• 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 Miss Leslie's Complete Cookery, by Eliza Leslie, 1838) Ingredients: 1/2 lb. or 1 pint of flour 7 eggs 1 quart of milk a spoonful of lard serve with powdered sugar, nutmeg, and wine to drink Instructions: Sift half a pound or a pint of flour. Beat seven eggs very light, and stir them...
(from A Plain Cookery Book for the Working Classes, by Elme Charles Francatelli, 1852) Ingredients: 12 oz. flour 3 eggs 1 pint of milk 1 tsp. salt nutmeg lemon-peel Instructions: Ingredients, twelve ounces of flour, three eggs, one pint of milk, a tea-spoonful of salt, a little grated...
(from What I Know: Or, Hints on the Daily Duties of a Housekeeper, by Elizabeth Nicholson, 1856) Ingredients: 1 pint peas flour milk butter salt pepper parsley thyme Instructions: Leave 1 pint peas in the pot with the water boiled in; make a thickening of flour, milk and butter, season with...
(from The Housekeeper's Encyclopedia by Mrs. E. F. Haskell, 1861) Ingredients: ripe peaches 1 lb. sugar for every quart of juice after squeezing The following ingredients are per quart of resulting juice after first boil: 1 tsp. mace, broken not ground 2 tsp. cinnamon 1/2 tsp. cloves 1 tsp...
(from The Kitchen Directory, and American Housewife, by Anne Howe, 1841) Ingredients: inferior or not fully ripe peaches 3/4 lb. brown sugar per lb. of peaches Instructions: Inferior peaches, and those that are not fully ripe, are best preserved in the following manner; Pare and halve them...
(from the Charleston Mercury, Charleston, South Carolina, July 7, 1864) Ingredients: 3 handfulls of peach leaves 3 medium-sized potatoes 2 quarts of water 1 pint flour Instructions: Hops cost two dollars per pound, leaves cost nothing, and peach leaves make better yeast than hops. Thus: Take...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861) Ingredients: ripe and fine flavored peaches 10 oz. well-refined sugar, per lb. of fruit juice of 1-2 good lemons Instructions: The fruit for this preserve, which is a very delicious one, should be finely flavored and...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: ripe peaches tsp. fresh butter pie paste 3 egg whites 3 tbsp. powdered sugar Instructions: Pare and stew ripe peaches. When nearly done, sweeten, take from the fire. Stir in a heaping teaspoonful fresh butter to...
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) Ingredients: 4 - 5 ripe, juicy peaches loaf-sugar 1 spoonful of brandy, or wine Instructions: Peel four or five ripe, juicy peaches, and slice them neatly, and have each slice...
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: 2 to 3 tbsp. peach marmalade, or jelly lemon juice bitter almonds, or peach kernels cold water Instructions: Mix two or three table-spoonfuls of peach marmalade or jelly with a little lemon juice, and a few bitter almonds or...
(from The Lady's Receipt-book: A Useful Companion for Large Or Small Families, by Eliza Leslie, 1847) Ingredients: 8 lbs. ripe, juicy, free-stone peaches 2 gallons soft water 5 lbs. loaf-sugar toasted bread strong, fresh yeast 1 bottle of muscadel, or sweet malaga wine After standing 6...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 1 lb. fruit (peaches, pears, quinces, and apples) 1/2 lb. sugar 1/2 pint vinegar cinnamon mace Instructions: 1 pound fruit. 1/2 pound sugar 1/2 pint vinegar. Dissolve sugar and vinegar together; put a small...
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) Ingredients: 1 lb. of the pulp of ripe peaches 1/2 pint syrup 1/2 pint water the juice of 2 lemons Instructions: Take one pound of the pulp of ripe peaches, half a pint of...
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) (Peaches "Sweet & Sour") Ingredients: 6 lbs. peaches 4 lbs. brown sugar 6 quarts strong vinegar a few races of ginger 1 oz. cinnamon Instructions: Peaches are best peeled and...
(from The Dictionary of Daily Wants, Etc. by Robert Kemp Philip, 1859) Ingredients: ripe pears sugar Instructions: Peel and cut ripe pears into quarters, and boil them into a marmalade with water; then pass the marmalade through a sieve, so as to leave only the juice, and boil it with sugar...
(from The Dictionary of Daily Wants, Etc. by Robert Kemp Philip, 1859) Ingredients: ripe pears syrup 1 lb. powdered sugar per pound of cooked fruit Instructions: Take ripe pears of good quality, and having peeled them, boil them until they are quite soft; press them through a sieve, and put...
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) Ingredients: 1 gallon molasses 1 quart cider vinegar 14 lbs. pears race ginger for seasoning Instructions: Take a gallon of molasses and a quart of cider vinegar; boil them...
(from The Dictionary of Daily Wants, Etc. by Robert Kemp Philip, 1859) Ingredients: hard green pears pounded sugar Instructions: The pears employed for baking are those of a hard green kind. Wipe, but do not pare them; lay them on tin plates, and bake them in a slow oven. When soft enough to...
(from The Dictionary of Daily Wants, Etc. by Robert Kemp Philip, 1859) Ingredients: pears juice of a lemon hot thick syrup brandy Instructions: Take pears when not too ripe, and set them over the fire in a sufficient quantity of cold water, letting them simmer but not boil. When they are...
(from The Dictionary of Daily Wants, Etc. by Robert Kemp Philip, 1859) Ingredients: large pears sugar lemon-peel 1 to 2 cloves bruised allspice red wine Instructions: Peel, and divide into halves or quarters, large pears, according to their size; throw them into water as the skin is taken...
(from The Finchley Manuals of Industry - Cooking: or, Practical and economical training, published by Joseph Masters, 1849) Ingredients: 1 pint or 1 quart of split peas warm water pepper salt butter optional improvement: 1 egg yolk Instructions: Q. What is your way of making Peas Pudding? A...
(from the Charleston Mercury, Charleston, South Carolina, July 14, 1864) Ingredients: full grown green peppers, bell pepper is best 1 quart vinegar to each pint of pulp 3 tbsp. white mustard seed, some of black mustard seed 1 spoonful of whole cloves salt Instructions: Take green peppers...
(from The Complete Confectioner, Pastry-cook, and Baker, edited by Eleanor Parkinson, 1844) Ingredients: double-refined loaf sugar dissolved gum 1 oz. oil of peppermint per 40 lbs. of lozenges starch powder to dust Instructions: Take double-refined loaf sugar, pound and sift it through a...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1860) Ingredients: 4 lbs. tripe water 1 tsp. salt per quart of water 4 calf's feet 4 onions 1 small bunch of sweet herbs 4 potatoes 2oz. butter rolled in flour Cayenne pepper to season optionally add additional spices simple...
(from The American Frugal Housewife, by Lydia Maria Child, 1832) Ingredients: peppers salt and water scalding vinegar 1 bag of mustard-seed to improve Instructions: Put peppers into strong salt and water, until they become yellow; then turn them green by keeping them in warm salt and water...
All Cookbooks Referenced Must be Originally Published Between 1770 and 1880 Sorted by Publication Year, Earliest to Latest Early Cookbooks... The Art of Cookery, Made Plain and Easy, by Hannah Glasse, 1774 Glasse, Hannah. The Art of Cookery, Made Plain and Easy. London, W. Strahan, J. and F...
(from The Daily Intelligencer, Atlanta, Georgia, November 8, 1863) Ingredients: persimmon seeds dried potatoes Instructions: But another important item is, to save the seeds of the persimmons after they have boiled, and you let out the slop, for they are excellent for coffee, rather stronger...
(from The Daily Intelligencer, Atlanta, Georgia, November 8, 1863) Ingredients: bushel of persimmon seeds Instructions: RECIPE FOE PERSIMMON BRANDY. Editors Charleston Courier : Put the persimmons in common tubs, mash them well with your hands, or small pestles, then empty into the stand...
(from The Daily Intelligencer, of Atlanta, Georgia, November 8, 1863) Ingredients: persimmons warm water Instructions: Editors Charleston Courier: Put the persimmons in common tubs, mash them well with your hands, or small pestles, then empty into the stand till you have it half full, then...
(from How to Mix Drinks, Or The Bon-vivant's Companion, by Jerry Thomas, 1862) (From a recipe in the possession of Charles G. Leland Esq.) Ingredients: 1/3 pint of lemon juice. 3/4 lb. of white sugar. 1 pint of mixture.* 2-1/2 pints cold water. Instructions: Place the above in a punch bowl...
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: eggs red beets vinegar salt & pepper nutmeg cloves Instructions: Boil them till they are hard; throw them into cold water immediately while hot, which will make the shells slip off smoothly without breaking the eggs. Boil...
(from The Young Housekeeper's Friend, by Mrs. Mary Hooker Cornelius, 1859) Ingredients: Tomatoes, whole Salt Vinegar Pepper Mustard seed, whole Shallot vinegar Instructions: Take ripe tomatoes that are firm; pierce them through in several places with a needle; put them in a suitable vessel...
(from The American Frugal Housewife, by Lydia Maria Child, 1832) Ingredients: cucumbers salt water brine vinegar pepper allspice mustard-seed flag-root horseradish alum Instructions: Cucumbers should be in weak brine three or four days after they are picked; then they should be put in a tin...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 1 pig's head 1 pig's liver butter pepper salt onion 1 fresh egg hard-boiled eggs sliced strips of pastry Instructions: Boil head and liver until perfectly done, cut up as for hash. Put it on again in warm water...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 6 young pigeons chopped livers parsley salt pepper butter small pieces of beef mushrooms hard-boiled egg yolk brown sauce, or gravy puff paste Instructions: Take six young pigeons. After they are drawn trussed and...
(from Imperial and Royal Cook by Frederick Nutt, 1809) Ingredients: beat-root 4 egg yolks flour cream sweetener (sugar or other) nutmeg a glass of brandy butter green sweetmeats Instructions: Boil beat-root till tender, and then beat it fine in a mortar; add the yolks of four eggs, two...
(from Hand-book for active service; containing practical instructions in campaign duties, by Egbert L. Viele, 1861, Chapter VIII.) Ingredients: 1 lemon 2 tbsp. sugar 1 pint water Instructions: Thinly peel the third part of a lemon, which put into a basin with 2 table-spoonsful of sugar; roll...
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: potatoes boiling water seasoned with salt for every quart of water & potatoes... 1 quart sweet milk, or 1 pint rich sweet cream 4 oz. butter 4 tbsp. flour a little pepper and parsley Instructions: Having scraped and washed...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 3 dozen eggs. 3 pounds baker's bread, stale, and grated fine. 3 pounds suet. 3 pounds brown sugar. 1 pound sliced citron. 3 pounds currants. 4 pounds seeded raisins. ½ ounce nutmeg, and the same of mace...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 10 eggs 1 pound chopped suet 1 pound seeded raisins 1 pound currants 1 pound stale bread crumbs 1 pound citron 1 nutmeg 1 wine-glassful wine 1 wine-glassful brandy 1 pound brown sugar Instructions: Beat the eggs...

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