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A Treasury of Civil War Family Recipes

Author: Robert Pelton

Publisher: CreateSpace

Published: 2011-01-20

Total Pages: 238

ISBN-13: 9781456537838

A Unique Collection of Family Recipes and Tidbits of History from Abraham Lincoln, Robert E. Lee and Other Notables Involved in the War of Northern Aggression. Measurements for ingredients used in recipes used in the past would not be recognizable to more modern homemakers. Look at some of those called for in the recipes given above – 1 gill of milk; 1 dessertspoonful meat extract; a tumblerful of water; a dash of ground mace; 1 saltspoonful. What exactly would they mean today? Or for example, when busily scurrying around the kitchen and preparing a meal, who would be able to properly measure ingredients in such things as a wineglassful? Or a pound of milk or water? Then try a dram of liquid? What about a pound of eggs? To sum everything up, each recipe found in this unique cook book was once popular, or at least commonly used during the Civil War period. They were all part of the history of a particular family, or person, who lived and loved and prayed and fought through this tragic time of our great nation. Many were coveted treasures within a family, some famous, some not so famous, and handed down through the years or lost with the passage of time. Each recipe has been meticulously updated. When the recipe is used today, it will turn out exactly as it did for the woman of the house that prepared it for her family so many long years ago. Here they are presented for the first time for today's American families to enjoy and experience the pleasure of preparing, cooking, baking and serving – exactly as it was done in the past. And lastly, to thankfully pass a blessing over before eating – be it for breakfast, lunch or dinner.

The Civil War Cookbook

Author: William C. Davis

Publisher: Running Press Book Publishers

Published: 1993

Total Pages: 96

ISBN-13:

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Every Civil War buff will want to own this unique cookbook, which takes the reader right into the kitchens of 19th-century America. Illustrated with wonderful period photographs, it intertwines history and food for a fascinating new look at the lives of Civil War soldiers and their families. Traditional recipes, illustrated with full-color photographs and highlighted with historical anecdotes, include instructions for recreating treats sent in care packages to soldiers in the field, camp dishes, and special meals.

Civil War Cooking

Author: Susan Dosier

Publisher: Capstone

Published: 2016-08

Total Pages: 33

ISBN-13: 1515723542

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"Discusses the everyday life, cooking methods, foods, and celebration of Confederate soldiers during the Civil War. Includes recipes and sidebars"--

Recipes of the Civil War

Author: Amy B. Rogers

Publisher: Greenhaven Publishing LLC

Published: 2016-12-15

Total Pages: 26

ISBN-13: 1534520880

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Readers will enjoy making sweet potato pie, praline sauce, and other foods eaten during the Civil War as they learn about this important time in American history. Each recipe features step-by-step instructions presented in a clear way. Historical context is provided in the form of a captivating, fact-filled narrative about life during the Civil War. The accessible text is focused on food in this era, providing readers with a fresh perspective on a common social studies curriculum topic. Historical and contemporary images—including primary sources—add an exciting visual component to this reading experience.

Civil War Recipes

Author: Lily May Spaulding

Publisher: University Press of Kentucky

Published: 2013-12-06

Total Pages: 276

ISBN-13: 0813146593

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Gody's Lady's Book was a popular magazine for women in nineteenth -century America. The recipes it published were submitted by women from the North and South. This collection of recipes "includes information on Union and confederate army rations, cooking on both homefronts, and substitutions used during the war by Southern cooks" (Jacket).

Confederate Receipt Book

Author: Antiquarian Collection Cookbook

Publisher: Andrews McMeel Publishing

Published: 2013-04-16

Total Pages: 31

ISBN-13: 1449428541

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With the blockade of Southern ports and the lack of trading between the North and South during the Civil War, the Confederacy found itself in great deprivation, lacking its customary supplies. Showing great resourcefulness, southerners developed new ways to feed and clothe themselves and these adaptations and recipes were pulled together in 1863 by Richmond publishers West & Johnson, to share throughout the region in Confederate Receipt Book. The recipes were assembled from newspapers, staff, and other sources and were “designed to supply useful and economical directions and suggestions of cookery, housewifery, and for the camp.” Examples of resourceful recipes in Confederate Receipt Book include apple pie without apples, artificial oysters, and coffee substitutes as well as medicinal remedies for headaches, croup, and sore throats and making household items like candles and soap. The nature and extent of the items highlight the degree of difficulty that the Confederates faced and their ability to acclimate to the supplies at hand. Other examples include recipes for making ink, wicks for lamps, fire balls for fuel, and bread from numerous types of flours. The Confederate Receipt Book has as much quaint and amusing charm to present-day readers as it had practical significance to the beleaguered South fighting for its independence. This edition of Confederate Receipt Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.

A Treasury of Family Recipes from America's Glorious Colonial Past

Author: Robert W. Pelton

Publisher: CreateSpace

Published: 2011-01-27

Total Pages: 254

ISBN-13: 9781456560034

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Cooking & Baking During the Time of the War for American Independence is chock full of delightfully different and delicious cooking ideas favored by many famous, and some forgotten, yet historically important individuals and families of yesteryear. It contains the favorite dishes of numerous well known as well as lesser-known figures from the Revolutionary War period of our glorious history. Included are tasty breads and other baked goods, taste-tempting main dishes, soups and stews and loads of other wonderful recipes. Here you will find the favorites of such historical luminaries as Alexander Hamilton who was born in the West Indies but moved to the Colonies in 1772. He became one of the brightest stars in the fight for independence. One of George Washington's closest friends, this man dearly loved what was called Blood Bread with his dinners. A delightful Walnut Bread Pudding dish was eagerly eaten by General Lafayette in 1824 on his final visit to his beloved America. And those very special Sweet Potato Griddle Cakes were often prepared and served by the family of General Philip Schuyler. Most early American recipes as originally written would be quite difficult, if not impossible, to use today with any degree of ease or accuracy. Such concoctions were most often written as one long and rather complicated, sometimes rambling paragraph. Or they might simply be a long list of ingredients in no particular sequence or order. And many of the ingredients called for would not be recognized by today's readers. One of the most popular cakes, as well as the only cake made without bread dough in the Colonies, was that called The Nun's Cake. The recipe for this special cake was carefully cherished and handed down as a prized heirloom from prior generations. It was no doubt, often handwritten, and bequeathed from mother to daughter. Or, the ingredients may have been memorized, and passed along by word of mouth.

Civil War Cooking

Author: Susan Dosier

Publisher: Capstone

Published: 2016-08

Total Pages: 33

ISBN-13: 1515723534

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"Discusses the everyday life, cooking methods, foods, and celebrations of Union soldiers during the Civil War. Includes recipes and sidebars"--

The Confederate Cookbook

Author: Lynda Moreau

Publisher: Pelican Publishing Company

Published: 2000-07-01

Total Pages: 384

ISBN-13: 9781565548558

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The Confederate Cookbook: Family Favorites from the Sons of Confederate Veterans is now available to the public in a special signed and numbered limited edition slipcover, making this a great gift idea. Or, even better, make it an addition to a personal collection, protected from the dangers of the kitchen by a lovely gray slipcover with the emblem of the Sons of Confederate Veterans emblazoned on the front and back. Within its pages you will find over 340 of Dixie's finest recipes, courtesy of contemporary Confederate kitchens from Florida to Alaska. Here you'll encounter the delicious, traditional dishes that evoke the flavor of the Old South, as well as savory regional favorites from all over the country. Fascinating historic anecdotes and previously unpublished, nostalgic sepia-toned images of identified Confederate soldiers stand out for maximum visual appeal, along with easy-to-use instructions for making some of the most memorable dishes ever to grace your sideboard. Along with the charming tales and simple instructions, you will also find a commemorative Sons of Confederate Veterans bookmark. The Sons of Confederate Veterans is a patriotic and hereditary organization dedicated to preserving and celebrating the history and heritage of the Confederate States of America. Founded in 1896, the SCV currently has about 27,000 members coast to coast.

A Treasury of Family Recipes from the Time of the War for American Independence

Author: Robert Pelton

Publisher:

Published: 2011-04-11

Total Pages: 256

ISBN-13: 9781460989708

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A Treasury of Family Recipes From the Time of the War For American Independence is chock full of delightfully different and delicious cooking ideas favored by many famous, and some forgotten, yet historically important individuals and families of yesteryear. It contains the favorite dishes of numerous well known as well as lesser-known figures from the Revolutionary War period of our glorious history. Included are tasty breads and other baked goods, taste-tempting main dishes, soups and stews and loads of other wonderful recipes.Measurements were given in ways that present day cooks aren't at all familiar: a teacupful, wineglassful, tincupful, kitchencupful, ½ a tumbler, 1 dram liquid, dessertspoonful , saltspoonful, butter the size of a walnut, butter the size of an egg, pound of eggs, pound of milk, gill, etc. Therefore, all the recipes herein have been carefully updated. When used by the homemaker of today they will turn out just as they did for the woman of the house that prepared them so many long years ago. Here's a list of a few of the more unique measurements sometimes used by housewives and others during the Colonial period of our history. The original measurement is initially given followed by its modern day conversion: Dessertspoonful 2 teaspoons 1 fluid dram 1 teaspoon Kitchencupful 1 cup Coffecupful 1 cup Wineglassful 4 tablespoons Pound of milk 1 pint Pound of eggs 12 medium eggs 9 large eggs Every unique recipe found in this book was popular during, or at least the favorite concoction of, some notable personality during the Revolutionary War Period. Many were coveted within a famous family of that historical era and handed down from one generation to the next. All are historical gems, for each was the invention of, or the culinary specialty of, some family or individual of days long gone by. Here they are presented, for the first time, for America's families of today to have the fun, and experience the thrill of, cooking and baking and serving. And lastly, to thankfully pass a blessing over before eating these special treats - be it for part of a unique breakfast, lunch or dinner.