• 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 Confederate Receipt Book. A Compilation of over One Hundred Receipts, Adapted to the Times, published by West & Johnson, 1863) Ingredients: 8 quarts water 1 lb. treacle (molasses) 1/4 oz. ginger 2 bay leaves yeast Instructions: To eight quarts of boiling water put a pound of treacle, a...
(from The Housekeeper's Encyclopedia of Useful Information for the Housekeeper, by E. F. Haskell, 1861) Ingredients: 3 lbs. sugar 1 pint water 1/2 tsp. citric acid juice of 3 lemons, or 4 oranges butter for pan Instructions: Three pounds of sugar dissolved in a pint of water, in which half a...
(fromThe Virginia House-wife, by Mary Randolph, 1825) Ingredients: 1 lb. flour 1/2 lb. sugar 1/2 lb. butter some mace nutmeg powdered 1 glass of brandy, or wine milk Instructions: To one pound of flour, add half a pound of sugar, half a pound of butter, some mace and nutmeg powdered, and a...
(from newspaper Puget Sound Herald, of Steilacoom, Washington Territory, April 16, 1864) Ingredients: 1 lb. fine flour 3/4 lb. fresh butter 3/4 lb. loaf sugar 3/4 lb. currants 2 oz. candied lemon 1 oz. almonds Instructions: One pound of fine flour, three-quarters of a pound of fresh butter...
(from Hand-book for active service; containing practical instructions in campaign duties, by Egbert L. Viele, 1861, Chapter VIII.) Ingredients: 12 quarts of water 25 rations of tea, a large teaspoonful to each 1 to 1-1/2 lbs. sugar - if available 3 pints, or 2 quarts of milk - if available...
(from Breakfast, Dinner, and Tea: Viewed Classically, Poetically, and Practically, by Julia C. Andrews, 1859) Ingredients: 2 lbs. flour 1/2 lb. butter 3/4 lb. sugar 4 eggs ginger to taste Instructions: Two pounds of flour, half a pound of butter, three quarters of a pound of sugar, four...
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: 2 tbsp. good tea boiling water 1 quart sweet cream 8 eggs yolks Instructions: Put two tablespoonsfuls of good tea in a tea pot, pour on enough boiling water to cover it, and let it stand for half an hour to infuse. Stir into...
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: 1-1/2 pints very strong tea 1-1/4 lbs. loaf sugar 1/2 pint sweet cream 1 bottle of claret or champaign Instructions: Make a pint and a half of very strong tea in the usual manner; strain it, and pour it boiling on one pound...
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822) Ingredients: 1 pint of table beer, or ale 1 tbsp. brandy 1 tsp. brown sugar, or clarified syrup grated nutmeg or ginger may be added a roll of very thin-cut lemon-peel Instructions: A pint of table beer (or ale...
(from Hand-book for active service; containing practical instructions in campaign duties, by Egbert L. Viele, 1861, Chapter VIII.) Instructions: The arrangements for cooking the rations on a march or in camp, are always more or less annoying to troops. Coming into camp perhaps during a storm...
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856) Ingredients: 1 lemon sugar Instructions: Wipe a good sound lemon in a clean cloth, rub off the yellow part of the peel on sugar; scrape this off with a knife, dry, pound, and...
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822) This is a convenient auxiliary to the cook: it may be arranged as a pyramidical epergne for a dormant in the centre of the table, or as a travelling store-chest. The following sketch will enable any one to fit up an...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1864) Ingredients: 6 oz. fresh butter 4 oz. loaf sugar 4 eggs, separated 6 oz. bread crumbs 2 lemon rinds, grated light crust jam or marmalade Instructions: Six ounces of fresh butter worked up to a cream, four ounces of...
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856) Ingredients: flour 2 eggs Instructions: Heap some flour on the paste-board, make a hole in the middle, and put in two eggs. With the knife, stir the eggs, and gradually mix some...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1865) Ingredients: Pudding... 2 oz. almonds lemon-peel 1 pint milk sugar 1 large cup ground rice Sauce... 2 oz. white sugar water 1 pint milk 4 eggs yolks Instructions: Chop very small two ounces almonds, and some...
from The Practical Housekeeper: A Cyclopaedia of Domestic Economy Chapter XXIX. pp. 149-152. Edited by Elizabeth Fries Ellet, 1857 (Editor's home state is New York. Also, after marriage, editor spent nine years in South Carolina prior to publishing this tome. It's assumed that this listing is...
(from The Cook's Own Book: Being a Complete Culinary Encyclopedia, by N. K. M. Lee, 1832) Ingredients: sponge cake porcupine, or just a slice of sponge cake white wine blanched sweet almonds, cut like straws preserved strawberries or raspberries Instructions: Pour over a sponge cake, made in...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1865) Ingredients: leftover turkey salt black pepper cayenne pepper SAUCE: turkey gravy or pan drippings prepared mustard butter flour 1 spoonful lemon juice 1 spoonful soy Instructions: Mix a little salt, black pepper, and...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 6 onions water for boiling, or milk and water season with pepper and salt butter bread crumbs Instructions: Boil six onions in water, or milk and water with a seasoning of pepper and salt. When done enough to...
(from The Kentucky Housewife by Mrs. Lettice Bryan, Cincinnati, 1838) Ingredients: 1 quarter of a young pig salt and pepper molasses lemon juice melted butter wine Instructions: Take either a hind or fore quarter, rub it well with salt, pepper, and a small portion of molasses, and if...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861) (from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1863) (from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1864) (from Godey's Ladies Magazine, edited by L.A...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1866) Ingredients: bread crumbs pepper & salt butter 2 onions, optional sage serve with giblet sauce Instructions: After it is well dressed, singe it thoroughly. Have aready dressing prepared of bread crumbs, seasoned with...
(from New Receipts for Cooking, by Eliza Leslie, 1854) Ingredients: full grown corn boiling water salt pepper butter Instructions: Corn for boiling should be full grown, but young and tender, and the grains soft and milky. If its grain are becoming hard and yellow, it is too old for boiling...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: For every 100 lbs. beef: 6 lbs. salt 2 lbs. brown sugar 2 oz. saltpetre 3 or 4 oz. soda 1 oz. red pepper 4 gallons water Instructions: For every hundred pounds of beef, take : 6 pounds salt. 2 pounds brown...
(from The Virginia House-wife, by Mary Randolph, 1825) Ingredients: a piece of thin brisket, or plate 2 large spoonsful of pounded saltpetre 1 gill molasses 1 quart salt Instructions: Take a piece of thin brisket or plate, cut out the ribs nicely, rub it on both sides well with two large...
(from The Carolina Housewife, Or, House and Home, by Sarah Rutledge, 1847) Ingredients: flour butter cream veal gravy turkey lemon peel white pepper mace mushroom catsup or powder optional oysters Instructions: Mix some flour with a piece of butter, stir it into some cream and a little veal...
(from The Virginia Housewife by Mary Randolph, 1860) Ingredients: sliced raw beef a clove of garlic pepper and salt butter brown flour Instructions: Cut slices of raw beef, put them in a stew pan with a little water, some catsup, a clove of garlic, pepper and salt, stew them until done...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861) Ingredients: white of an egg white tissue paper Instructions: Apply the white of an egg, with a brush, to a single thickness of white tissue paper; with which cover the jars, lapping over an inch or two. It will...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1864) Ingredients: branches with green leaves a flat vessel filled with water or.... Indian matting, or plaited grass an open window water for damping Instructions: A flat vessel filled with water, on which are floated...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1860) Ingredients: dark room, with no light entering except from one small hole a double convex glass a white screen, or better: a silverized mirror Instructions: The simplest form for constructing this apparatus is to...
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) Ingredients: oil for tin moulds brown sugar syrup lemonessence coloring optional Instructions: Have some little tin moulds, oil them neatly; take a quantity of brown sugar...
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1832) Information: The manner in which coffee is roasted is of great importance to its flavour. If roasted too little, it will be weak and insipid; if too much, the taste will be bitter and unpleasant. To have it very good, it should be...
(from Young's Demonstrative Translation of Scientific Secrets, by Daniel Young, 1861) Ingredients: 5 quarts milk strippings 2 spoonsful rennet Instructions: Put 5 quarts of strippings, that is, the last of the milking, into a pan, with 2 spoonsful of rennet. When the curd is come, strike it...
(from The Book of Household Management, edited by Isabella Beeton, 1861) (Miss Acton's Recipe) Ingredients: 1 quartern flour 1 large tbsp. solid brewer's yeast - or nearly 1 oz. fresh German yeast 1-1/4 to 1-1/2 pint warm milk-and-water Instructions: 1 quartern of flour, 1 large...
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) Ingredients: 2 tsp. tea - to -1 quart water or tea steeped in 1 tea-cup of boiling water Instructions: Scald your tea-pot, put in two tea-spoonsful of tea to a quart of water...
(from The Virginia House-wife, by Mary Randolph, 1825) Ingredients: 4 calfs' feet 1 quart of white wine 6 fresh lemons 1 1/2 pounds of powdered loaf sugar cinnamon mace 8 eggs Instructions: Boil four calf's feet that have been nicely cleaned, and the hoofs taken off; when the feet are boiled...
(from The Housekeeper's Encyclopedia of Useful Information for the Housekeeper, by E. F. Haskell, 1861) Ingredients: yolks of 5 eggs 1/2 pint cream pinch of salt optionally, paste of blanched almonds Instructions: Beat the yolks of five eggs until very light, with half a pint of sweet cream...
(from Six Hundred Miscellaneous Valuable Receipts Worth Their Weight in Gold, by John Marquart, 1860) Ingredients: fresh ripe pineapples powdered white sugar 1/2 gallon of boiling water for each pineapple ice Instructions: Pare some fresh, ripe pineapples and cut them into thin slices; then...
(from How to Do it: Or, Directions for Knowing and Doing Everything Needful, published by John H. Tingley, 1864) Ingredients: ripe pineapples powdered white sugar half a pint of boiling water to each pineapple ice Instructions: This is a delightfully refreshing drink in warm weather, and is...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861) Ingredients: 9 Seville oranges 3 lemons 1 gallon of water 3 lbs. double refined sugar Instructions: Take nine Seville oranges and three lemons; grate off the yellow from the rinds, and put the raspings into a gallon...

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