Old West Recipes Archives

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

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

Chuckwagon: Lazy Cobbler

Lazy CobblerHere is an updated version of an old cowboy dessert Lazy Cobbler, sometimes called dump cake.
Use a 12” Dutch oven. (Serves 12.)

Prepare 15 charcoal briquettes for the bottom and 10 for the top.
2 cans sliced peaches with syrup. (You can also use pineapple.)
1 package of white or yellow cake mix.
1/3 stick of butter.
Ground cinnamon.

Place oven over hot bottom briquettes. Pour contents of peach cans into oven. Spread dry cake mix evenly over peaches. Sprinkle on cinnamon. Cut butter into thin slices and place on top. Put lid on top of oven, add hot briquettes and bake for about 45 minutes or until done.

If you would like to mix the peaches into the cake, do so when the cobbler is about half done, and continue baking until done.

Chuckwagon: Sourdough Cornbread

Sourdough Cornbread

Here is a recipe to use some of the Sourdough starter you made from a previous post. This recipe for sourdough cornbread 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.

Chuckwagon: Cowboy Sourdough Starter

Cowboy Sourdough Starter

Sourdough biscuits were a delicacy whether on the trail or at the ranch. Once a cook got a good sourdough starter he cherished it like a baby. On the trail he would store it in a dark, cool place in his chuckwagon. Here is one cooks recipe for a sourdough starter.

2 cups of lukewarm potato water.
2 cups flour.
1 tablespoon sugar.

Make potato water by cutting up 2 medium-sized potatoes into cubes, and boil in cups of water until tender. Remove the potatoes and measure out two cups of the remaining liquid. (The potatoes can be used for the evening meal.) Mix the potato water, flour and sugar into a smooth paste. Set the mixture in a warm place until it doubles its original size.

Cowboy Sourdough starter

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