• 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 Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 1 gill celery-seed strong vinegar Instructions: Pound a gill of celery seed put in a bottle and fill with strong vinegar. Shake it every day for two weeks then strain it and keep it for use. It will flavor very...
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838) Ingredients: 100 fresh red chillies or capsicums 1 quart best vinegar Instructions: Take a hundred red chillies or capsicums, fresh gathered; cut them into small pieces and infuse them for a fortnight in a quart of the best...
(from The Housekeeper's Encyclopedia of Useful Information for the Housekeeper, by E. F. Haskell, 1861) Ingredients: Cucumbers Vinegar Pepper Instructions: Grate large cucumbers before they begin to turn yellow; drain out the juice and put the pulp through a sieve to remove the large seeds...
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822) Ingredients: 3 oz. coriander seeds 3 oz. tumeric 1 oz. black pepper mustard 1 oz. ginger 1/2 oz. allspice 1/2 oz. less cardamoms 1/4 oz. cumin seeds Instructions: Put the following ingredients in a cool oven all...
(from The Complete Cook by J. M. Sanderson, 1864) The juice of mushrooms approaches the nature and flavour of gravy meat more than other vegetable juices. Dr. Kitchiner sets a high value, and not without reason, upon good mushroom catsup, "a couple of quarts of which," he says, "will save some...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1860) Ingredients: 1-1/2 oz. Cayenne pepper 2 tbsp. walnut catsup 2 tbsp. sauce (fish sauce?) vinegar garlic shalots Instructions: One ounce and a half of Cayenne pepper, two tablespoonfuls of walnut catsup, and two...
(from The New Household Receipt Book by Sarah Josepha Buell Hale, United Kingdom, 1853) Ingredients: powdered mustard salt tarragon clove of garlic vinegar Instructions: Put on a plate, one ounce of the best powdered mustard; a salt spoonful of salt; a few leaves of tarragon; and a clove of...
(from The Southern Gardener and Receipt-book: Containing Valuable Information, Original and Otherwise, by Mary L. Edgeworth, 1860) Ingredients: 2 oz. of garlic & onions 1 quart of vinegar Instructions: Chop two ounces of the root, put it in a bottle, pour over it a quart of the best vinegar...
(from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844) Ingredients: per gallon of water... 6 lbs. full ripe gooseberries per gallon of liquor... 1 lb. coarse sugar Instructions: To every gallon of water, take six pounds of full ripe...
(from Southern Recorder, March 29, 1864, on Page 2) Ingredients: one bushel of green tomatoes red pepper cloves allspice mace salt half gallon of vinegar 4 onions (optional) Instructions: Green Tomato Catsup that will keep both Summer and Winter; pick a bushel of tomatoes when quite green...
(from Common Sense in the Household by Marion Harland, 1871) Ingredients: fresh tarragon leaves strong vinegar Instructions: Fill a large wide-mouthed bottle with fresh tarragon leaves, picked from the stalk before the plant flowers; steep them in strong vinegar for fourteen days, or longer...
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: 2 quarts ripe tomatoes salt 1 dozen onions handful of horseradish red wine 1/2 oz. black pepper 1/2 oz. nutmeg 1/2 oz. clove Instructions: Chop fine two quarts of ripe tomatoes, sprinkle them with salt and put them into a pan...
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: 1 oz. black pepper 1 oz. white pepper 1 oz. cinnamon 1-1/2 oz. ginger 1/2 oz. red pepper 1/2 oz. nutmeg 1 dozen blades of mace 2 dozen cloves Instructions: Take an ounce of black pepper, one of white pepper, one of cinnamon...
(from The American Practical Cookery-book: Or, Housekeeping Made Easy, by a Practical Housekeeper, 1859) Ingredients: several lemons; rinds grated, juiced mace mustard seed celery seed cloves black pepper horseradish a spoonful of salt Instructions: Mix and pound very fine a few spoonfuls of...
(from The Cook's Oracle by Dr. William Kitchiner, 1832) Ingredients: mushrooms salt black peppercorns, whole allspice, whole brandy Instructions: If you love good catchup, gentle reader, make it yourself, after the following directions, and you will have a delicious relish for made-dishes...
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822) Ingredients: flour of mustard milk or cream 1/2 tsp. salt 1/2 tsp. sugar Instructions: Mix very gradually, and rub together in a mortar, an ounce of flour of mustard, with three table spoonfuls of milk (cream is...
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822) Ingredients: Durham flour of mustard vinegar, or white wine, or cold water scraped horseradish salt : to preserve it (optional) Instructions: Mix (by degrees, by rubbing together in a mortar) the best Durham flour...
(from The Book of Household Management, edited by Isabella Beeton, 1861) Ingredients: Sufficient oysters to fill a pint measure 1 pint of sherry 3 oz. of salt 1 drachm of cayenne 2 drachms of pounded mace Instructions: Procure the oysters very fresh, and open sufficient to fill a pint...
(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 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 Economical Housekeeper, John Henry Walsh, 1857) Ingredients: enough ripe elderberries to fill a jar vinegar to top off jar 2 oz. anchovies 2 oz. cloves, mace, ginger, & nutmeg Instructions: 978. With ripe elderberries fill what sized jar is required, and add as much vinegar as the...
(from The Cook's Oracle by William Kitchiner, 1817) Ingredients: brandy sherry mace cloves capilaire* melted butter Instructions: Half a pint of brandy, a pint of sherry, an ounce of mace, and half an ounce of cloves. Let them steep for fourteen days, and then strain it, and add half a pint...
(from The Housekeeper's Encyclopedia of Useful Information for the Housekeeper, by E. F. Haskell, 1861) Ingredients: 1 gallon raspberries 1 qt. vinegar 1/2 tsp. mace 1/2 tsp. cinnamon 1/2 tsp. mustard seed 1/2 tsp. ginger 1 lb. sugar citric acid as needed Instructions: Boil one gallon of the...
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838) Ingredients: 2 quarts ripe raspberries - twice 1 quart vinegar 1 lb. loaf sugar per pint of juice Instructions: Put two quarts of ripe fresh-gathered raspberries into a stone or china vessel, and pour on them a quart of vinegar...
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: thyme parsley sweet basil sweet marjoram the peel of two fresh oranges the peel of one lemon 1/2 oz. of mace 1/2 oz. of black pepper 1/4 oz. of cayenne pepper 1/4 oz. of cloves 1 quart of good vinegar salt 1/2 pint of madeira...
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822) Instructions: Is ("aliorum condimentorum condimentum," as Plutarch calls it,) sauce for sauce. Common salt is more relishing than basket salt; it should be prepared for the table by drying it in a Dutch oven before...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1860) Ingredients: 2 quarts of the oldest strong beer 1 quart red wine 3/4 lb. anchovies 3 oz. shalots 1/2 oz. mace 1/2 oz. nutmeg 1/4 oz. cloves 3 large races of ginger Instructions: Take two quarts of the oldest strong...
(from Housekeeping in Old Virginia by M. C. Tyree, 1879) Ingredients: 3 x 4 lbs. fresh strawberries 3 qt. white wine vinegar sugar (1 lb. per pint of vinegar) Instructions: Four pounds strawberries, three quarts vinegar. Put fresh, ripe berries in a jar, adding to each pound a pint and a...
(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 Confederate Receipt Book. A Compilation of over One Hundred Receipts, Adapted to the Times, published by West & Johnson, 1863) Ingredients: one pint of molasses one gallon of warm water Instructions: Take one pint of molasses, put it in a jug with one gallon of warm water, not boiling...
(from The Housekeeper's Encyclopedia by Mrs. E. F. Haskell of the United Kingdom, 1861) Ingredients: 1 gallon tomatoes 3 tbs. salt 3 tbs. ground black pepper 3 tbs. (dry) mustard, or ground mustard seed 1 tsp. ground allspice 4 peppers, type unspecified but "sweet", not hot 1 onion (optional)...
(from What I Know: Or, Hints on the Daily Duties of a Housekeeper, by Elizabeth Nicholson, 1856) Ingredients: 1 gallon unskinned tomatoes 1 pint sharp vinegar, +1/2 pint vinegar added to each quart of cooked mixture 4 tbsp. salt 1 tbsp. black pepper 1 tbsp. mustard 1 tbsp. allspice...
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: young tender walnuts boiling salt water good vinegar 1 oz. black pepper 1 oz. pounded ginger 1/2 oz. allspice 1/2 oz. mace 1/4 oz. cloves Instructions: The walnuts should be gathered while very young and tender, so that you...
(from The Housekeeper's Encyclopedia of Useful Information for the Housekeeper, by E. F. Haskell, 1861) Ingredients: Whortleberries (aka: Huckleberries) Mace Cinnamon White mustard seed Ginger Pepper Sugar Citric acid Vinegar or wine, if necessary Instructions: Add to every gallon of fruit...

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