BURGOO

Burgoo probably originated in the middle of the 18th century as a thick oatmeal gruel or hardtack and molasses cooked together.  It was a basic item in a ship's mess served to English sailors as early as 1750.  It eventually developed into something quite different in America, especially in the southern states, containing squirrels, hens and pigs, etc., and a wide variety of root vegetables and seasonings. One old recipe called for '800 pounds of lean beef with no bones or fat, one dozen squirrels for each 100 gallons, and 240 pounds of fat hens or roosters, besides potatoes, cabbage, tomatoes, carrots, and other vegetables.'
 

Also see: Food Articles and Cooking Tips

CULINARY SCHOOLS
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters - More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

FOOD TRIVIA and FOOD FACTS

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com (since 1999)

Home   |   Articles   |   FOOD TRIVIA   |   Today in Food History   |   Food_Timeline   |   Recipes   |  Cooking_Tips   |   Food Videos   |   Food Quotes   |   Who’s Who   |   Culinary Schools and Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > 

Next

FOOD TRIVIA and FOOD FACTS SECTION