Today’s post is quick, but very cool, at least to me. 😊 Below is a link to an article which highlights 20 actual pioneer recipes, which were used during their journey to begin a new life. You have everything from “mud apples” and “chuckwagon beans”, to “vinegar lemonade” and “dutch oven trout”. I hope you enjoy this little journey back in time.
Pioneer life was not easy and the daily chores of managing a house where more than a full time occupation.
Cooking was a major part of each day. Early settlers butchered their own meat and made corned beef, sausage, smoked and dried meats. Large gardens yielded produce for canning, pickling and other preserves. Root cellars stored potatoes, carrots, and onions. Milk was separated into cream for butter and baking and milk for drinking. Breads, cakes and pies were of course all baked at home from scratch from whatever was available…
Before I really delve back into pioneer cooking, I decided to take a look back at what I’ve done so far. Today, I take a look back at some of the pioneer cookbook adventure articles I’ve written over that past couple of years. It is my ardent hope to, one day, make this a weekly feature. However, I fear that time is several months away. Here are links to 54 different pioneer and vintage recipes.
This article is by far my favorite to write. I love old timey recipes and attempting to prepare them. But, alas, I haven’t had time to devote to this favorite past time of mine.
I wanted to share a recipe with you anyway. This recipe is on my list of things to try from the cookbook pictured below. Over the past year, I’ve been trying different recipes from this book, with different degrees of success.
The recipes are difficult to decipher at times. Words and measurements are sometimes different. There are no cooking temperatures. For me, however, that is part of the fun. I love cooking. So, attempting recipes from the days of my great grandmother is awesome. For me, it doesn’t get any better.
The following recipe is traditional to England, and, never really caught on here in the states. Perhaps it’s the dried fruit, or the fact that it’s boiled, for 5 hours, rather than baked for an hour. I really don’t know. It does intrigue me, however. And, if I do attempt this over the holidays, I will certainly let you all know how it went.
English Plum Pudding
For this recipe, you’ll need a pudding mold, such as the one below: