I have been doing some more research on Pioneer cooking.Â It always interests me because the recipes incorporate many of the foods we have in our storage.Â Most of their recipes can be cooked over an open fire or in the kitchen with a frying pan or a Dutch oven. Â The recipes are simple and are easy to alter depending on what supplies you have available.
First, a note about the type of bacon that they carried on the wagons.Â The bacon the pioneers carried in their wagons was not the one-pound packages of sliced bacon that we are used to picking up at the grocery store.Â It was more like what we might know of today as “salt pork”.Â It was a heavily salted side or back portion of pork, fattier and unsmoked, preserved in a barrel of brine.Â You would get out a piece and cut off the amount of meat you needed.Â You then placed the rest back into the brine. The bacon would often need to be soaked for a time to remove some of the saltiness before being sliced for frying or cut into pieces for soups or stews.
Here are some old guidelines from the 1800â€™s on how they stored meat.Â Since they did not have refrigeration, they recommended these methods for use during the summer.Â I do not recommend you try these methods today.Â They are not that dependable.
- Cover the meat with sour milk or buttermilk and store in a cellar.
- In areas where the nights are cool, hang the meat in the open from a tree so any breeze can pass around it.Â Make sure the meat is brought inside at dawn.Â During the day, wrap the meat in a tarp and store in a shady place.Â Make sure the blowflies donâ€™t deposit eggs on the meat.
- Keep the meat away from rain and damp nights.Â Any meat that gets wet must be cooked or jerked immediately.
Here are some recipes for pioneer cooking
- Fry up some diced bacon to where it is crispy and mix it into your pancake batter.Â Fry them up as normal and serve with the topping of your choice or whatever you have available.
- Fry 4 slices of bacon in a Dutch oven. Remove bacon.Â Peel and slice 6 to 8 Granny Smith apples.
- Put apples in Dutch oven with bacon grease,Â cover and cook down the apples, but not to mush.
- Serve topped with butter or cream and crumbled bacon.Â They’re great for breakfast or dessert.
- Mix 1 to 2 tablespoons of apple cider vinegar into a 12 ounce glass of water.
Stir in 2 tablespoons of sugar to taste.
- One reason the pioneers used vinegar was to add vitamin C to their diet.
- Boil one-quarter pound of potatoes until soft, then peel them and run them through a sieve.
- Add one quart of milk, three teaspoonfuls of melted butter, four beaten eggs, and sugar and nutmeg to taste.
- Bake as you would a custard pie.
Soup – Rough and Ready
- Crack a shin-bone well, boil it in five or six quarts of water four hours.
- Take half a head of white cabbage, three carrots, two turnips, and three onions; chop them up fine, and put them into the soup with pepper and salt, and boil it two hours.
- Take out the bone and gristle half an hour before serving it.
One thing you will notice as you study pioneer cooking and their recipes is that many things like stew, soup and beans took a long time to cook.Â If you will learn how to use a good quality pressure cooker, you can shorten the cooking time considerably and save on fuel.