Pemmican and pickled plums, sauerkraut and salmi of quail, Swedish flatbread and Bohemian kolaches and Danish meat roll, dishes familiar and foods exotic—you'll find them in this cook's tour of the state from Lewis and Clark to the Age of Elegance, for in its cuisine as in its weather Nebraska is a land of variety and extremes. Interspersed with the recipes are descriptions of food preparation and fare which tell us much about how our forebears lived—industriously, ingeniously, and sometimes very well. Although many of the recipes could not be duplicated in today's kitchens, there is plenty here to challenge and stimulate amateur and professional chefs—and plenty of food for thought for social historians.
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4 of 4 people found the following review helpful:
5.0 out of 5 stars
Delicious and a good red,
By A Customer
This review is from: Nebraska Pioneer Cookbook (Bison Book) (Paperback)
This fascinating little cookbook will give you insight into your grandmothers' recipes. I'm going to make first the tapioca pudding my husband used to love at his grandmother's house. There are recipes from several nationalities, including beef a la mode: soak for three days in vinegar, then brown and serve with raisin gravy. Do you flavor your banana recipes with lemon? All these do! How about warm cucumber and egg salad in sweet cream? Want to read what Willa Cather ate at age 20 at a Women's Christian supper--including two large slices of chocolate cake? Gotta start cookin'!
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