Old West Recipes Archives

Chuckwagon: Cornmeal Pudding

3 Cups cornmeal mash
2 Tablespoons flour
5 Beaten eggs
½ Cup melted butter
1 Cup molasses
½ Cup milk
Juice and rind of 1 lemon

Stir altogether and bake ½ hour in a very moderate oven.
Serve with a sweet sauce.

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

Chuckwagon: Molasses Pie

3 eggs
1 teacupful of brown sugar
½ of a nutmeg
2 tablespoonfuls of butter

Beat well together. Stir in 1 teacupful of molasses with above ingredients. If you have no molasses, maple syrup will work. Bake in pie shell.

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

Chuckwagon: Stuffing For A Turkey

From an 1888 cookbook

Mix thoroughly a quart of stale bread, very finely grated; the grated rind of a lemon; quarter of an ounce of minced parsley and thyme, one part thyme, two parts parsley; and pepper and salt to season.  Add to these one unbeaten egg and half a cup of butter; mix all well together and moisten with hot water or milk.  Other herbs than parsley or thyme may be used if preferred, and a little onion, finely minced, added if desired.  The proportions given here may be increased when more is required.

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

Chuckwagon: Corn Dodgers

2 Cups yellow cornmeal
2 Tablespoons butter or margarine
1/2 Teaspoon salt
1 Tablespoon sugar
2 Cups milk
1 Teaspoon baking powder

Preheat Dutch oven to 400 degrees F.

Cook cornmeal in a saucepan with butter, salt, sugar and milk until the mixture comes to a boil. Turn off heat, cover, and let stand 5 minutes. Add baking powder. Spoon the mix onto the Dutch oven in heaping tablespoon-size balls, then bake for 10 to 15 minutes. They are done when slightly brown around the edges.

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

Chuckwagon: Pickled Eggs

Because it was difficult to keep eggs fresh without refrigeration, 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.

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