• 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 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...
(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...
(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...
(from The Housekeeper's Encyclopedia of Useful Information for the Housekeeper, by E. F. Haskell, 1861) Ingredients: fresh asparagus salt cream Instructions: Cut the asparagus in pieces a half-inch long, boil in water with a little salt, and add rich sweet cream to thicken the soup.
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1863) Ingredients: bacon cabbage, Brussels sprouts, kale, or greens parsnips carrots pepper Instructions: Put your piece of bacon on to boil in a pot with two gallons (more or less, depending on the number you have to...
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: leg of beef salt onions white potatoes turnips carrots tomatoes 1 tsp. celery seed 1 tsp. pepper parsley, shredded Instructions: Good soup may be made of any part of a fine fresh beef; but the leg, or hock, is seldom used in...
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856) Ingredients: Half a gallon of beer sugar whole cinnamon lemon peel yolks of six eggs milk bread Instructions: Half a gallon of beer is sweetened with sugar and some whole...
(from Camp Fires and Camp Cooking; or, Culinary Hints for the Soldier, by James M. Sanderson, 1862) Ingredients: 8 quarts of beans plenty of fresh clean water 2 lbs. parboiled pork, without rind Additional pork pieces, cut in 3 to 5 lb. chunks onions black or red pepper salt vinegar...
(from The Universal Receipt Book, by Priscilla Homespun, 1818) Ingredients: 15 lbs. Brisket beef water to cover 3 large carrotts 4 onions 1 bunch sweet herbs bust turnips 1/2 cabbage fried a light brown in butter 3 to 4 lbs. lean loin of mutton 1 head of celery whole pepper corns 1 ladle of...
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: butter beans salt butter flour pepper cream serve with crackers or toasts Instructions: Butter beans should be full grown, but tender. Hull them, rinse and boil them tender, in clear water, with a little salt. Thicken the...
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) Ingredients: 6 large carrots 1 head of celery 1 onion 2 quarts beef, veal, or mutton broth salt serve with toasted bread Instructions: Scrape and wash half a dozen large...
(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 Book of Household Management, edited by Isabella Beeton, 1861) Ingredients: 9 heads of celery 1 tsp. salt nutmeg 1 lump of sugar 1/2 pint of strong stock 1 pint cream 2 quarts boiling water Instructions: Ingredients. - 9 heads of celery, 1 teaspoonful of salt, nutmeg to taste, 1...
(from What I Know: Or, Hints on the Daily Duties of a Housekeeper, by Elizabeth Nicholson, 1856) Ingredients: 1 chicken, cleaned flour, or other thickener salt pepper parsley dumplings, or noodles of cook's choice Instructions: Cut up the fowl; cut each joint, and let it boil 1 hour; then...
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856) Ingredients: 1-1/2 lbs. chocolate 1 pint of water a bottle of wine (red wine is best) juice of half a lemon some slices of lemons some of lemon peel - optional sugar as desired 4...
(from The Housekeeper's Encyclopedia of Useful Information for the Housekeeper, by E. F. Haskell, 1861) Ingredients: clams, as many as are needed pepper salt butter flour toasted bread onion juice (optional) celery chopped fine (optional) egg yolk or cream (optional) Instructions: Wash clean...
(from The Practical Housekeeper: A Cyclopaedia of Domestic Economy, edited by Elizabeth Fries Ellet, 1857) (Prepared by a Dublin Lady.) Ingredients: 40 or 50 clams, in the shells 1 onion 1 bunch of minced celery mace pepper 2 tbsp. butter flour optionally... milk 5 egg yolks toasted bread...
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822) Ingredients: a scrag (neck) of mutton, or shank of veal 3 quarts of water, or liquor in which meat has been boiled a good-sized fowl about 6 leeks pepper and salt Instructions: Take a scrag of mutton, or shank of...
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856) Ingredients: small raisins & currants 2 bottles good white wine 1/2 lb. pulverized loaf sugar whole cinnamon juice and peel of a lemon raisins ice black rye bread Instructions...
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: several ears of fresh corn veal, or chicken broth butter pepper salt 1 cup sweet cream Instructions: Take green corn that is very soft and full of milk; pick off the silk carefully, cut the grains about half from the cobs...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: crabs 1 gallon of water for every dozen crabs butter 1 old ham hock 1 pint strained tomato juice pepper spice if liked 1/2 pint wine Instructions: One dozen crabs to one gallon water. Take off top shell; clear...
(from Ingall's Home and Art Magazine by Author's Name, 1889) Ingredients: celery veal stock or chicken broth salt & pepper flour butter sweet cream or milk Instructions: After reserving the finest celery for the table, select the coarser white blades from that which remains, rejecting the...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861) Ingredients: 2 quarts strong veal broth 2 onions 1 bunch parsley salt and pepper 1 chicken 1 tbs. curry powder juice of 1 lemon 1/2 cup cream Instructions: CURRY SOUP Season two quarts of strong veal broth with two...
(from The Housekeeper's Encyclopedia of Useful Information for the Housekeeper, by E. F. Haskell, 1861) Ingredients: 3 lbs. whole eels 2 oz. butter 2 onions, halved 3 quarts boiling water 1/4 oz. fresh savory 1/4 oz. lemon 1/4 oz. thyme 1/2 oz. parsley 1/8 oz. allspice 1/8 oz. black pepper 3...
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: 3 pints of tender white field peas, large or small a piece of pork, or bacon 4 oz. butter 4 tbs. flour salt and pepper 1 pint sweet cream 1-1/2 dozen small balls of forcemeat, fried in butter Instructions: There are several...
(from The Modern Housewife, Or Menagere, by Alexis Soyer, 1850) Ingredients: 1 stale penny roll, or any common bread water to cover the bread 1/2 tsp. salt 2 oz. fresh butter 1 egg yolk 2 tbsp. milk, or water Instructions: Break a stale penny roll into a saucepan, in which pour just...
(from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844) Ingredients: 1 scrag end of a neck of mutton, or 2 lbs. of any meat 1 large cabbage 3 lettuces 3 carrots 1 celery root 2 onions butter for frying Instructions: Take the scrag end of a neck of...
(from The Housekeeper's Encyclopedia of Useful Information for the Housekeeper, by E. F. Haskell, 1861) Ingredients: 1 knuckle of veal 1 lb. lean ham carrot turnip onion celery 1 quart of water 1 cut up chicken beef stock to cover salt Instructions: Cut up a knuckle of veal, of lean ham one...
(from The Cook's Own Book: Being a Complete Culinary Encyclopedia, by N. K. M. Lee, 1832) Ingredients: 3 or 4 full grown soft skinned gourds 2 or 3 onions butter 2 oz. crust of bread 2 quarts good consommé salt cayenne pepper serve with fried bread Instructions: Should be made of full grown...
(from The Carolina Housewife, Or, House and Home, by Sarah Rutledge, 1847) Ingredients: 1/2 pint shelled groundnuts 2 spoonfuls flour 2 pint oysters 1-1/2 pints of water 1-2 seed-peppers Instructions: To half a pint shelled groundnuts, well beaten up, add two spoonful of flour, and mix well...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 2 fowls parsley pepper salt onion lard or bacon 1 quart sliced okra scrap of ham, or fried sausage Instructions: Fry two fowls, old or young, with parsley, pepper, salt, onion, lard or bacon. Put it in the pot...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1863) Ingredients: 2 - 4 heads of lettuce 1 quart of stock 1 onion, small 1 tsp. salt 2 tbs. flour 1/2 cup cold water 2 - 3 tbs. butter Instructions: Cut up the white parts of two or four lettuces as needed, a quart of stock...
(from The Housekeeper's Encyclopedia of Useful Information for the Housekeeper, by E. F. Haskell, 1861) Ingredients: 1 lb. macaroni 1 quart and about 1 pint of stock (beef, chicken or vegetable) 1 pint sweet cream biscuits or crackers Instructions: Boil until tender a pound of macaroni, in a...
(from The Book of Household Management, edited by Isabella Beeton, 1861) Ingredients: 3 oz. of macaroni butter the size of a walnut salt 2 quarts clear stock No. 105 Instructions: 135. INGREDIENTS. - 3 oz. of macaroni, a piece of butter the size of a walnut, salt to taste, 2 quarts of clear...
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: 2 quarts sweet milk 1 stick cinnamon several whole cloves 1 vanilla bean 6 egg yolks 1/2 pint milk 4 oz. butter, cut up and rolled in flour 1 tsp. nutmeg, grated sugar juice of one lemon baked apples, or crumbled toast, rusks...
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1861) Ingredients: 1 calf's head butter 2 lbs. leg of beef 2 lbs. veal 7 onions 2 oz. sage parsley 1 tsp. ground allspice 2 tsp. black pepper salt lemon juice lemon rind Madeira wine, or claret, or the juice of a lemon made thick with...
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) Ingredients: calf's head salt cloves pepper mace sweet herbs 1/2 pint rich gravy browned flour or fried sugar 8 hard boiled eggs yolks juice of 2 lemons force-meat balls 1/2 pint...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1862) Ingredients: a knuckle of veal 1 tbs. butter 1/2 lb. lean ham 1 carrot 1 turnip 3 onions 6 apples 1/2 pint water 3 tbs. curry powder or curry paste 1/2 lb. flour 1 gallon water 1 tsp. salt 1/2 tsp. sugar Instructions...
(from Cookery as it Should be, by a student of Mrs. Elizabeth Goodfellow, 1853) Ingredients: 1 pint young tender ochras 2 onions 1/2 pint tomatoes a piece of garden pepper 1/2 tsp. salt 1 handful of Lima beans 2 young squashes 1 knuckle of veal, or a pair of chickens a piece of cold, cooked...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861) Ingredients: 1 leg of veal 4 dozen okra 6 tomatoes 6 small onions 1 green pepper thyme and parsley salt red pepper optionally: a piece of salt pork, previously boiled Instructions: Boil a leg of veal with about four...

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