Here are the foods mentioned by Laura Ingalls Wilder in the first volume of the Little House series.
Nuts and Berries growing wild in the Big Woods
In the winter, Pa Ingalls goes out hunting and the family eats basically whatever he catches (including bear meat). They eat part of the meat fresh.
But most of the meat must be salted and smoked and packed away to be eaten in winter.(9)
Venison – salted and seasoned …
and wrapped and hanging up to cure after smoking (right); smoked venison (below)
“There were hams and shoulders, side meat and shoulders and belly. …
The hams and shoulders were put to pickle in brine, for they would be smoked… keg of white salt-pork… (15f.)
Boiled Pork (eaten cold)
Ma cut large slices of flaky white fish without one bone… All they did not eat fresh was salted down in barrels for the winter.(12)
Carrots and Cabbages
Beets and Turnips
Potatoes and Onions – onions braided to strings for storage.
Pumpkins and Squashes
Cucumbers are traditional for pickling, of course, but almost any veggie will do. (Although when you say the word “pickle,” most people assume you’re talking cukes. Otherwise, you’d likely say “pickled beets,” or “pickled cauliflower,” for example.) Cauliflower, radishes, baby carrots, onions, green beans, shallots, zucchini, okra, broccoli, red peppers, beets, green tomatoes, and garlic cloves all make perfect pickles
Curds and whey > drained in a cheesecloth and placed into the cheese press
Fresh out of the cheese press: “green” cheese.
Milk, buttermilk, eggs
Available grains: Oats, whey, corn.
Sweets and Treats
Pancakes (pancake men)
Maple Sugar – little cakes, sugar for everyday use
Maple sugar candy
Maple Syrup and Honey
Store-bought red and white peppermint candysticks
Store-bought white candy hearts with poems
Stewed Pumpkin with bread
Baked Hubbard Squash
Hulled Corn (hominy), also eaten as porridge
Links lead to recipes and image sources.