In This Post
We spent the last seven days eating like it was 1930. (If you missed the beginning of this experiment where we laid out the rules, click here to read Part 1: 5 Frugal Cooking Lessons from a 1930s Menu!) I have to be honest. My entire family is very happy this experiment is over! We ate a lot of potatoes. We ate a massive amount of homemade bread. We also made more milk gravies and white sauces than I can count.
However, diving into historical cooking was an incredible learning experience. I am going to take you through our week of 1930s frugal meals. I will share our favorite dishes, our biggest failure, and a classic dessert recipe.
A Starch-Heavy Reality
The biggest takeaway from this week was the repetition. A 1930s farm diet relied heavily on cheap, filling starches. We peeled an unbelievable amount of potatoes.
We also learned to appreciate modern condiments. We did not use ketchup, mustard, or mayonnaise all week. We only used salt and pepper for seasoning. Because the base ingredients were so similar, the flavors definitely got boring over time.
However, it was amazing to see how people attempted to elevate these basic foods. Instead of serving plain peas and potatoes, they made a simple white sauce. Pouring that cream sauce over toast made a very frugal meal feel much more interesting.
The 1930s Frugal Meals We Loved
Despite the repetition, we had some absolutely delicious meals this week. Here are a few standout favorites:
- Chicken and Dumplings: This was probably our top meal. We roasted a chicken and used the juices to cook carrots and simple dumplings. The flavor was incredible.
- Steel-Cut Oats with Apple Butter: We sweetened our morning oats with homemade apple butter. It was the perfect flavor enhancer without using heavy sugars.
- Egg Noodles and Cabbage: I made a quick batch of homemade egg noodles. I mixed them with an equal amount of fried cabbage and onions in butter. It was incredibly cheap and so delicious.
- Potatoes and Peas on Toast: We folded boiled potatoes and peas into a basic white sauce. We served it warm over fresh toast. My kids actually really liked this one!
- Potato Patties: We mashed leftover potatoes with a little flour, salt, and pepper. We fried them up until crispy.
The One Meal We Couldn’t Stomach
There was exactly one meal that we honestly could not eat. It was a simple bean and onion soup.
The original recipe called for navy beans, but I used pinto beans. We even added broth instead of plain water to give it more flavor. Unfortunately, it was a total no-go for our family.
To avoid wasting food, I drained the liquid and mashed the beans. We will repurpose them as a filling for bean burritos next week!
Apple Brown Betty
Ingredients
- Stale bread torn into bite-sized pieces
- Apples peeled and sliced
- Cinnamon
- Butter
- Brown sugar
- A splash of milk or fruit juice
Instructions
- Preheat your oven to 350°F.
- Layer the torn stale bread and then sliced apples in a baking dish.
- Sprinkle with a little cinnamon. (Cinnamon was used sparingly back then, but most households had it).
- Add a splash of juice or milk to help soften the dry bread.
- Top with small chunks of butter and a sprinkle of brown sugar.
- Bake for about 40 minutes until golden and bubbling. Serve warm!
Why These Skills Matter Today
Eating this way is incredibly frugal. It showed me that if we ever faced austere times, I could still feed my family well. I can take very basic ingredients and make them taste relatively good.
Learning to cook with simple ingredients is hugely valuable. We never know when life might throw a curveball. Job losses, illnesses, and economic hardships can happen overnight. Having the skills to keep your grocery bill low while filling your family’s bellies is a true superpower.
Are you looking for a clear, consistent learning space to master these timeless skills? I invite you to join us inside the Little Mountain Ranch Community. We host regular class-style teaching calls and open Q&A office hours. You also gain access to a comprehensive resource library.