How Trench Warfare and WWI Doughgirls Birthed a Beloved Holiday

The history of WWI doughgirls reveals more than just a sweet treat; it answers exactly who invented the donut holiday and why. Rooted deeply in 1938 Salvation Army history, this annual observance honors the brave frontline volunteers World War I soldiers relied upon for morale. While modern audiences often question the origins of American food holidays, the historical meaning behind baked goods here is profound, tied directly to the sacrifices of women in WWI history. By examining the timeline of Salvation Army events, this initiative stands out among the historical origins of charity days during the Great Depression. These early 20th century charity efforts not only supported impoverished veterans but cemented a lasting cultural legacy.

Under the leadership of Commander Evangeline Booth, the Salvation Army deployed its first representatives to support the American Expeditionary Forces (AEF) in 1917. General John J. Pershing formally approved their presence, recognizing the immense psychological toll that trench warfare inflicted on troops. Among these early deployments were Ensign Margaret Sheldon and Adjutant Helen Purviance, volunteers whose resourcefulness would soon become legendary in military history. Their actions in the muddy encampments of France, and later in Depression-era Chicago, transformed a simple fried pastry into an enduring symbol of American resilience and care.

Mobilizing for Morale: Unpacking the History of WWI Doughgirls

When the United States entered the First World War in April 1917, military logistics focused heavily on ammunition, uniforms, and basic rations. The psychological welfare of the troops was largely outsourced to civilian organizations and volunteer groups. The Salvation Army, under Evangeline Booth, recognized that soldiers stationed in foreign, hostile environments required emotional and spiritual grounding. They dispatched approximately 250 volunteers to France, the majority of whom were women.

These volunteers were initially tasked with establishing “hutments” near the front lines to provide religious services, writing paper, and mending services. However, the realities of the Western Front quickly dictated a shift in strategy. Continuous rain, relentless artillery fire, and the bleakness of the trench system severely degraded troop morale. The volunteers realized that a tangible, domestic comfort was urgently needed to combat the profound homesickness sweeping through the AEF.

Baking traditional American treats like pies and cakes proved nearly impossible due to the lack of specialized ovens and the difficulty of securing fresh ingredients. The volunteers needed a food item that was shelf-stable, required minimal equipment to prepare, and delivered high caloric value. This logistical puzzle paved the way for the creation of the frontline donut.

Iron Skillets and Artillery Fire: The Reality Behind the History of WWI Doughgirls

In August 1917, Ensign Margaret Sheldon and Adjutant Helen Purviance were stationed with the 1st Ammunition Train near Montiers, France. Facing thirty-six days of continuous rain and a depressing daily ration, the two women resolved to lift the soldiers’ spirits through food. Using only a small wood-burning stove and a cast-iron skillet, they began experimenting with the limited rations available.

Their initial ingredient list consisted of excess military rations: flour, sugar, lard, baking powder, cinnamon, and canned evaporated milk. Lacking proper baking tools, Purviance repurposed an empty grape juice bottle as a rolling pin and used a baking powder tin to cut the dough. The center holes were famously punched out using the top of a coffee percolator. The physical toll of this labor was immense, requiring the women to cook in highly uncomfortable conditions while artillery shells landed nearby.

Reflecting on the grueling physical conditions, Purviance later recorded the reality of her makeshift kitchen. “I was literally on my knees,” she noted in her accounts. “There was also a prayer in my heart that somehow this home touch would do more for those who ate the doughnuts than satisfy a physical hunger.” On their first day of production, the two women managed to fry 150 donuts; as their operation scaled and specialized equipment was acquired, daily production in some sectors skyrocketed to 8,000.

The Chicago Initiative: Answering Who Invented the Donut Holiday

Following the Armistice in 1918, the returning troops carried the legend of the “Doughnut Lassies” back to the United States. The Salvation Army enjoyed an unprecedented surge in public goodwill, but the ensuing decades brought severe economic hardship. By the late 1930s, the Great Depression had ravaged American cities, leaving millions unemployed and reliant on charitable aid. The Salvation Army’s resources were stretched to the breaking point.

In 1938, the Chicago branch of the Salvation Army conceptualized a unique fundraising strategy to sustain their urban social welfare programs. They decided to leverage the enduring goodwill of their WWI volunteers by establishing the first National Donut Day. The initiative served a dual purpose: it honored the female volunteers of the Western Front while raising critical funds for the city’s poor.

During this inaugural event, young women dressed in traditional Salvation Army uniforms sold donuts on the streets of Chicago. A portion of the proceeds went directly to providing meals, shelter, and medical care for those left destitute by the economic crash. This localized fundraising campaign proved so successful that it rapidly expanded across the country, evolving into the national holiday recognized today.

Archival Record: The History of WWI Doughgirls by the Numbers

Understanding the scale of the Salvation Army’s operations requires analyzing the logistical data recorded during and after the war. The table below outlines the rapid expansion of the operation and the broader timeline of the charity initiative.

Data caveat: Exact daily production numbers varied wildly depending on supply lines and enemy bombardments. The figures represent verified peaks recorded in volunteer diaries.

Ensign Margaret Sheldon’s personal diary provides one of the clearest primary accounts of this daily output. In a brief but telling entry, she wrote: “Today I made 22 pies, 300 doughnuts, 700 cups of coffee.” This staggering volume, produced under wartime conditions, highlights the immense physical labor these women endured to maintain the system.

The History of WWI Doughgirls vs. British Trench Cake: A Comparative Analysis

The deployment of baked goods as a psychological tool was not unique to the American military, though the methodology differed significantly from allied nations. The British military relied heavily on “trench cake,” a dense fruitcake made without eggs to prevent spoilage during long transit times. Similarly, Australian and New Zealand forces were sustained by ANZAC biscuits, a hardy concoction of rolled oats and golden syrup designed to survive the arduous sea journey to Europe.

The critical distinction lies in the point of origin. Trench cakes and ANZAC biscuits were baked by civilian women on the home front and shipped across the ocean, often arriving stale weeks later. In contrast, the Salvation Army donuts were fried directly behind the front lines, providing American soldiers with the smell of hot oil, fresh dough, and a direct interaction with the women making them.

This proximity drastically altered the psychological impact of the food. The donuts were not just calories; they were an immediate, sensory connection to domestic life in the midst of a mechanized slaughter. Historians widely agree that this face-to-face interaction is why the “Doughnut Lassie” became a fixture of American military lore, while equivalent British and Commonwealth baked goods remained symbols of distant, home-front support.

The Societal and Human Impact of the “Doughnut Lassie”

The presence of the Doughgirls on the Western Front challenged early 20th-century gender norms regarding women in active war zones. Military commanders initially viewed female volunteers as a potential liability, assuming they would require protection and distract from military objectives. The Salvation Army volunteers dismantled these assumptions through sheer endurance, operating calmly under artillery fire and enduring the same deprivations as the enlisted men.

For the soldiers of the AEF, these women served as crucial maternal figures and psychological anchors. The horrors of trench warfare—mustard gas, rampant disease, and unrelenting artillery—stripped away the soldiers’ sense of humanity. A hot cup of coffee and a fresh donut handed over by a smiling volunteer provided a brief, vital restoration of dignity. The deep respect earned by these women was universal across the ranks.

General John J. Pershing, known for his strict military discipline and lack of sentimentality, openly acknowledged their vital contribution. In his post-war assessments, he noted the unique value of the organization, stating that “among the many organizations contributing to the welfare of the A.E.F., none has been more highly esteemed than the Salvation Army.” This military endorsement forever legitimized the role of female humanitarian workers in active combat theaters.

Preserving the History of WWI Doughgirls in Modern Memory

Today, National Donut Day is largely recognized by promotional giveaways at corporate bakeries and global coffee chains. The commercialization of the first Friday in June has largely overshadowed the grim, soot-stained reality of the holiday’s origins. However, historical societies and the Salvation Army itself continue to campaign for the preservation of its true legacy.

Understanding this history requires looking past the sugary glazes of modern consumerism to recognize the grim realities of 1917 and 1938. The holiday is fundamentally a memorial to female bravery under fire and a testament to the power of localized charity during severe economic depressions. It serves as a reminder that the most enduring cultural traditions are often forged in periods of intense human suffering.

By anchoring this annual event to its primary sources and archival truths, we ensure that the sacrifices of Purviance, Sheldon, and hundreds of unnamed volunteers are not lost to corporate marketing. The next time the holiday approaches, the true commemoration lies in remembering the iron skillets, the mud of France, and the women who brought a taste of home to the edge of the world.

Stay sharp with Ongoing Now!

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Source and Data Limitations: This article is based on verified historical archives provided by The Salvation Army National Heritage Centre, including the personal diaries of Ensign Margaret Sheldon and Adjutant Helen Purviance (circa 1917–1918). Accounts of the American Expeditionary Forces’ morale and logistics are corroborated by primary source military assessments from General John J. Pershing and the United States War Department records. Details regarding the 1938 Chicago fundraising campaign are sourced from contemporary local news archives and official Salvation Army institutional histories. This analysis deliberately excludes unverified folklore, such as the myth that donuts were routinely fried inside active artillery helmets, limiting descriptions of equipment to documented items like cast-iron skillets and repurposed ration tins. Comparative analysis of ANZAC biscuits and British trench cake relies on standard culinary historiography from the Australian War Memorial and the Imperial War Museums. All quotes are verbatim from documented primary materials.