16 Foods That Got People Through WWII

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World War II was between September 1, 1939, and September 2, 1945. The war sure turned the world upside down and so did the way the people ate. Rationing was in full swing, with supplies dwindling, and families and soldiers had to get creative with the only supplies they had. The USDA reports that nearly 20 million Victory Gardens were planted in the U.S. alone, generating 40% of the nation’s vegetables at the time.

During those days, every bite mattered, and scarcity became a source of surprisingly meals. Although some of these dishes might sound a bit bizarre today, they were lifesavers during WWII. Here are 16 unbelievable foods that kept the troops and those on the home front fueled during World War II.

Powdered Eggs

Fresh eggs were unavailable, so powdered eggs were used as a wartime staple. Dry, this shelf-stable alternative was rehydrated and used for everything from cakes to scrambled eggs.

Though probably not as tasty as fresh eggs, they provided needed protein in meals to troops during lengthy campaigns and to families.

Spam

Spam, developed by Hormel Foods Corporation in 1937, was an instant favorite among the American public during WWII. Loved (or sometimes loathed) for its versatility and long shelf life, it was a hero of the rationing era.

Due to its high protein and fat content, spam was a fast meal for soldiers and their families. Over 150 million pounds of spam were sent to Allied troops during the war.

Victory Garden Vegetables

Victory Gardens allowed families to grow fresh food during shortages. At the time, these gardens produced almost 40 percent of the vegetables consumed in the U.S.

The common crops were carrots, potatoes, and cabbage.

Woolton Pie

Woolton Pie was a creative vegetarian dish of root vegetables, oats, and herbs named after the British Minister of Food.

During rationing, it became a symbol of ingenuity. It was simple, filled bellies, and helped folks keep their spirits high.

Dandelion Greens

When traditional greens ran scarce, dandelion greens and other wild foods were foraged for supplements. According to Healthline, dandelion leaves, roots, and flowers have health benefits like promoting liver health and fighting inflammation.

These were boiled or sautéed, and they made a good side dish. Nature provided during these difficult times.

Potato Bread

Due to wheat shortages, ‘ creative’ bread recipes used potato flour. This substitute kept bread on the table while stretching limited grain supplies.

It was hearty, filling, and surprisingly tasty.

Mock Turtle Soup

Mock turtle soup—a substitute for real turtle meat, a luxury hardly anyone could afford—was a staple. One of the varieties of self-heating soup issued to Allied troops during World War II was ths soup.

It recreated the rich flavor of traditional turtle soup at a fraction of the cost.

Cabbage Soup

Cabbage was popular because it was abundant and cheap, making it a good, clean ingredient for soup. This simple, nourishing dish fed many families when food was in short supply.

These pots could stretch a big cabbage for days, feeding many households on a tight budget.

Ration Chocolate

Chocolate rations for soldiers were one of a kind, designed to melt slowly and provide quick energy. The D-ration bar, for example, was more functional than delicious, developed by brands like Hershey’s.

Despite its taste, it was a morale booster on the battlefield.

Cornmeal Mush

Mush was a porridge made from cornmeal, a budget friendly pantry item.. It was a comforting breakfast or dinner option and if topped with a bit of syrup or jam was delicious.

It was easy to prepare and filling, making it a wartime favorite.

Powdered Milk

Powdered milk became essential for cooking and drinking, because of milk shortages. After being rehydrated with water, it was used in everything—from tea to baked goods.

Powdered milk contains protein, calcium, and most vitamins present in fresh milk. So, although not the creamiest, it offered the necessary nutrients.

Carrot Cake

During sugar shortages, people discovered that sweet vegetables, such as carrots, could be used to sweeten desserts naturally.

Carrot cake was a treat to enjoy during rationing, something indulgent you had access without rationed sugar.

Fish Heads and Offcuts

During WWII, nothing was wasted. Fish heads or offcuts became soups and stews. They also gave these dishes essential omega-3 fatty acids and nutrients.

The American Heart Association has associated omega-3 fatty acids with a lower risk of cardiovascular disease. Many post-war families took this as a lesson in resourcefulness.

Acorn Coffee

Roasted and ground acorns functioned as a caffeine-free alternative to the beans, which often ran out.

It wasn’t real coffee, but it produced an aroma and gave people something warm and nice to sip during tough mornings.

Bone Broth

Meat or fish bones were boiled to make nutrient-rich broths. These broths became the base for soups, stews, or warming drinks.

This was a good way to get all the nutrients from the scarse supplies.

Marmite and Vegemite

Those yeast-based savory spreads were high in B vitamins and didn’t need to be kept in the refrigerator.

They formed a quick, nutritious snack spread thinly on bread or crackers. Soldiers and civilians depended on these jars of umami goodness.

Disclaimer – This list is solely the author’s opinion based on research and publicly available information.