• 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 Miss Leslie's Complete Cookery, by Eliza Leslie, 1851) Ingredients: cider, enough to fill a very large kettle, plus some reserve fine juicy apples powdered cinnamon cloves nutmeg Instructions: This is a compound of apples and cider boiled together till of the consistence of soft...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 3 lbs. apples 2 lbs. sugar 1 pint vinegar 1 tsp. mace 1 tbsp. beaten cinnamon 1 dozen cloves 2 tsp. allspice 1 tbsp. beaten ginger 1 tbsp. celery-seed Instructions: 3 pounds apples. 2 pounds sugar. 1 pint vinegar...
(from the Albany Patriot on Page 4, by J.R.S. of Rome, Georgia, October 22, 1861, and also from the Southern Federal Union, of Milledgeville, Georgia, November 5, 1861) Ingredients: 100 lbs. of beef for pickling 6 gallons of water 9 lbs. of salt 3 lbs. brown sugar 1 qt. brown molassas 3 oz...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861) Ingredients: peaches sugar Instructions: DIRECTIONS FOR PRESERVING FRUITS, ETC. Peaches.— The following is the best plan for preserving peaches in cans: — Take the peaches, either just ripe or fully ripe — this does...
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) Ingredients: 1 peck of peppers 1 large cabbage head 1 dozen large onions 4 - 5 young cucumbers 1 oz. allspice 1 oz. ginger 1/2 oz. cloves 1 oz. cinnamon 2 oz. white, or black...
(from Southern Watchman Newspaper, of Athens, Georgia, September 9, 1863) Ingredients: about 25 gallons of sorghum juice - "enough for 2-1/2 gallons of syrup" (10 gallons of juice boils down to make 1 gallon of syrup) 1/2 bushel of damson plums Instructions: A gentleman of Jackson County...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 1 lb. fruit (peaches, pears, quinces, and apples) 1/2 lb. sugar 1/2 pint vinegar cinnamon mace Instructions: 1 pound fruit. 1/2 pound sugar 1/2 pint vinegar. Dissolve sugar and vinegar together; put a small...
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) (Peaches "Sweet & Sour") Ingredients: 6 lbs. peaches 4 lbs. brown sugar 6 quarts strong vinegar a few races of ginger 1 oz. cinnamon Instructions: Peaches are best peeled and...
(from The Dictionary of Daily Wants, Etc. by Robert Kemp Philip, 1859) Ingredients: pears juice of a lemon hot thick syrup brandy Instructions: Take pears when not too ripe, and set them over the fire in a sufficient quantity of cold water, letting them simmer but not boil. When they are...
(from The American Frugal Housewife, by Lydia Maria Child, 1832) Ingredients: peppers salt and water scalding vinegar 1 bag of mustard-seed to improve Instructions: Put peppers into strong salt and water, until they become yellow; then turn them green by keeping them in warm salt and water...
(from The Young Housekeeper's Friend, by Mrs. Mary Hooker Cornelius, 1859) Ingredients: Tomatoes, whole Salt Vinegar Pepper Mustard seed, whole Shallot vinegar Instructions: Take ripe tomatoes that are firm; pierce them through in several places with a needle; put them in a suitable vessel...
(from The American Frugal Housewife, by Lydia Maria Child, 1832) Ingredients: cucumbers salt water brine vinegar pepper allspice mustard-seed flag-root horseradish alum Instructions: Cucumbers should be in weak brine three or four days after they are picked; then they should be put in a tin...
(from the Southern Watchman, Athens, Georgia, January 8, 1862) Ingredients: molasses meat to be preserved Instructions: In many receipts for preserving hams, molasses is one of the principal ingredients, but Mr. Margueritte, in an article in L'invention, asserts that meat may be preserved by...
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822) Ingredients: 12 oysters two drachms of salt flour Instructions: Open the oysters carefully, so as not to cut them except in dividing the gristle which attaches the shells; put them into a mortar, and when you have...
(from A Collection of Tried Receipts, Both Foreign and Domestic by Chadwick, J., 1853) Ingredients: watermelon salt water after soaking... 1 lb. of sugar per lb. of watermelon ginger or lemon-peel Instructions: Pare the melon and take out the inside. Soak in salt and water three days...
(From The Cook's Oracle by William Kitchiner, MD, 1829) Ingredients: Purple cabbage Salt Pickle for red beets (recipe below) Instructions: Get a fine purple cabbage, take off the outside leaves, quarter it, take out the stalk (core), shred the leaves into a colander, sprinkle them with...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 8 lbs. apples 4 lbs. sugar 1 quart vinegar 1 oz. stick cinnamon 1/2 oz. cloves Instructions: 8 pounds apples pared, 4 pounds sugar, 1 quart vinegar, 1 ounce stick cinnamon, 1/2 ounce cloves. Boil the sugar...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 8 pounds apples pared 4 pounds sugar 1 quart vinegar 1 ounce stick cinnamon 1/2 ounce cloves Instructions: Boil the sugar, vinegar, and spices together, put in the apples when boiling, and let them remain until...
(from The Southern Gardener and Receipt-book: Containing Valuable Information, Original and Otherwise by Mary L. Edgeworth, 1860) Ingredients: 1 bushel of tomatoes 1 tbsp. cayenne pepper 1 tbsp. black pepper 1 tsp. salt 1/2 oz. clove 1 oz. mace suet buckskin Instructions: Pour boiling water...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: For every 100 lbs. beef: 6 lbs. salt 2 lbs. brown sugar 2 oz. saltpetre 3 or 4 oz. soda 1 oz. red pepper 4 gallons water Instructions: For every hundred pounds of beef, take : 6 pounds salt. 2 pounds brown...
(from The Virginia House-wife, by Mary Randolph, 1825) Ingredients: a piece of thin brisket, or plate 2 large spoonsful of pounded saltpetre 1 gill molasses 1 quart salt Instructions: Take a piece of thin brisket or plate, cut out the ribs nicely, rub it on both sides well with two large...
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838) Ingredients: ripe apricots 1 lb. loaf-sugar per lb. of apricots Instructions: Take ripe apricots; scald them, peel them, cut them in half, and extract the stones. Then weigh the apricots, and to each pound allow a pound of...
(from The Carolina Housewife, Or, House and Home, by Sarah Rutledge, 1847) Ingredients: 1 lb. of 1/2 ripe figs 3/4 lb. sugar stick cinnamon Instructions: Pick your figs when a little more than half ripe; peel them very thin, and to a pound of fruit put three- quarter of a pound of sugar...
(from The Kitchen Directory, and American Housewife, by Anne Howe, 1841) Ingredients: mellow peaches French brandy 3/4 lb. brown sugar per lb. of peaches Instructions: Procure peaches that are mellow, but not dead ripe - draw a pin round the seam of the peaches, so as to pierce the skin -...
(from Housekeeping in the Blue Grass, by the Paris Ladies of the Presbyterian Church, 1875) Ingredients: 18 cucumbers sliced lengthwise 18 onions 4 heads of cabbage sliced salt ground cinnamon cloves ginger pepper white & black mustard mace to taste turmeric two gallons of vinegar two cups of...

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