TEACHER'S GUIDE TO

History and Folklife of the Kentucky Frontier

CLASSROOM ACTIVITY

A Pioneer Meal

 

Meals consumed by the pioneers often consisted of dried vegetables from the 
garden,dried fruits from the countryside, and salted game. As a class project 
prepare the various dishes and serve them as a meal. Some dishes will require 
access to a stove or hot plate. 

Menu:

beef or venison jerky or substitute 
dried apples, stewed 
dried beans, stewed
corn muffins with butter and sorghum 

1. Churning butter. If a churn is available, let each student take a turn. Otherwise, 
shake warm cream in a mason jar until butter forms. Add a little salt.

2. Grind corn. Shell and grind the corn using a flat rock as a mortar and rounded rock 
as a pestle. Because a lot of grinding produces very little meal, you may wish to 
supplement what the students grind with store-bought meal. To the meal add an egg 
and enough milk to make batter for muffins or hot cakes. Serve with the churned 
butter and sorghum. Vegan alternative: substitute water, oil or apple sauce for the egg 
and milk.          

3. Dry beans. String pole beans and hang them in a warm shady place. When the 
pods have dried, remove the beans and spread them in the sun or in a warm place to 
dry. Store in a covered jar. To serve, simmer in water until tender. Season with bacon. 
Vegan alternative: skip the bacon and season with salt.

4. Dried apples. Core and slice several apples 1/4 to 1/2 thick. If you are working with           
 younger children, preslice the apples, spraying them with lemon juice to keep them 
from getting too brown. Place apple rings on a dowel rod or stick and allow the slices 
to dry in the sun under a piece of netting to keep out bugs. Store in an air tight container. 
To serve, simmer in water. 

5. Purchase sticks of jerky and cut them into bite-size pieces and serve a piece to each            
student.

After the meal, talk about the following:
     --the amount of time required to prepare a single meal
     --the nutritional strengths and shortcomings of the meal
     --the monotony of frontier meals, especially in winter and early spring

 

 

This activity comes from A Teacher's Guide to Pioneer Life in South Central Kentucky,

by Nancy Disher Baird and Carol Crowe-Carraco.