DEPRESSION ERA SOUPS

DEPRESSION ERA SOUPS

A lot of potato soup and potato pancakes were made during the depression era. The potato soup sometimes was made with water, and dried mushrooms were used to give it more body. Another food that “stretched” depression era menus was “cracklings”. This was the leftover fat after lard was rendered. They were slightly salted and put into a container for future use. These would then be put in the oven to heat thoroughly and would be served with rye bread or boiled potatoes. The cracklings would sometimes be mixed with flour and baked on a cookie sheet to be eaten as a bread substitute.

If you were lucky and you had a nickel, you may be able to purchase a quart of chicken broth (broth that chicken was cooked in) and if you brought your own container that is. At home noodles were being rolled out. If the quantity called for 2 eggs and you only had one, the extra could be substituted with one egg shell of water.

If you didn’t have a chicken, or you couldn’t afford the nickel because nickels were hard to come by, broth was made with no meat juice or bone in it. A spoon of lard added to seasoned water was the base for the soup.