Skillet Bread, Sourdough, and Vinegar Pie: Cooking in Pioneer Days

by Loretta Frances Ichord

Presents a look at what was eaten in the American West by pioneers on the trail, cowboys on cattle drives, and gold miners in California camps, with available ingredients, cooking methods, and equipment. Includes recipes and appendix of classroom cooking directions.Presents a look at what was eaten in the American West by pioneers on the trail, cowboys on cattle drives, and gold miners in California camps, with available ingredients, cooking methods, and equipment.

Genres: Nonfiction

64 pages, Paperback

First published January 22, 2003

Reviews

[Megan]

Super cute. I almost wish that I was in elementary school with a project about the Oregon Trail or something so I could make one of these recipes for my class. =) But I collect cookbooks, so any type of cookbook that is a bit out of the ordinary is one for me! Loved the authenticity of the recipes and the simple explanations about what was changed to be modern. A wonderful amount of information to keep kids interesting in reading it, but enough to satisfy an adult!

[Duane]

This is a excellent book for anyone who is interested in how the early settlers ate and cooked while traveling along the trails. With actual recipes and descriptions of the cooking utensils they used, this book is a joy to read.

[Beth]

Picture Book/Nonfiction
Ages:8-11

[Sara Goldenberg]

It's a kiddie book. Not for me.