• 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: shad fish cayenne pepper stuffing: bread seasoned with pepper salt thyme, or parsley celery-seed onion butter 1 pint water butter flour Instructions: Open the shad down the back, wash well and salt it ; wipe dry...
My dad LOVES catfish! He used to go fishing for it as a boy with his grandfather. His grandmother used to do blackened catfish with cornbread and coleslaw. Here's a recipe from the National Cookbook - 1856 for catfish
(from The Virginia House-wife, by Mary Randolph, 1825) "An excellent dish for those who have not imbibed a needless prejudice against those delicious fish." Ingredients: 2 large or 4 small white catfish that have been caught in deep water 1 pound of lean bacon 1 large onion cut up 1 handful...
(from The American Frugal Housewife, by Lydia Maria Child, 1832) Ingredients: clams, in their own water flour 6 slices of toasted bread or cracker pepper vinegar butter Instructions: Clams should boil about fifteen minutes in their own water; no other need be added, except a spoonful to keep...
(from The Aegis & Intelligencer newspaper, Bel Air, Maryland, October 20, 1865) Ingredients: 1 cod fish potatoes, equal in bulk to the fish new milk pepper fat for pan frying Instructions: For these the preliminary preparation of the fish is the same as for boiling. Then, after the material...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 1 firm fish 1 pint cream, or milk 2 tbsp. flour 1 onion 1/2 lb. butter (or less) salt 4 crackers Instructions: Boil a firm fish, remove the bones, pick it to pieces. Mix one pint cream or milk with two...
(from The Practical Housekeeper: A Cyclopaedia of Domestic Economy, edited by Elizabeth Fries Ellet, 1857) Ingredients: the remains of fish from a previous dinner especially turbot and salmon Instructions: All fish salads are made from the remains of fish from a previous dinner, especially...
(from Housekeeping in the Blue Grass, by the Paris Ladies of the Presbyterian Church, 1875) Ingredients: large oysters 4 eggs / can salt & pepper bread crumbs enough lard for deep frying Instructions: Use the largest oysters for frying. Take the oysters from the can and wipe them perfectly...
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822) Ingredients: live lobsters 1 large pot filled with boiling water use 1 tbsp. salt per quart of water butter or sweet oil Instructions: Buy these alive; the lobster merchants sometimes keep them till they are...
(from Housekeeping in the Blue Grass, by the Paris Ladies of the Presbyterian Church, 1875) Ingredients: two eggs bread crumbs flour milk pepper & salt lard Instructions: Take two eggs; bread crumbs and flour, and enough milk to make a stiff batter; season with pepper and salt. Take equal...
(from newspaper Southern Recorder, of Milledgeville, Georgia, March 29, 1864) Ingredients: short crust pieces of bread or crackers oysters salt & pepper butter vinegar Instructions: Line a deep plate with short crust; lay pieces of bread or crackers. Stew your oysters, put them in the...
(from Housekeeping in the Blue Grass, by the Paris Ladies of the Presbyterian Church, 1875) Ingredients: 1 can of oysters & liquor water red pepper salt 4 raw egg yolks 1 pint of milk Instructions: To a can of oysters and liquor, add the can full of water, seasoned with red pepper and salt...
(from The Book of Household Management, edited by Isabella Beeton, 1861) Ingredients: slices of hot buttered toast 1 anchovy for each slice for the sauce... 1/4 pint of cream 3 eggs Instructions: 1653. Ingredients: - A few slices of hot buttered toast; allow 1 anchovy to each slice. For the...
(from Housekeeping in the Blue Grass, by the Paris Ladies of the Presbyterian Church, 1875) Ingredients: oysters 1 pint water 1 wine glass of cream a lump of butter, size of hen egg pepper & salt bread crumbs to taste Instructions: Separate the oysters from the liquor. Put the liquor in a...
(from The Virginia House-wife, by Mary Randolph, 1825) Ingredients: eels pepper salt dried sage beef suet melted butter fried parsley Instructions: Skin and wash your eels, then dry them with a cloth, sprinkle them with pepper, salt, and a little dried sage, turn them backward and forward...

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