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Finding detailed historical mentions of rubaboo is challenging due to various spellings and the documentations often lacking full recipes. Nevertheless, references throughout the 18th and 19th centuries shed light on how explorers and mounties like Sam Steele incorporated rubaboo into their diets. Steele, a famous mountie, recognized pemmican as a fundamental sustenance for those traveling through Canada's vast wilderness, emphasizing its role in maintaining energy during grueling expeditions.

Explorers such as Robert Peary and Matthew Henson also documented their experiences with pemmican. Henson described creating a stew from pemmican, revealing that attempts to combine pemmican with tea produced less than desirable results.