![]() ![]() In the early days, most frontier food storage relied on curing with salt, brine, picklin or dehydration. Regional favorites were carried west such as Virginia ham, Louisiana Creole, Tennessee Barbecue, and Boston Baked Beans. Most frontier foods were reminiscent of the "old World", with English and European flavor. Although "new fangled" discoveries such as vacuum packed meats (Hormel was already making an early version of Spam!) and Borden's sweetened condensed milk, the settlers were often poor and without access to such frontier foods luxury. Of course there were no supermarkets, meat counters, or washed and shiny produce for these frontier folks. With no refrigeration, frontier foods either had to have a long shelf life or be available when ever families stopped to eat. Welcome to "Frontier Foods", a look at cowboy cuisine in the late 1800's.Ĭooking was anything but easy for the early western frontier settler. Preparing & Cooking Food in the Old West FRONTIER FOODS ![]()
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