Old West Recipes Archives

Chuckwagon: Old Fashioned Shortcake

Old Fashioned Shortcake from an 1891 recipe book entitled “Palatable Dishes.”

Chuckwagon: Old Fashioned ShortcakeFor Old Fashioned Shortcake take one quart of nice buttermilk, add to it one teaspoonful of soda, quarter of a teaspoonful of salt, one tablespoonful of unmelted lard, then stir in enough sifted flour to make as soft a dough as can be handled. Roll out to about half an inch thick, cut into diamonds and bake quickly.

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

Chuckwagon: Spiced Corn Beef

To 10 pounds of beef, take 2 cups salt, 2 cups molasses, 2 tablespoonfuls saltpeter, 1 tablespoonful ground pepper, 1 tablespoonful cloves; rub well into the beef.

Turn every day, and rub the mixture in. Will be ready for use in 10 days.

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

Chuckwagon: Plum Pudding Sauce

Ingredients:  Glass of brandy; 2 oz of fresh butter; Glass of Madeira; Pounded sugar to taste.

Mode:  Mix pounded sugar with part of the brandy and the butter.  Warm until sugar and butter dissolved then add the rest of brandy.  Either pour it over the pudding or serve in a tureen.

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

Chuckwagon: Sourdough Cornbread

This recipe comes from the Hashknife Outfit of Winslow, Arizona.

1 cup starter.

Enough cornmeal to make a beatable batter.

1 ½ cups milk

2 tablespoons sugar

2 eggs beaten

¼ cup warm melted butter, or fat

½ teaspoon salt

½ teaspoon soda

      Mix starter, cornmeal, milk, eggs and stir thoroughly in large bowl.  Stir in melted butter, salt and soda.  Pour into a 10 inch greased frying pan or Dutch oven, and bake for 25 to 30 minutes.

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

Chuckwagon: Old West “Refrigeration”

In the 1800’s people in the West didn’t have a refrigerator or freezer to keep their meat fresh, so they used other means.  Below are summer guidelines for storing meat.  Incidentally, we don’t recommend your trying these methods today.  They are not that dependable.

Cover the meat with sour milk or buttermilk and store in a cellar.

In areas where the nights are cool, hang the meat in the open from a tree so any breeze can pass around it.  Make sure the meat is brought inside at dawn.  During the day wrap the meat in a tarp and store in a shady place.  Make sure the blow flies don’t deposit eggs on the meat.

Keep the meat away from rain and damp nights.  Any meat that gets wet must be cooked or jerked immediately.

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

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