Wisconsin was off the main path of the westward settlement that followed the Revolutionary War. The region's first frontier communities had developed around the fur trade...The first pioneers subsisted largely on salt pork and cornmeal, embellished occasionally with baked beans and whatever meat the men hunted. Passenger pigeons, cooked in clay in the Indian style, was a popular game dish. Many families survived the winter on just a few bushels of potatoes. Other families, too poor to buy flour to make bread, survived by foraging for fish, wild onions, and roots...Vegetable gardens and commercial crops were soon established, and surpluses were either traded or sold...After clearing the land and bringing in the first garden crops, the typical farm family acquired a cow and a few chickens, which provide homemade butter and fresh eggs. The more precious commodities--tea, coffee, flour, sugar, and salt--had to be obtained in town...Foreign immigrants came mainly from England... Switzerland, Germany, Ireland, Wales, the Netherlands and Norway...Once established, immigrants planted kitchen gardens with vegetables as well as herbs for their familiar old-world dishes...Each ethnic group tended to retain the cooking styles of its homeland. The German settlers...considered a cabbage cutter and a crock for making sauerkraut as indispensible in their kitchens...The Scandinavians loved herring and used either those from the Great lakes or salt herring imported from Europe in five or ten-pound wooden kegs...German sausage making is still an important industry in Wisconsin...In Wisconsin's loggin camps hearty and plentiful food was indispensable...[the cook prepared a] breakfast of buckwheat pancakes...oatmeal, ham, potatoes, fried salt pork, beans, blackstrap molasses, fried cakes...black coffee with brown sugar...noon meal [consisted of] pork and beans, homemade bread, fried cakes, and cookies...Dinner...consisted of...potatoes with gravy, fresh meat, salted beef, pea soup, stewed prunes or dried apples, rice pudding, fried cakes, and pie of dried apples, prunes, or raisins.
Here you can find such recipes of Wisconsin Cuisine:
Garlic Asparagus with Lime
Wisconsin Cheese Soup II
Norwegian Pancakes - Pannekaken
Wild Rice and Asparagus Chicken Breasts
Bratwurst, Potato and Cabbage Soup
Wisconsin Five-Cheese Bake
German Lentil Soup
On Wisconsin Beer Brats
Sheboygan Grilled Brats
Deep Fried Cheese Curds
Bratwurst, Sauerkraut and Bean Casserole
Strawberry Napoleons
Coal Miners Pasties
Real Wisconsin Fried Cheese Curds
Wisconsin Cheese Soup I
Best Fried Walleye
Mediterranean Chicken and Orzo Salad In Red Pepper Cups
Garlic Grits
Slow Cooker Belgian Chicken Booyah
Wild Rice Cheese Soup
Barbeque Bratwursts
Firehouse Station 2 Healthy Chili
Cranberry Cornmeal Linzer Cookies
Booyah Chicken
Grilled Brie and Pear Sandwich
Milwaukee Moussaka
Big Game Spicy Beer Cheese Soup
Wisconsin Cheese Curd Potato Salad
Crispy Whitefish Marinated
Fresh Bratwurst Wisconsin Style
Texas Caviar Wisconsin-Style
Tanner's Best Bacon Walleye
Blueberry Raspberry Pie
Colby Cheesecake
Brats, Onions, and Apples
The Raji
Dick's Bloody Mary Mix
9Apps 4.9
