The Homestead Kitchen, circa 1850! Be It Ever So Humble...

Posted on Wednesday, December 12, 2007 at 11:34

  Hey, ya'll!  I thought I'd share some really cool information I found about the homestead kitchen, circa late 1800's, that is!  So come along wth me, as I explore how our fore-mothers, made a home and hearth from very little, yet still made meals that raised a generation of brave pioneers. 

Well, as most of you know, this era was a time of travel and exploration, for many hearty souls.  "Move west, young man," was soon to be the cry all along the Eastern seaboard.   Many families sold their homes, packed up their meager belongings, and headed into the wild unknown.  And with them, traveled the mothers, and daughters, of a generation of pioneer women, who would one day make their mark on our hearts and minds because of their dedication to home and hearth.  Whether it was by wagon, or foot, they made home whever they happened to lay their heads.  To this day, the image of those brave women is burned into our hearts, and we can not help but admire their courage and fortitude.

While working on a new unit study for my little Pumpkin, I read some terrific articles about those ladies, and how their spirit of "make-do," helped to change, and further expand,  this country.  Somehow, in the middle of nowhere, and with an ingenuity born of necessity, they made not only filling meals, but, at times, sumptuous feasts, as many of the diaries and letters to kin folk tell us.

One of the most interesting stories I read had to do with kitchen utensils of the 1850's.  In it, I found out that many things we think of as modern inventions, actually had their prototypes in this time-frame.

For instance, most of us know that the toaster was invented in the early 20th century, yet we fail to realize that a version of it has been around for centuries.  While I do not remember the name of the first type, the "toaster," was said to have two iron bar sides, with a tong-like closure, that you could place a peice of thick sliced homemade bread, close,  and then hold over the coals of a low-burning fire.  Highly recommended by the way, when bread became stale. 

Another cool invention was the fore-runner of our modern convection ovens.  It was made from four peices of tin, welded together in the fire to form a bottom, a top that curved over, and latched, and the two sides.  Although generally only available to the most wealthy of families, a few were carried on the wagon trains.  You could place a large chicken or small turkey inside, and place it near the open fire to "bake" the meat.  I do imagine the ovens saw many a guinnie fowl, and duck, too, when they were handy.

Speaking of bread, can you imagine the ingenuity it took to make bread, especially white bread, without a fairly modern oven?  Well these women found a way!  Once a week, when the wagon train stopped for rest, they would build an oven from mud and water, letting it dry into an oval shape, with an opening in the center.  Then they would place it on top of a fire, over a grill of some kind, and place the loaves inside for baking.  You might have gotten a few pieces of baked dust too, but I bet that bread tasted wonderful, after a long day of walking, or riding in a wagon seat that lacked the conveinence of springs.  "Oooooh, my aching bottom!," must have been the cry of many of those familial matriarchs!

As for the cooking of meat, an open fire, and a spit, either of some very green, peeled wood, or a peice of metal that was carried from place to place, was the method of choice.  Sometimes, if time allowed, the ladies would pull out their cast iron dutch ovens, and stew some meat with the dried vegitables they had brought with them.  That is,  if they found a good water supply nearby.  If not,  well,  they might fry it in some rendered fat,  from one of the animals brought along for the purpose of feeding the people on the journey. 

Can you imagine the difficulties these women must have faced?  Poor water supply, a lack of fresh ingredients, and rancid butter or tallow with which to make a meal.  I have to tell you, these women had to have some mighty faith, to make it through with all of that!  Yet, many did, and when they arrived at their destinations, they often lived in their wagons, or tents for several more months before they had a home with a real roof, much less a kitchen.

When the cabin, or soddy was built, depending on the destination, and the availability of wood, the home was generally one or two rooms.  Sometimes the "kitchen" was a tiny shed attached to the side of the house by a "dog run."  Sometimes it was nothing more than a fire pit dug in the back yard.  No matter where it was, or how primitive,  these women fed their families well.   Many of their recipes have been handed down from one generation to the next, and on and on.  We fix many of the same meals today, without ever realizing the great contribution of these wonderful women.  They crossed a continent with two things: Faith and fortitude.  May we be remembered the same by our families, as we prepare the meals that they eat, and give our thanks to the Father for providing for us!

I always think of "Little House on the Praire," when I think of a homestead kitchen, for some unknown reason.  Caroline Ingels bent over the firplace, stirring a pot with a huge wooden spoon, her little daughters sitting nearby, reading their primers.  However, upon further study, I have learned this was not really typical.  Most of the young girls began to help their mom's prepare the meals at an early age.  Remember, there were no microwaves, no iceboxes...so if you had an animal slaughtered, you had to begin the preservation process right away.  Venison, and wild game were smoked, or dried.  Fish and pork  was placed in large crocks, and barrels,  then salted heavily, to keep the meat from spoiling.  Everyone had to help, if the supplies were to last through the coming winter months.

Canning did not become really poular until just before the Civil War.  Even then, you might very well get botulism from cans that were damaged.  Not to mention the cans themselves were made from lead.  Talk about food being a dangerous thing!  So, as a result, most vegitables, and fruits were dried, or kept in a "root celler," to keep them edible.  I would think that when spring finally arrived, those lovely ladies were absolutely thrilled, to have a change of menu, and fresh ingedients!

Those early homestead kitchens varied mightily from ours today.  Yet one thing remains constant.  The kitchen, whether modern or primative, is a place that we nuture our families with more than just good food.  It is a place to give thanks, spend precious moments with our loved ones, and do something we all love...eat!  

I hope your homestead kitchen is blessed with many  happy memories, and that wonderful "make-do" spirit, too!

                                                                  Mistypearl

Untitled Comment

Posted by Jeannie on Thursday, December 13, 2007 at 12:34 - Link

Sometimes ( ok quite often) I think I was born in the wrong era, although always knowing the Lord has us here for such times as this for His reasons only. Thank you for this kind reminder of the days of being truly thankful, and having less ment more of thanks and God given Grace.

Untitled Comment

Posted by southernbelle on Thursday, December 13, 2007 at 02:50 - Link

I find it all fascinating. Thanks for taking the time to post it for the rest of us to read.

Untitled Comment

Posted by Amanda on Friday, December 14, 2007 at 02:51 - Link

That was an interesting read. I LOVE reading about things od old. It is amzazing how people back then learned to "make do." We have so much to be thankful for living in such a time as this.

With that being said, Isn't it also amazing that even when we have "things" galore, the best things in life are still free?

Blessings,
Amanda <><