These pages include recipes to help you experience the expedition in a whole new way.
The common sunflower as a staple food among the Mandans and Lemhi Shoshones did not escape the attention of the journalists. Includes two traditional Hidatsa recipes.
Lewis collected buffaloberry specimens which were new to science and Clark had them in a delightful tart. Native Americans had been eating the bright red berries for generations.
The French explorer Samuel de Champlain found the vegetable growing in Indian gardens along the Saint Lawrence seaway and carried specimens of it back to France in 1603, where its root soon became a staple food for humans.
What did the captains mean when they say they stopped to jerk their meat? At the time of the expedition “jerk” simply stood for “dried meat.” This article includes a recipe.
In the 1750s the British Navy had begun issuing 50 pounds of portable soup for every 100 sailors on long voyages, partly to vary the daily diet of salt-cured meats, and partly in the mistaken belief that it would prevent scurvy.
Meriwether Lewis’s recitation of Charbonneau’s recipe for buffalo sausage, known as “white pudding,” serves not only as documentation of a unique frontier cuisine, but also as an example of the captain’s own brand of satire.
Making Pemmican
by Kristopher K. Townsend
This staple Indian food was adopted by northern explorer Alexander Mackenzie, Lewis and Clark, and the North American fur trade. This article explains how it was made, why it worked well for travelers, and how it was made and eaten. Recipe included.
Lewis’s Suet Dumplings
by Kristopher K. Townsend
When making suet dumplings during the portage around the falls of the Missouri, Lewis demonstrated a unique and magnanimous act of leadership. This article includes a recipe.
