Keeping an army fed is essential to victory, and it is no easy task. During the Texas revolution, both the Mexican and Texian forces struggled with provisions, often taking whatever food they could find as they moved from destination to destination, like the cows and corn of Peggy McCormick’s ranch.
The Mexican army had the benefit of soldaderas, female camp followers that were the wives, partners, and children of soldados who assisted in food preparation, but the Texian army did not have the same privilege, with many of their family members fleeing in the runaway scrape. Both sides would have had similar tools at their disposal, things still familiar today such as a fire brazier, twine for roasting, and cast-iron pans, but also less familiar kitchen tools like a clock jack, cradle spit, or salamander.
On November 21st, join educators outside of the San Jacinto Monument to witness a real-life camp kitchen in action and experience the sights and smells of the frontier! Learn about rations and food preservation and eat like a Texian soldier.