Heritage Gateways

Official Sesquicentennial K-12 Education Project
sponsored by the Utah State Board of Education, the BYU-Public School Partnership and the Utah Education Network


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Menu: Suggestions for Brigham Young Dinner (D.U.P.)

Soup and dumplings.

Stewed chicken, chicken pie, roast lamb, pork, beef, ham, fish.

Potatoes baked, boiled with jackets, mashed.

Gravy: Mormon.

5 Bread: Yeast, brown or white, salt-rising rolls, soda biscuits, short bread, steamed bread.

Vegetables: Dried corn, beans boiled or baked, carrots, beets, parsnips, dried squash, cold slaw.

Greens: Pig-weeds, beet tops, mustard greens, dandelions.

Cakes: Jelly layer, molasses, cream, raisin, ginger-bread.

Puddings: Rice, bread, poor man's pudding, roly-poly.

Pies: Custard, dried apple, raisin, gooseberry, currant, apple turnovers and tarts.

5 Drinks: Brigham tea, milk, buttermilk, Mormon tea, cider.

Source: Our Pioneer Heritage © Carter, Kate B., ed. 20 vols. Salt Lake City: International Society, Daughters of Utah Pioneers, 1958-1977. All rights reserved. No part of this material may be reproduced in any form or by any means without permission in writing from the publisher. Documents and images are exerpted by permission from the LDS Family History Suite CDROM from Ancestry.