Breakfast in 1800s Montana was a diverse and evolving experience, influenced by the region’s native tribes, the influx of European settlers, and the challenges of frontier life. From simple meals consisting of leftovers to inventive culinary creations, breakfast menus showcased the adaptability and resourcefulness of those who called Montana home.

 

The Nez Perce and Indigenous Breakfast Traditions

The tribal people of Montana, such as the Nez Perce, relied on breakfast as a means to sustain themselves in the morning. Their breakfasts were often dependent on availability and could consist of leftover food from the previous night’s dinner. Seasonal foods like fish, berries, and roots were also preserved for consumption. During the winter, a nourishing porridge called “hopop” was made by reconstituting dried black moss with water and baking it with camas bulbs.

 

Lewis and Clark’s Journey

Meriwether Lewis, a member of President Thomas Jefferson’s Corps of Discovery, documented one of Montana’s earliest written breakfast menus during their expedition in mid-August 1805. With limited supplies, Lewis divided two pounds of flour in half and cooked one portion with berries, creating a “new-fashioned pudding.” The pudding served as breakfast for four members of the expedition, including Chief Cameahwait, who declared it the best thing he had tasted in a long time.

 

The Challenges of Frontier Breakfasts

Survival took precedence over nutrition in frontier breakfasts. Frontier Americans resorted to unconventional options such as oysters, whiskey, and a coffee substitute made from dehydrated coffee mixed with chicory and occasionally sawdust. This peculiar concoction, known as “coffee essence,” was provided to the military during the Civil War and later evolved into a commercial product called Camp Coffee.

 

The Sunken Treasures of the Steamboat Bertrand

The steamboat Bertrand, destined for Montana Territory in 1865, sank in the Missouri River. Had it arrived, its cargo would have supplied the mining camps and trade centers in Montana. Rediscovered in 1968, the Bertrand’s recovered cargo included preserved peaches, oysters, tomatoes, honey, and coffee essence. Though tasteless and colorless due to years underwater, the preserved items remained free of bacteria, offering a glimpse into the breakfast options of the time.

 

European Influence and Ritualization of Mealtimes

With the arrival of European settlers, breakfast rituals and mealtime traditions began to shape Montana’s dining culture. German immigrants brought their mealtime customs, including Fruestueck (early bite), a light zweites Fruestueck (second bite) in mid-morning, Mittagessen (main meal) at mid-day, and Kaffee und Kuchen (coffee and cake) in the mid-afternoon. The evening meal, known as Abendbrot, provided a satisfying supper. Conrad Kohrs, a German cattle baron, enjoyed raw hamburger mixed with brandy for breakfast, while his wife Augusta preferred toast and bacon.

 

Breakfast in 1800s Montana encompassed a range of culinary experiences influenced by Native American traditions, frontier challenges, and European customs. From indigenous breakfasts to survival frontier fare and the introduction of European mealtime rituals, breakfast in Montana’s past reflects the diverse cultural tapestry of the region. These historical breakfast menus offer us a glimpse into the lives and tastes of the people who shaped Montana’s culinary heritage.