Old West Recipes Archives

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.

Chuckwagon: Railroad Cake

Railroad Cake1 cup sugar
1 tablespoonful of butter beaten to a cream
3 eggs beaten to a froth
1 cup flour
3 tablespoonsful sweet milk
1 teaspoonful cream of tartar
1/2 teaspoonful soda
1/2 teaspoonful salt

Cream sugar and butter until light and fluffy. Add eggs, blending well. In a separate bowl, combine flour, salt and baking soda. Add to creamed mix slowly, alternating with lemon juice and buttermilk. When well blended, turn out into two 8-inch cake pans that have been well-greased and floured. Place in a preheated oven. Done when an inserted toothpick comes out dry.

(from an 1888 cookbook)

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

Chuckwagon: One Shot Pot

One Shot PotOne Shot Pot:

Early in the morning cut up stew meat 
in small pieces (beef or venison), 
onions, garlic, celery (celery salt will do fine).

Cook until tender which will take about two hours.

Then add a can of tomatoes, 1 can of corn, 
1 can of green beans and 1 can peas.

If no canned goods available you can add one cup macaroni, 
1 cup rice and several diced potatoes.

This is called Slum-gullion in some parts of the West.

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

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.

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