to make cornbread, muffins, polenta, and other dishes. It provided a hearty base for meals and was a staple in many households.
How to Use: Use cornmeal to make cornbread or as a coating for fried foods. It can also be used to make polenta, a comforting and filling side dish.
3. Canned Tomatoes
Why They’re Valuable: Canned tomatoes were an affordable way to preserve the bounty of summer harvests. They served as a base for soups, stews, sauces, and other dishes, providing essential flavor and nutrition.
How to Use: Incorporate canned tomatoes into soups, pasta sauces, stews, and casseroles. They can also be used to make homemade salsa or as a base for chili.
4. Rolled Oats
Why They’re Important: Rolled oats were a nutritious and economical choice for breakfast. They are high in fiber and can be used in a variety of ways, from oatmeal to baked goods.
How to Use: Prepare rolled oats as a hot cereal or use them in recipes for oatmeal cookies, granola bars, or as a binder in meatloaf and veggie burgers.
5. Flour
Why It’s a Staple: Flour was a basic ingredient for baking and cooking during the Great Depression. It was used to make bread, biscuits, pancakes, and a variety of other baked goods.
How to Use: Flour is essential for baking bread, cakes, cookies, and pastries. It can also be used as a thickener for sauces and soups.
6. Powdered Milk
Why It’s Useful: Powdered milk was a long-lasting and cost-effective alternative to fresh milk. It could be reconstituted with water and used in cooking or baking.
How to Use: Reconstitute powdered milk for drinking or use it in recipes that call for milk. It’s also useful in baking when you need a non-perishable milk substitute.
7. Canned Meat
Why It’s Practical: Canned meat provided a convenient and long-lasting source of protein. It was especially useful when fresh meat was not readily available or affordable.
How to Use: Use canned meat in stews, casseroles, and sandwiches. It can also be added to soups or used in recipes where meat is a key ingredient.
8. Rice
Why It’s Essential: Rice was a staple food due to its affordability and versatility. It’s a good source of energy and can be paired with a variety of dishes.
How to Use: Cook rice as a side dish, or use it in casseroles, stir-fries, and soups. It can also be used as a base for many recipes.
9. Preserved Vegetables
Why They’re Valuable: Preserved vegetables, such as pickles and sauerkraut, were used to extend the shelf life of seasonal produce. They added flavor and variety to the diet.
How to Use: Enjoy preserved vegetables as condiments or side dishes. They can also be used in recipes to add tang and texture.
10. Lard and Shortening
Why They’re Practical: Lard and shortening were used as cooking fats during the Great Depression. They have a long shelf life and are versatile in cooking and baking.
How to Use: Use lard or shortening for frying, baking, and making pastries. They can also be used in recipes that require a fat source.
