Bread, Breakfast, Main
Courses, Desserts, Rendezvous DrinksNEW, we have added a section listing some of the favorite beverages that were popular in Early America. They can be found on the Rendezvous Drinks Page.
Bread was a staple of the 18th and 19th century diet for soldier and civilian alike. Period bread was not baked in pans. The loaves were usually either round or oval in shape. An easy way to make loaves in the fashion of the period is to get a package or two of the white bread dough that can be found in the frozen food section of your grocery. Follow the directions to prepare the loaves, but instead of placing the loaves in pans, form them into either a round or oval shape and lay them on a cookie sheet to bake.
If you have a Bread Machine you can prepare the dough in it by adding ingredients according to the machine's instructions. I prepare my bread using a Bread Machine, and I have adopted a couple of period recipes for the Bread Machine. Here are four of those recipes;
Brown Tom was the nickname given to the standard ration bread issued to the British military. This bread is typical of the bread used by not only the British, but American military units as well. The recipe makes a one pound loaf, and during the 18th century each soldier was issued one loaf per day as his ration.
1-1/2 tsp. yeast, or 1 tsp. fast rise
yeast
1 cup unbleached flour
1 cup whole wheat flour
1 Tbsp. brown (or maple) sugar
1 tsp. salt
1Tbsp. butter
3/4 cup water
Place the ingredients in a Bread Machine set to make dough. When the dough is ready form into a round or oval loaf, and let rise until it doubles in size (about 55 minutes). Bake in an oven at 350o for 30 minutes.
You can substitute brown sugar, honey, or maple sugar for the sugar. Another option is to add 1/2 cup of raisins (or your favorite dried fruit) and 1/2 tsp. of cinnamon.
1-1/2 tsp. yeast, or 1 tsp. fast rise
yeast
2 cup unbleached flour
1 Tbsp. sugar
1 Tbsp. dry milk
1 tsp. salt
1Tbsp. butter
3/4 cup water
Place the ingredients in a Bread Machine set to make dough. When the dough is ready form into a round or oval loaf, and let rise until it doubles in size (about 55 minutes). Bake in an oven at 350o for 30 minutes.
If you want a bread that reflects the French soldier or civilian you might want to try this recipe.
1-1/2 tsp. yeast, or 1 tsp. fast rise
yeast
2/3 cup unbleached flour
1-1/3 cups whole wheat flour
1/2 tsp. sugar
1/4 cup lard
3/4 cup water
1/2 tsp. salt
Place the ingredients in a Bread Machine set to make dough. When the dough is ready form into a round or oval loaf, and let rise until it doubles in size (about 55 minutes). Bake in an oven at 350o for 30 minutes.
North American Indians had been eating pumpkins for hundreds of years before contact with the white man. They would fry the blossoms, make soup of the pulp, and dry and grind the seeds into meal in the winter. Green pulp and cornmeal cakes fried in the summer were a very tasty treat. The Colonists not only used the pumpkins like the Indians had, but they also made bread, cookies, and pies out of the pulp to extend their flour supplies.
2 tsp. yeast, or 1 tsp. fast
rise yeast
2 cups unbleached flour
1 Tbsp. dry milk
1 tsp. salt
1 Tbsp. butter
1/2 Tbsp. maple syrup
1/2 Tbsp. brown sugar
1/4 cup pumpkin
1/2 tsp. ginger
1/4 tsp. allspice
1/2 tsp. vanilla
1/2 cup water
Place the ingredients in a Bread Machine set to make dough. When the dough is ready form into a round or oval loaf, and let rise until it doubles in size (about 55 minutes). Bake in an oven at 350o for 30 minutes.
The type of wrapper you place your fresh baked bread in will influence the kind of crust it will have. If you place the bread in a plastic bag or plastic wrap it will have a soft crust. While bread that is put in a paper or cloth bag or wrapper will have a harder crust. Both versions are tasty, but is you are looking to be authentic to the period prior to 1840, obviously, you would want to place your bread in paper or cloth.
One final thought on bread, I have found that smaller loaves keep better outdoors at Rendezvous than larger loaves.
3 cups self rising flour
2 Tbsp. of honey or sugar
12 oz. of beer or ale
Mix all the ingredients together and pour the batter into a lightly greased preheated Dutch Oven. Heap the top of the Dutch Oven with coals (you'll want the bread to bake at about 400 degrees), and bake for about 50 minutes.
If you don't have self rising flour you can use all purpose flour by removing 2 tsp. of flour per cup and adding 1-1/2 tsp. of baking powder and 1/2 tsp. salt.
1 cup flour
1 cup corn meal
3 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 cup milk
1/4 cup cooking oil or shortening
2 eggs
Mix the flour, corn meal, sugar, baking powder and salt together in a bowl. In another bowl mix the milk, cooking oil and eggs. Add the milk mixture to the flour-cornmeal mixture and stir together until the mixture is smooth. Pour into a 9X9X2-inch baking pan or Dutch Oven and bake at 425 degrees for 20 to 25 minutes or until golden brown.
2 cups flour
1 cup water
a dash of salt
Mix flour, water, and salt together until it makes a smooth paste. Form mixture into small round dumplings and drop them into either boiling water or soup. Boil them for thirty to forty-five minutes. Serve with soup, as a side dish, with meat or with boiled greens.
Fry bread is a traditional Native American bread.
1 cup flour or corn meal
1/2 heaping Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt (or to taste)
Mix flour (or corn meal), sugar, salt and baking powder. Add enough water, about 3/8 of a cup, to make a stiff dough. Roll, or press down with your hands, until the dough is about 1/4 inch thick. Cut into 3 to 4 inch squares. Lay squares into hot grease. When they float and are golden brown, flip over and brown the second side. Remove from grease and serve warm.
Variation; Roll dough out
until it is about 1/8-inch thick and place a Tbsp. of your
favorite pie filling in the center of the square. Fold the dough
over the filing and press the edges together tightly. Then
prepare the same way as Fry bread.
You can also use jam, jelly, or preserves in place of pie filling.
The term "pancake" did not gain popular usage until the 1870's, until then they were known as griddle cakes, slapjacks, hoe cakes, journey cakes, or Johnny cakes. They were usually made from cornmeal until the 1830's or 1840's. To make Johnny Cakes I prepare the same batter that I use for Corn Bread, and fry the batter like pancakes.
1 cup flour
1 cup corn meal
3 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 cup milk
1/4 cup cooking oil or shortening
2 eggs
Mix the flour, corn meal, sugar, baking powder and salt together in a bowl. In another bowl mix the milk, cooking oil and eggs. Add the milk mixture to the flour-cornmeal mixture and stir together until the mixture is smooth.
2-1/2 cups unbleached flour
2 cups sugar
1/2 cup brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 tsp. Allspice
16 oz. can of pumpkin
3/4 cup cooking oil
1/3 cup orange juice or apple cider
3 eggs - beaten
1 cup walnuts - chopped (optional)
In a mixing bowl combine flour, sugars, baking soda, salt, and spices. In a separate bowl mix the pumpkin, oil orange juice, and beaten eggs together. Stir the pumpkin mixture into the flour mixture until they are just combined. Pour into two 8 x 4 x 2 inch loaf pans and bake at 350o for 1 hour. Allow to cool thoroughly before slicing.
Wild rice grows in the northern lakes country, and for centuries supplied the Lakes Indians with almost a fourth of their food supply.
These are as simple as they are tasty. Prepare your favorite griddle cake (pancake) batter, and add a cup of cooked wild rice for each cup of flour or pancake mix.
This is a dish from the Old South this is quick, easy, and very tasty whether prepared over a campfire or on the kitchen stove.
1/3 cup sugar
1-1/2 Tbsp. all purpose flour
1-1/2 Tbsp. Cocoa
1/2 cup milk
1/2 cup water
1/4 cup margarine
1 tsp. vanilla
Stir sugar, flour, Cocoa, milk, and water together. Bring to a boil over medium heat stirring constantly until thick and bubbly. Stir in margarine and remove from heat when the margarine has melted in to the gravy. Add vanilla. Serve over biscuits.
One pot meals are great for camping and other times when you don't want to be burdened with a bunch of dishes to wash after the meal. Over the years I have made several variations of one pot or skillet breakfasts, and this one is my favorite.
1 15oz. can of chunked or crushed
pineapple (drained)
3 Tbsp. butter or margarine
3 Tbsp. brown sugar
1 lb. ham
8 eggs
Melt the butter or margarine in a skillet. Stir the brown sugar into the melted butter, so, the mixture makes a thick syrup. Add the drained pineapple to the mixture. Cook the pineapple in the mixture until the liquid in the pineapple has been reduced so the butter and brown sugar mixture returns to its original consistency. Add the ham, and cook the ham and pineapple for about 5 minutes stirring often so they are coated with the brown sugar mixture. Add about 8 eggs and scramble them into the ham and pineapple until the eggs are cooked.
An option I like is to lay cheese on top
of everything right before I remove the skillet from the heat.
Another nice thing about this meal is, if more hungry mouths
appear you can add more eggs to stretch the meal to accommodate
them. Other combinations I have tried and enjoyed are;
This is a quick and easy meal that can be prepared at home on the stove or at Rendezvous over a campfire.
2 strips of bacon
1 lbs. of ground beef
2 1 lb. cans of pork and beans
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/2 cup brown sugar
1/2 cup ketchup
3 Tbsp. mustard
1 tsp. Worchestershire Sauce
Dice the bacon, and brown the bacon and hamburger in a Dutch Oven. Drain the excess grease. Then add the remaining ingredients, and bake at medium heat for about 1 hour.
Contributed by Dale Moyer
1 lb. stew meat (beef or
venison)
1 can V-8 Juice
2 cans Red Gold diced tomatoes with green chilies
1-40oz. pkg. frozen mixed vegetables
1 tsp. garlic powder
2 tsp. pepper
1 1/2 tsp. salt
1/3 cup sugar
3 tsp. granulated Beef Bullion
1 envelope of Lipton Onion/Mushroom Soup
1/2 cup Quick Cooking Barley
2 cups water
Cook meat in 2 cups water,
until tender (I use a pressure cooker) -retain broth to use in
soup. Dump everything together, stirring to blend, bring to boil,
then turn heat down and let simmer
for approx. 1 hour.-Serve!!!
6 large potatoes
2 Tbsp. butter
basil, marjoram, and sage
Slice potatoes and place in a buttered dish or Dutch oven.
Sprinkle with about 1/2 tsp. each of basil, marjoram, and sage,
and toss potatoes to mix. Dot with butter and bake in a moderate
to hot oven for 35 - 40 minutes or until the potatoes are tender.
1 to 2 pounds of stew meat (beef or
venison) cubed into 1-inch pieces
Bacon, enough to individually wrap each piece of stew meat (usually
1 lb.).
3/4 cup Worchestershire sauce
1-1/2 cups Water
Toothpicks
Wrap each piece of stew meat with bacon and secure the bacon to the meat with a toothpick. How many pieces, is up to you. Place all of the wrapped tidbits into a cast iron skillet. Add 3/4 cup of Worchestershire sauce and 1.5 cups of water. Apply the heat! Let boil until almost all of the sauce has evaporated, and simmer for about 10 minutes. Salt & pepper to taste. Simple and very filling.
1 lb (more or less) bulk sausage, any kind/
or smoked sausage, cut up
2 or 3 potatoes, sliced, diced or otherwise
1 or two onions, sliced or diced
then cut up whatever else you have: Bell peppers (green, yellow, red), carrots
sliced thin, sliced mushrooms, cabbage cut up.
Start by browning the sausage, even hamburger is good. Add the rest of the
ingredients until you have a skillet full and can hardly get the lid on. After
is cooks for a while start stirring, so as not to burn it. I have had a can of
tomatoes, any kind and added that and it's like fried vegetable soup. I've never
had a combination that wasn't good.
Sometimes you might want to add some oil if it wants to burn. I usually just add
a bit of water. No calories!
(layer in pot - don't stir)
1 large diced onion
1 med. can of green lima beans - drained
1 med. can of kidney beans -drained
1 med. can of pinto beans - drained
1 med. can of pork & beans - NOT drained
1 1/2 lbs. hamburger - browned and drained
1 cup of barbecue sauce ( hickory smoked)
1/2 cup brown sugar
1 diced onion on top
Cook slowly over low heat, or in a crockpot, for several hours. About 1 hour before serving, add bite size pieces of hot-dogs. Stir.
Contributed by Larry Rogers
This is a dish that was frequently served to the Fort Michilimackinac Barracksmaster, John Askin and his family by their panis (Indian servent) Charlotte in the mid to late 1770s.
2 lb. beef
1/2 cup corn
1/2 cup peas
4 medium potatoes
2 Tbsp. flour
Cube and brown the meat thoroughly. Peel and dice the potatoes. Place beef, potatoes and peas in a pot and cover with water. Dissolve flour into 1 cup of water and add to pot. Allow to simmer about 45 minutes or until gravy begins to thicken. Add corn and cook for another 20 minutes.
4 lb. beef or venison roast
2-1/2 cups water
1-1/2 cups cider vinegar
2 medium onions, sliced
1 lemon sliced
1 Tbsp. sugar
1 Tbsp. salt
1/4 tsp. ground ginger
6 bay leaves;
12 whole cloves
6 whole peppercorns
2 Tbsp. cooking oil
1/2 cup chopped carrot
1/2 cup chopped onion
l/4 cup chopped celery
1 cup (about 8) broken gingersnaps
2/3 cup water
In a covered, non-metallic container, combine the 2-1/2 cups
water, cider vinegar. sliced onions, sliced lemon, sugar, salt,
ginger, bay leaves, cloves, and peppercorns. Add the meat. Cover
and refrigerate for 36 to 72 hours, turning occasionally. (Once
the meat and brine have been sitting for 36 to 48 hours the meat
will have become pickled, and will no longer need refrigeration.)
When ready to cook, remove the meat from the marinade. Strain the
marinade and save it. In a large kettle brown the meat on all
sides in hot oil. Add the saved marinade, chopped onion, carrot,
and celery. Cover and cook slowly for 2 hours or until the meat
is tender. (Note: You can cook the meat uncovered, but keep an
eye on it.) Remove the meat to a warmed serving plate and keep
hot. Reserve 2 cups of the liquid in the kettle, add the broken
gingersnaps and the 2/3 cups of water. Cook and stir until the
mixture is thickened and bubbly. Serve the meat and sauce with
hot buttered noodles or boiled potatoes. This will serve 8 to 10
people.
Sauerbraten was invented by Karl der Grosse (Karl the Great, or
as he is more commonly known in History, Charlemagne) as a way to
use up left over roasted meat. To make Sauerbraten using leftover
roast, put the roasted meat in the pickling solution for 24 hours.
Take the leftover gravy and add 3 or 4 Tbsp. of the pickling
solution and 3 or 4 Tbsp. of cottage cheese. Remove the meat from
the pickling solution and break up into medium sized pieces. Then
warm the meat up in the gravy.
The traditional Southern Style method of barbequing meats and poultry is with baste marinades. This method of preparing meat was used by the Native Americans for centuries, and is one of the foods they gave to the Europeans when they arrived in the New World.
Basic Marinade Recipe
1/2 cup cider vinegar
1/4 cup fresh lemon juice
3/8 cup (3 ounces) pure hickory liquid smoke
2 onions (chopped fine), or 1 teaspoon each garlic powder and
onion powder
1/2 quart of water
Optional Ingredients
1/2 cup Worcestershire sauce or 1/4 cup of Teriyaki sauce
1/2 cup apple juice or cranberry juice
1/2 cup red cooking wine
Combine all ingredients with water in a 2 quart pot on medium-high heat. Stir and bring to a boil, cover and boil 5 minutes. Remove from heat and strain off cooked onions. Refrigerate if not ready to use immediately as hot marinade. Use for basting meats, especially pork ribs, beef ribs, pork chops, pork and beef steaks, lamb chops, poultry, grilled burgers, and pork and beef roasts. For a real hickory-smoke flavor, pre-soak any amount of hickory wood chips in a cup or so of this basic marinade. Yields 3/4 quarts.
Marinate the meat for 20 to 30-minutes in hot marinade (200o), or 4 hours at room temperature, or overnight in refrigerator. Roast the marinated meat S-L-O-W-L-Y over a wood fire until thoroughly cooked. If you like the modern style barbecue, you can brush on a glaze type barbecue sauce for last 5 or 10 minutes of cooking.
This is a simple recipe for a glaze type barbecue sauce that goes great on meat.
32-oz. ketchup
1 cup brown sugar
salt
pepper
3 Tbsp. chili powder (or to taste)
In a sauce pan heat ketchup and brown sugar until the mixture just comes to a boil. Add salt, pepper, and chili powder to taste. (I like my Barbecue Sauce a bit hotter, so, I like to add some Hot Sauce also.)
Contributed by Janet M. Smith
This is a basic sauce that is used for many dishes. You can add peas or corn to the roux for creamed corn or peas. Add browned sausage (or hamburger) to roux for sausage (or hamburger) gravy.
2 Tbsp. Butter
2 Tbsp. Flour
1 cup Milk
1/2 tsp. Salt
1/4 tsp. Pepper
Melt the butter in a pot or skillet. Slowly mix in the flour until it is dissolved in the butter and the mixture is smooth. Add milk a little at a time until the mixture is the desired consistency.
Wild rice grows in the northern lakes country, and for centuries supplied the Lakes Indians with almost a fourth of their food supply.
2 cups cooked wild rice
2 Tbsp. butter
1 Tbsp. minced onion
1/4 cup chopped celery
1/4 cup flour
4 cups chicken broth
1 can mushrooms, drained
1 cup cream
1/4 cup dry sherry (optional)
parsley or chives
Prepare rice by adding 1/2
cup of uncooked rice to 1-1/2 cups of boiling water. Simmer rice
for 25 to 45 minutes until rice is tender.
Melt butter in a pan and sauté onion and celery. Blend in flour
gradually. Add broth, stirring occasionally until thick. Stir in
rice and salt (to taste), and simmer 5 minutes. Add mushrooms,
and blend in cream and sherry. Heat to serving temperature.
Serves 6.
I have been known to pass around a jar of brandied peaches after the evening meal. Here is how I like to make this attention getting dessert.
2 large cans of peaches
1-1/2 cups sugar (I like to use turbanado sugar)
2 cups water
2 cinnamon sticks
6 oz. brandy
Add the sugar and water to a sauce pan and boil until the sugar is dissolved. Then remove from heat and allow to cool. Drain the liquid off the peaches and put into two wide mouth jars. Add a cinnamon stick to each jar. Stir the brandy into the sugar mixture, and pour the syrup over the fruit. Cover the jars and let stand for three days before serving.
This goes well over a slice of pound cake, or over bread pudding. The syrup mixture can also be used to preserve cherries, and the resulting dish was called "Cherry Bounce".
Bread was a staple of the 18th and 19th century diet for soldiers and civilians alike. In the 18th century soldiers were issued a one pound loaf of bread daily, and the size of the loafs were increased to 1 and 1/4 pounds in the early 19th century. One of the uses for stale bread was Bread Pudding.
2 eggs
1 cup sugar
2 cups milk
1/2 tsp. cinnamon
1/2 tsp. vanilla
3 cups bread diced
1/4 cup margarine (1/2 stick)
Melt the margarine and mix with eggs, milk, sugar, cinnamon, and vanilla. When thoroughly mixed add the bread, and allow to stand for 20, or 30 minutes. Bake in a hot Dutch Oven about 425o for 20-25 minutes.
Here is a cake that is as tasty as it is easy to make.
2 21-oz. cans of Cherry pie
filling
1 package chocolate cake mix
1 20-oz. cola (preferably cherry flavored)
Open the cans of pie filling and spread the pie filling evenly in the bottom of a lightly greased Dutch Oven. Then add the cake mix in an even layer on top of the pie filling, and then pour the cola over the top of the cake mix. Bake in a medium heat (350-degrees) Dutch Oven for about 1 hour. I highly recommend this or the cobbler below served with the Ice Cream in a Coffee Can.
2 cans of fruit (drained)
2 cups biscuit mix
2 cups sugar
2 cups water
1 cup butter or margarine
Mix together biscuit mix, water, sugar, and butter. When mixed stir in drained fruit. Bake in a medium heat (350-degrees) Dutch Oven for about 1 hour.
4 apples
2 Tbsp. butter
2 Tbsp. brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/3 cup cider or water
Core and slice apples into wedges or rings. Melt butter and add
brown sugar to make a thick syrup. Add cider or water and apples
to syrup, and sprinkle cinnamon and nutmeg on apples. Fry apples
until tender, turning occasionally.
Ice Cream was a treat that was enjoyed in North America as early as the 18th century. And it's popularity grew when Thomas Jefferson brought vanilla beans back from France to flavor the treat the way the French do.
1 cup milk
1 cup whipping cream
1/2 cup sugar
1/2 tsp. vanilla
fruit or nuts (optional)
ice
rock salt
large coffee can and lid (2 lb. 7 oz.)
small 1 lb. coffee can and lid
Mix together the milk, whipping cream, sugar, vanilla, and fruit or nuts in the small coffee can. Put the lid on and place the small can in the large can. Pack ice into the large can around the small can, and sprinkle about 1 cup of rock salt over it. Place the lid on the large can securely, and roll the large can around for about 10 minutes. Stir the ice cream mixture from the sides of the small can. Drain the water off the large can, and replace with more ice and salt if necessary. Roll until the ice cream has hardened (about another 10 minutes).
This is great on Summer camping trips!
Contributed by Nell Limbach
3 cups milk
2/3 cup maple syrup or molasses
2/3 cup cornmeal
1/3 cup sugar
1 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/4 cup butter or margarine
1 cup milk
Heat 3 cups of milk, butter, and syrup (or molasses) to near boiling. Mix cornmeal, sugar, salt, cinnamon, and nutmeg together, and gradually stir into the hot milk mixture. Cook over low heat, stirring constantly, for about 10 minutes or until thick. Pour pudding into a greased 2-quart baking dish. Pour the remaining cup of milk over the top of the pudding. Do not stir the milk into the pudding. Bake for 1 to 1-1/2 hours at about 350 degrees.
Pineapples are native to Central America. Dried pineapple was so popular on the ships of the British Royal Navy that they attempted to introduce the fruit wherever the could to insure themselves a cheap and steady supply. In the Colonies pineapple was used as a sign of welcome.
1 can sliced (or crushed)
pineapple
1 box yellow cake mix
1 egg
1/2 cup brown sugar
1/4 cup butter
Place butter in a warm Dutch Oven. When butter begins to melt add
brown sugar and stir until thoroughly mixed. Place pineapple
evenly in the syrup. In another bowl mix the cake mix as directed
and add the egg. Pour cake batter over pineapple, and bake for
about 30-40 minutes until done.
Maybe this should be called a "Half Pound Cake". Originally, a pound each of flour, sugar, and eggs was used to make a Pound Cake. This recipe is half the size of the famous Pound Cake. This is a simple tasty cake that can be served as a dessert, or with cheese and cider for a common 18th century breakfast.
1 cup butter
4 eggs
2 cups unbleached flour
1 tsp. baking powder
1/4 tsp. ground nutmeg
1 cup sugar (I like to use turbanado sugar)
1 tsp. vanilla
Soften the butter by bringing it to room temperature. Mix together flour, baking powder, and nutmeg. In a large bowl beat butter until smooth, and gradually add sugar to the butter and stir in thoroughly. Add vanilla. Add eggs one at a time stirring each egg completely in to the mixture. After the eggs have been added gradually add the flour mixture. Beat ingredients together until thoroughly combined. Pour into a 9x5x3 inch loaf pan. Bake at 325o for about 60 minutes until a toothpick inserted in the center of the cake comes out clean.
4 apples
1/3 cup red cinnamon red hots
1/4 cup sugar
2 cups water or apple cider
Core apples and cut into about 1/4-inch thick rings. Make a syrup
by combining in a pan the red hots, sugar, and water or cider.
Heat syrup mixture, stirring constantly, over medium heat until
liquid begins to boil and red hots dissolve. Add apple rings to
syrup mixture, and return to a boil. Reduce heat and allow apples
to simmer for 10 to 15 minutes, or until the apples are tender.
Remove from heat and allow apples to cool in the syrup. Drain
syrup and serve. Apples can also be covered in syrup and stored
in the refrigerator for up to 1 month.
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Updated July 6, 2007.