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Fried onion burger -

Oklahoma's onion burger can be traced back to the Great Depression. The extra onions were a cheap way to bulk up a meal containing a thin meat patty.

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Instant noodles -

Instant noodles, or instant ramen, as a mass-produced product were introduced in Japan after World War II. Momofuku Ando was the man who introduced this frugal and practical food to the world. 

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Wacky cake -

Wacky cake aka chocolate Depression cake, was made without butter and eggs. Instead, the dry ingredients are mixed with vinegar and vegetable oil. 

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Hotdish -

This popular dish from Minnesota dates back to the 1930s, but it was during World War II that it became popular across the US. Tater tots, however, were not introduced to the casserole dish until the 1950s. 

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Panzanella -

This popular salad makes use of stale bread by mixing it with tomatoes, onions, and olive oil. This Italian peasant favorite has been around since the Middle Ages. 

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Anthill cake -

This Slavic treat, also known as Muraveinik, was popular during Soviet times. It called for basic ingredients and it was easy to make. 

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Meatloaf -

Meatloaf is an American food staple. Back in the 1940s, Mixing cheaper cuts of meats with breadcrumbs was a great way to save money and feed the family. 

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Pouding chômeur -

This dessert was created in Quebec during the Great Depression. The Canadian "poor man's pudding" is essentially bread pudding with cream and maple syrup.

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Budae jjigae -

This dish was created during the Korean War. South Koreans would buy leftover foods such as hot dogs, SPAM, and beans from US Army mess halls and cook them along with local ingredients to make this dish. 

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Plum Charlotte -

This traditional pudding can be traced back to the 17th century, but it made a comeback in 1940s Britain. The dessert was a perfect way to make use of old fruit and stale bread.

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Slugburger -

This Southern food favorite was born during the Great Depression. Potato flour is added to a beef or pork patty, making it crispy, bigger, and cheaper to make. 

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Carrot cake -

This frugal sweet treat dates back to the late 1920s, but it grew in popularity during WWII. Carrots are naturally sweet, so that meant that less sugar was used in making the cake. 

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Peanut butter and mayo sandwich -

This combo was actually popular in the 1930s and '40s and the trend continued over the following decades. This was an inexpensive way to consume a calorically dense high-protein snack. 

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Desperation pies -

There are different versions of desperation pies, namely buttermilk, vinegar, and sugar cream pie, among others. They can be traced back to Indiana's Amish and Shaker communities of the 19th century. 

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Spaghetti casserole -

Pasta bakes gained popularity in 1950s America as a frugal way to make the most of leftovers and use an array of budget pantry items. 

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Frozen fruit salad -

Popular during the Great Depression, this dessert didn't need much and could feed the family. Tins of fruit cocktail mixed with egg yolks, cream, and honey, did the trick.

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Salt-rising bread -

Dating back to the settlers of the Appalachian Mountains in the 19th century, this bread is made without any yeast. Instead, bacteria would develop by mixing milk, cornmeal, potato, sugar, and salt.

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Potato and hot dog salad -

Tinned hot dogs were a cheap way to add some protein to meals back in the 1940s. Potato and hot dog salad was therefore a good frugal choice in America during wartime.

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Gooey butter cake -

Story has it that during the Great Depression, a baker in St. Louis, Missouri, messed up the sponge cake ingredients and ended up with this one instead. No one seemed to be upset by the mistake in the end!

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Mock goose -

As the name indicates, this is not a goose dish. Popular in Britain during the two World Wars, a stuffed pork knuckle was used instead of goose or duck.  

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Lord Woolton pie -

Britain's Woolton pie became a popular dish during WWII due to rationing and shortages. Meat was scarce, so a vegetable pie was the perfect answer.

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Hoover stew -

Dating back to the Great Depression, this stew mixed a number of ingredients, including elbow macaroni, tinned tomatoes, and beans. It was often served in soup kitchens in shantytowns known as Hoovervilles. 

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Meat and potato patties -

During WWII, meat was mixed with potatoes, onions, and sometimes other vegetables. These would make bulkier, more filling patties; perfect to feed American families. 

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Oxford potato soup -

A soup recipe that called for potatoes, leeks, celery, and onion was advertised by the British Ministry of Food during World War II. This was a great way to use local ingredients. 

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Kartoshka -

These "potato" desserts are not made of potatoes at all. Instead, they are made with butter, condensed milk, cocoa powder, and biscuit crumbs. They became popular during the Soviet regime.

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City chicken -

City chicken was not actually made with chicken. It was mostly made of fried or baked cubes of pork or veal. The frugal dish was popular in the early 1900s among urban workers in American cities such as Cleveland, Cincinnati, and Pittsburgh.

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Cape Cod turkey -

This old New England dish doesn't actually contain turkey. It is basically cod with potatoes, boiled eggs, and creamy sauce. It was popular among the early New England settlers.

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Livermush -

This Southern dish can be traced back to the German settlers of the Appalachian mountains in the 1700s. It's also known as the "poor man's pate."

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Nutella -

The famous spread has been around for a long time. There was a shortage of cocoa after WWII, so Italian company Ferrero came up with a spread with hazelnuts and sugar, that required less amounts of cocoa. This is how Nutella was born!

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Twinkies -

Back in the 1930s, Americans were consuming Twinkies with a banana filling. There was, however, a scarcity of bananas during WWII, so Hostess came up with a marshmallow cream filling, and it was a hit. 

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Funeral potatoes -

Funeral potatoes are a casserole dish traditionally served at Mormon funerals.

Sources: (Love Food)

See also: How war changed the way we eat

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