Old West Recipes Archives

Chuckwagon: Fried Cakes

Fried CakesHere is a great treat whether you are a cowboy on a cattle drive; a member of a family on your way west; or spending the evening watching TV.  Obviously today you need to substitute an oil that builds less cholesterol than rendered beef fat.  Sprinkling the Fried Cakes with sugar can make them a great dessert.                                               

Fried Cakes

 Mix well with fork 1-½ cups of flour and 1 cup water.  With plenty of flour on hands and rolling surface, roll out dough to ¼ inch thickness.  Cut into 2-inch squares.  Heat rendered beef fat in skillet, and add dough squares.  Brown on both sides.  Sprinkle fried cakes with salt.  Makes about 20 cakes.

*Courtesy of Chronicle of the Old West newspaper, for more click HERE.

Chuckwagon – Curing Bacon

For curing bacon you will need one peck salt to five hundred pounds pork.  To five gallons water add:

4 pounds salt

1 pound sugar

1 pint molasses

 Mix, and after sprinkling the fleshy side of the ham with the salt, pack in a tight barrel.  Hams first, then shoulders, and middlings.  Pour over the brine; leave the meat in brine from four to seven weeks.

Curing Bacon

Chuckwagon: Spotted Pup Pudding

Spotted Pup PuddingTo make Spotted Pup Pudding, take whatever amount needed for hungry cowboys of fluffy, cooked rice.  Put in Dutch oven and cover with milk and well-beaten eggs.  Add a dash of salt; raisins and a little nutmeg.  Sweeten well with sugar.  Add raisins and a little nutmeg and vanilla.  Bake in slow oven until egg mixture is done and raisins soft. 

Chuckwagon – Red Bean Pie

Red Bean PieBeans were a staple of the cowboy’s food, particularly when he was on the trail.  Beans could be easily stored and they were inexpensive.  And although it probably wasn’t known, Red Bean Pie is also nutritious.

Here is yet another way the cook could feed cowboys beans.

1-cup cooked and mashed pinto beans.
1-cup sugar.
3-beaten egg yokes.
1-teaspoon vanilla.
1-teaspoon nutmeg.

Place combined ingredients in an uncooked piecrust.  Bake at 350 degrees for 30 minutes.  Make a meringue with the leftover egg whites.  Spread over baked pie and return to oven to brown.

Chuckwagon: Old West Candy Recipe

Old West candy recipe - Chocolate Carmels Below is an Old West candy recipe from the October 23, 1893 Albuquerque Evening Citizen.

Chocolate Carmels – boil together a pound of white sugar, a quarter of a pound of chocolate, four tablespoons of molasses, a cup of sweet milk, and apiece of butter as big as a walnut.  When it will harden in water, flavor with vanilla and pour on a buttered slab.  When nearly cold, cut in squares.

*Courtesy of Chronicle of the Old West newspaper, for more click HERE.

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