• 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 Dr. Chase's Recipes; Or, Information for Every Body, by Dr. Alvin Wood Chase, 1865) Ingredients: 2-1/2 lbs. flour 1-1/4 lbs. pulverized white sugar 10 ozs. fresh butter 5 eggs 1/8 oz. carbonate of ammonia 1/2 pt. milk; or water, if no milk is available Instructions: Flour 2-1/2 lbs...
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: 3 pints of tender white field peas, large or small a piece of pork, or bacon 4 oz. butter 4 tbs. flour salt and pepper 1 pint sweet cream 1-1/2 dozen small balls of forcemeat, fried in butter Instructions: There are several...
(from The Book of Household Management, edited by Isabella Beeton, 1861) Ingredients: 2 lbs. figs 1 lb. suet 1/2 lb. flour 1/2 lb. bread crumbs 2 eggs milk Instructions: 1275. INGREDIENTS. - 2 lbs. of figs, 1 lb. of suet, 1/2 lb. of flour, 1/2 lb. of bread crumbs, 2 eggs, milk. Mode. Cut...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 1 firm fish 1 pint cream, or milk 2 tbsp. flour 1 onion 1/2 lb. butter (or less) salt 4 crackers Instructions: Boil a firm fish, remove the bones, pick it to pieces. Mix one pint cream or milk with two...
(from The Practical Housekeeper: A Cyclopaedia of Domestic Economy, edited by Elizabeth Fries Ellet, 1857) Ingredients: the remains of fish from a previous dinner especially turbot and salmon Instructions: All fish salads are made from the remains of fish from a previous dinner, especially...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1860) Ingredients: 1-1/2 oz. Cayenne pepper 2 tbsp. walnut catsup 2 tbsp. sauce (fish sauce?) vinegar garlic shalots Instructions: One ounce and a half of Cayenne pepper, two tablespoonfuls of walnut catsup, and two...
(from The American Frugal Housewife, by Lydia Maria Child, 1832) Ingredients: Country Preparation... 5 or 6 eggs 1 quart milk salt flour City Preparation... 3 eggs 1 quart milk salt slightly more flour Instructions: Common flour pudding, or batter pudding, is easily made. Those who live in...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861) Ingredients: 1 pint boiled linseed oil 1 pint mastic varnish 1 half-pint alcohol 3 ounces gum sell-lac 1 stick red sealing-wax Instructions: One pint of boiled linseed oil, one pint of mastic varnish, one half-pint of...
(from The New Household Receipt Book by Sarah Josepha Buell Hale, United Kingdom, 1853) Ingredients: powdered mustard salt tarragon clove of garlic vinegar Instructions: Put on a plate, one ounce of the best powdered mustard; a salt spoonful of salt; a few leaves of tarragon; and a clove of...
(from The Modern Housewife, Or Menagere, by Alexis Soyer, 1850) Ingredients: 1 stale penny roll, or any common bread water to cover the bread 1/2 tsp. salt 2 oz. fresh butter 1 egg yolk 2 tbsp. milk, or water Instructions: Break a stale penny roll into a saucepan, in which pour just...
(from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844) Ingredients: 1 scrag end of a neck of mutton, or 2 lbs. of any meat 1 large cabbage 3 lettuces 3 carrots 1 celery root 2 onions butter for frying Instructions: Take the scrag end of a neck of...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861) Ingredients: eggs milk pepper & salt bread, cut for toast butter Instructions: This is a very nice breakfast dish. Take a couple of eggs, beat them, and pour them a little milk, season with pepper and salt. Cut your...
(from The Housekeeper's Encyclopedia of Useful Information for the Housekeeper, by E. F. Haskell, 1861) Ingredients: 1 knuckle of veal 1 lb. lean ham carrot turnip onion celery 1 quart of water 1 cut up chicken beef stock to cover salt Instructions: Cut up a knuckle of veal, of lean ham one...
(from Dixie Cookery; Or, How I Managed My Table for Twelve Years, Maria Massey Barringer, 1867) Ingredients: 2 young squirrels 2 oz. butter 1 - 2 oz. ham salt pepper ...for the gravy, choose... 1/2 teacup of cream and... 1 beaten egg yolk - or - 1 wineglass of red wine Instructions: Put two...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: apples thin slices of breakfast bacon Instructions: Slice apples without peeling, cut and fry some thin slices of breakfast bacon until thoroughly done, remove the slices from the vessel, adding water to the gravy...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: freshly killed chicken weak salt and water salt flour lard for pan-frying for gravy... 1 teacup of milk 1 tsp. butter 1 saltspoon of salt 1 saltspoon of pepper curled parsley Instructions: This dish is best when...
(from The Book of Household Management, edited by Isabella Beeton, 1861) Ingredients: ham eggs Instructions: 813. - Ingredients. - Ham; eggs. Mode. - Cut the ham into slices, and take care that they are of the same thickness in every part. Cut off the rind, and if the ham should be...
(from Housekeeping in the Blue Grass, by the Paris Ladies of the Presbyterian Church, 1875) Ingredients: large oysters 4 eggs / can salt & pepper bread crumbs enough lard for deep frying Instructions: Use the largest oysters for frying. Take the oysters from the can and wipe them perfectly...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1860) Ingredients: 1 lb. sugar 1/4 lb. butter 7 eggs 1 tsp. soda sour milk flour Instructions: One pound of sugar, quarter of a pound of butter, seven eggs, a teaspoonful of soda dissolved in sour milk, and as much flour as...
(from Dixie Cookery; Or, How I Managed My Table for Twelve Years, Maria Massey Barringer, 1867) Ingredients: squirrels salt pepper egg yolks grated cracker hot lard for frying Instructions: Cut up and season with salt and pepper, and dip each piece in beaten yolk of egg and grated cracker...
(from Colonial Recipes, from Old Virginia and Maryland Manors by Maude Ada Bomberger, 1907) Ingredients: 1 quart flour 1 egg large spoonful of yeast milk 1 tbsp. melted butter lard for frying serve with wine and sugar, or molasses Instructions: Make up 1 quart of flour with 1 egg well...
(from The Cook's Own Book and Housekeeper's Register by Mrs. N. K. M. Lee, 1832) FRITTERS ENGLISH AND FRENCH Ingredients: 1-1/2 glasses of water salt 2 oz. fresh butter flour Instructions: Take a marrow pudding, and when nearly cold, cut it into thin slices, and then cut them again into...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861) Ingredients: 1 lb. butter 1 lb. sugar 8 eggs seperated 1-1/2 lb. flour 1 teacup of cream 1 wineglass of brandy 1 wineglass of wine 1 nutmeg 1 tsp. mace 1 tsp. cloves 2 tsp. cinnamon 1 salt-spoon salt 3/4 lb. raisins 3/4...
(from The Complete Confectioner, Pastry-cook, and Baker, edited by Eleanor Parkinson, 1844) Ingredients: green apricots syrup Instructions: Prepare your fruit as for green apricots, wet; throw them into syrup that is boiling; take them off the fire, and let them remain for four or five...

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