Old West Recipes Archives

Chuckwagon: Apple Water

Apple WaterApple Water:

Roast two tart apples until they are soft; 
put them in a pitcher, 
pour upon them a pint of cold water, 
and let it stand in a cool place an hour.

It is used in fevers and eruptive diseases, 
and does not require sweetening.

From An 1888 Cookbook

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

Chuckwagon: Buffalo Stew For An Army

Buffalo StewBuffalo Stew For An Army:

2 large size buffalo

Lots of brown gravy

Cut buffalo into bite size pieces. This may take up to two months.

Put in a very large pot and add enough gravy to cover the meat.
Add vegetables as desired.

Cook stew over a fire for about 4 weeks at 400 degrees.

Periodically add water and stir.

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

Chuckwagon: Pie Plant Pie

Pie Plant Pie3 cups pie plant (rhubarb)
1 cup sugar 
1 tablespoon full flour 
1 teaspoon full butter
Pie crust for top and bottom

Wash pie plant, do not skin; cut into small pieces.

Mix sugar and flour well with pie plant.

Place in crust, dot with butter and cover with upper crust.

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

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

 Page 1 of 8  1  2  3  4  5 » ...  Last »