Old West Recipes Archives

Chuckwagon: Dutch Oven Trout

As soon as possible after catching your trout, clean them and wipe the inside and outside of the trout with a cloth wet with vinegar water.  Don’t put the trout in the water.  Roll the trout in a mixture of flour, dry powdered milk, cornmeal, salt and pepper.  Heat deep fat in a Dutch oven and fry until crisp and golden brown.       

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

Chuckwagon: Black Pudding

Here’s an old ranch recipe courtesy of Winkie Crigler, founder and curator of The Little House Museum in Greer, Arizona

6 Eggs                                                            1 Cup Sweet Milk
2 Cups Flour                                                  1 Tsp Soda
1 Cup Sugar                                                   1 Tsp Cinnamon
1 Cup Molasses

            Mix well.  Pour into 1-pound can and steam for 2 to 3 hours by placing in kettle of boiling water.  Keep covered.

            This is to be served with a vinegar sauce:

1 Cup Sugar                                                   1 Tbsp  Butter
1 Tbsp Flour                                                  2 Tbsp Vinegar
½ Tsp Nutmeg

            Put in enough boiling water for amount of sauce wanted.  Add two slightly beaten eggs and cook stirring constantly to the desired consistency.

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

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