Ingredients

2 C (1 lb) Butter
1/3 C Corn Syrup, light
1 1/2 C Honey
1/2 C Sugar (brown or white)
1/2 C Nut meats, chopped (pecans, walnuts, etc)
1/2 C Shredded coconut, unsweetened
1 1/2 C Raisins, dried apricots, dried bananas, or dried apples (use all of one kind or a mix)
8 Tbs. Flour
10 C Rolled oats
Add first ingredients in large pan over warm heat. When butter has melted, add nuts and dried fruit and mix well. Then add flour and oats, mix well, and remove from heat.

Place mix in a large, well greased baking pan and place in preheated oven at 300 degrees for 45 min.. Remove pan and press down on HB Bread with a spatula until it appears hard. Allow to cool. Cut into convenient size (i.e. 2 x 2") Wrap in Saran Wrap and store in the refrigerator until use. Will last for months in the frig. and up to a week at room temperature.

You can also use almost any dried fruit including cranberries, blueberries, or dates.

Pemmican is pretty basic. Ingrediants: Dried meat, berries of your choice, suet (beef)

For the traditional start with jerked unseasoned meat. Type is your choice. Turn it to very small pieces almost like sawdust. Do the same to some very dry berries, choke cherries were traditional. Any very dry berry will work though.

Mix the pounded jerky and ground up or pounded berries together. Use what ever proportions you like. The more berries, the more flavor.

Melt suet (beef would be best) until it runs and pour over meat and berry mix and stir in until you can make a ball like making popcorn balls. Coat each ball or cake of mix with suet to seal.

Pack in parflech containers..... The pemmican is very nutritious and if sealed up well will last centuries

There was some discussion about using Baking Soda in pre 1840 recipes, since the name "Baking Soda", was not coined until around 1890 or so. C.T. Oakes.... well, his wife Jane actually, contributed the following knowledge to the discussion;

The name used for Baking Soda (sodium Bicarbonate) prior to the 1800's was Saleratus. Saleratus was a refined form of potash and was a pearl ash (potassium carbonate) and is common in early cookbooks. Saleratus reacts with acids in the milk used to make biscuits and make them rise. Per my wife (open hearth cooking instructor at the Genesee Country Museum) using sour milk will make your biscuits lighter. And remember mixed with water Saleratus paste is good on insect bites and bee stings.
Baking Powder could and was made prior to its commercial introduction by combining Saleratus and Cream of Tarter (Tartaric Acid). Tartaric acid is the crystals you sometimes find on the bottom of a wine cork. BUT per my wifes research and early cookbook collection the use of Saleratus and Cream of Tarter together (Baking Powder) is RARE in 18th century cook books.

So get a tin, fill it with Baking soda and mark it with its pre-1800's name Saleratus and have some good biscuits on the trail.

According to Marie Sandoz, Author of The Beaver Men (1964), these are two of the recipes used for the trade whiskey reportably consumed during the American Fur Era. The alcohol in the recipe is what we would consider grain alcohol today, pretty much pure stuff that'll kill you if you drink it straight! These are posted for fun... I don't recommend actually making this!
A Montana Blend:
1 gl alcohol
1 lb rank black chewing tobacco
1 bottle jamaica ginger
1 handful red pepper
1 qt molasses, black
Missouri water as required

An upper Platte recipe:
1 gal alcohol
1 lb plug or black twist tobacco
1 lb black sugar or molasses
1 handful red Spanish peppers
10 gal river water
2 rattle snakeheads per barrel

Ingrediants:

One bottle of rum - whatever trips your trigger s far as type, I like clear for this
one vanilla bean - tie a string to this
two cinnamon sticks
pasteurized apple cider
Pour in the bottle and dangle the bean in the jug. Insert the two sticks and fill with cider. Let set for about a week and remove the bean after about three days. Drink before it goes to vinegar, about three weeks. Chip squeezes his own cider and reports it works well with this recipe.

Mix 2 cups flour and 1/2 tbs. of salt with enough water to make a stiff dough. Roll it out thin on a cookie sheet, cut into 3" squares, poke holes in the center. Bake at 400 degrees for 45 mins or until lightly browned.

Ingrediants
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 tbsp sugar
2-4 tsp bacon fat

Mix flour, baking powder, salt and sugar thourghly
Add 2 tbsp bacon fat (can be added just before cooking)
Mix well until lumps are gone, then put in a bag for carrying.
When you arrive at the cook point, add 1/3 to 1/2 cup water or milk (should not be sticky)
Press the mixture out to one inch thick biscuits or one big flat loaf
Grease skillet with bacon grease and cook 2" above hot coals, turning when browned on one side
Cooked product will stay fresh for 2-3 days
Notes: Uncooked mix without bacon grease mixed in will keep indefinitly, with grease mixed in, it will turn rancid in a couple of weeks (or sooner)