This recipe, Canned Peach Cobbler , was recreated using the Modern Family Cook Book from 1943 by Meta Given.
Canned Peach Cobbler from 1943: A Sweet Slice of History
During World War II, rationing changed the way American families cooked, baked, and preserved food. Sugar, butter, and fresh fruit were often hard to come by, making canned goods a staple in kitchens across the country. One dessert that stood the test of time—and resourcefulness—was canned peach cobbler. This simple yet satisfying treat brought comfort to families and soldiers alike, proving that even in times of hardship, a little sweetness could go a long way.
The Wartime Kitchen and Rationing
By 1943, food rationing had been in place for over a year in the United States. Staples like sugar, flour, and dairy products were limited, and home cooks had to get creative. Government-issued ration books helped regulate food distribution, encouraging families to stretch ingredients and rely on alternatives.
Canned peaches, packed in syrup, became a pantry essential. Unlike fresh fruit, they had a long shelf life and could add natural sweetness to dishes, reducing the need for rationed sugar. Clever homemakers repurposed these canned goods into everything from jams to desserts, and peach cobbler became a go-to dish thanks to its simple, adaptable recipe.
The 1943 Canned Peach Cobbler Recipe
This vintage cobbler recipe is a classic example of wartime ingenuity. It uses minimal sugar and substitutes fresh ingredients with pantry staples, making it an authentic taste of 1940s home baking
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Canned Peach Cobbler
Ingredients
- 1 No. 2½ tin sliced peaches I used 1 large 796 ml tin sliced peaches.
- 2 tablespoons flour
- 3 tablespoons sugar
- Pinch salt
- 2 teaspoons butter
- 1 tablespoon lemon juice
- Plain pastry for single crust
Instructions
- Drain juice from peaches and combine with the 2 tablespoons flour, and a pinch of salt , which have been sifted together. Cook over direct heat , until mixture boils and thickens. Remove from heat and add butter and lemon juice. Combine with peaches and pour baking dish. Roll out the chilled pastry on a floured board to fit on top of a casserole; gash in several places and lay over peaches. Bake in a hot oven (450° F.) for 20 to 25 minutes or until crust is browned.