Old West Recipes Archives

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

Chuckwagon: Spotted Pup Pudding

Spotted Pup PuddingTo make Spotted Pup Pudding, take whatever amount needed for hungry cowboys of fluffy, cooked rice.  Put in Dutch oven and cover with milk and well-beaten eggs.  Add a dash of salt; raisins and a little nutmeg.  Sweeten well with sugar.  Add raisins and a little nutmeg and vanilla.  Bake in slow oven until egg mixture is done and raisins soft. 

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

Chuckwagon – Red Bean Pie

Red Bean PieBeans were a staple of the cowboy’s food, particularly when he was on the trail.  Beans could be easily stored and they were inexpensive.  And although it probably wasn’t known, Red Bean Pie is also nutritious.

Here is yet another way the cook could feed cowboys beans.

1-cup cooked and mashed pinto beans.
1-cup sugar.
3-beaten egg yokes.
1-teaspoon vanilla.
1-teaspoon nutmeg.

Place combined ingredients in an uncooked piecrust.  Bake at 350 degrees for 30 minutes.  Make a meringue with the leftover egg whites.  Spread over baked pie and return to oven to brown.

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

Chuckwagon: Old West Candy Recipe

Old West candy recipe - Chocolate Carmels Below is an Old West candy recipe from the October 23, 1893 Albuquerque Evening Citizen.

Chocolate Carmels – 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.

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

Chuckwagon: Fart and Dart Beans

The following recipe for Fart and Dart Beans is not an actual 1800’s cattle drive recipe.  However, it is in the spirit of the bean dishes the cowboys ate.  Even better yet, it tastes great.

Fart and Dart Beans

Fart and Dart beansMix together one 16 ounce can of the following: Pinto beans, pork & beans, red kidney beans, lima beans, white northern beans and butter beans.

1 lb cut up bacon                             1 chopped onion

½ tsp minced garlic                          ½ tsp prepared mustard

½ cup vinegar                                   1 cup brown sugar

Fry the bacon until done, but not crisp.  Pour beans, bacon, onion and garlic into large pan and mix.  Simmer for 15 minutes a combination of the mustard, vinegar and brown sugar.  Pour the liquid over the beans and bake at 350 degrees for 1 hour.  Mix the beans a couple of times during the cooking process.

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

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