What did pioneers cook with?

What did pioneers cook with?

The first pioneers in most places ate by campfires. By necessity, foods were cooked by very simple methods. Dutch ovens, frying pans, boiling pots, and roasting spits were typically employed.

What did American pioneers eat?

Pioneers took most of their own food and every day the meals were pretty much the same: usually bread, beans, bacon, ham, and dried fruit over and over again. Occasionally they had fresh fish or buffalo or antelope hunted along the way. Many of families took along a milk cow so they were able to have fresh milk.

What did pioneers make with flour?

Cornmeal Pancakes Like flour, pioneers brought along tons of cornmeal for the trail. Cornmeal was easy to make and transport, so travelers got creative with how they used it in their meals. A favorite food on the Oregon Trail was cornmeal pancakes, which could easily be fried up over the campfire.

How did pioneers cook their food on the Oregon Trail?

Some pioneer women brought their iron ovens from home, but these appliances were heavy and required a lot of wood so they were often abandoned along the trail. A Dutch oven and a reflector oven were more practical tools. A Dutch oven is a cast iron pot with a lid.

What did they drink in the colonies?

Practically everyone in 18th America drank chocolate and tea, but what about cider, water, milk, and whiskey? Well, of course they drank water and milk. The colonies were an idyllic paradise—lush forests, rolling hills, crystal clear streams.

What did most colonists drink?

The Founders, like most colonists, were fans of adult beverages. Colonial Americans drank roughly three times as much as modern Americans, primarily in the form of beer, cider, and whiskey.

How much did people drink in Colonial America?

In 1770, the average colonial Americans consumed about three and a half gallons of alcohol per year, about double the modern rate.

How much did people drink historically?

Early Americans even took a healthful dram for breakfast, whiskey was a typical lunchtime tipple, ale accompanied supper and the day ended with a nightcap. Continuous imbibing clearly built up a tolerance as most Americans in 1790 consumed an average 5.8 gallons of pure alcohol a year.