Old West Recipes Archives

Chuckwagon: Graham Bread

GRAHAM BREAD
From an 1891 cookbook

Graham BreadSift together one and a half pints of Graham flour, half pint wheat flour, one teaspoon salt, one teaspoon sugar and two teaspoons of baking powder.  Stir in one and a quarter pints of milk until it becomes a soft dough.

Pour into a well-greased bread pan and bake in rather hot oven for forty minutes.  Cover the pan with brown paper for the first fifteen minutes.  Remove and continue baking.

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

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.

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