View Full Version : Traditional Trail Foods
from the days of old.
Interesting article from Backwoods Home (http://www.backwoodshome.com/articles2/rohdenburg81a.html)about preparing some of your own ready to eat trail food. Jerky, Pemmican, Hardtack and Parched Corn recipies for you traditional types. Comments on other traditional trail foods and article welcome:)
Don't forget about stuff like bannock, oatcakes, brose, etc,
http://en.wikipedia.org/wiki/Bannock_(food)
http://en.wikipedia.org/wiki/Oatcake
http://en.wikipedia.org/wiki/Brose
If course neccessity is the mother of invention. The best trail foods might be found be going to the bulk food section or baking goods section of whatever grocery store you are resupplying at, finding stuff that is nutrious yet cheap, like $1.00 per pound or less for 1800 calories or so per pound, and then figuring out different ways you might prepare it in the field. Traditional reciped provide excellent guidelines.
Critterman
02-01-2008, 12:08
Don't forget about stuff like bannock, oatcakes, brose, etc,
http://en.wikipedia.org/wiki/Bannock_(food (http://en.wikipedia.org/wiki/Bannock_%28food))
http://en.wikipedia.org/wiki/Oatcake
http://en.wikipedia.org/wiki/Brose
If course neccessity is the mother of invention. The best trail foods might be found be going to the bulk food section or baking goods section of whatever grocery store you are resupplying at, finding stuff that is nutrious yet cheap, like $1.00 per pound or less for 1800 calories or so per pound, and then figuring out different ways you might prepare it in the field. Traditional reciped provide excellent guidelines.
Do you have stock in Quaker Oats? :)
LOL. No.
I just but whatever oats are cheapest. $0.75 at the bulk barn.
That's 2400 calories per $.
I would imagine that grits are just as cheap once far enough south. :)
budforester
02-01-2008, 12:43
LOL. No.
I just but whatever oats are cheapest. $0.75 at the bulk barn.
That's 2400 calories per $.
I would imagine that grits are just as cheap once far enough south. :)
I bought grits last week... 3033 Cal per $; oats contain more goodies, though.
budforester
02-01-2008, 12:50
JAK
Got a favorite recipe for oatcakes?
I'll bet grits are way better than little debbies at only 1200 cal per $. :)
We can't get grits here. :(
Closest thing would be cream of wheat, or perhaps cornmeal is closer?
Speaking of which, how about Johnny Cake or Cornbread as trail food?
http://en.wikipedia.org/wiki/Johnny_cake
http://en.wikipedia.org/wiki/Cornbread
I'
http://en.wikipedia.org/wiki/Johnny_cake
In the words of where they came from: Ayup.
Cannibal
02-01-2008, 13:51
We can't get grits here. :(
Consider yourself lucky. Just shred some cardboard, soak in water, and pour butter on top: same thing.
OK now this can get a bit messy, but honey is a tradtional trail food dating back millenia. If you saturate you bread or grains in honey you will reduce the total volume, and at the same time preserve the bread or grains because of the natural preservatives in the honey and because the honey displaced water and air. The tricky part is wrapping it in such a ways as to keep it leak proof and keep the mess down without adding to much extra weight. One traditional way, if you want to avoid plastic, might be a final roll in oats or flour or cornmeal or whatever, and then to wrap it in paper or birch bark or leaves or something like that. You could also bake or semi-bake the oatcakes or whatever ahead of time. Hence granola, oatcakes, etc.
What kind of tree leaves are good with honey.Do you just heat over fire or do you bake under the coals.Leaves are green right.
Consider yourself lucky. Just shred some cardboard, soak in water, and pour butter on top: same thing.
Cannibal,
You're not putting enough Southern goodness into those grits! Try some bacon, cheese, butter, salt, and oh yeah, more cheese.
envirodiver
02-01-2008, 16:39
Cannibal,
You're not putting enough Southern goodness into those grits! Try some bacon, cheese, butter, salt, and oh yeah, more cheese.
Don't forget the cheese and maybe some ham, jalapeno peppers, hot sauce.
Cannibal
02-01-2008, 16:40
Cannibal,
You're not putting enough Southern goodness into those grits! Try some bacon, cheese, butter, salt, and oh yeah, more cheese.
I like the bacon and cheese part. :D
Seriously, after living in the South for 10 years, I just can't develop a taste for grits; I've tried. I feel left out at breakfast.
warraghiyagey
02-01-2008, 16:42
Cannibal,
You're not putting enough Southern goodness into those grits! Try some bacon, cheese, butter, salt, and oh yeah, more cheese.
'No self-respecting southerner uses instant grits.'
I like the bacon and cheese part. :D
Seriously, after living in the South for 10 years, I just can't develop a taste for grits; I've tried. I feel left out at breakfast.
I dated a woman from down South almost a decade ago. I loved the fresh seafood dishes. The jambalaya was awesome. And though i am still partial to chowda, the gumbo was delicious.
Grits? Sorry. Could not get into it. This RI boy wants home fries (http://www.ehow.com/how_13822_make-home-fries.html) instead.... :)
I like the bacon and cheese part. :D
Seriously, after living in the South for 10 years, I just can't develop a taste for grits; I've tried. I feel left out at breakfast.
Never had decent grits in FL.
They call it the new South.
warraghiyagey
02-01-2008, 17:01
Never had decent grits in FL.
They call it the new South.
Really? Isn't it souther than 'the south?'
'No self-respecting southerner uses instant grits.'
Sorry, GREAT MOVIE!!!!
warraghiyagey
02-01-2008, 17:06
Sorry, GREAT MOVIE!!!!
'You're grits only took five minutes? Were they magic grits?'
Cool car, too.
I wish I had several in storage.
warraghiyagey
02-01-2008, 17:18
Cool car, too.
I wish I had several in storage.
Even with mud in the tires?
Cool car, too.
I wish I had several in storage.
:datz
Even with mud in the tires?
:datz
Think Trail Food, Traditional kind!
So sorry.
I tried to make pemmican about 25 years ago.
It was rat nasty. It would keep you alive, but would be a close second with dirt.
I would be curious as to what some of the earlier hikers ate, say back in the 60's and 70s before the age of prepackaged and dehydrated foods arrived on scene.
I would be curious as to what some of the earlier hikers ate, say back in the 60's and 70s before the age of prepackaged and dehydrated foods arrived on scene.
Lots of noodles, just like now. Plus nuts, sausage, cheese, peanut butter, tuna from cans, etc. That anthology from James Hare (Hiking the Appalachian Trail, Rodale Press, out of print) is your best source on those early thru-hikers.
Bring back this traditional "hiker" food!
http://en.wikipedia.org/wiki/Foods_of_the_American_Civil_War
:-)
Pass the hard tack (http://en.wikipedia.org/wiki/Hardtack) and salt pork!
Cannibal
02-01-2008, 18:47
I dated a woman from down South almost a decade ago. I loved the fresh seafood dishes. The jambalaya was awesome. And though i am still partial to chowda, the gumbo was delicious.
Grits? Sorry. Could not get into it. This RI boy wants home fries (http://www.ehow.com/how_13822_make-home-fries.html) instead.... :)
That's OK, I miss the Grindas from Providence. The 'subs' down here are a pale comparison. mmmmmm, home fries and don't forget the Del's!
Nearly Normal
02-01-2008, 19:36
Never had decent grits in FL.
They call it the new South.
That's because FL is really an extention of NYC.
Bring back this traditional "hiker" food!
http://en.wikipedia.org/wiki/Foods_of_the_American_Civil_War
:-)
Pass the hard tack (http://en.wikipedia.org/wiki/Hardtack) and salt pork!
Yes Mags, good stuff there, hardcore hikers they were.
Sharing meat and coffee with maggots, no problem mate, just scrape them aside and eat!:)
Yes Mags, good stuff there, hardcore hikers they were.
Sharing meat and coffee with maggots, no problem mate, just scrape them aside and eat!:)
What!? And waste the protein?
What!? And waste the protein?
LOL, Survivorman's apetizer, or possibly main course.
warraghiyagey
02-01-2008, 21:00
:datz
:datz
Think Trail Food, Traditional kind!
Woops.http://www.freesmileys.org/smileys/ad/hiding.gif
Wise Old Owl
02-03-2008, 00:34
:jump
Really? Isn't it souther than 'the south?'
I have met some people who are from futher south -
The land of Down Unda, and Vegimite Sandwiches!
JAK
Got a favorite recipe for oatcakes?Sorry missed your post.
No I don't have a favourite recipe for oatcakes. I have tried to make them, but haven't made better than good store bought but I haven't tried hard enough. My mom from Edinburgh taught me oatmeal porridge with milk and brown sugar, wheat scones with mollasses or for strawberry shortcake, and lots of oatmeal cookies but never oatcakes. I am going to give it another shot now.
Here is a very simple field recipe for scottish oatcakes:
http://en.wikipedia.org/wiki/Oatcakes
Scottish soldiers in the 14th Century carried a metal plate and a sack of oatmeal. According to contemporary accounts, one would heat the plate over fire, moisten a bit of oatmeal and make a cake to "comfort his stomach. Hence it is no marvel that the Scots should be able to make longer marches than other men."
http://www.virtualscotland.co.uk/scottish_recipes/scottish_recipe_011.htm
Oh, she made wicked shortbread too, using corn starch and real butter.
Looked like this but the recipe was quite different. She cut scones the same way.
http://www.undiscoveredscotland.co.uk/usrecipes/shortbread/index.html
Oh, she made wicked shortbread too, using corn starch and real butter.
Looked like this but the recipe was quite different. She cut scones the same way.
Och! That's nae shortbread! Did she mak it wi' oats or wheat flour? I'm closing in on a traditional recipe with oat flour, butter and sugar. None o' your starch or rice flour, though. That's for namby Englishmen. Near as I can figure, the proportions are 2 to 1 flour to sweet butter, and as much sugar as is in the jar. Maybe half way between the other two, by volume. Then bake in a wheel, scored for breaking. Thistle pattern optional. The short bread is just a holiday version of the oat cake, near as I can understand. The aristocrats would add various fruits and peels to spice the taste. Maybe ginger or allspice.
Cut the sugar down to half, and add some rough cut oats and salt, and you've got oat cakes. The proportions are more like 2 flour, 2 oats, 1 butter, 1/2 sugar or to taste, and pinch of salt. The sugar would have been optional, as it was a distinct luxury back in the day. I don't imagine there's a definitive recipe, as each croft all over the highlands would have had its own family version, jealously guarded. The same all over the world with similar local recipes. Ain't life grand?
desdemona
02-03-2008, 03:12
I. :)
We can't get grits here. :(
REALLY!! We get them here! (I think they are made by Purina or something, come in similar type box and are instant or quick cook or something.) Of course you can get them as Polenta, if you actually like it. I have always thought it was quite an acquired taste and I never acquired it. :-)
--des
budforester
02-03-2008, 22:05
JAK
I tried this oatcake recipe and, as they said, it was good with cheese. It was a simple bread; easy to prepare on a fry- pan; readily available ingredients. I need to tweak the recipe and practice the technique. This may well find a permanent place in my grub- bag.
thanks for the suggestions
No I don't have a favourite recipe for oatcakes.
http://www.virtualscotland.co.uk/scottish_recipes/scottish_recipe_011.htm
fiddlehead
02-03-2008, 22:31
I remember when my Sherpa from Nepal came to my house and we took him hiking from Wesser thru the Smokies.
In Gatlinburg when we were eating breakfast, one of my Yankee friends asked the waitress what grits were made from. The Sherpa immedietly said corn. He loved em.
Also, he carried a few whole potatoes and an onion in his food bag and never hooked up his waistbelt although he was probably carrying 40 lbs.
desdemona
02-03-2008, 23:55
I would be curious as to what some of the earlier hikers ate, say back in the 60's and 70s before the age of prepackaged and dehydrated foods arrived on scene.
I went on a canoe trip that way way back (might have been early 60s). I remember a lot of dehydrated stuff. It was pretty bad, and all sort of orange. This makes me think they didn't have much variety.
There were powered eggs and milk dating way back into WW2.
--des
Originally Posted by woodsy http://www.whiteblaze.net/forum/wb_style/buttons/viewpost.gif (http://www.whiteblaze.net/forum/showthread.php?p=520554#post520554)
I would be curious as to what some of the earlier hikers ate, say back in the 60's and 70s before the age of prepackaged and dehydrated foods arrived on scene.
If you go back a bit further, prewar, you find many pack lists with oats, flour, bacon, prunes(!), raisins, salt, sugar, coffee, tea, tobacco(!), etc., all bulk, all in waxed, cotton bags. Basic, but not dissimilar in tone to what many people now advocate. The freeze dried prepared foods are a luxury.
Old style powdered eggs are pretty bad. I haven't tried any for a while. Are they any good these days? That and powdered milk are true luxuries. Some of the old guys would also lug fresh food like eggs, milk and baked goods for a day or two, just to have a pig-out on the trail when they couldn't stand it any more. I think that works pretty well in the winter north of 45°. These are guys who spent the whole winter in the bush timber cruising and prospecting. They would only hike out to the nearest supply center about once or twice a winter.
'No self-respecting southerner uses instant grits.'
Sorry, GREAT MOVIE!!!!
I was just thinking that.
warraghiyagey
02-04-2008, 02:23
:datz
:datz
Think Trail Food, Traditional kind!
Hmmm. . . I see there's been no thread drift in the last page and a half. . . Hmmm. . . :-?
I would be curious as to what some of the earlier hikers ate, say back in the 60's and 70s before the age of prepackaged and dehydrated foods arrived on scene.I happen to have a copy of Calvin Rustrum's North American Canoe Country in front of me. In the last chapter he includes some provision lists.
One Month Supply for Two Men
(Reduced Weight Foods)
It's a long list, starting with flour and cereals, total is 150 pounds.
Not all that different than what is available today.
One Week Supply for Two Men
(Standard Household Foods)
Also a long list, starts with bread, totals about 65 pounds
I will print it out sometime when I have time if folks are interested.
This I find more interesting, the last paragraph of his book:
"Writing this section, I think of a Cree friend with whom I travelled early in the century. I wonder what he would think about the modern-day luxury of this food budget. We had a canoe, fishing line, rifle, two rabbitskin blankets, flour, tea, and a bag of salt. We slept under the canoe, and lived largely off the country - on fish, game, and berries. Life was a lot less complicated. Looking back nostalgically, it seems that we felt more closely, more vibrantly, the pulse of the earth."
- Calvin Rutstrum, North American Canoe Country, 1964
budforester
02-04-2008, 09:11
I would be curious as to what some of the earlier hikers ate, say back in the 60's and 70s before the age of prepackaged and dehydrated foods arrived on scene.
In the olden days, we ate GORP, PB& J. crackers or squished bread, and we actually cooked. One pre- mixed or carried ingredients for the dishes to be cooked. Campfires were more frequently available for some of that cooking. I think rice and beans were more prevalent. Pasta, bannock, cornbread, pancakes. Real bacon and real eggs.
How about taking a pasty (http://www.auburnpub.com/articles/2007/12/05/news/lake_life/lakelife04.txt) or two on the trail? These sound real good.
desdemona
02-05-2008, 01:04
In the olden days, we ate GORP, PB& J. crackers or squished bread, and we actually cooked. One pre- mixed or carried ingredients for the dishes to be cooked. Campfires were more frequently available for some of that cooking. I think rice and beans were more prevalent. Pasta, bannock, cornbread, pancakes. Real bacon and real eggs.
I don't know how long ago you were on this. The trip I took was a girl scout deal and many years ago. We did very little true cooking. I vaguely recall meals with mac and cheese and then butterscotch pudding for desert.
Funny thing was we caught a carp somewhere on the trip. THis is supposedly the nastiest fish in the world. Bottom feeders and bony and very bad tasting. We all thought it was the most wonderful thing in the world. I didn't even like fish at the time (too strong smelling, and there is not a thing more strong smelling than carp, from what I understand).
At camp, we did cook over the fire. Our attempts were often humorous. One time, my mom, who was the scout leader told a girl to soap the pot for hot chocolate. The soap keeps the pot from getting permanently black. Well the hot chocolate tasted terrible and was all bubbly! The girl soaped the INSIDE of the pot!! Mom soon realized that you have to be very explicit in your directions!
:sun
--des
Mad Hatter 08
02-05-2008, 01:13
REALLY!! We get them here! (I think they are made by Purina or something, come in similar type box and are instant or quick cook or something.) Of course you can get them as Polenta, if you actually like it. I have always thought it was quite an acquired taste and I never acquired it. :-)
--des
like purina cat food?????:banana:banana
I don't know how long ago you were on this. The trip I took was a girl scout deal and many years ago. We did very little true cooking. I vaguely recall meals with mac and cheese and then butterscotch pudding for desert.
I think it’s the scout masters that make the decision as to how much you cook. When I was in the boy scouts we always cooked a big meal for all 3-Saturday meal. Some were quite elaborate for camping. But I think all of us scouts loved it, other then the cleanup. I have carried this to my son when we are out, and he loves cooking when camping. I can’t get him to do dishes when at home, but when camping it’s no problem. It’s more work, but he doesn’t mind? :-?
desdemona
02-05-2008, 10:33
like purina cat food?????:banana:banana
LOL! :) :eek: Well of course, Purina makes cereals-- I think Cream of Wheat is one. I think they also make the Chex type cereals.
--des
fiddlehead
02-05-2008, 12:52
Happy Doughnut Day Hikers!
At least i think it's today, (i'm a half day ahead of all of you here in Asia)
desdemona
02-07-2008, 00:24
I think it’s the scout masters that make the decision as to how much you cook. When I was in the boy scouts we always cooked a big meal for all 3-Saturday meal. Some were quite elaborate for camping. But I think all of us scouts loved it, other then the cleanup. I have carried this to my son when we are out, and he loves cooking when camping. I can’t get him to do dishes when at home, but when camping it’s no problem. It’s more work, but he doesn’t mind? :-?
Yes, that was usual camping. The dry foods I talked about were for a week long (?) canoe trip that was well into the back country (though not particularly pretty I might add). We carried all the stuff in canoes. This was not the usual camp sort of thing that most people recall.
In camp, we did the usual fairly big meals. I can tell you I never liked clean up-- but it's better than latrine duty.
The food favorites were always things like hot dogs and s'mores though. Things you could burn yourself. :D
--des
Did anyone mention brown rice and lentils? In 1970 Ed Garvey hiked the AT and cooked those over a small wood fire. Would take an hour to cook. Small cans of tuna, chunked chicken, and Vienna sausages were used by him as well. Occasionally he would hard boil a couple of eggs in town to take with him on the trail. He also used Lipton (Knorr) dinners supplemented with canned meats and often had dry cereal with nonfat dry milk for breakfasts. His hiking style often took him into towns where he could get a good meal.
I read his book and, with the exception of the brown rice and lentils, copied the foods he used. Section hiking doesn't require the calories that a thruhike does.
Philippe
03-02-2008, 22:49
The Saint John Valley French here in Maine and across the river make wonder ployes. These are like a crepe made of equal parts buckwheat and wheat flour, baking powder and water and little else. You mix the first two with the baking powder and enough cold water to make a thin batter. After it sits for about 10 minutes, stir in a little boiling water. Fry them in a hot skillet like pancakes, on one side only, spread butter or jam or cretons (cretons is yet another gourmet story), roll them up and your stomach will thank you. It's a wonderful trail food that isn't too difficult to make.
Feral Bill
03-03-2008, 00:37
I would be curious as to what some of the earlier hikers ate, say back in the 60's and 70s before the age of prepackaged and dehydrated foods arrived on scene.
Not much different than todays. Freeze dried was expensive and often not good, but was available. I always bought at the grocery.
Oatmeal
Poptarts
Pancakes
Hot cocoa (powdered whole milk, cocoa, cinnamon, touch of instant coffee.
Gorp
Candy
Pepperoni
Jerky
Cheese
Glop- Dried Soup mix with pasta, dry potatoes, butter and whatever added (boiling bacon in the glop was not a hit the one time I tried it).
Liptons Cuppa soup (used to be a bunch of flavors)
Mac and Cheeze
Sound familiar?
All cooked up on a sensible SVEA stove
mudtoy1986
12-02-2008, 19:09
grits are awsome anyway u eat em all though i grew up in NH