• 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 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 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...
(from The Dictionary of Daily Wants by Robert Kemp Philip, 1859) Ingredients: thirty apricots 1 and 1/2 lbs. sugar Instructions: Divide, stone, and slice thirty apricots and their kernels; put them into the pan with a pound and a half of sugar and a half a pint of water; boil them till...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861) Ingredients: apricots 3/4 lb. fine loaf-sugar, to every lb. of fruit Instructions: Gather the fruit before it is too ripe, stone and blanch the kernels. To every pound of fruit take three-quarters of a pound of fine...
(Peterson's Magazine, published by C.J. Peterson, 1865) Ingredients: blackberries 14 oz. sugar / pt. of juice thin tissue-paper dipped in brandy brown paper Instructions: Gather the fruit when perfectly ripe, in very dry weather. Put the blackberries into a jar, and place the jar in hot...
(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...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861) Ingredients: greengage plums, or Orleans plums 3 lbs. good sugar, per lb. of fruit Instructions: When the plums are thoroughly ripe, take off the skin*, weigh and boil them quickly, without sugar, for fifty minutes...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861) Ingredients: Seville oranges loaf-sugar Instructions: Weigh an equal quantity of Seville oranges and loaf-sugar; cut the oranges into halves, take out the pulp, and put the rinds into cold water; boil them till tender...
(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 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 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...
Goodness! What a unique recipe it is. For those who might have trouble navigating the online version of the book here's a screen shot. Not sure how you would accomplish that in modern baking...hmm...must think on it as it does sound yummy! Miss Beecher's Domestic Receipt Book published 1846
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861) Ingredients: quinces sugar, by equal weight of fruit. 1 quart of water, to every 4 lbs. fruit. Instructions: Pare and quarter the fruit, put it in layers in a stone jar with sugar sprinkled between each; add a...
(from The Book of Household Management, edited by Isabella Beeton, 1861) Ingredients: red currants 3/4 lb. of loaf sugar per lb. of fruit Instructions: 1532. INGREDIENTS. - To every lb. of fruit allow 3/4 lb. of loaf sugar. Mode. - Let the fruit be gathered on a fine day; weigh it, and...
(from The Book of Household Management, edited by Isabella Beeton, 1861) Ingredients: red currants 3/4 lb. of loaf sugar per pint of juice Instructions: 1533. INGREDIENTS. Red currants; to every pint of juice allow 3/4 lb. of loaf sugar. Mode. - Have the fruit gathered in fine weather; pick...
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1858) Ingredients: For Jelly: strawberries 3/4 lb. sugar / lb. fruit For Very Nice Jam: currant-juice 1 lb. sugar / pt. juice 4 to 5 lbs. strawberries For Very Fine Jam, or Marmalade strawberries 1/2 lb. sugar / lb. fruit Instructions...
(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...

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