• Welcome to the Receipts of the Blue & Gray. - The receipts you will find here are original Antebellum, and Civil War period receipts, as originally published between the years 1796 and 1880. One exception, is: Newspaper Clippings & Periodical Receipts are limited to a publishing period from 1858 to 1866.

    Some receipts from this era attempted to give medicinal advice. Many dangerous, and in some cases, deadly, "cures" were given, reflecting the primitive knowledge of that time period. Don't assume everything you read here is safe to try! Recipes and Receipts posted here are for Historic Research Purposes, enjoy them, learn from them, discuss them!

    ★ If you attempt to try one of these recipes / receipts, you do so at your own risk! ★

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Receipts of the Blue & Gray

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(from Camp Fires and Camp Cooking; or, Culinary Hints for the Soldier, etc. by Captain James M. Sanderson, 1862) Ingredients: potatoes rendered fat Instructions: Cut the vegetable into thin slices and throw them into cold water for half an hour; then put them into fat hissing hot and fry...
(from the Yorkville, South Carolina, Enquirer, January 21,1863) Ingredients: seed of the sugar cane Instructions: SUBSTITUE FOR COFFEE - I have found from experiments I have made that the seed of the sugar cane, or (Sorgho Sucre,) parched and ground as coffee, prepared in the usual way, but...
(from Godey's Ladies Magazine. Edited by Mrs. Sarah J. Hale, 1866.) Ingredients: 1 lb. loaf sugar 1/4 lb. moist sugar 1 egg 1 pint water 1 oz. orange-flower water 2 tbsp. brandy Instructions: Take one pound of loaf sugar, quarter of a pound of moist sugar, one egg well beaten, one pint of...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 3 quarts cream 2 pints brown sugar 1 pint milk Instructions: Three quarts cream, two pints brown sugar, put in a skillet and stir constantly over a brisk fire until it is dissolved. Be careful not to let it burn...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1862) Ingredients: 2 lbs. fresh lard 1 pint water 7 - 8 carrots perfume Instructions: Put two pounds of fresh lard in a vessel with a pint of water, let it come to a simmer; then add seven or eight grated carrots, let it...
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) Ingredients: 1 pint flour 1-1/2 pint carrots 1/2 lb. raising ingredient 1 tea-cup brown sugar 2 whole eggs 4 egg yolks 1 gill of cream Instructions: Take a pint of flour, and a...
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) Ingredients: 6 large carrots 1 head of celery 1 onion 2 quarts beef, veal, or mutton broth salt serve with toasted bread Instructions: Scrape and wash half a dozen large...
(from The Cook's Own Book and Housekeeper's Register, by N. K. M. Lee, 1842) Ingredients: carrots, young spring or full grown Instructions: Let them be well washed and brushed, not scraped. An hour is enough for young spring carrots; grown carrots must be cut in half, and will take from an...
My dad LOVES catfish! He used to go fishing for it as a boy with his grandfather. His grandmother used to do blackened catfish with cornbread and coleslaw. Here's a recipe from the National Cookbook - 1856 for catfish
(from The Virginia House-wife, by Mary Randolph, 1825) "An excellent dish for those who have not imbibed a needless prejudice against those delicious fish." Ingredients: 2 large or 4 small white catfish that have been caught in deep water 1 pound of lean bacon 1 large onion cut up 1 handful...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1860) Ingredients: white parts of boiled cauliflower, cold egg butter Instructions: Take the white part of a boiled cauliflower after it is cold, chop it very small, and mix it a sufficiency quantity of well-beaten egg to...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: celery 2 boiled eggs 1 raw egg 2 tablespoonfuls melted butter, or 1 of oil 1 tablespoonful sugar 1 teaspoonful mustard ½ teaspoonful salt ½ teaspoonful pepper ½ teacup vinegar Instructions: Rub the yolks of eggs...
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838) Ingredients: large bunch of young celery water powdered mace nutmeg pepper salt large piece of butter flour Instructions: Take a large bunch of young celery. Wash and pare it very clean. Cut it into pieces, and boil it gently in a...
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) Ingredients: 6 heads of white celery or if not in season, use a small quantity of celery-seed for flavor 2 onions butter 2 spoonsful of flour 1/2 pint water salt pepper cream, or...
(from The Book of Household Management, edited by Isabella Beeton, 1861) Ingredients: 9 heads of celery 1 tsp. salt nutmeg 1 lump of sugar 1/2 pint of strong stock 1 pint cream 2 quarts boiling water Instructions: Ingredients. - 9 heads of celery, 1 teaspoonful of salt, nutmeg to taste, 1...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 1 gill celery-seed strong vinegar Instructions: Pound a gill of celery seed put in a bottle and fill with strong vinegar. Shake it every day for two weeks then strain it and keep it for use. It will flavor very...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861) Ingredients: 12 quarts of cold water 1-1/2 pints strong hop tea 1-1/2 pints molasses Instructions: To twelve quarts of cold water, add a pint and a half of strong hop tea, and a pint and a half of molasses. Mix in well...
(from The Cook's Dictionary, and House-keeper's Directory, by Richard Dolby, 1830) Ingredients: 6 eggs 1/2 pint syrup 1 pint cream 3 oz. Parmesan cheese Instructions: Take six eggs, half pint of syrup, and a pint of cream, put them into a stewpan and boil them until they begin to thicken...
(from The Book of Household Management by Mrs. Isabella Benton, 1861) Ingredients: slices of brown bread and butter thin slices of cheese Instructions: Cut from a nice fat Cheshire, or any good rich cheese, some slices about 1/2 inch thick, and place them between some slices of brown bread...
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856) Ingredients: short-paste or yeast-paste 3 oz. butter 3 egg yolks a dessert plate of curded whey cheese 2 oz. sugar pounded cinnamon a few pulverised cloves 3 tbsp. cleanly picked...
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822) Ingredients: 2 quarts new milk 2 tbsp. rennet 4 oz. sugar 3 oz. fresh butter 4 egg yolks nutmeg lemon-peel 1 glass brandy 2 oz. currants puff paste Instructions: Put two quarts of new milk into a stew-pan, set it...
(from Common Sense in the Household by Marion Harland, New York, 1871) Ingredients: 2-3 lb. lean pork puff paste or pie dough pepper & salt nutmeg or mace apples, cored and sliced sugar, about 1 oz. 1/2 pint sweet cider or wine butter 1 egg, beaten Instructions: Cut two or three pounds of...
(from The Practical Housekeeper: A Cyclopaedia of Domestic Economy, edited by Elizabeth Fries Ellet, 1857) Ingredients: chestnuts good gravy 1 glass of white wine white pepper salt mace or nutmeg for brown gravy: beef-gravy for white gravy: veal-broth pounded almonds Instructions: Scald a...
(from The Book of Household Management edited by Isabella Beeton, 1861) Ingredients: The remains of cold roast or boiled chicken 2 lettuces a little endive 1 cucumber a few slices of boiled beetroot salad-dressing No. 506 Instructions: Trim neatly the remains of the chicken; wash, dry, and...
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) Ingredients: 2 young chickens salt and water rich pie crust small pieces of pork 1 oz. butter 1 tsp. black pepper 1/2 a nutmeg a little flour, or grated cracker Instructions...
(from The Virginia Housewife by Mary Randolph, 1825) Ingredients: 4 young chickens 10 eggs 1 qt. milk 1/4 lb. butter pepper & salt flour thyme & parsley Instructions: Beat ten eggs very light, add to them a quart of rich milk, with a quarter of a pound of butter melted, and some pepper and...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 1 large chicken boiled 1 tbsp. best mustard 1 raw egg yolk vinegar 3/8 bottle oil 6 hard boiled egg yolks 1 pint chopped celery a little yellow pickle half a loaf of stale bread crumbs salt & pepper Instructions...
(from What I Know: Or, Hints on the Daily Duties of a Housekeeper, by Elizabeth Nicholson, 1856) Ingredients: 1 chicken, cleaned flour, or other thickener salt pepper parsley dumplings, or noodles of cook's choice Instructions: Cut up the fowl; cut each joint, and let it boil 1 hour; then...
(from The Cook's Own Book and Housekeeper's Register, by N. K. M. Lee, 1842) Ingredients: one chicken butter mushrooms parsley flour stock, or water white wine yolks of 1 or 2 eggs lemon juice, or vinegar Instructions: Cut a chicken in pieces and put it in a stewpan with a little butter; add...
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838) Ingredients: 100 fresh red chillies or capsicums 1 quart best vinegar Instructions: Take a hundred red chillies or capsicums, fresh gathered; cut them into small pieces and infuse them for a fortnight in a quart of the best...
(from the Yorkville, South Carolina, Enquirer, September 30, 1863) Ingredients: chiniquapin tree nuts (similar to chestnuts) Instructions: The chiniquapin is said to be a very fair substitute for coffee. (According to the Augusta Constitionalist.)
From Breakfast, Luncheon & Tea - by Marion Harland - 1875 Here's a classic chocolate cake recipe coupled with a frosting recipe from the 19th century. Very simple, but sounds yummy.
(from The Lady's Receipt-book: A Useful Companion for Large Or Small Families, by Eliza Leslie, 1847) Ingredients: 3 oz. best chocolate, or prepared cocoa 3/4 lb. butter 1 lb. powdered loaf sugar 1 tsp. cinnamon 10 eggs separated into whites and yolks cake icing Instructions: Scrape down...
(from The Virginia House-wife, by Mary Randolph, 1825) Ingredients: 1/2 lb. brown sugar 1 quart flour 4 oz. butter milk eat with chocolate Instructions: Put half a pound of nice brown sugar into a quart of flour, sift it, and make into a paste, with four ounces of butter melted in as much...
(from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844) Ingredients: 1 quart thick cream 1 oz. chocolate 1/4 lb. sugar 9 eggs whites Instructions: Boil a quart of thick cream, scraping into it one ounce of chocolate. Add about a quarter of a pound...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 1/2 lb. sweet chocolate 12 eggs 1-1/2 pints & 1 gallon boiled milk 2 tbsp. arrow-root sugar vanilla seasoning Instructions: Half a pound sweet chocolate, twelve eggs, one gallon milk, two tablespoonfuls...
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856) Ingredients: 1-1/2 lbs. chocolate 1 pint of water a bottle of wine (red wine is best) juice of half a lemon some slices of lemons some of lemon peel - optional sugar as desired 4...
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822) Receipt: To stew them, see No. 500, ditto with onions, No. 501. Those who are nice about steaks, never attempt to have them, except in weather which permits the meat to be hung till it is tender, and give the...
(from The Book of Household Management, edited by Isabella Beeton, 1861) (Very Good.) Ingredients: 1-1/2 lb. raisins 1/2 lb. currants 1/2 lb. mixed peel 3/4 lb. bread crumbs 3/4 lb. suet 8 eggs 1 wineglass brandy Instructions: 1328. INGREDIENTS. - 1-1/2 lb. of raisins, 1/2 lb. of currants...
(from The New England Cook Book, published by Hezekiah Howe & Co, 1836) Ingredients: 3/4 lb. sugar 1/2 lb. butter 2 tsp. saleratus dissolved in 1/2 teacup of water 1/2 pint of apple cider 2 lbs. flour grated nutmeg Instructions: Rub together three quarters of a pound of sugar, and half a...

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