Cover image for The Lewis & Clark cookbook : historic recipes from the Corps of Discovery & Jefferson's America
Title:
The Lewis & Clark cookbook : historic recipes from the Corps of Discovery & Jefferson's America
Author:
Mansfield, Leslie.
Personal Author:
Publication Information:
Berkeley : Celestial Arts, [2002]

©2002
Physical Description:
xvii, 157 pages : illustrations (some color) ; 24 cm
Language:
English
ISBN:
9781587611476
Format :
Book

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TX715 .M363 2002 Adult Non-Fiction Non-Fiction Area
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Summary

Summary

Just in time for the 200th anniversary of the Lewis and Clark Expedition in 2003 comes Leslie Mansfield's LEWIS AND CLARK COOKBOOK. A unique record of culinary life in 18th- and early 19th-century America, THE LEWIS AND CLARK COOKBOOK features 150 historically accurate recipes that use ingredients meticulously researched for authenticity. Despite the extraordinary hardships endured throughout this three-year odyssey, the variety and inventiveness of the expedition's meals are surprising. Along with the recipes, excerpts from Lewis and Clark's journals and Thomas Jefferson's correspondence relate colorful accounts of the journey and hair-raising adventures of daily survival, introducing a new generation to the sights, sounds, and flavors of a pivotal time in our nation's history.• Endorsed by the National Council of the Lewis and Clark Bicentennial Commemoration. • It is estimated that between 2003 and 2006, 25 million people will follow the route taken by Lewis and Clark.• Commemorative events are planned in each Lewis and Clark state starting at Monticello in Virginia and ending at the mouth of the Columbia River in Washington.


Author Notes

LESLIE MANSFIELD is a graduate of L'École de Gastronomic Française Ritz-Escoffier in Paris. She and her winemaker husband live in St. Helena in the beautiful Napa Valley of Northern California.


Excerpts

Excerpts

Gardens & Grains PLATE I SEPTEMBER 7, 1804 - discovered a Village of Small animals that burrow in the grown (those animals are Called by the french Petite Chien) ... the Village of those animals Cow. About A acres of ground on a gradual decent of a hill and Contains great numbers of holes on the top of which those little animals Set erect makes a Whistleing noise and when allarmed step into their hole. Those Animals are about the Size of a Small Squ[ir]rel Shorter (or longer) & thicker, the head much resembling a Squirel in every respect, except the ears which is Shorter, ... the toe nails long, they have fire fur & the longer hairs is gray. - CLARK Asparagus with Lemon Butter and Pine Nuts Described in the Journals of Lewis and Clark, pine nuts were a culinary staple for many Native Americans. Here they are paired with asparagus, an edible member of the lily family. 1/4 cup butter 1/4 cup pine nuts 2 tablespoons freshly squeezed lemon juice Salt and freshly ground black pepper to taste 1 pound asparagus In a small saucepan, melt the butter over medium-low heat. When the butter starts to sizzle, add the pine nuts and sauté until lightly golden brown and fragrant. Remove from heat and stir in the lemon juice, salt, and pepper. Set aside. Trim the asparagus and steam just until tender. Place the asparagus in a serving dish and pour the lemon butter sauce over the top. Serves 4 to 6 MAY 8, 1806 - ... near this camp I observed many pine trees which appear to have been cut down about that season which they inform us was done in order to collect the seed of the longleafed pine which in those moments of distress also furnishes on article of food, the seed of this species of pine is about the size and much the shape of the seed of the large sunflower; they are nutricious and not unpleasant when roasted or boiled, - LEWIS Green Beans with Summer Savory Heirloom green beans, or those whose cultivation may be traced back over fifty years without hybridizing or crossbreeding, particularly lend themselves to this recipe and are especially good when high quality bacon is selected for the bacon fat. The Smithfield bacons are especially good and were used widely in the time of Jefferson and Lewis and Clark. 2 tablespoons bacon fat 1 pound green beans, cut in half 2 tablespoons water 2 teaspoons red wine vinegar 1 tablespoon minced fresh summer savory herb 1 teaspoon salt 1/2 teaspoon freshly ground black pepper In a large skillet, heat the bacon fat over medium heat. Add the beans and sauté for 2 minutes. Add the water, vinegar, summer savory, salt, and pepper and cover the skillet tightly. Reduce the heat to medium-low and cook for about 10 minutes, or until tender. Serves 6 OCTOBER 6, 1810 - When we had the pleasure of possessing you here, you expressed a wish to have some of the Ricara snap beans, and of the Columbian Salsafia brought from the Western side of the continent Govr Lewis. I now enclose you some seeds of each the Ricara bean is one of the most excellent we have had, I have cultivated them plentifully for the table two years. - JEFFERSON to Benjamin S. Barton Baked Beans Beans were a staple in every settler's kitchen and in every explorer's saddlebag. Lightweight when dry, beans stored well, and tasted great. Hung on the swing-out cast-iron crane above the coals in the fireplace, the aroma of cooking beans lured the young farmer home after a hard day of walking behind a plow and the exhausted traveler back to camp. Have your butcher split the ham bone to expose the rich marrow, which will impart its unique flavor to the beans. 1 pound navy beans, soaked overnight in water to cover, then drained 1 meaty ham bone 3 cups water 2 cups diced ham 2 cups chopped tomatoes 1 onion, chopped 1/2 cup Tomato Catsup, see page 23, or ketchup. 1/3 cup packed brown sugar 2 cloves garlic, chopped 1 teaspoon salt 3/4 teaspoon dry mustard 1/2 teaspoon freshly ground black pepper Preheat oven to 350 degrees. In a large pot, combine the ham bone with 3 cups of water. Cover the pot and simmer over low heat for 3 hours. Stir in the drained navy beans, ham, tomatoes, onion, ketchup, brown sugar, garlic, salt, dry mustard, and pepper. Cover the pot and bake for 3 to 4 hours, or until all of the liquid has been absorbed and the beans are very tender. Serves 8 JULY 4, 1805 - our work being at an end this evening, we gave the men a drink of Spirits, it being the last of our stock, and some of them appeared a little sensible of it's effects, the fiddle was played and they danced very merrily until 9 in the evening when a heavy shower or rain put an end to that part of the amusement tho' they continued their mirth with songs and festive jokes and were extremely merry until late at night. We had a very comfortable dinner, of bacon, beans, suit dumplings & buffaloe leaf & a in short we had no just cause to covet the sumptuous feasts of our countrymen on this day. - LEWIS Sweet-and-Sour Red Cabbage Because of its hardiness, cabbage was brought to the New World by immigrants from all over Europe during the 17th and 18th centuries. Drying and preserving fruits and berries like the prunes in this recipe, were essential skills in every American kitchen. 3 tablespoons butter 1 red cabbage, cored and finely shredded 1 cup chopped pitted prunes 3/4 cup red wine vinegar 1/2 cup red currant jelly 1/2 cup water 3 whole cloves Salt and freshly ground black pepper to taste In a large pot, melt the butter over medium heat. Add the cabbage, prunes, vinegar, currant jelly, water, cloves, salt, and pepper and toss together. Bring the mixture to a simmer then, cover the pot, reduce heat to medium-low and cook for about 1 1/2 hours. Stir the cabbage occasionally and add more water if the mixture gets too dry. Serves 6 JULY 20, 1805 - I found a black currant which I thought preferable in flavor to the yellow. This currant is really charming fruit and I am confident would be preferred at our markets to any currant now cultivated in the U. States. - LEWIS Endive Salad with Buttermilk Dressing A member of the chicory family, endives were brought to North America by Dutch and Belgian immigrants. As is clear from the excerpt below, the availability of endives during the winter months provided much-needed greens for the Jeffersonian table. 1/2 cup buttermilk 1 tablespoon olive oil 1 tablespoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 endives, sliced In a bowl, whisk together the buttermilk, olive oil, vinegar, salt, and pepper. Add the endives and toss to coat with the dressing. Serves 4 MARCH 21, 1802 - Would it be within the scope of Mr Bailey's plan of gardening for the common market, to make a provision of endive for the ensuing winter, so as to be able to furnish Thi J. with a sallad of endive every day through the winter until spring sallading should commerce. - JEFFERSON to Robert Bailey Hominy with Tomatoes au Gratin Produced by soaking corn in lye until the hulls dissolve and the kernels puff, hominy was another Native American food eagerly adopted by the settlers and frontiersmen. Still a staple in the South, this recipe combines hominy with tomatoes, yet another New World fruit. This is an excellent side dish for pork, veal, and baked fowl. 3 cups cooked white hominy, drained 2 cups chopped tomatoes 2 tablespoons fine dry bread crumbs 1 teaspoon minced fresh sage 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup shredded Cheddar cheese Preheat oven to 350 degrees. Lightly oil a 9 by 9-inch baking dish. Spread the hominy in the prepared baking dish. Spread the tomatoes evenly over the hominy. Sprinkle the bread crumbs, sage, salt, and pepper over the tomatoes. Top with the cheese and bake for 30 minutes. Serves 6 AUGUST 17, 1805 - we also distributed a good quantity point mockerson awles knives beads looking-glasses & c among the other Indians and gave them a plentifull meal of lyed (hull taken off by being boiled in lye) corn which was the first they had ever eaten in their lives. They were much pleased with it. - LEWIS Black-Eyed Peas with Salt Pork Salt pork is essentially bacon that has not been smoked. Salting is a traditional method of preserving the deliciously fatty pork belly. It lends creaminess to dishes where it is used and is a traditional accompaniment to a pot of black-eyed peas. Cooking with vegetable oil or butter are essentially 20th century conventions. The 18th and 19th century cooks always had a crock of salt pork or bacon on the kitchen table. 1 pound dried black-eyed peas 2 quarts water 1 tablespoon olive oil 8 ounces (about 1 cup) diced salt pork 1 onion, chopped 1 carrot, sliced 2 cloves garlic, minced 4 cups chicken stock 3 Roma tomatoes, chopped Salt and freshly ground black pepper to taste 1/2 cup chopped scallions In a large pot or Dutch oven stir together the black-eyed peas and water. Bring to a boil over high heat and let boil for 2 minutes. Remove the pot from the heat, cover the pot, and let stand for 1 hour. Drain the peas through a colander. Return the pot to medium heat and add the oil and salt pork. Sauté until the pork is lightly browned. Add the onion, carrot, and garlic and sauté until tender. Stir in the reserved peas, stock, tomatoes, salt, and pepper. Bring the mixture to a boil over medium heat, then reduce the heat to medium-low, cover the pot, and simmer for 1 hour. Uncover the pot and simmer an additional 10 to 15 minutes, or until the mixture has slightly thickened, stirring often to prevent scorching. Serve in bowls and sprinkle with chopped scallions. Serves 6 to 8 JULY 13, 1774 - black eyed peas come to table - JEFFERSON Minted Peas A hardy Mediterranean native, mint was already a garden staple during the time of Lewis and Clark. It was used as a tea and as a flavoring and fragrant scent herb. Peas were indispensable as they were easily dried and stored for winter consumption. 2 tablespoons water 1 tablespoon butter 1 tablespoon minced fresh mint 1/4 teaspoon salt 1/4 teaspoon sugar 2 cups fresh shelled peas In a saucepan, combine the water, butter, mint, salt, and sugar. Bring the mixture to a simmer over medium heat. Stir in the peas and cover the saucepan. Reduce the heat to medium-low and continue to simmer until the peas are cooked. Remove the lid from the saucepan and cook until the liquid has evaporated and the peas are glazed with the butter mixture. Serves 6 JUNE 25, 1805 - great quantities of mint also are here it resemble[s] the pepper mint very much in taste and appearance. - LEWIS Parsnip Fritters Parsnips are harvested in the late fall and were one of the group of winter vegetables essential to the colonists. These spicy roots with their velvety texture when cooked, were a versatile American staple. These parsnip fritters are an elegant accompaniment to a dish of beef buffalo, or other wild game. 1 1/2 pounds parsnips, peeled, sliced and steamed until tender 2 tablespoons butter 1 tablespoon minced shallots 1 egg, beaten 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons fine dry bread crumbs Oil for frying Place the steamed parsnips in a bowl and mash until smooth. Stir in the butter, shallots, egg, salt, and pepper and combine until smooth. Stir in the bread crumbs until thoroughly blended. In a large skillet, add oil to a depth of 1 inch. Heat the oil over medium-high heat. When the oil is hot, carefully drop the parsnip mixture by the tablespoonful into the oil without crowding. Cook the parsnip fritters until golden brown on both sides. Drain on paper towels and keep warm in a 200-degree oven. Serve hot. Serves 6 to 8 MAY 2, 1806 - the flower and fructification resembles that of the parsnip this plant is very common in the rich lands on the Ohio and it's branches the Mississippi & c. I tasted of this plant and found at agreeable and eat heartily of it without feeling any inconvenience. - LEWIS Potato Croquettes The potato is truly one of the great gifts from the New World. Originally from South and Central America, the first wild varieties were cultivated by ancient Americans. Spanish explorers brought the potato to Europe in the 15th century where it was heavily cultivated and hybridized and later brought back to North America by the early settlers. 1 pound potatoes, peeled and cut into 2-inch cubes 1/4 cup freshly grated Parmesan cheese 1 egg, lightly beaten 2 tablespoons minced onion 1 tablespoon minced fresh parsley 1 clove garlic, minced Salt and freshly ground black pepper to taste 2 cups fresh bread crumbs, divided Olive oil for frying In a large pot, combine the potatoes and enough salted water to cover. Bring to a boil over medium-high heat, and cook until the potatoes are very tender. Drain the potatoes and mash until smooth. Set aside to cool. In a large bowl, whisk together the Parmesan, egg, onion, parsley, garlic, salt, and pepper. Add the mashed potatoes and stir until just combined. Add 1 cup of the bread crumbs and stir until just blended. Form the mixture into walnut-sized balls and roll in the remaining bread crumbs. In a large skillet, heat 1/8-inch of olive oil over medium-high heat. Continues... Excerpted from THE LEWIS & CLARK COOKBOOK by LESLIE MANSFIELD Copyright (c) 2002 by Leslie Mansfield Excerpted by permission. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.