Nebraska Pioneer Cookbook

by Kay Graber (Editor)

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.

Genres: Food

164 pages, Paperback

First published October 1, 1974

Reviews

[Ben · Rating 4 out of 5]

Of particular interest was the table of measurements. Two oz. wineglasses, anyone?

[Susan Krafcheck · Rating 3 out of 5]

Definitely not your “ordinary” cookbook. I enjoyed the anecdotes. Some of the appetizers were very appealing.

[Katy Lovejoy · Rating 4 out of 5]

Cool