What happens when your favorite foods vanish from the store shelves? In the 1940s, Americans found out. Wartime shortages gave birth to quirky substitutes; think carrot candy, powdered eggs, and mock apple pie. Here are 10 of those food substitutes that kept families fed in uncertain times.
10. Green Tomato Pie as Mock Apple Pie
When fresh apples were hard to come by, green tomatoes were turned into pies that mimicked fruit-filled desserts. They were thinly sliced, tossed with sugar and spices. Green tomatoes even resembled mincemeat versions when combined with raisins and vinegar.
9. Carrot “Hot Dogs” and Carrot Candy
Carrots were promoted heavily as meat substitutes and sugar. Boiled carrots with flavorings were a stand-in for hot dogs. Housewives also grated carrots into puddings and cakes for sweetness. The government encouraged this substitute by promoting recipes like “Carrot Fudge” made with grated carrots, gelatin, and flavoring.
8. Depression (War) Cake Without Eggs or Butter
Baking during rationing called for bold changes: no eggs, butter, and milk. Bakers used bacon grease or oil and relied on spices to bring out flavor. One variant used bacon drippings disguised by cinnamon and cloves so the cake still felt indulgent.
7. Meat Extenders with Rolled Oats and Vegetables
When meat became scarce, rolled oats, breadcrumbs, legumes, and even bran were mixed into meatloaf and sausage to extend portions. The USDA and home economics booklets guided families to add these inexpensive fillers. They were heavily promoted during 1943-45, adding bulk and texture while still delivering protein.
6. Powdered (Dried) Eggs
Fresh eggs were hard to ship and spoiled quickly, so the US dried them into a powder. This could travel overseas and sit on pantry shelves for months. By the mid-1940s, a quarter of America’s eggs were being dehydrated and sent to allies. Homemakers also used the powder, mixing it with water to make scrambled eggs or fold into batter. It was rubbery, bland, and hopeless for making fluffy cakes.
5. Instant Coffee Alternatives and Substitutes
With coffee heavily rationed, Americans resorted to using mock coffees. Grain-based blends using roasted barley, oats, or chicory filled in, while powdered coffee creamer emerged as a wartime invention. These substitutes weren’t richly flavored but they helped maintain the ritual of a hot morning cup.
4. Margarine and Powdered Eggs for Fats
Butter shortages were also common during wartime, and margarine became the everyday substitute. Meanwhile, powdered eggs filled gaps in cooking and baking. These weren’t glamorous swaps, but they let the kitchens stay productive. Margarine delivered fat into dishes and powdered eggs served as binder.
3. K-Ration Bars
While not a home substitute, the K-ration’s “D-ration” survival chocolate bars were made for endurance (not enjoyment). They were dark, hard, and heat-resistant blocks that wouldn’t melt above 120 °F. They were for military use, and later inspired home recipes and the idea of shelf-stable “meal bars.”
2. Victory Garden Produce
With grocery shelves often bare, Americans turned backyards and empty lots into “Victory Gardens.” These plots produced beans, tomatoes, cucumbers, and other everyday staples. Preserving these was also important, and so communities set up canning centers. The government even allowed extra sugar for canning, though jars and lids were rationed.
1. Cracker-Based Mock Apple Pie
Now, here’s the wartime icon ranked #1. It was strange but well-loved for its creativity. Instead of apples, the mock apple pie used buttery crackers (often Ritz) soaked in sugar, water, lemon, cream of tartar, and spices like cinnamon and vanilla. The cracker’s texture becomes tender and syrupy, and the aroma tricks the senses into thinking it’s apple pie. Nabisco promoted it widely, and mock apple pie became a wartime staple.