• 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: tart apples sugar butter a squeeze of lemon juice nutmeg Instructions: Pare and slice some tart apples, stew until tender in a very little water, then reduce to a smooth pulp. Stir in sugar and butter to the taste, a squeeze of lemon juice and a little nutmeg. - Mrs. S. T.
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856) Ingredients: 2 oz. smoked bacon 1 onion fine flour butter soup-stock vinegar salt & pepper cloves Instructions: Cut two ounces of smoked bacon and an onion, into large pieces, brown some fine flour in a little butter, sweat the bacon and onion in it until it gets a colour, thin the sauce with soup-stock and vinegar, flavour it with salt, pepper, and cloves, and send it to the table rather thick.
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838) Ingredients: large bunch of young celery water powdered mace nutmeg pepper salt large piece of butter flour Instructions: Take a large bunch of young celery. Wash and pare it very clean. Cut it into pieces, and boil it gently in a small quantity of water, till it is quite tender. Then add a little powdered mace and nutmeg, and a very little pepper and salt. Take a tolerably large piece of butter, roll it well in flour, and stir it into the sauce. Boil it up again, and it is ready to send to table. You may make it with cream, thus:--Prepare and boil your celery as above, adding some mace, nutmeg, a piece of butter the size of a walnut, rolled in flour; and half a pint of...
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) Ingredients: 6 heads of white celery or if not in season, use a small quantity of celery-seed for flavor 2 onions butter 2 spoonsful of flour 1/2 pint water salt pepper cream, or milk Instructions: Cut a half-dozen heads of white celery into small pieces, and slice two onions; put them in a stewpan with a small lump of butter. Stew them over a slow fire till quite tender, then put in two spoonsful of flour, half a pint of water, salt and pepper, and a little cream, or milk. Boil it a quarter of an hour, and pass it through a hair sieve with the back of a spoon. When celery is not in season, a small quantity of...
(from The Practical Housekeeper: A Cyclopaedia of Domestic Economy, edited by Elizabeth Fries Ellet, 1857) Ingredients: chestnuts good gravy 1 glass of white wine white pepper salt mace or nutmeg for brown gravy: beef-gravy for white gravy: veal-broth pounded almonds Instructions: Scald a score of chestnuts in hot water for ten minutes; skin them; let them stew gently for about half an hour in some good gravy seasoned with a glass of white wine, a little white pepper, salt, and mace or nutmeg; and when quite soft, serve them in the dish. Or:--Pulp them through a colander to thicken the gravy, making it either brown or white, by using in the former beef-gravy, and in the latter veal-broth, with pounded almonds, and without pepper...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1862) Ingredients: a few ounces of melted butter 2 tbsp. lump sugar a glass of sherry a 1/2 glass of brandy grated lemon peel and / or nutmeg Instructions: Make thin a few ounces of melted butter, then add from a tablespoon to two of coarsely pounded lump sugar, and a glass of sherry with half a glass of brandy; a little grated lemon peel or nutmeg, or both together, are improvements.
(from The Practical Housekeeper: A Cyclopaedia of Domestic Economy, edited by Elizabeth Fries Ellet, 1857) Ingredients: 1 quart cranberries water to cover 1 lb. brown sugar Instructions: This sauce is very simply made. A quart of cranberries is washed and stewed with sufficient water to cover them; when they burst mix with them a pound of brown sugar, and stir them well. Before you remove them from the fire, all the berries should have burst. When cold they will be jellied, and if thrown into a form while warm, will turn out whole. Last Friday, I posted the Cranberry Sauce recipe from "The Practical Housekeeper". Today I made it and I must say how delicious it is! Just for fun, I made it in the shape of a Crawfish!
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822) Ingredients: 3 eggs 1/2 pint melted butter Instructions: This agreeable accompaniment to roasted poultry, or salted fish, is made by putting three eggs into boiling water, and boiling them for about twelve minutes, when they will be hard; put them into cold water till you want them. This will make the yelks firmer, and prevent their surface turning black, and you can cut them much neater: use only two of the whites; cut the whites into small dice, the yelks into bits about a quarter of an inch square; put them into a sauce-boat; pour to them half a pint of melted butter, and stir them together. Obs. The melted butter for egg sauce need not be made quite...
(from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844) Ingredients: 1 tbsp. mustard 1 tbsp. vinegar 3 tbsp. thick cream salt horseradish optional extra... shalot Instructions: A tea-spoonful of mustard, one table-spoonful of vinegar, three of thick cream, and a little salt; grate as much horseradish into it as will make it as thick as onion sauce. A little shalot may be added. (from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844) Ingredients: parsley leaves salt 6 young green onions 3 tbsp. oil 5 tbsp. vinegar ground black pepper salt optional extra... pickled French beans, or gherkins optional extra... grated horseradish...
(from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844) Ingredients: 2 spoonfuls sweet oil a handful of mushrooms 1 bunch of parsley scallions 1/2 a laurel-leaf 2 cloves 1 clove of garlic flour 1 glass white wine 2 glasses good cullis Instructions: Put into a stewpan two spoonfuls of sweet oil, a handful of mushrooms cut small, a bunch of parsley, scallions, and half a laurel-leaf, two cloves, and a clove of garlic; turn the whole a few times over the fire, and shake in a little flour. Moisten it with a glass of white wine and twice as much good cullis; let it boil half an hour; skim away the fat, allowing it to cool a little for that purpose; set it on again, and serve it; it will be...
(from Common Sense in the Household: A Manual of Practical Housewifery, by Marion Harland, 1871) Ingredients: 1 teacup drawn butter 1 tsp. minced parsley 1 lemon Cayenne pepper Salt Instructions: Draw the butter (No. 2); boil the parsley three minutes; take it out and lay in cold water five minutes, to cool; chop and stir into the butter; squeeze the lemon juice, the pepper and salt; beat hard with an egg-whip, return to the fire, and boil up once. This is a "stock" sauce, being suitable for so many dishes, roast or boiled.
(from The Book of Household Management, edited by Isabella Beeton, 1861) Ingredients: 2 egg yolks 6 tbsp. salad-oil 4 tbsp. vinegar salt & white pepper 1 tbsp. white stock, No. 107 (a veal / poultry stock) 2 tbsp. cream Instructions: 468. Ingredients. — The yolks of 2 eggs, 6 tablespoonfuls of salad-oil, 4 tablespoonfuls of vinegar, salt and white pepper to taste, 1 tablespoonful of white stock, No. 107, 2 tablespoonfuls of cream. Mode. — Put the yolks of the eggs into a basin, with a seasoning of pepper and salt ; have ready the above quantities of oil and vinegar, in separate vessels ; add them very gradually to the eggs ; continue stirring and rubbing the mixture with a wooden spoon, as heroin consists the secret of having a...
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838) Ingredients: 1 pint of small button mushrooms veal gravy, or milk, or cream pepper salt butter flour Instructions: Wash a pint of small button mushrooms,--remove the stems and the outside skin. Stew them slowly in veal gravy or in milk or cream, seasoning them with pepper and salt, and adding a piece of butter rolled in a large proportion of flour. Stew them till quite tender, now and then taking off the cover of the pan to stir them. The flavour will be heightened by having salted a few the night before in a covered dish, to extract the juice, and then stirring it into the sauce while stewing. This sauce may be served up with poultry, game, or beef-steaks. In...
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) Ingredients: 1 gallon molasses 1 quart cider vinegar 14 lbs. pears race ginger for seasoning Instructions: Take a gallon of molasses and a quart of cider vinegar; boil them together in a brass kettle, not failing to skim the compound well. Add fourteen pounds of peeled and quartered pears, and boil slowly till done. Do not cover them while boiling. Season with race ginger.
(from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844) Ingredients: parsley leaves salt 6 young green onions 3 tbsp. oil 5 tbsp. vinegar ground black pepper salt optional extra... pickled French beans, or gherkins optional extra... grated horseradish. Instructions: A handful of parsley leaves picked from the stalks, shred fine, and a little salt strewed over; shred six young green onions, put them to the parsley, with three table-spoonfuls of oil, and five of vinegar, some ground black pepper, and salt. Pickled French beans or gherkins, cut fine, may be added, or a little grated horseradish.
(from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844) Ingredients: 1/2 pint cream 1 chicken liver parsley 1 anchovy caper liquor 2 hard-boiled egg yolks pepper salt nutmeg juice of lemon butter Instructions: Half a pint of cream, the liver of the chicken, a little parsley, an anchovy, some caper liquor, the yolks of two hard-boiled eggs, a little pepper, salt, nutmeg, and juice of lemon, with a piece of butter, about the size of a walnut, to thicken it. Send it up hot, with the chicken.
(from the newspaper Union and Recorder of Milledgeville, Georgia, May 16, 1876) Ingredients: 1 oz. onion, or shallot, or leak 1/2 oz. green sage leaves 4-5 tsp. water 1 tsp. salt 1 tsp. pepper 1 oz. fine bread crumbs 1/4 pint broth, or gravy, or melted butter Instructions: Chop very fine one ounce of onion, or shallot, or leak, and 1/2 of an ounce of green sage leaves; put them in a stew pan with four or five teaspoonful of water and simmer for ten minutes; then put in a teaspoonful, each, of pepper and salt, one ounce of fine bread crumbs; mix well together and then pour to it a quarter of a pint of broth, or gravy, or melted butter; stir well together, and simmer it a few minutes longer. This is a very relishing sauce for roast...
(from The Practical Housekeeper: A Cyclopaedia of Domestic Economy, edited by Elizabeth Fries Ellet, 1857) Ingredients: 2 hard boiled eggs 4 tsp. sweet oil 1 saltspoon of salt 1 tsp. mustard 2 tbsp. vinegar Instructions: Two hard-boiled eggs, the yolks mashed with four teaspoonfuls of sweet oil, a saltspoon of salt, and a teaspoonful of mustard, with two table-spoonfuls of vinegar. Add the lettuce cut up fine, and mince the white of egg to throw over it. Photo by Geoff Peters, CC-2.0
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822) Ingredients: 1 oz. scraped horseradish 1/2 oz. salt 1 tbsp. mustard 4 drachms of minced eschalots (1/2 oz.) 1/2 drachm of celery seed (1/16 of an oz.) 1/2 drachm of cayenne pepper (1/16 of an oz.) 1 pint of burnet, or tarragon vinegar Instructions: See also No. 372. Pound together An ounce of scraped horseradish, Half an ounce of salt, A table spoonful of made mustard No 370, Four drachms of minced eschalots No 409, Half a drachm of celery seed No 409, And half ditto of Cayenne No 404, Adding gradually a pint of burnet No 399, or tarragon vinegar No 396, and let it stand in a jar a week and then pass it through a sieve.
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822) Ingredients: 3 hard egg yolks 1/2 tbs. made mustard pepper salt 2 wine-glassfuls salad oil Instructions: Pound in a mortar three hard yelks of eggs; put them into a basin, and add half a table-spoonful of made mustard, and a little pepper and salt; pour to it by degrees, stirring it fast all the while, about two wine-glassfuls of salad oil; stir it together till it comes to a good thickness. N.B. A little ragon or chervil minced very fine, and a little vinegar, may be added; or some of the ingredients enumerated in No. 372. Obs. - This from the French artist who wrote the receipt for dressing a turtle. Mem. - These are piquante relishes for anchovy...
(from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844) Ingredients: 1 small glass of beer 2 anchovies thyme parsley 1 onion savory nutmeg lemon-peel butter flour Instructions: A glass of small beer, two anchovies, a little thyme, parsley, an onion, some savory, nutmeg, and lemon-peel; cut all these together, and, when the steaks are ready, pour the fat out of the pan, and put in the small beer, with the other ingredients and a piece of butter rolled in flour: let it simmer, and strain it over the steaks.
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822) Ingredients: a table-spoonful of meat fat, or an ounce of butter flour boiling water 1 tbsp. mushroom, or walnut catchup, or pickle, or browning (No. 322, or No. 449) Instructions: Take your chops out of the frying-pan; for a pound of meat keep a table-spoonful of the fat in the pan, or put in about an ounce of butter; put to it as much flour as will make it a paste; rub it well together over the fire till they are a little brown; then add as much boiling water as will reduce it to the thickness of good cream, and a table-spoonful of mushroom or walnut catchup, or pickle, or browning (No. 322, or No. 449); let it boil together a few minutes, and pour it...
(from The Book of Household Management, edited by Isabella Beeton, 1861) Ingredients: 1 pint of white stock (No. 107) flour and butter, or white roux (No. 526) a faggot of savoury herbs, including... parsley 6 chopped mushrooms 6 green onions Instructions: 517. Ingredients. — 1 pint of white stock (No. 107), thickening of flour and butter, or white roux (No. 526), a faggot of savoury herbs, including parsley, 6 chopped mushrooms, 6 green onions. Mode. — Put the stock into a stewpan with the herbs, onions, and mushrooms, and let it simmer very gently for about 1/2 hour; stir in sufficient thickening to make it of a proper consistency ; let it boil for a few minutes, then skim off all the fat, strain and serve. This sauce, with the...
(from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844) Ingredients: stick of cinnamon water 1/4 pint wine 2 spoonfuls powdered sugar 2 bay-leaves Instructions: Break a stick of cinnamon, and set it over the fire in a saucepan, with enough water to cover it; boil it up two or three times; add a quarter of a pint of wine and about two spoonfuls of powdered sugar, and break in two bay-leaves; boil all these together; strain off the liquor through a sieve; put it in a sauceboat or terrine, and serve up.
(from The Cook's Oracle by William Kitchiner, 1817) Ingredients: parsley leaves port wine vinegar pickled cucumbers or pickled walnuts English mustard mushroom ketchup beef stock flour butter Instructions: Chop some parsley leaves very finely, quarter two or three pickled Cucumbers, or Walnuts, and divide them into small squares, and set them by ready; - put into a saucepan a bit of Butter as big as an egg; when it is melted, stir to it a tablespoonful of fine flour, and about half a pint of the Broth in which the Beef was boiled; add a tablespoonful of Vinegar, the like quantity of Mushroom Catsup, or Port Wine, or both, and a teaspoonful of made Mustard; let it simmer together till it is as thick as you wish it, put in the Parsley...
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