Download Civil War Recipes: Receipts from the Pages of Godey's Lady's by Lily May Spaulding, John Spaulding PDF

By Lily May Spaulding, John Spaulding

Godey's Lady's publication, probably the preferred journal for ladies in nineteenth-century the USA, had a countrywide movement of 150,000 through the 1860s. The recipes (spelled ""receipts"") it released have been usually submitted by way of ladies from either the North and the South, they usually show the wide range of local cooking that characterised American tradition. there's a notable range within the recipes, because of the principally rural readership of Godey's Lady's e-book and to the immigrant effect at the nation within the 1860s. Fish and video game have been on hand in rural the United States, and the variety of seafood recipes testifies to the abundance of the coastal waters and rivers. the rustic prepare dinner was once a frugal prepare dinner, rather in the course of wartime, so there are an outstanding many recipes for leftovers and seasonal produce. as well as a large sampling of recipes that may be used at the present time, Civil battle Recipes contains details on Union and accomplice military rations, cooking on either homefronts, and substitutions used through the battle via southern cooks

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Extra resources for Civil War Recipes: Receipts from the Pages of Godey's Lady's Book

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Since Godey's was published in the North, there are no recipes in the present volume that reflect the great privations of the South or any of these substitutions, but, because there are southern recipes in this volume, we thought it would be instructive to note the substitutions the southern cook might have used in preparing them. (For some actual southern recipes that make use of substitutions, see The Confederate Receipt Book [1960] and Burroughs [1992]). 23 C I V I L WAR RECIPES Butter: The South did not have the dairy products available in the North, so pork lard (or bacon grease) was frequently substituted for butter (Burroughs, 1992).

Then for every pound of juice take a pound of loaf sugar, and boil it for a quarter of an hour, or till no scum arises; then put it into small bottles, and well cork it. * This drink was made well into the twentieth century on New England farms, where it was used as a thirst-quencher. (I remember my mother taking a pitcherftil to the hayfield where my father and the hired hands gratefully drank it down on hot, humid days in Vermont during the 1920s. —LMS) E C O N O M Y OF THE T E A TABLE [1863] As a test in general to distinguish genuine tea from the sloe-leaf, let it be infused, and some of the largest leaves spread out to dry; when the real tea-leaf will be found narrow in proportion to its length, and deeply notched at the edges with a sharp point, whilst the sloe-leaf is notched very slightly, is darker in color, rounder at the point, and of a coarser texture.

Blackberries are usually ripe in late July and August, so the wine should stand for about three months.

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