Buzz
During World War I, a bloody steak wasn't seen as the ultimate patriotic dish. Instead, many Americans in the early 20th century opted for vegetarian peanut loaf to demonstrate their national pride. For an extra touch, they might have paired it with a rich bowl of peanut butter soup.
World War I reshaped America's connection with peanut butter. Once a novelty, it swiftly became a kitchen essential, serving purposes beyond snacks and sandwiches. Recognizing its nutritional value and high calorie content, the U.S. government advocated for it as a meat substitute during a time of beef shortages. While many today might relate to eating peanut butter straight from the jar, the wartime recipes from this era are far less familiar.
In honor of National Peanut Butter Day on January 24, the National WWI Museum and Memorial in Kansas City, Missouri, is shedding light on the link between peanut butter and World War I. "At the war's outset, transportation and supply-chain challenges were a major concern," explains Lora Vogt, curator of education and interpretation at the National WWI Museum and Memorial. "The primary goal was ensuring American troops had access to calorie-dense, nutritious foods."
While the American government didn't enforce rations during the war, it encouraged citizens to voluntarily reduce their intake of red meat, wheat, and sugar to support the troops. As part of this effort, the government released Win the War in the Kitchen, a cookbook offering substitutes for hard-to-find ingredients during that period.
The cookbook's peanut butter section featured peanut loaf, a meatloaf substitute made by combining peanut butter, breadcrumbs, rice, and seasonings, then baking it in a loaf pan. It was intended to be paired with ketchup, much like its meat-based counterpart. Another recipe, peanut butter soup, blended peanut butter, milk, water, potato starch, and margarine into a smooth, creamy texture. These recipes can be explored in the museum's online exhibit, "War Fare: From the Homefront to the Frontlines."
Many recipes in Win the War in the Kitchen encouraged replacing fresh ingredients with processed alternatives. "Advances in food processing and preservation technology surged in the late 19th and early 20th centuries in the U.S.," Vogt explains. "The demands of a nation at war shaped marketing strategies and increased public acceptance of incorporating manufactured foods into their diets."
Peanut-based hearty meals have roots that extend beyond wartime America. West Africans began crafting savory peanut stews soon after peanuts were introduced to the continent from South America—though their versions didn't rely on jarred or canned products.
While peanut loaf didn't become a lasting American dish, peanut butter remained a pantry staple after World War I. Today, it's enjoyed at breakfast, lunch, and snack times. With the right ingredients, there's no reason you can't make it the centerpiece of your dinner too.
