Recipes
Hardtack
Hardtack was a flat bread that was baked without yeast. Many consider it to be the granddaddy of the saltine/soda cracker of today! It got its name because it was very, very hard. It usually had to be soaked in a liquid such as water, coffee, or soup before it was eaten. Pioneers heading out west found it to be very resilient, and a food staple that could be kept for long periods of time without spoiling.
What you’ll need:
2 cups of flour and 1 cup of water.
Directions:
- Combine flour and water.
- Knead together until smooth.
- Roll dough out flat, about 1/4 inch thick.
- Cut out square or circular shapes using cookie cutters or objects that are available (jar lids, cans, etc.).
- Poke holes into shape using a fork. Original hardtack had 13 holes in it for the original 13 colonies. There was a row of three, a row of two, a row of three, another row of two, and a final row of three.
- Bake on a cookie sheet for about 30-35 minutes at 400 degrees.
- Be sure to soak hardtack before eating it, as it is possible to break your teeth!
Butter
Making butter was a frequent chore in the pioneer household, but you can try it without a butter churn! Here is an old butter churning rhyme that you can say while you work: "Come, butter come, come, butter come. Johnny’s at the gate, waiting for a buttercake. Come, butter come."
What you’ll need:
Heavy whipping cream (can be found in any grocery store), and a baby food or mayonnaise jar.
Directions:
- Fill jars about halfway full with whipping cream.
- Shake the jar continuously for 30-45 minutes, or find a partner and roll the jar back and forth between you for the same amount of time.
- When the whipping cream starts to break up, the butterfat will gather, leaving a thin, milky liquid that is called "buttermilk."
- Drain off the water or buttermilk and add fresh water, shaking the jar vigorously to rinse the butter.
- Repeat this washing process until the water runs clear. This rinsing process eliminates the buttermilk that would otherwise cause the butter to spoil too quickly.
- Add salt for flavoring, if desired. Serve on crackers or bread.
Note: It may be helpful to start with whipping cream that is room temperature.
Mulled Cider
Easy to make, this is a great addition to a pioneer day activity! (And even better when served with a pioneer lunch!)
What you’ll need:
1 gallon of apple cider
2 cups of brown sugar
6 cinnamon sticks
2 teaspoons whole cloves
2 teaspoons of salt
Directions:
- Dissolve the brown sugar into the cider and bring to a boil.
- Add cinnamon, salt and cloves.
- Let simmer for 15 minutes.
- Strain the cider to remove cloves (or place them in a cheesecloth bag or tea strainer when added to cider for easier removal).
- Serve hot.
Soap
This is a very simple, non-toxic recipe, most of which can be done in a classroom. An adult will need to use a kitchen to heat the mixture.
What you’ll need:
One-quarter cup of salad oil.
A glass pan for heating up the mixture.
A tablespoon.
One-quarter cup of baking soda.
A wooden spoon.
A measuring cup.
One-quarter cup of water.
A glass jar.
Directions:
- Combine the ingredients in the pan and simmer over low heat. Stir with the wooden spoon.
- After the mixture begins to thicken, heat for a few more minutes, then remove from heat to let cool.
- In a glass jar, put in one tablespoon of the soap and two cups of hot tap water.
- Be sure to securely attach the lid, the shake until soap suds appear.
A Brief History of Soap Making
"According to Roman legend, soap was discovered after a heavy rain fell on the slopes of Mount Sapo (the name means "Mount Soap" in Latin). The hill was the site of an important sacrificial altar, and the rainwater mixed with the mingled ashes and animal fat around the altar’s base. As a result, the three key components of soap were brought together: water, fat, and lye (potash leached from the ashes). As the mixture trickled down to the banks of the Tiber River, washerwomen at work there noticed that the mysterious substance made their job easier and the wash cleaner."