Old West Recipes Archives

Chuckwagon: Cowboy Corn Muffin

COWBOY CORN MUFFIN FOR BREAKFAST

Farmer’s Almanac 1885

COWBOY CORN MUFFIN

Pour one quart of boiling milk over one pint of fine cornmeal.  While the mixture is still hot, add one tablespoonful of butter and a little salt, stirring the batter thoroughly.  Let is stand until cool, then add a small cup of wheat flour and two well-beaten eggs.  When mixed sufficiently, but the batter into well-greased shallow tins (or, better yet, into gem pans) and bake in a brisk over for one-half hour, or until richly browned.  Serve hot.

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

Chuckwagon: Cowboy Pickled Eggs

Because it was difficult to keep eggs fresh without refrigeration, cowboy pickled eggs were a delicacy while on the trail.  Once a cowboy got into town, he was able to get pickled eggs at his favorite tavern to add a little solid food to offset the beer and whiskey.

            1-cup tarragon vinegar.                              ½ tsp celery seed.

            1-cup water.                                                  1 clove garlic, minced.

            2 Tbs sugar.                                                  2 bay leaves.

            ½ tsp salt.                                                      12 shelled hard-boiled eggs.

Combine all ingredients in saucepan, except eggs.  Simmer 30 minutes.  Remove bay leaf.  Cool.  Pour over eggs in a crock or jar.  Cover and refrigerate 2 to 3 days before eating.

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

cowboy Pickled eggs

Chuckwagon: Mincemeat Pie

Mincemeat PieWith the holidays just around the corner we wanted to come up with something festive.  So, here’s an “old timer’s” recipe for mincemeat pie.

Boil the neck meat of a cow, deer or elk until tender.  Grind the meat.  Cook with a cup of vinegar for about three hours.  Add cooked apples, raisins, some allspice, cinnamon, cloves, molasses and black pepper.  Heat thoroughly all ingredients.  If you want a little kick, add some brandy or whiskey.

The ingredients can be stored in a covered bowl in a cool place until you are ready to use them.  Just before placing the mincemeat in a pie crust you can add some freshly diced apples.

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

Chuckwagon: Chocolate Cowboy Caramels

Below is a candy recipe from the October 23, 1893 Albuquerque Evening Citizen.

Chocolate Cowboy Caramels – 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.

Cowboy Caramels

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

Chuckwagon: Simple Cowboy Chicken

 This is a recipe for  simple cowboy chicken (when they had them) or any other game bird, used often by the frontier settlers.  Start with 3 to 4 pounds of foul.                                                                      

                                     ¼ tsp sage                                       ¼ tsp pepper

                                    ½ tsp salt                                           ¼ tsp allspice

                                    ¼ tsp basil                                         ¼ tsp coriander

    Wash the bird or birds, and pat dry.  Sprinkle cavity with mixed seasoning, except basil.  Place in Dutch oven and sprinkle with basil.  Cover and bake for 4 to 6 hours until tender.

cowboy chicken

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

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