Old West Recipes Archives

Chuckwagon: Old West Cornbread

Old West Cornbread Recipe From an 1891 cookbook

Scald one quart of sifted corn meal with boiling water to make a thick batter.  Add two tablespoonfuls of lard, half teaspoonful of salt, one tablespoonful of light brown sugar.  Beat well.

When it is lukewarm add one cake of compressed yeast, dissolved in one cupful of lukewarm water.  Beat together and set it to rise.

When light, pour in greased tins about half an inch thick.  Bake in a moderate oven fifty minutes.

old west cornbread

Chuckwagon: Making Tough Beef Tender

Here is an old west recipe for making tough beef tender:

1886 Daily Bee, Sacramento, California

Lay meat out smoothly and wipe it dry.  Take a coffee cup full of fine breadcrumbs, a little salt and pepper, a little powdered thyme or other sweet herb, and just enough milk to moisten to a stiff dressing.  Mix well and spread over the meat.  Roll it up and tie it up with twine.  Brown in salt pork fat, then put in half a pint of water.  Cover and cook.

The toughest meat is made tender and nutritious when cooked in this way. 

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

 

making tough beef tender

Chuckwagon: Scotch Cookies

SCOTCH COOKIES

1 cup sugar                                                               ¼ cup molasses

1 beaten egg                                                             ¾ cup melted shortening

2 tsp ginger                                                               1 tsp cinnamon

2 tsp baking soda                                                     2 cups flour

 

Mix well; roll into balls.  Roll balls in sugar and bake at 350 degrees for 8 to 10 minutes.

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

SCOTCH COOKIES

 

Chuckwagon: Old West Omelet

old west omelet

Here’s an 1883 receipt for making an old west omelet:

Break all eggs into one plate.  Stir rather than beat them.  For each three eggs add one teaspoon cold water.  The cold water makes the omelet light and moist.  Salt and pepper, and place finely chopped parsley on the eggs.

Put two ounces of sweet butter in pan.  When the butter is very hot, pour in the eggs.  The instant it is cooked on one side, turn it quickly and cook the other side.  Double it over when you serve it, on a very hot plate.  

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

Chuckwagon: Railroad Cake

Railroad Cake1 cup sugar
1 tablespoonful of butter beaten to a cream
3 eggs beaten to a froth
1 cup flour
3 tablespoonsful sweet milk
1 teaspoonful cream of tartar
1/2 teaspoonful soda
1/2 teaspoonful salt

Cream sugar and butter until light and fluffy. Add eggs, blending well. In a separate bowl, combine flour, salt and baking soda. Add to creamed mix slowly, alternating with lemon juice and buttermilk. When well blended, turn out into two 8-inch cake pans that have been well-greased and floured. Place in a preheated oven. Done when an inserted toothpick comes out dry.

(from an 1888 cookbook)

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

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