Kraft Macaroni and Cheese: America’s Golden Discovery
Most people today have no idea that their beloved mac and cheese dinner has wartime DNA. Kraft macaroni and cheese was invented in 1937 during the Great Depression, but its popularity boomed during the War, it was inexpensive, filling, and you could get two boxes for a single ration point. Kraft sold 80 million boxes of its macaroni and cheese in 1943 alone. The bright orange powder became a lifeline for busy wartime families.
It was also quick and easy to make – an important consideration as women who were in the workforce had little time at home. Macaroni and cheese became a nationwide sensation because it was cheap, filling, and required very few ration points. The dish offered everything a struggling family needed during uncertain times.
Woolton Pie: Britain’s Vegetable Victory
The original name of this dish, Lord Woolton pie, makes it seem like a fancy gourmet recipe. That impression is strengthened by the fact that the recipe was developed at London’s posh (and very expensive) Savoy Hotel by Maitre Chef de Cuisine François Latry. The reality was far different from its elegant origins.
Lord Woolton (whose given name was Frederick Marquis), served as Britain’s minister of food during World War II. Rather than being a luxurious delicacy, Woolton pie was a pragmatic way to get dinner on the table during a time when food in Britain was heavily rationed. Woolton Pie was made entirely from seasonal root vegetables, bulked up with oatmeal for thickness, and topped with a whole wheat crust made with margarine or lard instead of butter. The idea was to create a satisfying main meal that could sustain a family while using only ration-friendly ingredients.
This pie became a symbol of the “Dig for Victory” campaign, which encouraged people to grow their own food. The recipe varied depending on what vegetables were available, making it adaptable to different seasons and regions. Many British families still prepare variations of this humble vegetable pie today.
Spam Musubi: Pacific Island Innovation
Few dishes demonstrate wartime adaptation better than Spam Musubi from Hawaii. Fried Spam served with garlic fried rice and an egg. Spam Musabi (Hawai’i): a “sushi” of Spam, sometimes using the Spam can as a form to shape it. This creative fusion emerged from necessity when traditional foods became unavailable.
Another food that was popular, and which certainly needs no introduction, is Spam. It might not seem like the most exciting product, but back then (with so many food shortages), Spam was fully embraced. People got creative and soon Spam was a regular feature for lunch and dinner: Spam sandwiches, Spam hash, plain Spam, – you name it! The dish remains enormously popular throughout the Pacific today.
Fruit Cobblers and Crisps: Sweet Survival
Fruit cobblers and crisps became popular during World War II. Seasonal fruits made up most of the dish, needing only a little rationed sugar. These desserts had no bottom crust, saving on the butter, lard, or shortening needed. The thin toppings of cake, biscuit, pastry, or crumble used very little fat.
Apples were a widely available and inexpensive fruit, often grown in Victory Gardens or sourced from local farms. Unlike pies, which required precious butter for a flaky crust, crumbles could be made with less fat and bulked up with rolled oats or breadcrumbs, making them a more ration-friendly alternative. Homemakers could serve this dish as a morale-boosting dessert for their families, providing a small taste of normalcy during uncertain times.
Mock Duck: Britain’s Meatless Marvel
Meat was heavily rationed during the war, so cooks found ways to replicate its flavor and texture. Mock Duck became a popular dish, made from ingredients like bread, suet, and onions. Spices and herbs added flavor, while the preparation mimicked the roasting of a duck.
Families used Mock Duck as a centerpiece for Sunday dinners or special occasions. It may not have tasted exactly like the real thing, but it was filling and satisfying. This dish is a reminder of the resourcefulness of wartime cooks who managed to create hearty meals with very little. Many British families still prepare versions of this ingenious meat substitute during lean times.
Wacky Cake: Depression Era Sweetness
What’s so wacky about wacky cake? It doesn’t have strange secret ingredients – quite the opposite, in fact. The thing that makes wacky cake strange is what it lacks: eggs, milk, and butter. Wacky cakes originated as war cakes. They were born during the tough times and scarcity of the World War I era when food rationing made certain ingredients difficult to come by.
Instead of butter, they use oil, and plain water subs in for milk. Although World War I ended, the recipes for these cakes never went away, and they became popular whenever economics or war made homemakers have to try to put dessert on the table with limited resources. The war cakes were rebranded as Depression cakes and then finally became wacky cakes during World War II. This remarkably resilient cake remains popular among home bakers today.
Budae Jjigae: Korea’s Army Base Stew
The origin of this spicy, meaty dish is obvious from its name – at least if you know Korean. Budae jjigae translates to “army stew,” and it’s often called “army base stew” in English. It was created during a difficult time in South Korean history after the end of the Korean War in 1953.
The war took a toll on the country, and in the aftermath, food shortages were widespread. It was very difficult to find meat to cook with. One of the only sources of animal protein was U.S. military supplies smuggled from army bases. These mostly consisted of preserved meats like Spam and hot dogs. Although it started as a dish born of necessity, it is now a beloved part of Korean food culture.
Wartime Borscht: Soviet Survival Soup
Soldiers on the front lines also received borscht in their military rations, often in dehydrated or canned form, where they could reconstitute it by adding water and boiling it over an open flame. Though pre-war versions of borscht included meat, sour cream, and garlic, the wartime adaptations relied more heavily on beets, cabbage, and potatoes, reflecting the struggles of Soviet food shortages. It was a dish that embodied resilience, warmth, and sustenance, helping the Soviet people endure some of the most brutal conditions of the war.
This hardy soup used whatever vegetables could be foraged or grown in small Victory Gardens. Beets provided the signature color and essential nutrients when other foods were scarce. The warming, filling nature of this soup helped sustain millions through harsh winters and devastating sieges.
