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10 Pioneer Recipes That Survived The Oregon Trail

Home Skills Cooking & Food Baking 10 Pioneer Recipes That Survived The Oregon Trail

Ever wonder what the pioneers ate out on the old trail? These foods were easy to come by, and required few tools and resources. See if you could have survived with the recipes below!

10 Recipes That Survived The Oregon Trail

Long days, dusty roads, disease, and hunger were all things that the pioneers struggled with every day. The Oregon trail was no exception. Yet eventually our travels were successful and we fast-forward now into the United States that we know. Yet it wasn’t just our civilization that we have to thank for the pioneers, these fifteen recipes also survived the trail. Check them out!

1. Potato Cakes

Potato Cakes | 10 Pioneer Recipes That Survived The Oregon Trail

The precursor for pancakes this recipe actually came across the Oregon Trail with a woman from Austria.

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What you will need

  • 6 medium potatoes
  • 2 teaspoons salt
  • 1/2 cup milk
  • 2 eggs
  • 1 cup flour
  • Shortening

What to do

Wash and peel potatoes, then grate medium fine. Combine with salt, milk, eggs, and flour. Drop mixture by spoonfuls into hot shortening in skillet and fry until golden brown on both sides.

2. Molasses Stack Cake

Molasses Stack Cake | 10 Pioneer Recipes That Survived The Oregon Trail

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What you need

  • 1/2 cup buttermilk
  • 1/2 cup shortening
  • 1 egg
  • 1 cup molasses
  • 1/2 teaspoon soda
  • Nutmeg
  • Cinnamon
  • 2 cups flour

What to do

Blend ½ cup buttermilk, ½ cup shortening, 1 egg, 1 cup molasses, ½ teaspoon soda and a generous sprinkling of nutmeg and cinnamon.Then add 2 cups flour. Roll the dough thin and cut into circles the size of a small cake. Bake on a greased cookie sheet until slightly brown.

Place sweet and seasoned apple sauce between layers. Dribble a little molasses over the top and place a dollop of whipped cream over it.

3. Cured Bacon

Cured Bacon | 10 Pioneer Recipes That Survived The Oregon Trail

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One-peck salt to five hundred pounds pork. To five gallons water:

What you need

  • 4 pounds salt
  • 1 pound sugar
  • 1-pint molasses
  • 1 teaspoonful saltpeter
  • What to do

Mix, and after sprinkling the fleshy side of the ham with the salt, pack in a tight barrel. Hams first, then shoulders, middlings. Pour over the brine; leave the meat in brine from four to seven weeks.

4. Lacey-Edged Corn Pancakes

Lacey-Edged Corn Pancakes | 10 Pioneer Recipes That Survived The Oregon Trail

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What you need

  • 1 cup white cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 1/4 cup buttermilk
  • 1 tablespoon bacon fat or lard

What to do

Mix 1 cup white cornmeal, 1/2 teaspoon salt and 1/2 teaspoon baking soda, an egg and 1 1/4 cup buttermilk.

Place tablespoon of bacon fat or lard in the hot skillet. Let the shortening smoke a little before placing into it a tablespoon of batter, dropped at a distance of six inches. Dropping batter at a distance into hot shortening is essential.

Serve with syrup made by bringing to boil over a low heat 1 cup dark-brown sugar, 1/4 cup water, and tablespoon butter bacon fat.

5. Side Pork And Mormon Gravy

Side Pork And Mormon Gravy | 10 Pioneer Recipes That Survived The Oregon Trail

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What you need

  • 8 thick slices side pork (or thick-cut bacon strips)
  • 4 tablespoons meat drippings
  • 3 tablespoons flour
  • 2 cups milk
  • Salt, pepper, paprika

What to do

Cook meat on both sides in heavy frying pan until crisp. Remove from pan and keep warm. Measure fat and return desired amount to skillet. Add flour and brown slightly. Remove from heat and add milk, stirring well to blend. Return to heat and cook and stir until mixture is thick and smooth. Season to taste. Serve with side pork on potatoes, biscuits, cornbread, or even pancakes.

6. Fart & Dart Beans

Fart & Dart Beans | 10 Pioneer Recipes That Survived The Oregon Trail

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Now this isn’t technically from the 1800’s when the pioneers were traveling the Oregon Trail, but it is inspired and is considered to be very similar to what it would have been.

What you need

  • 1 lb cut up bacon
  • 1 chopped onion
  • ½ tsp minced garlic
  • ½ tsp prepared mustard
  • ½ cup vinegar
  • 1 cup brown sugar

What to do

Mix together one 16 ounce can of the following: Pinto beans, pork & beans, red kidney beans, lima beans, white northern beans and butter beans.

Fry the bacon until done, but not crisp. Pour beans, bacon, onion and garlic into large pan and mix. Simmer for 15 minutes a combination of the mustard, vinegar, and brown sugar.

Pour the liquid over the beans and bake at 350 degrees for 1 hour. Mix the beans a couple of times during the cooking process.

7. Butterless, Eggless, Milkless Cake

Butterless, Eggless, Milkless Cake | 10 Pioneer Recipes That Survived The Oregon Trail

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This actually works! Although best right out of the oven.

What you need

  • 1 cup brown sugar
  • 1 cup cold water
  • 1 1/2 cup raisins
  • 1/3 cup shortening
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp salt
  • What to do

Boil the above together for 3 minutes. Let cool. Then add:

1 tsp baking soda dissolved in 2 tbsp (25 mL) hot water

2 cups flour

1/2 tsp baking powder

Bake in a flat pan at 350°F (180°C) for 35 to 40 minutes.

Get back to the basics with sourdough bread, I know you’ll also love this

8. Swiss Apple Cherry Pie

Swiss Apple Cherry Pie | 10 Pioneer Recipes That Survived The Oregon Trail

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What you need

  • 4 large cooking apples
  • 6 tablespoons butter
  • 2 1/2 cups pitted sour pie cherries, fresh or canned
  • 1 cup sugar
  • 2 tablespoons flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon grated nutmeg

What to do

Make pastry for two-crust pie. Pare, core, and slice apples. Melt 2 tablespoons butter and brush on the bottom of pastry shell. Arrange a layer of apples on bottom of pastry shell. Mix dry ingredients and sprinkle portion over the layer of apples. Arrange a layer of red cherries, then sprinkle with some of the dry ingredients; then a layer of apples and dry ingredients; a layer of cherries and dry ingredients; and end with the layer of apples. Top with dots of remaining butter. After top crust is added to pie, rub crust with cream or evaporated milk and sprinkle with the mixture of 1/2 teaspoon sugar and 1/4 teaspoon ground cinnamon. Bake at 425° F. for 30 to 40 minutes.

9. 101 Year Old Pastry

101 Year Old Pastry | 10 Pioneer Recipes That Survived The Oregon Trail

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What you need

  • 2 1/2 cups sifted flour
  • 1/2 teaspoon salt
  • 1 cup lard or shortening
  • 1 egg, beaten
  • 1 tablespoon vinegar
  • Cold water

What to do

Cut shortening into flour and salt. Beat egg lightly in a 1 1/2-cup measure; add vinegar and fill the cup with cold water. Add just barely enough liquid to dry ingredients to hold dough together—about 4 tablespoons—reserving remaining liquid for next batch of pastry. Handle dough as little as possible. Roll out into pastry and use as desired. Makes two 9-inch pie shells.

10. Currant Bread

Currant Bread | 10 Pioneer Recipes That Survived The Oregon Trail

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This recipe actually came from Welsh in 1856.

What you need

  • 1 yeast cake
  • 1/4 cup lukewarm water
  • 9 cups flour
  • 2 cups shortening
  • 1 pound raisins
  • 1 pound dried currants
  • 1 1/2 cups sugar
  • 1/2 cup molasses
  • 3 halves candied lemon peel, cut fine
  • 1 tablespoon nutmeg
  • 1 tablespoon salt
  • 3 cups (about) water

What to do

Soften yeast in 1/4 cup lukewarm water. Cut shortening into flour. Add remaining ingredients, including yeast mixture, except water. Mix thoroughly, then add enough warm water (about 3 cups) to make a soft but not sticky dough. Let rise overnight (about 7 hours), then form into 4 small loaves. Let rise again (about 2 hours) and bake at 300° F. for 1 1/2 hours. Especially good with cheese.

I hope you enjoy these amazing recipes! It might not be the same as being out on the wagon trail, feeling the sun on your face, but at least you can taste your way through their travels.

What do you think? What’s your favorite trail recipe?

Get our favorite Pioneer Recipes here

Next Up: 13 Energy Bar Recipes

homemade energy bars recipe

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NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?

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Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.

Ingredients:

  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients



Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips



Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt



Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage



Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar



Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar



You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band



Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

Fellow homesteaders, do you want to help others learn from your journey by becoming one of our original contributors? Write for us!

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9 SPRING VEGETABLES FOR YOUR GARDEN

Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!

Tomato

Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.

Eggplant

Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.

Beets

Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.

Spinach

Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.

Pea

Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.

Carrot

There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.

Radish

A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.

Cauliflower

Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.

Asparagus

Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!

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