Early 20th Century Camp Cooking and Backpacking Meals With Josh Wilson

Camp cooking, either an art or a caveman disaster. Josh Wilson an experienced student and practitioner of historic cookery joins us to discuss what and how to pack for a pleasant outdoor cooking experience for camping or backpacking. Whether you are a historic or modern camper you will walk away with an appetite and a list of ideas to use for your camp meals. At the end there will be a question and answer opportunity so come prepared to pick his brain!
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Items mentioned by Josh in the video:
Gebhardt Chili Powder: amzn.to/49PeBWR
Fannie Farmer 1896 Cook Book: The Boston Cooking School: amzn.to/3v0NCbL
By Scott Carpenter - Vagabondages litteraires: Initiation a la litterature d'expressio: amzn.to/48V9L9g
What I like to use in the field:
www.amazon.com...
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[@lordnebo]

Great vid learned a lot and estimating the temperatures of Coles was new to me

[@honorableoutfitters]

It's a "handy" skill to have, 😆...sorry, I'll show myself out...

[@bigfoot9421]

hey josh in one of my old camp cooking books it calls for "one bakers egg" to be part of the rations for a month. Any idea what that is?

[@83jwilson]

Medium sized eggs are often referred to as baker's eggs. The moniker has something to do with the consistency of the amount of egg added when baking (making sure you don't get too much using large eggs) because baking is more science than art sometimes, lol.

[@bigfoot9421]

Thanks for the reply. I’m wondering if it is something else. This whole food list load out was about 50lbs of food for a month and it only calls for “one bakers egg” I can’t imagine one medium egg is all they would want for a month worth of food. Thoughts?

[@83jwilson]

​@@bigfoot9421oh, for a month, I didn't catch that part initially, my apologies. In that context, I really don't know, tbh. I wonder if it's a misprint and "dozen" or "baker's dozen" should be in there.