The availability of ingredients and cooking facilities in 19th-century mining camps varied significantly based on location, supply lines, and the wealth of the mining operation. However, there were some common staples and tools that were typically found at these camps:
- Dried Goods: Beans, rice, flour, and dried corn were staples due to their long shelf life and versatility.
- Meat: Salt pork and bacon were preferred for their ability to be stored for extended periods.
- Baking Supplies: Flour, sugar, and lard were often available for making bread, biscuits, and simple desserts.
- Coffee and Tea: Essential for starting the day, coffee and tea were widely used.
- Spices and Seasonings: Salt, pepper, and a limited array of
other spices and herbs.
Being said, here is a recipe for a hearty soup that would give the miners needed protein and carbohydrates for energy:
Bean with Bacon Soup
Ingredients:
2 cups dried beans (such as navy or pinto)
1/2 pound bacon, chopped
1 large onion, diced
6 cups water or broth
Salt and pepper to taste
Prepare the beans by rinsing and soaking them overnight in cold water. Drain and rinse again before cooking. Cook the bacon over medium heat until it begins to render its fat. Add the diced onion and cook until the onion is translucent, and the bacon is crisp.
Add the drained beans to the pot with the bacon and onions. Pour in water or broth and bring to a boil. Reduce heat to a simmer, cover, and cook until the beans are tender, about 1-2 hours. Season with salt and pepper.
-Val
No comments:
Post a Comment