• 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 White Cloud Kansas Chief, White Cloud, Kansas, May 28, 1868) Ingredients: asparagus stalks salted water sliced bread butter Instructions: Tie the stalks in small bunches, boil them in a very little salted water until tender; toast as many slices of bread as there are bunches of...
(from Common Sense in the Household: A Manual of Practical Housewifery, by Marion Harland, 1871) Ingredients: Mushrooms, fresh Pepper Salt Mace Butter Maitre d' hotel sauce (a spiced butter sauce) Instructions: Take fresh mushrooms, - the size is not very important, - cut off nearly all the...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1865) Ingredients: large tomatoes butter or lard salt pepper flour Instructions: Take large round tomatoes and halve them; place them, the skin side down, in a frying pan in which a very small quantity of butter or lard has...
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1862) Ingredients: cabbage onions pepper & salt butter Instructions: Boil the cabbage with a quantity of onions, then chop them together, season with pepper and salt, and fry them in butter. It is a rather homely, but savory dish, and...
(from The Cook's Own Book and Housekeeper's Register, by N. K. M. Lee, 1842) Ingredients: carrots, young spring or full grown Instructions: Let them be well washed and brushed, not scraped. An hour is enough for young spring carrots; grown carrots must be cut in half, and will take from an...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 1 pint milk 3 eggs 3 tbsp. melted butter 1 dessertspoonful white sugar 1 heaping tsp. cornstarch, or flour 1 tsp. salt 6 ears of corn cracker, or bread crumbs Instructions: 1 pint milk. 3 eggs, whites and yolks...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: fresh black eye peas (if dried, pre-soak overnight) salt butter, or slice of fat meat Instructions: Shell early in the morning, throw into water till an hour before dinner, when put into boiling water, covering...
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822) Ingredients: cucumbers flour fresh butter pepper and salt Instructions: Peel and cut cucumbers in quarters, take out the seeds, and lay them on a cloth to drain off the water: when they are dry, flour and fry...
(from The Virginia House-wife, by Mary Randolph, 1825) Ingredients: purple egg plant 1 egg yolk grated bread salt pepper alternately dress with... rich forcemeat as a stuffing well seasoned gravy Instructions: The purple ones are best, get them young and fresh, pull out the stem, and...
(from The Cook's Own Book and Housekeeper's Register, by N. K. M. Lee, 1842) Ingredients: 5-6 gourds 1 egg bread crumbs hogs lard salt & pepper Instructions: Cut five or six gourds in quarters; take off the skin and pulp; stew them in the same manner as for table; when done drain them quite...
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838) Ingredients: 12 ears of green corn (Indian corn) 1 quart milk 1/4 lb. fresh butter 1/4 lb. sugar 4 eggs serve with a sauce made with butter, sugar, and nutmeg Instructions: Take twelve ears of green corn, as it is called, (that...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1867) Instructions: BOILED POTATOES — There are really so many ways of even boiling potatoes that it is difficult to satisfy one’s mind which is the best, each being good, providing it is well done. The French, however, hold...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 2 large lettuce heads 1 tsp. salt ½ tsp. pepper 3 oz. salad oil 2 oz. English, or 1 oz. French vinegar tarragon & chevies, or water or mustard cress Instructions: Take two large lettuces, after removing the outer...
(from The Virginia House-wife, by Mary Randolph, 1825) Ingredients: 1 part ochra 1 part tomatoes butter onion pepper & salt Instructions: Take an equal quantity of each, let the ochra be young, slice it, and skin the tomatos; put them into a pan without water, add a lump of butter, an onion...
(from The Finchley Manuals of Industry - Cooking: or, Practical and economical training, published by Joseph Masters, 1849) Ingredients: 1 pint or 1 quart of split peas warm water pepper salt butter optional improvement: 1 egg yolk Instructions: Q. What is your way of making Peas Pudding? A...
(from A Plain Cookery Book for the Working Classes, by Elme Charles Francatelli, 1852) Ingredients: 8 oz. pumpkin per person 2 oz. butter 1 quart water 1/2 pint buttermilk, or skim milk per person salt nutmeg serve with toasted bread Instructions: I am aware that pumpkins are not generally...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1863) Ingredients: 1 pint of pumpkin 1 pint of rich cream or if not available, may substitute... 1/2 pint warm milk and 1/4 pound butter 1/4 pound sugar 8 eggs 1 wineglass rose-water 2 glasses of wine 1/2 tsp. powdered mace...
(from Domestic French Cookery by Eliz Leslie, 1836) Ingredients: a quart of beans salt butter pepper flour sweet-herbs Instructions: Having strung and cut your beans till you have a quart, throw them into boiling water, with a little salt. Let them remain a quarter of an hour. Then drain...
(from The Practical Housekeeper: A Cyclopaedia of Domestic Economy, edited by Elizabeth Fries Ellet, 1857) Ingredients: coss-lettuce blanched endive 1-2 heads of celery a couple of anchovies several chives, or young onions Instructions: Coss-lettuce and blanched endive make the best salad...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1864) Ingredients: fine, large tomatoes, perfectly ripe grated bread-crumbs fresh butter salt cayenne powdered mace, or nutmeg Instructions: Take fine, large tomatoes, perfectly ripe. Scald them to loosen the skins, and then...
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856) Ingredients: sour kraut good roast meat drippings soup stock good white wine optional for flavor... 1-2 lbs. fresh pork to thicken... onion butter to fry onion flour...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: spinach 1 heaping tbsp. butter pepper and salt 3 hard-boiled eggs nicely poached eggs Instructions: Pick and soak several hours in cold water. Drain and shake each bunch. Throw in boiling water and boil till...
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822) Ingredients: spinach water salt butter cream or rich gravy to improve nutmeg, mace, lemon-juice - optional additions served with poached eggs and fried bread Instructions: Spinage should be picked a leaf at a...
(from The Kitchen Gardener's Instructor, by Thomas Bridgeman, 1844) Ingredients: sugar peas boiling water Instructions: The Sugar Peas have no inner tough film, or skin, to the pods, like the common sorts; they should therefore be boiled without shelling, and served up the same as Kidney...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 6 onions water for boiling, or milk and water season with pepper and salt butter bread crumbs Instructions: Boil six onions in water, or milk and water with a seasoning of pepper and salt. When done enough to...
(from New Receipts for Cooking, by Eliza Leslie, 1854) Ingredients: full grown corn boiling water salt pepper butter Instructions: Corn for boiling should be full grown, but young and tender, and the grains soft and milky. If its grain are becoming hard and yellow, it is too old for boiling...
(from The Independent, Oskaloosa, Kansas, June 17, 1865) Ingredients: Irish potatoes common brown sugar Instructions: Steam them well and wring them in a towel to make them mealy, mash till there are no lumps left, and sweeten with common brown sugar to the taste. They are now ready to be...
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822) Ingredients: turnips butter Instructions: When they are boiled quite tender, squeeze them as dry as possible between two trenchers; put them into a sauce-pan; mash them with a wooden spoon, and rub them through a...
(from The Cook's Own Book and Housekeeper's Register, by N. K. M. Lee, 1842) Ingredients: heads of celery veal stock 1/2 pint cream 2 eggs yolks lemon peel nutmeg salt butter Instructions: Wash and clean some heads of celery, cut them into pieces of two or three inches long; boil them in...
(from The Cook's Own Book and Housekeeper's Register, by N. K. M. Lee, 1842) Ingredients: turnip tops a small handful of salt Instructions: TURNIP TOPS Are the shoots which grow out (in the spring) of the old turnip. Put them into cold water an hour before they are to be dressed; the more...
(from the Cedar Falls Gazette, Cedar Falls, Iowa, January 3, 1862) Ingredients: 2 large potatos 1 spoonful mustard 2 spoonfuls salt 3 spoonfuls olive oil 1 spoonful vinegar 2 hard boiled eggs 1 onion anchovy sauce Instructions: Two large potatoes, passed through the kitchen sieve, Unwonted...

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