• 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!

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Receipts of the Blue & Gray

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In the book I am reading, a new Navy recruit tells of his first meal. One of the foods was pineapple cheese. I was not sure I had ever heard of pineapple cheese. It would seem like a great thing to fight scurvy, but I wonder about the taste. I am not so sure pineapple cheese sounds too good. So now some questions. Did pineapple cheese have pineapple chunks? Where did the Navy get all the pineapples? I am not sure if pineapples were even grown in the United States. I am not sure if pineapples were commonly eaten in the United States and if many recruits have ever tasted pineapple before joining the Navy. Did United States Civil War era civilians eat pineapple cheese? Now I want to sample pineapple cheese. Although I like both cheese...
(from The Confederate Union, of Milledgeville, Georgia, September 22, 1863) Ingredients: sugarcane stalks Instructions: My neighbors are busily engaged in making syrup. I was at Mr. J. B. Dozier's a few days ago, and as I am satisfied that his syrup would take the prize at any syrup fair in Georgia, I think I am doing the people a service in describing his method. After stripping the blades off, he cuts down no more than he can grind in a day, lest it should sour on the stalk. He starts very early in the morning, and grinds rapidly as much as will fill a kettle before he begins to boil, and never adds any more juice to that kettle. He strains the juice through a coarse cloth into a barrel, and then, when he puts it in the kettle...
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838) Ingredients: 1 pie puff paste for every 1 lb. of butter use 2 lbs. sifted flour 2 lbs. beef-steak, bone & fat trimmed away pepper and salt potatoes butter flour optional for flavor... mushrooms, or chopped clams, or oysters Instructions: Make a good paste in the proportion of a pound of butter to two pounds of sifted flour. Divide it in half, and line with one sheet of it the bottom and sides of a deep dish, which must first be well buttered. Have ready two pounds of the best beef-steak, cut thin, and well beaten; the bone and fat being omitted. Season it with pepper and salt. Spread a layer of the steak at the bottom of the pie, and on it a layer of sliced potato, and a...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1864) Ingredients: 5 to 10 eggs depending on the required dish 3 oz. Parmesan cheese for every 4 eggs salt and pepper to taste 2 to 3 oz. butter Instructions: It is necessary to have a very small frying-pan to have good omelets, for if a large one is used, the ingredients will spread over it and become thin; and another rule to observe is, that omelets should be fried only on one side. Use from five to ten eggs, according to the sized dish required; break them up singly and carefully, each one to be well and separately beaten or whisked; add to them grated Parmesan cheese, the quantity must be regulated according to the number of eggs used - three ounces go to four...
(The Domestic Cookery; a Practical Guide for Housekeepers, By an Experienced Cook and Confectioner, 1846) Ingredients: 1 oz. bitter almonds 1 oz. sweet almonds Boiling Water Rose-Water 1 pint of Calf's Foot Stock Loaf Sugar 1 pint Thick Cream Ingredients for Coloring: Pink: 2 pennyworth of Cochineal (red dyestuff) 1/2 teacupful of best French Brandy Yellow: Saffron, Cold Water Green: Spinage White: Cream Instructions: Put one ounce of bitter and one of sweet almonds into a basin, pour over them some boiling water, to make the skins come off, which is called blanching, strip off the skins, and throw the kernels into cold water, then take them out, and beat them in a marble mortar, with a little rose-water, to keep them from oiling...
(from The Art of Cookery, Made Plain and Easy, by Hannah Glasse, 1774) Ingredients: 2 oz. virgin's wax 2 oz. hog's lard 1/2 oz. spermaceti 1 oz. oil of sweet almonds 2 drams balsam of Peru 2 drams alkanet root, cut small 6 new raisins, shred small a little fine sugar Instructions: TAKE two ounces of virgin's wax, two ounces of hog's lard, half an ounce of spermaceti, one ounce of oil of sweet almonds, two drams of balsam of Peru, two drams of alkanet root cut small, six new raisins shred small, a little fine sugar, simmer them all together a little while; then strain it off into little pots. It is the finest lip salve in the world. I was wondering if I should post this over in Ladies Tea as it is something ladies use far more...
(from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844) Ingredients: 6 eggs 1/4 pint cream pepper salt nutmeg 1/4 lb. butter serving options: plain, with white sauce, fried with parsley shred and green onion Instructions: Beat up six eggs; put to them a quarter of a pint of cream, some pepper, salt, and nutmeg; beat them well together. Put a quarter of a pound of butter, made hot, into your omelet-pan, and fry it of a light brown. Double it once, and serve it up plain, or with a white sauce under it. If herbs are preferred, there should be a little parsley shred, and green onion cut very fine, and serve up fried.
(from Modern Cookery, In all its Branches, by Eliza Acton, 1845) Ingredients: 4 eggs 6 oz. sugar 6 oz. flour 4 oz. butter 1 lemon rind 1/3 tsp. carbonate of soda candied citron, optional Instructions: Whisk four fresh eggs until they are as light as possible, then, continuing still to whisk them, throw by slow degrees the following ingredients in the order in which they are written: six ounces of dry, pounded, and sifted sugar; six of flour, also dried and sifted; four ounces of butter just dissolved, but not heated; the rind of a fresh lemon; and the instant before the cake is moulded, beat well in the third of a teaspoonful of carbonate of soda: bake an hour in a moderate oven. In this, as in all compositions of the same nature...
(from the Fremont Journal, Fremont, Ohio, May 1st, 1857) Ingredients: 1 pint maple molasses 1/2 tea-cupful sour boiled cider 1 tea-cupful water 1 undercrust & 1 uppercrust spice as desired Instructions: One pint of maple molasses; half a tea-cupful of sour boiled cider; and one tea-cupful of water. Set the mixture on the stove, and let it boil; thicken with flour till thick as jelly; roll out your undercrust; spread on the molasses jelly half an inch thick; then cover it with uppercrust; spice as you please. Miss Domestic. The temperatures have risen enough to get the sap moving in the sugar maples. It won't be long before every sugar house around throws a pancake breakfast. In the meantime, this recipe should use up whatever...
(from The Book of Household Management, edited by Isabella Beeton, 1861) Ingredients: 1 lb. flour 1 lb. bread crumbs 3/4 lb. stoned raisins 3/4 lb. currants 3/4 lb. suet 3 or 4 eggs milk 2 oz. candied peel 1 tsp. powdered allspice 1/2 saltspoonful of salt Instructions: 1 lb. of flour, 1 lb. of bread crumbs, 3/4 lb. of stoned raisins, 3/4 lb. of currants, 3/4 lb. of suet, 3 or 4 eggs, milk, 2 oz. of candied peel, 1 teaspoonful of powdered allspice, 1/2 saltspoonful of salt. Mode: Let the suet be finely chopped, the raisins stoned, and the currants well washed, picked, and dried. Mix these with the other dry ingredients, and stir all well together; beat and strain the eggs to the pudding, stir these in, and add just sufficient milk...
(from The Complete Cook: Plain and Practical Directions for Cooking and Housekeeping by J.M. Sanderson, 1846) Ingredients: 1/4 pint of dough 1/2 lb. moist sugar 1/2 lb. butter 1 tea-cup of cream 2 eggs 1 lb. currants raisins (optional) 1 tsp. allspice 2 oz. candied orange peel 1 oz. carraway seeds Instructions: A quartern of dough, half a pound of moist sugar, half a pound of butter, a tea-cup full of cream and two eggs, a pound of currants (add raisins if you please) a tea-spoonful of allspice, two ounces of candied orange peel cut small, and an ounce of carraway seeds. Roll the dough out several times, and spread over the several ingredients; flour the pan well, and set it on one side the fire to rise; bake an hour and a half. A...
(from The Southern Gardener and Receipt-book: Containing Valuable Information, Original and Otherwise, by Mary L. Edgeworth, 1860) Ingredients: a handful of parsley-leaves salt 6 green onions 3 tbsp. oil 3 tbsp. vinegar pepper salt beef broth Instructions: Mince a handful of parsley-leaves fine, and strew over a little salt; shred six green onions, and put them with the parsley in a sauce pan; add three tablespoonfuls of oil and vinegar, with some pepper and salt. Pour over it a nice beef broth, and it is ready to serve. Photo by Hannes Grobe, CC-3.0
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838) Ingredients: a quantity of best puff paste, or sugar paste various preserved fruits small fruits various sweetmeats a sprig of orange blossom or myrtle Instructions: Roll out a sufficient quantity of the best puff paste, or sugar paste; and with oval or circular cutters, cut it out into seven or eight pieces of different sizes; stamping the middle of each with the cutter you intend using for the next. Bake them all separately, and when they are cool, place them on a dish in a pyramid, (gradually diminishing in size,) the largest piece at the bottom, and the smallest at the top. Take various preserved fruits, and lay some of the largest on the lower piece of paste; on the...
(from The Complete Cook: Plain and Practical Directions for Cooking and Housekeeping by J.M. Sanderson, 1846) Ingredients: 2 oz. rice boiling water 2 eggs sugar nutmeg 1 oz. suet, or butter currants (optional) flour sauce... boiled milk sugar nutmeg or, use a wine sauce Instructions: Take two parts of a pound of rice, put it in a cloth or bag that would hold three times the quantity; put it into boiling water, and let it boil an hour. Take it up, and beat two eggs and add to it; mix and beat with the rice a little sugar, nutmeg, and one ounce of suet, or butter, with or without currants; flour a cloth and tie it tight in it, and let it boil half an hour. Sauce, boiled milk with a little sugar and nutmeg, or wine sauce.
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838) Ingredients: a round of fresh beef, larger is better onions powdered mace nutmeg pepper and salt drippings or cold gravy of roast beef flour for dredging, and thickening the gravy 2 turnips 4 carrots 4 oyster plants or salsify 3 stalks of celery 2 small onions 2 large tomatoes, or 1 large tbsp. tomato catchup 1 egg yolk Instructions: Take a round of fresh beef; the larger it is the more tender it will be: a small round is always, comparatively, hard and tough. Remove the fat; with a sharp knife make deep cuts or incisions all over the meat, and stuff into them a seasoning of finely minced onions, mixed with powdered mace, nutmeg, and a little pepper and salt. Then go all...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1860) Ingredients: toasted bread well-boiled spinach poached eggs Instructions: Upon a toasted bread place a layer of well-boiled spinach about an inch thick; upon this place at equal distances poached eggs. This forms a pretty, light, and nourishing dish; but be careful that the yellow of the egg is not broken, or the appearance will be lost, and the eggs not worth eating.
(from the Southern Recorder, Milledgeville, Georgia, June 16, 1863) Ingredients: 1 gallon shelled corn 1/2 gallon good ashes Instructions: Now that meal is hard to get about our villages and towns, we recommend lye hominy as a good substitute, at least as a change. The simple plan of preparing it is as follows; to a gallon of shelled corn add a half a gallon of good ashes. Boil together until the husk begins to come off the corn. Then rub briskly to clear the grain completely off the husk. Wash the corn clear and boil it for ten or twelve hours, adding water from time to time to keep it from burning. it is then ready, and only has to be warmed over for use as needed. It is perhaps better fried. This is said to be more wholesome than...
(from The Lady's Receipt-book: A Useful Companion for Large Or Small Families, by Eliza Leslie, 1847) Ingredients: six maccaroons made with bitter almonds 12 orange-blossoms, or a large wine-glass of orange-flower water 6 oz. powdered loaf-sugar 6 eggs 4 oz. fresh butter powdered sugar Instructions: Break small in an earthen pan six maccaroons made with bitter almonds, and mix with them a dozen orange-blossoms pounded to a paste. If the orange-flowers are not quite blown, the fragrance and flavour will be finer. If more convenient, substitute for the blossoms a large wine-glass of orange-flower water. Add six ounces of powdered loaf-sugar, and mix all well together. Separate the whites from the yolks of six eggs. Beat the yolks in a...
(from The American Frugal Housewife, by Lydia Maria Child, 1832) Ingredients: 1 round of beef stuffing, made from... grated bread suet sweet herbs 1/4 oz. nutmeg a few cloves 1 egg yolk 1 pint claret allspice cloves Instructions: Tie up a round of beef so as to keep it in shape; make a stuffing of grated bread, suet, sweet herbs, quarter of an ounce of nutmeg, a few cloves pounded, yolk of an egg. Cut holes in the beef, and put in the stuffing, leaving about half the stuffing to be made into balls. Tie the beef up in a cloth, just cover it with water, let it boil an hour and a half; then turn it, and let it boil an hour and a half more; then turn out the liquor, and put some skewers across the bottom of the pot, and lay the beef...
(from The Book of Household Management, edited by Isabella Beeton, 1861) Ingredients: 1/4 lb. of sweet almonds, 4 bitter almonds 3 eggs 2 oz. butter rind of 1/4 lemon 1 tbsp. lemon-juice 3 oz. sugar Instructions: 1219. INGREDIENTS. - 1/4 lb. of sweet almonds, 4 bitter ones, 3 eggs, 2 oz. of butter, the rind of 1/4 lemon, 1 tablespoonful of lemon-juice, 3 oz. of sugar. Mode: - Blanch and pound the almonds smoothly in a mortar, with a little rose- or spring-water; stir in the eggs, which should be well beaten, and the butter, which should be warmed; add the grated lemon-peel and juice, sweeten, and stir well until the whole is thoroughly mixed. Line some pattypans with puff-paste, put in the mixture, and bake for 20 minutes, or...
(from Dixie Cookery; Or, How I Managed My Table for Twelve Years, Maria Massey Barringer, 1867) Ingredients: cocoanut sugar pulped oranges Instructions: Grate the white part of the cocoanut, sweeten with a little sugar, and place in a glass bowl, in alternate layers with pulped oranges, having a layer of cocoanut on top. Serve in ice-cream plates or saucers.
(from The Soldier's Story of His Captivity at Andersonville, Belle Isle, and Other Rebel Prisons by Warren Lee Goss, 1867) Ingredients: corn meal water bits of bacon Instructions: "A favorite dish was prepared, by taking a pint of Indian meal, mixing it in water, and the dough thus made was formed into dumplings about the size of a hen's egg. These were boiled with bits of bacon, about as big as marbles, until they floated upon the top of the soup. Thus made, the dumplings were taken out, cut open, and the soup poured on, giving us a dish which was a great luxury, although under other circumstances we would not have insulted our palates with such a concoction." Google Book for Reference: The Soldier's Story of His Captivity at...
(from Seventy-five receipts for pastry, cakes, and sweetmeats, by Eliza Leslie, 1828) Ingredients: A pound of flour, sifted. Half a pound of butter. A glass of wine, and a teaspoonful of rose-water, mixed. Half a pound of powdered sugar. A nutmeg grated. A tea-spoonful of beaten cinnamon and mace. Three table-spoonfuls of carraway seeds. Instructions: Sift the flour into a bread pan, and cut up the butter in it. Add the carraways, sugar, and spice and pour in the liquor by degrees, mixing it well with a knife. If the liquor is not sufficient to wet it thoroughly, add enough of cold water to make it a stiff dough. Spread some flour on your paste-board, take out the dough, and knead it very well with your hands. Put it into small...
(from The Virginia House-wife, by Mary Randolph, 1825) Ingredients: salt 1 egg 4 oz. butter 1 quart flour new milk Instructions: Put a little salt, one egg beaten, and four ounces of butter, in a quart of flour - make it into a paste with new milk, beat it for half an hour with a pestle, roll the paste thin, and cut it into round cakes; bake them on a gridiron, and be careful not to burn them. (Advertisement from the Morning Register - Eugene, Oregon) Anna Murray Douglass was more than just the wife of Frederick Douglass. While recently perusing the book, Women in the World of Frederick Douglass, by Leigh Fought, I learned she was also known for her garden and her ""Marlland Biskits". A letter from Louisa Sprague, who lived...
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1851) Also known as Brown Betty, or Pan Dowdy Ingredients: 12+ juicy apples of pippin or bell-flower variety 1 large lemon, or substitute a tea-spoonful of essence of lemon brown sugar fresh butter grated bread-crumbs Serve with: cream-sauce, or with butter, sugar, & nutmeg Instructions: Pare, core, and slice thin, a dozen or more fine juicy pippins, or bell-flowers, strewing among them some bits of the yellow rind of a large lemon that has been pared very thin, and squeezing over them the juice of the lemon. Or substitute a tea-spoonful of essence of lemon. Cover the bottom of a large deep dish with a thick layer of the sliced apples. Strew it thickly with brown sugar, then...
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1851) Ingredients: cider, enough to fill a very large kettle, plus some reserve fine juicy apples powdered cinnamon cloves nutmeg Instructions: This is a compound of apples and cider boiled together till of the consistence of soft butter. It is a very good article on the tea table, or at luncheon. It can only be made of sweet new cider fresh from the press, and not yet fermented. Fill a very large kettle with cider, and boil it till reduced to one half the original quantity. Then have ready some fine juicy apples pared, cored, and quartered; and put as many into the kettle as can be kept moist by the cider. Stir it frequently, and when the apples are stewed quite soft, take...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: stewed apples bread crumbs one spoonful butter spoonful wine cinnamon nutmeg lemon peel brown sugar three eggs Instructions: Equal quantities stewed apples and bread crumbs, one spoonful butter, three eggs beaten up and stirred in at the last, just before baking. Spoonful wine, cinnamon, nutmeg, lemon peel, and plenty of brown sugar. Stir together, and bake quite a long time.
(from Housekeeping in the Blue Grass, by the Paris Ladies of the Presbyterian Church, 1875) Ingredients: 12 apples 1/2 lbs. sugar 2 egg whites Instructions: Boil twelve apples till soft, take off the peel and press through a sieve, add one half pound sugar, whites of two eggs whipped. Beat together thoroughly, until it is very stiff and looks white. Heat up in glass dish. Apple Cream is a light and delicious dessert that seems quite fitting for an autumn dinner. It's great as a stand-alone or paired with a slice of Silver Cake.
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) Ingredients: apples fine sugar grated lemon peel Instructions: Peel and core the apples, and stew them till they are tender, with a pint and a half of water. Strain the liquor from the apples, and to every pint of juice add a pound of fine sugar. Flavor with grated lemon peel, and boil to a jelly. Photo... @ami 's apple jelly
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861) Ingredients: green pippin apples 1 lb. double-refined sugar, to every pint of fruit the peel and juice of a lemon Instructions: Pare and core some green pippins, and boil in water till quite soft; break them gently with the back of a spoon ; strain the water through a jelly-bag till quite clear; then to every pint of the fruit put one pound of double-refined sugar, the peel and juice of a lemon, and boll to a strong syrup. Drain off the syrup from the fruit, and pour the apple-jelly over it, and simmer the whole until it becomes thick. Cover with paper. Common moist sugar is sometimes employed for family use.
(from The New England Economical Housekeeper, and Family Receipt Book, by Esther Allen Howland, 1845) Ingredients: 1 pint sour milk 1 tsp. saleratus 1 teacup of Indian meal 1 teacup of molasses 3 sweet apples flour fat to grease pan Instructions: One pint of sour milk, a tea-spoonful of saleratus, a tea-cup of fine Indian meal, a tea-cup of molasses, three sweet apples chopped fine and mixed in, and flour enough to make it the right thickness to drop from a spoon. Have your fat boiling hot. Cook till they slip from the fork.
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 3 lbs. apples 2 lbs. sugar 1 pint vinegar 1 tsp. mace 1 tbsp. beaten cinnamon 1 dozen cloves 2 tsp. allspice 1 tbsp. beaten ginger 1 tbsp. celery-seed Instructions: 3 pounds apples. 2 pounds sugar. 1 pint vinegar. 1 teaspoonful mace. 1 tablespoonful beaten cinnamon. 1 dozen cloves. 2 teaspoonfuls allspice. 1 tablespoonful beaten ginger. 1 tablespoonful celery-seed. Boil until the apples are perfectly clear. - Mrs. J. A. S.
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: apples white sugar syrup cloves, allspice, or mace (by preference) flour butter brandy or wine to improve flavor Instructions: Pare and slice the apples. Make a little thick syrup of white sugar, into which throw a few cloves, allspice, or mace, as you prefer. In this syrup, scald a few apples at a time, taking them out and putting more in till all are slightly cooked. Set aside to cool, then pour into deep pie plates lined with paste. Dredge with flour. Put bits of butter over all. Dredge again. Cover with paste and bake. A glass of brandy or wine will improve it. Photo by Shisma, CC-4.0
(from Confederate Receipt Book. A Compilation of over One Hundred Receipts, Adapted to the Times, Richmond, 1863) Ingredients: bowl of crackers tartaric acid sweetener (sugar or other) butter nutmeg Instructions: To one small bowl of crackers, that have been soaked until no hard parts remain, add one teaspoonful of tartaric acid, sweeten to your taste, add some butter, and a very little nutmeg. This recipe to me shows how clever people were in trying to replace ingredients they didn't have.
(from A Plain Cookery Book for the Working Classes, by Elme Charles Francatelli, 1852) Ingredients: 1-1/2 lbs. flour 6 oz. suet 2 lbs. apples 4 oz. sugar salt 3 gills water Instructions: Ingredients, one pound and a-half of flour, six ounces of suet chopped fine, two pounds of peeled apples, four ounces of sugar, a little salt, and three gills of water. Mix the flour, suet, and salt with three quarters of a pint of water into a firm paste; roll this out with flour shaken over the table, using a rolling-pin to roll it out; and line a greased cloth, which you have spread in a hollow form within a large basin, with the rolled-out paste; fill up the hollow part of the paste with the peeled apples, gather up the sides of the paste in a...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: tart apples sugar butter a squeeze of lemon juice nutmeg Instructions: Pare and slice some tart apples, stew until tender in a very little water, then reduce to a smooth pulp. Stir in sugar and butter to the taste, a squeeze of lemon juice and a little nutmeg. - Mrs. S. T.
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1863) Ingredients: 6 fresh apples cloves lemon rind clean, picked rice sugar butter nutmeg Instructions: Take a half a dozen fresh apples, cut them into quarters and carefully remove the cores from them; then put them together, having introduced into the cavity caused by the removal of the cores, two cloves and a thin slice of lemon-rind into each apple. Have at hand half a dozen damp-cloths, upon each dispose of a liberal layer of clean, picked rice; place each apple in the upright position in the middle of the grain, and draw the sides of the cloths containing the rice over the same, tying them at the top only sufficiently tight to admit of its swelling whilst...
(from The Book of Household Management, edited by Isabella Beeton, 1861) Ingredients: 2 lbs. good boiling apples 3/4 tsp. white pepper 6 cloves cayenne or ginger to taste 3 quarts medium stock Instructions: 111. INGREDIENTS. - 2 lbs. of good boiling apples, 3/4 teaspoonful of white pepper, 6 cloves, cayenne or ginger to taste, 3 quarts of medium stock. Mode. - Peel and quarter the apples, taking out their cores; put them into the stock, stew them gently till tender. Rub the whole through a strainer, add the seasoning, give it one boil up, and serve. Time. - 1 hour. Average cost per quart, 1s. Seasonable from September to December. Sufficient for 10 persons.
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 1 gallon apple brandy, or whiskey 1-1/2 gallons hot water, well-sweetened 1 dozen large apples, well roasted 2 grated nutmegs 1 gill allspice 1 gill cloves 1 pinch mace 1/2 pint good rum Instructions: One gallon of apple brandy or whiskey, and one and a half gallon of hot water, well-sweetened, one dozen large apples, well roasted, two grated nutmegs, one gill of allspice, one gill of cloves, a pinch of mace. Season with half pint of good rum. Let it stand three or four days before using. - Col. S. This was a potent drink.
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