• 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! ★

  • Welcome to CivilWarTalk, a forum about the American Civil War! - Join today! It's fast, simple, and FREE!

Receipts of the Blue & Gray

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Ω #

Filter:

(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...
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: two eggs 1 and 1/2 pint sweet milk 1 and 1/2 pint flour a small pinch of salt Instructions: Make a thin batter of two eggs, a pint and a half of sweet milk and flour, adding a very little salt, and beat it till quite smooth...
(from Common Sense in the Household by Marion Harland, 1871) Ingredients: 2 lbs. stew beef pepper & salt sweet marjoram or summer savory chopped onion parsley sauce or catsup browned flour optional: half a glass of wine Instructions: Cut up two pounds--not too lean--into pieces an inch...
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838) Ingredients: 1 quart of buckwheat meal 1 tsp. salt a handful of Indian meal 1 large tbsp. brewer's yeast butter Instructions: Take a quart of buckwheat meal, mix with it a tea-spoonful of salt, and add a handful of Indian meal...
(from Emigrants Guide to Oregon & California by Lansford Hastings, 1845) Ingredients: 1 cup cornmeal 4 cups boiling water 1 tablespoon lard or butter 1 teaspoon salt dried currents (raisins) Instructions: Put currents into water and bring to a boil. Sprinkle cornmeal into the boiling water...
(from Godey's Ladies Magazine. Edited by Mrs. Sarah J. Hale, 1862.) Ingredients: eggs gravy toast ketchup or sauce Instructions: Break some eggs into a frying pan of hot friture, and, before the yolks become hard, take them up, and serve them upon a good gravy, or on a toast sprinkled with...
(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 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 Godey's Ladies Magazine, edited by Sarah J. Hale, 1864.) Ingredients: 6 eggs 1/2 lb. butter 1 pt. cream 1/2 lb. butter yeast rosewater rind of lemon Instructions: Take six new-laid eggs, one half pound of fresh butter, one-pint of cream, one half pound of flour, a little yeast, and the...
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838) Ingredients: 1 qt. Indian meal handful of wheat flour quart of warm milk small tsp. salt 2 large tbsp. fresh yeast 3 eggs butter serve with molasses Instructions: Mix together a quart of sifted Indian meal, (the yellow meal is best...
(from The Kentucky Housewife by Lettice Bryan, 1839) Ingredients: 3 eggs 1 quart of milk flour salt yeast melted butter Instructions: Make a thick batter of three eggs, a quart of milk, and flour, adding a little salt, and two large spoonfuls of good yeast. Set it in a warm place till it...
(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 The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856) Ingredients: fresh laid eggs clean water coarse salt Instructions: Place fresh laid eggs for a few minutes in clean water, then rub the dirt off with some coarse salt; wash them...
(from Emigrants Guide to Oregon & California by Lansford Hastings, 1845) Ingredients: 1/2 cup of rice 1 cup of water fresh milk butter sugar Instructions: Boil 1/2 cup of rice with 1 cup of water, or more, per serving desired. Cook with much stirring until quite soft which can be 1/2 hour...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1866) Ingredients: 3 eggs 2 ounces of fresh butter, or well-washed salt butter 1 teaspoonful of cream, or new milk Serve on buttered toast Instructions: Very convenient for invalids, or, when required, a light dish for...

Newest Receipt Posts

Top