Depression Potato Soup Food
DEPRESSION POTATO SOUP
Yield 4 (1 1/2-cup) servings
Number Of Ingredients 8
Steps:
- In a large saucepan, combine potatoes, onion, celery, noodles, and water. Cook over medium heat, stirring occasionally, until vegetables are tender, about 15 minutes. Drain, but reserve liquid. Return 1 cup of reserved liquid and drained vegetables back to pan. Stir in milk, parsley flakes, and black pepper. Lower heat. Simmer 10-15 minutes, stirring occasionally.
Nutrition Facts : Nutritional Facts Serves
GRANDMA PORTER'S DEPRESSION POTATOE SOUP RECIPE
Provided by á-1907
Number Of Ingredients 5
Steps:
- There is really no amount of ingredients that she ever told me of. She simply peeled the potatoes; cut them up into large cubes; put them into water; boiled until done; cracked her eggs (as many as she had available) directly into the boiling water because the eggs will break apart as they boiled and incorporate into the soup. She always told me that flour was hard to come by during the depression so the eggs were used as a thickening agent. Stir in salt and pepper to taste. This was an instant filling meal enough to feed all of the family. On a cold day, this soup is simply wonderful.
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- Poor Man’s Meal. During the Great Depression, potatoes and hot dogs were very inexpensive, so many meals included either or both ingredients. In this video, 91-year-old Clara—who lived through the Depression—walks viewers through the process of making the Poor Man’s Meal: Peel and cube a potato, then fry it in a pan with oil and chopped onions until they brown and soften.
- Creamed Chipped Beef. Made with dried and salted beef, Creamed Chipped Beef was an easy and cheap dish that originated in Eastern Pennsylvania Dutch Country, New Jersey, and the Mid-Atlantic.
- Hoover Stew. Hoovervilles—shantytowns that sprang up during the Depression—weren't the only things named after our 31st president, who had the misfortune to be elected just before the Crash.
- Egg Drop Soup. Here's Clara's recipe for Egg Drop Soup: Peel and dice a potato and an onion. Slowly brown them in a pot with oil until soft, then add bay leaves and salt and pepper.
- Corned Beef Luncheon Salad. In the 1930s, gelatin was considered a modern, cutting-edge food. Dishes like Corned Beef Luncheon Salad—which consisted of canned corned beef, plain gelatin, canned peas, vinegar, lemon juice, and occasionally cabbage—were very popular and inexpensive to make.
- Frozen Fruit Salad. Served during the holiday season as a special treat, Frozen Fruit Salad was made with canned fruit cocktail (or your favorite canned fruit), egg yolks, honey, and whipping cream.
- Spaghetti with Boiled Carrots and White Sauce. One of the dishes Eleanor Roosevelt recommended and promoted with the development of Home Economics in schools and colleges during the Great Depression was Spaghetti with Boiled Carrots and White Sauce.
- Prune Pudding. Although he had a taste for fancy meals, President Franklin Delano Roosevelt was served a humble seven-and-a-half-cent lunch, which included deviled eggs in tomato sauce, mashed potatoes, coffee, and, for dessert, prune pudding.
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