Pioneer Recipes from Ancestor Trails
The following are some recipes used during pioneer days of my ancestors:
Pioneer Foods & Facts; sxc.hu image
Hard Tack was a standby for pioneers on the Santa Fe Trail and required very few ingredients, simply those they usually had handy.
Knead 4 to 5 cups flour, 2 pinches salt, and 2 cups water. Roll out on a greased 11- to 13-inch pan. Cut into pieces (15 to 20); pierce each with holes using fork tines.
Bake at 425 degrees F. for about 30 minutes, turning over after 15 minutes. Then to remove moisture and harden, continue baking at 200 degrees F. for 8 to 12 hours.
Squaw Bread or Fried Bread was another pioneer food. Mix together 4 cups flour, 4 teaspoons baking powder, 2 teaspoons salt, 2 teaspoons sugar. Then stir in 1 1/3 cups warm water, enough to make a dough you can roll out.
Roll out the dough on floured board and cut into rectangles. Fry these in deep fat. They also can be cooked in a frying pan by spooning the hot fat over the bread.
(c)2006 Mary Emma Allen
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