• 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 National Cook Book, by Hannah Mary Peterson, 1856) Ingredients: turkey salt a force-meat stuffing of... cold veal a little grated ham pepper and salt nutmeg powdered mace flour salted water double parsley as garnish serve with a rich oyster sauce Instructions: 116. Draw your...
(from The Book of Household Management edited by Isabella Beeton, 1861) Ingredients: The remains of cold roast or boiled chicken 2 lettuces a little endive 1 cucumber a few slices of boiled beetroot salad-dressing No. 506 Instructions: Trim neatly the remains of the chicken; wash, dry, and...
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) Ingredients: 2 young chickens salt and water rich pie crust small pieces of pork 1 oz. butter 1 tsp. black pepper 1/2 a nutmeg a little flour, or grated cracker Instructions...
(from The Virginia Housewife by Mary Randolph, 1825) Ingredients: 4 young chickens 10 eggs 1 qt. milk 1/4 lb. butter pepper & salt flour thyme & parsley Instructions: Beat ten eggs very light, add to them a quart of rich milk, with a quarter of a pound of butter melted, and some pepper and...
(from The Cook's Own Book and Housekeeper's Register, by N. K. M. Lee, 1842) Ingredients: one chicken butter mushrooms parsley flour stock, or water white wine yolks of 1 or 2 eggs lemon juice, or vinegar Instructions: Cut a chicken in pieces and put it in a stewpan with a little butter; add...
(from The Book of Household Management, By Isabella Beeton, 1861) Ingredients: 1 fowl 2 oz. of butter 3 onions sliced 1 pint of white veal gravy 1 tablespoonful of curry-powder 1 tablespoonful of flour 1 apple 4 tablespoonfuls of cream 1 tablespoonful of lemon-juice Instructions: Put the...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: freshly killed chicken weak salt and water salt flour lard for pan-frying for gravy... 1 teacup of milk 1 tsp. butter 1 saltspoon of salt 1 saltspoon of pepper curled parsley Instructions: This dish is best when...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 1 turkey 1-1/2 lbs. truffles, or chestnuts 1-1/2 lbs. fat bacon half a sheet of white paper for roasting Instructions: Truffles must be peeled, chopped and pounded in a mortar; one and a half pound will do for...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1865) Ingredients: leftover turkey salt black pepper cayenne pepper SAUCE: turkey gravy or pan drippings prepared mustard butter flour 1 spoonful lemon juice 1 spoonful soy Instructions: Mix a little salt, black pepper, and...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1866) Ingredients: bread crumbs pepper & salt butter 2 onions, optional sage serve with giblet sauce Instructions: After it is well dressed, singe it thoroughly. Have aready dressing prepared of bread crumbs, seasoned with...
(from The Carolina Housewife, Or, House and Home, by Sarah Rutledge, 1847) Ingredients: flour butter cream veal gravy turkey lemon peel white pepper mace mushroom catsup or powder optional oysters Instructions: Mix some flour with a piece of butter, stir it into some cream and a little veal...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1863) Ingredients: 1 young goose 4 common sized onions 1 large coffee cup of stale bread crumbs 1 large coffee cup of mashed potatoes pepper & salt butter as big as a walnut yolk of an egg, or two salt and water to baste...
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838) Ingredients: 2 ducks, plucked and cleaned Stuffing, made with: green sage leaves 1 medium onion, chopped and parboiled butter salt & pepper browned flour Served with: stewed cranberries green peas For Canvas-back ducks, omit the...
(from The Good Housekeeper, by Sarah Josepha Buell Hale, 1839) Ingredients: 1 turkey stuffing, or... a tea-cup of sausage meat plus a teacup of bread crumbs, 2 egg yolks flour for dredging butter salt Instructions: Make a stuffing like that for veal; or take a tea-cup of sausage meat and...
(from American Cookery, by Amelia Simmons, 1796) Ingredients: 1 pound soft wheat bread 3 oz. beef suet 3 eggs a little sweet thyme sweet marjoram pepper and salt optional.... a gill of wine for gravy... 1/3 lb. butter serve with... boiled onions cranberry sauce mangoes (pickled fleshy...
(from The Practical Housekeeper: A Cyclopaedia of Domestic Economy, edited by Elizabeth Fries Ellet, 1857) Ingredients: 1 turkey fill with sausage meat stuffing bread-crumbs 1 beaten egg or, fillet of veal stuffing or, crumbs of bread and veal stuffing or, truffles, or Chestnuts, about...

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