Food on the Frontier: Minnesota Cooking from 1850 to 1900 with Selected Recipes

by Marjorie Kreidberg

A unique cookbook that combines lively social history with mouth-watering recipes from the good old days. Gathering her data from old cookbooks, household guides, letters, diaries, and newspapers, the author pieces together a fascinating account of how the pioneer homemaker played a vital role during Minnesota's frontier years. More than 275 recipes included.

Genres: Food, Nonfiction

324 pages, Paperback

First published August 15, 1975

Reviews

[Catherine · Rating 3 out of 5]

A fascinating insight into the challenges that the early settlers in Minnesota, encountered in the kitchen. Discussed within the book is the struggle with food supplies brought into the region, especially in winter; the necessity for canning and pickling, together with the dangers inherent in both; the pressing need to find somewhere cool and dry to store food supplies in the home; the vagaries of the different stoves available to the pioneer woman; the way in which recipes were disseminated and the challenges in following a recipe without standardized measurements.

The book clearly conveys the hard, hard work that was involved in the kitchen alone, which makes me glad for my 21st century conveniences! I would however, liked to have seen more first hand accounts included within the book. Most information relies upon newpaper articles and books published at the time, which acted as guides to the housekeeper.

An interesting selection of recipes at the back, and which also makes me glad for my 21st century cookbooks!

[Lynn · Rating 4 out of 5]

Pioneer women were smart, hard-working, and awd-inspiring!