Trekking Food

[Blizzard of '93]

both hard sausage - summer sausage - and hard cheese were carried on treks during cooler weather. I've carried butter in a tin also. add to grits and barley.

 

[tenngun]

Will give it a new try, sounds like I ain't had enough cartilage and. Ain't boiled it enough.... Been packing bullion cubes :redface: .

 

[George]

Another very common food of the 18th century was pumpkin, frequently called pompion. They cooked with it fresh, dried it to preserve it. I've played with it a bit, dried some and reconstituted it on a trek. It works very well simply boiled with a little sugar, and is surprisingly good when boiled in pocket soup. It can also be eaten dry on the trail, and you can use the parched seeds about like parched corn.





Spence

 

[George]

:redface:
Hoisted by my own petard.... :haha:

I speak from personal experience, Clyde. I cheat all the time. I like to do it the old way at least once, then I'll take modern shortcuts if they aren't too obvious. :haha:

Spence

 

[coloradoclyde]

I agree with you 100%.....thanks for the reminder.

Hey that pumpkin looks delicious :thumbsup:

 

[Sean Gadhar]

Will give it a new try, sounds like I ain't had enough cartilage and. Ain't boiled it enough.... Been packing bullion cubes :redface: .

:hmm: Sounds like a job for neck bones.

 

[Loyalist Dave]

Try out stuff at home first. We like what we get to used to, and food from this time can be not what we like

'Tis very sound advice indeed...PLUS it's fun when stuck inside due to very inclement weather or when the next outing is far away on the calendar, to try something historic at home...

LD

 

[Bear Rider]

I dry mixed vegetables. These combined with several broken up sticks of dried beef make a good soup. You put the beef and vegetables in cold water, and by the time that you bring the water to a boil, everything is pretty well rehydrated.

 

[jderrick]

Dried eggs? I hadn't thought of drying them... thanks for the suggestion!

 

[coloradoclyde]

What????? wait a minute your drying regular eggs?? how????? I thought they hard to be freeze Dried?????????

 

[Billnpatti]

Satx and I have both spent some time in the military and we can tell you just how DE-LICIOUS those powdered eggs are. YUM! YUM! :barf: I haven't seen them since I got out of the Navy back in 1963. I don't know where you might find them now. :idunno: But I sure ain't lookin' for them either. :haha: :haha:

 

[satx78247]

I just love GREEN EGGS & HAM. (Like H, I do.)====> Apologies to Dr. Seuss.
(CHUCKLE)

Dehydrated eggs are FINE to cook with but TERRIBLE to cook/eat by themselves.

yours, satx

 

[Blizzard of '93]

a bit 'off topic' but reading of the expeditions to the South Pole there was mentioned of canned 'dessicated' eggs. no idea what years these first came out though. also read mention of eggs packed in lard and tallow that kept fresh in colder climes for months.

I packed eggs in a skin bag with straw in cool weather no problem. salt/pepper/sugar cured, cold smoked pork too.

 

[Claude Mathis]

What????? wait a minute your drying regular eggs?? how????? I thought they hard to be freeze Dried?????????

http://www.onegoodthingbyjillee.com/2014/05/make-powdered-eggs.html

 

[coloradoclyde]

Thanks Claude :hatsoff:

 

[Loyalist Dave]

Dehydrated eggs are FINE to cook with but TERRIBLE to cook/eat by themselves.

The Holy Grail of dried foods has been for more than a century, coming up with a reconstituted whole egg that is tasty by itself...

These folks claim to have found the holy grail with crystallized eggs,. From what I've found on survivalist forums, they actually ARE good tasting. I have yet to do a personal taste test...

:idunno:

LD

 

[Rifleman1776]

In my readings of the Rev. Rifleman heading out from home in the wilderness to find the war I found a variety of food they took. Not all carried all these and, of course, there were variations. Jerky, parched corn whole kernels and ground, pemmican, dried fruits, nuts and fruit cake. Someday I'll have to research the receipe for a fruit cake of that era. I believe pemmican was the most important of those foods. It contains fat and grease, calories, vitamins and might have even tasted OK. It could be eaten as is or put into hot water for a soup.

 

[coloradoclyde]

I enjoy trying recipes from the 18th &19th centuries........but I willingly admit that food is one place I make no qualms about deviating from historical accuracy.
I would rather be well fed and happy on a trek than historically accurate. :grin:

 

[Loyalist Dave]

I think the "fruit cake" was one way to ward off scurvy...it was supposed to bring health in the new year according to the Victorian Christmas tradition...and a shot of Vitamin C from the citron in it in the middle of the winter on New Year's seems like a good way to ward off "the itch". Perhaps this was known from cause and effect in the 18th century.....

:idunno:

LD

 

[Coot]

There is a difference between enjoying what one eats and having a full belly. :grin:

In his book, "Travels in the Confederation, 1783-1784", Johann Schoepf mentions that: backwoods men take only salt and cornmeal to eat; for the rest of their food they rely on the wild game they kill. Thus they pass 10 to 20 days in the woods, wander far around; shoot whatever appears, take only the skins, the tongues, and some venison back with them on their horses to their cabins where the meat is smoked & dried.