Food in Kansas

Food in Kansas A cookbook for young Kansans with historical and nutritional information.

This cookbook was originally produced in 1986 with funds from the Nutrition Education and Training Program/School Food Service Section/Kansas State Department of Education and was prepared by the Kansas Historical Society.

A PDF printable version of this publication is also available.

Table of Contents

I.	Introduction: Food in Kansas—E.V. McCullom	2
	Food choice guidelines for recipes	3
II.	Foods of the Plains Indians	4
	Jerky	6
	Pemmican	7
	Corn and Bean Soup	8
	Pumpkin Mat	9
III.	Foods of Early Settlers, 1850-70	11
	Johnnycake	12
	Popcorn	13
	Plums	14
	Gingerbread	15
IV.	Foods of Soldiers and Officers, 1860s	16
	Hardtack and Deficiency Disease	17
	Hardtack	18
	An Officers Dining	19
	The Custers' Dining	20
	Charlotte Russe	21
V.	Cowboys and Chuckwagons, 1870	22
	Son-of-a-Gun Stew	22
	Ranch Stew	23
	Cowboy Beans	24
VI.	Food of Settlers from Europe, 1880s	25
	German Sauerkraut	26
	German Pfeffernüsse	27
	Watermelon	28
	Mennonite Watermelon Pickles	29
	Swedish Settlers	30
	Swedish Fruit Soup	31
VII.	Fred Harvey and Food on the Railroad	32
	Beef Rolls	33
VIII.	Foods on Kansas Farms, 1900s	34
	Pancakes	35
	Baking Powder Biscuits	36
	Cabbage Salad or Cole Slaw	37
	Applesauce	38
IX.	Life on Kansas Farms	39
	Apple Picking	40
	Dinner Pail	41
X.	Fast Food Hamburgers Began In Kansas, 1921	42
	Hamburgers	42
	Street Stand	43
XI.	More About “Anytime,” “Sometimes,” and “Few times” Foods	44
	Glossary	45
	Bibliography	47
	Index	48