The Civil War Cookbook
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| Author | : Lily May Spaulding |
| Publisher | : University Press of Kentucky |
| Total Pages | : 272 |
| Release | : 2014-04-23 |
| Genre | : Cooking |
| ISBN | : 0813146607 |
Godey's Lady's Book, perhaps the most popular magazine for women in nineteenth-century America, had a national circulation of 150,000 during the 1860s. The recipes (spelled ""receipts"") it published were often submitted by women from both the North and the South, and they reveal the wide variety of regional cooking that characterized American culture. There is a remarkable diversity in the recipes, thanks to the largely rural readership of Godey's Lady's Book and to the immigrant influence on the country in the 1860s. Fish and game were readily available in rural America, and the number of seafood recipes testifies to the abundance of the coastal waters and rivers. The country cook was a frugal cook, particularly during wartime, so there are a great many recipes for leftovers and seasonal produce. In addition to a wide sampling of recipes that can be used today, Civil War Recipes includes information on Union and Confederate army rations, cooking on both homefronts, and substitutions used during the war by southern cooks.
| Author | : William C. Davis |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2003 |
| Genre | : Cooking, American |
| ISBN | : 9780762414888 |
Presents recipes used during the American Civil War, intertwining history and cuisine for insights into the lives of soldiers on the battlefield and their loved ones at home.
| Author | : William C. Davis |
| Publisher | : Stackpole Books |
| Total Pages | : 268 |
| Release | : 2003 |
| Genre | : Confederate States of America |
| ISBN | : 9780811700184 |
"[Hardtack was] positively unsuitable fodder for anything that claims to be human...and I think it no exaggeration to say that any intelligent pig possessing the least spark of pride would have considered it a pure insult to have them put into his swill." (Wilbur Fisk, Civil War soldier). We know the uniforms they wore, the weapons they carried, and the battles they fought, but what did they eat and, of even greater curiosity, was it any good? Now, for the very first time, the food that fueled the armies of the North and the South and the soldiers' opinions of it--ranging from the sublime to just slime--is front and center in a biting, fascinating look at the Civil War as written by one of its most respected historians. There's even a comprehensive "cookbook" of actual recipes included for those intrepid enough to try a taste of the Civil War.
| Author | : Helen Zoe Veit |
| Publisher | : American Food in History |
| Total Pages | : 205 |
| Release | : 2014 |
| Genre | : Cooking |
| ISBN | : 9781611861228 |
Cookbooks offer a unique and valuable way to examine American life. Far from being recipe compendiums alone, cookbooks can reveal worlds of information about the daily lives, social practices, class aspirations, and cultural assumptions of people in the past. With a historical introduction and contextualizing annotations, this fascinating historical compilation of excerpts from five Civil War-era cookbooks presents a compelling portrait of cooking and eating in the urban north of the 1860s United States.
| Author | : Helen Zoe Veit |
| Publisher | : American Food in History |
| Total Pages | : 0 |
| Release | : 2015 |
| Genre | : Cooking |
| ISBN | : 9781611861679 |
As companions to the first and second volumes in the American Food in History series we offer selections of recipes, updated and tested by food editor Jennifer Billock, using measurements and techniques that modern readers can use in their own kitchen. Arranged by main meal occasions (breakfast, picnic or lunch, dinner, dessert) these recipes--some familiar, some curious, all intriguing--will allow family and friends to get a "taste of the times" with their own "Civil War era" meals. The original versions of these recipes (and many more) can be found in Food in the Civil War Era: The North and Food in the Civil War Era: The South, edited by Helen Zoe Veit, along with fascinating essays about the history and the times.
| Author | : Anne Carter Zimmer |
| Publisher | : Univ of North Carolina Press |
| Total Pages | : 304 |
| Release | : 2009-09-05 |
| Genre | : Cooking |
| ISBN | : 0807867659 |
Based on Mrs. Lee's personal notebook and presented by her great-granddaughter, this charming book is a treasury of recipes, remedies, and household history. Both the original and modern versions of 70 recipes are included.
| Author | : Robert W. Pelton |
| Publisher | : Infinity Publishing |
| Total Pages | : 1 |
| Release | : 2003 |
| Genre | : Cooking, American |
| ISBN | : 0741409712 |
"Civil War Period Cookery is a unique book of historical recipes. It is chock full of delightfully delicious cooking ideas favored by many famous people of days long past. This book contains the prized recipes for those dishes cooked by or eaten by some of the better known as well as lesser known figures from the Civil War era of our glorious history. Included are recipes for tasty breads and interesting baked goods, skillet southern fried chicken and really good poultry dishes. The reader will also be treated to many taste-tempting soups, stews and stuffings -- and, yes, even pickles as well as loads of other wonderful things. Or a reader may wish to try some buttermilk pie, an array of wonderful desserts, rhubarb punch and other delightful beverages. Then he or she may wish to make the unusual corn bread with a streak of delicious custard running through it. Yes, anyone can now enjoy a meal exactly like that eaten by those who wore both the blue and the gray during the War Between the States - or as some unreconstructed Southerners still refer to it - the War of Northern Aggression."--Page 4 of cover.
| Author | : Garry Fisher |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2001 |
| Genre | : Cooking, American |
| ISBN | : 9781575871752 |
This unconventional culinary history explores the campfire experiences shared by soldiers on both sides of the Civil War and includes recipes commonly used on the battlefield.
| Author | : Lynda Moreau |
| Publisher | : Pelican Publishing Company |
| Total Pages | : 384 |
| Release | : 2000-07-01 |
| Genre | : Cooking |
| ISBN | : 9781565548558 |
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.
| Author | : Patricia Mitchell |
| Publisher | : Createspace Independent Publishing Platform |
| Total Pages | : 132 |
| Release | : 2018-05-14 |
| Genre | : |
| ISBN | : 9781981103805 |
Confederate Camp Cooking presents authentic nineteenth-century accounts of camp life from Confederate soldiers' diaries, journals, and letters. An insightful text, recipes, and extensive endnotes further enhance the reader's knowledge. 117 numbered pages including index. 84 research notes. 41 recipes, including both historical receipts and commemorative dishes. First published as a Compact Edition in 1990; this Bookshelf Edition published in 2018.
