Monday, April 22, 2013
Below are some recipes for dishes prepared by wagon train emigrants during the 19th century:
BUFFALO STEAK - Render some fat in a hot skillet. Add sirloin of buffalo steak and sear on both sides. At a lower heat, cook as beefsteak until done. For gravy, add a tablespoon of flour to the pan drippings and cook until brown. Stirring constantly, add a cup of milk and bring to a boil. Salt to taste.
BUFFALO JERKY - Slice buffalo meat along the grain into strips 1/8 inch thick, 1/2 inch wide and 2 to 3 inches long. Hang them on a rack in a pan and bake at 200 degrees until dry. To prepare outside, suspend them over a fire or drape them on bushes to dry in the sun.
FRIED CAKES - Combine 1 1/2 cups of flour with 1 cup of water. Mix well with a fork. Using plenty of flour on hands and a breadboard, roll out dough to a thickness of 1/4 inch. Roll into 2 inch balls or cut into 2 inch squares. Render beef fat in a skillet and add squares of dough. Brown slowly on both sides. Sprinkle with salt to taste. Makes about 20 cakes.
SODA BREAD - To make dough, mix 1 teaspoon of baking soda with 1 cup of warm water, add 2 1/4 cups of flour and 1 teaspoon of salt. Knead well. The dough may be used at once or allowed to rise overnight in a warm place. In either case, flatten dough to a thickness of 1 inch. Place on a greased cookie sheet and bake (in a 400 degree overn) for about 25 minutes.
MORMON JOHNNYCAKE - Combine 2 cups of yellow cornmeal, 1/2 cup of flour, 1 teaspoon baking soda, and 1 teaspoon of salt. Stir in 2 cups of buttermilk and 2 tablespoons of molasses. Pour batter into a greased 9-inch pan and bake (in a 425 degree oven) for about 20 minutes. Cut into 16 squares. To make lighter cake; add 2 beaten eggs and 2 tablespoons of melted butter to buttermilk and cook about 25 minutes.
DRIED APPLE PIE - Soak 2 cups of dried apples in water overnight. Drain off the water and mix apples with 1/2 cup of sugar and 1 teaspoon each of allspice and cinnamon. Line an 8-inch pie pan with a crust, add the apple mixture, dot with 3 tablespoons of butter and cover with a second crust. Make a few slashes in the top for ventilation and bake (in a 350 degree oven) for about 1 hour, until the crust is golden brown.
If you know of any recipes from this era, let me know.