• 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 A Plain Cookery Book for the Working Classes, by Elme Charles Francatelli, 1852) Ingredients: 1-1/2 lbs. flour 6 oz. suet 2 lbs. apples 4 oz. sugar salt 3 gills water Instructions: Ingredients, one pound and a-half of flour, six ounces of suet chopped fine, two pounds of peeled apples, four ounces of sugar, a little salt, and three gills of water. Mix the flour, suet, and salt with three quarters of a pint of water into a firm paste; roll this out with flour shaken over the table, using a rolling-pin to roll it out; and line a greased cloth, which you have spread in a hollow form within a large basin, with the rolled-out paste; fill up the hollow part of the paste with the peeled apples, gather up the sides of the paste in a...
(from The Book of Household Management, edited by Isabella Beeton, 1861) Ingredients: 1/4 lb. rice 1-1/2 pints milk 2 oz. butter sugar to taste grated nutmeg, or pounded cinnamon Instructions: 1349. Ingredients. - 1/4 pound of rice, 1-1/2 pints of milk, 2 ounces of butter, sugar to taste, grated nutmeg or pounded cinnamon. Mode. - Wash and pick the rice, drain and put it into a saucepan with the milk; let it swell gradually, and, when tender, pour off the milk; stir in the butter, sugar, and nutmeg or cinnamon, and, when the butter is thoroughly melted, and the whole is quite hot, serve. After the milk is poured off, be particular that the rice does not burn: to prevent this, do not cease stirring it. Time: About 3/4 hour to swell...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: celery 2 boiled eggs 1 raw egg 2 tablespoonfuls melted butter, or 1 of oil 1 tablespoonful sugar 1 teaspoonful mustard ½ teaspoonful salt ½ teaspoonful pepper ½ teacup vinegar Instructions: Rub the yolks of eggs smooth, then add the oil, mustard, etc., the vinegar last. Cut the celery into pieces half an inch long. Set all in a cool place. Just before serving sprinkle over a little salt and black pepper, then pour over the dressing. If you have any cold fowl, chicken, or turkey left from dinner, chop it up and mix it with some of the above--equal proportions of both--and it will make a delicious salad; or a few oysters left in the tureen will be a great...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 1 large chicken boiled 1 tbsp. best mustard 1 raw egg yolk vinegar 3/8 bottle oil 6 hard boiled egg yolks 1 pint chopped celery a little yellow pickle half a loaf of stale bread crumbs salt & pepper Instructions: One large chicken boiled; when cold remove the skin and chop into a dish, over which throw a towel slightly dipped in cold water to keep the meat moist. When the celery is cut, put between clean cloths to dry. Take one tablespoonful best mustard, the yolk of one raw egg, which drop into a dish large enough to hold all the dressing; beat well for ten minutes and slowly add to the mustard one tablespoonful vinegar. When well mixed add...
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: cabbage vinegar salt pepper whole white mustard seeds pickled eggs Instructions: Select firm, fragile heads of cabbage (no other sort being fit for slaugh); having stripped off the outer leaves, cleave the top part of the head into four equal parts, leaving the lower part whole, so that they may not be separated till shaved or cut fine from the stalk. Take a very sharp knife, shave off the cabbage round-wise, cutting it very smoothly and evenly, and at no rate more than a quarter of an inch in width. Put the shavings or slaugh in a deep china dish, pile it high, and make it smooth; mix with enough good vinegar to nearly fill the dish, a sufficient quantity of salt...
(from the Field and Fireside of Augusta, Georgia, August 15, 1863) Ingredients: 1 quart milk 1 pint flour 8 eggs salt 1 quart dried apples Instructions: One quart of milk, a pint of flour, eight eggs, a little salt, and one quart of dried apples cut up very small and well washed. Beat the eggs. Roll fruit in the flour and mix with milk and eggs. Flour a cloth well, pour in the pudding, tie up and boil five or six hours. Eaten with butter and sugar sauce. This recipe is found in John Hammond Moore's The Confederate Housewife (Columbia, SC: Summerhouse Press, 1997). The "Southern Field and Fireside" was founded in 1859 by Colonel James Gardner of Augusta, Georgia. He was helped by John L. Stockton and W.W. Mann and was able to...
(from Confederate Receipt Book. A Compilation of over One Hundred Receipts, Adapted to the Times, published by West & Johnson, 1863) Ingredients: milk, if turning sour... cream 1 oz. or more, butter Instructions: This is a good way of using up a pan of milk that is found to be turning sour. Having covered it, set it in a warm place till it becomes a curd, then pour off the liquid, and tie up the curd in a clean linen bag with pointed end, and set a bowl under it to catch the droppings, but do not squeeze it. After it has drained ten or twelve hours transfer the curd to a deep dish, enrich it with some cream, and press and chop it with large spoon till it is a soft mass, adding as you proceed an ounce or more of nice fresh butter...
(from The Improved Housewife: Or, Book of Receipts, by A. L. Webster, 1844) Ingredients: 4 eggs 1 tsp. flour parsley a little salt a little black pepper or cayenne Instructions: Boil four eggs ten minutes; when they are quite cold, put the yolks into a mortar, with the yolk of a raw egg, a teaspoonful of flour, some chopped parsley, a little salt, a little black pepper or cayenne; rub them well together, and roll them into small balls, and boil them two minutes. This is one of the weirder recipes I've come across lately! Part of me thinks - will those hold up boiling? And the other part thinks - what about the egg whites??
How to Make Gruels. The following receipts for making various kinds of gruels, furnished by Mrs. Mattie M. Jones, will interest many young housewives and nurses who may be called on to care for the sick. (from the Sunbury American newspaper, Sunbury, Pennsylvania, May 7, 1864) Ingredients: 2 tbsp. wheat-meal 1 gill cold water sugar optional Instructions: Mix two tablespoonfulls of wheat-meal smoothly with a gill of cold water; boil about 15 minutes, taking of whatever scum forms on the top. A little sugar may be added if desired. (from the Sunbury American newspaper, Sunbury, Pennsylvania, May 7, 1864) Ingredients: 1 quart water 2 tbsp. Indian-meal sugar optional Instructions: Stir in gradually into a quart of boiling...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 10-12 cold boiled potatoes 4 tbsp. vinegar 4 bsp. best salad oil 1 tsp. minced parsley pepper salt pickle cold fowl grated cracker hard-boiled eggs Instructions: Cut ten or twelve cold boiled potatoes into small pieces. Put into a salad bowl with-- 4 tablespoonfuls vinegar. 4 tablespoonfuls best salad oil. 1 teaspoonful minced parsley. Pepper and salt to taste. Stir all well that they may be thoroughly mixed; it should be made several hours before putting on the table. Throw in bits of pickle, cold fowl, a garnish of grated cracker, and hard-boiled eggs. - Mrs. C. V. McG., Alabama
(from the Sunbury American newspaper, Sunbury, Pennsylvania, May 7, 1864) Ingredients: 3 lemons, grated 1 tbsp. butter 3/4 lb. sugar 6 eggs Instructions: 3 grated lemons, 1 tablespoonful of butter, 3/4 lb. sugar, 6 eggs well beaten. Stir the sugar with water enough to dissolve it, and keep on the fire untill it boils; then add the eggs, the butter, and lastly the eggs. Scald until quite thick, and then cool. There must be a mistake in this recipe, because the eggs are added "twice", and the lemons are never added. I think this was a column filler recipe, because it's all by itself at the bottom of the page. I would assume the correct order is: sugar in water, then lemons, butter, then lastly the eggs. ...But perhaps the eggs go...
(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 leaves and rinsing the rest in cold water, cut lengthwise in four or six pieces, rub into a bowl and sprinkle over them-- 1 teaspoonful salt. ½ teaspoonful pepper. 3 ounces salad oil. 2 ounces English, or 1 ounce French vinegar. Stir the salad lightly in the bowl until well mixed. Tarragon and chevies, or a little water or mustard cress. -- Mrs. E. T.
(from A Poetical Cook-book, by Maria J. Moss, 1864) Ingredients: fried bread macaroni breadcrumbs Parmesan cheese melted butter Instructions: Where so ready all nature its cookery yields, Macaroni au Parmesan grows in the fields. -Moore. Lay fried bread pretty closely round a dish; boil your macaroni in the usual way, and pour it into the dish; smooth it all over, and strew breadcrumbs on it, then a pretty thick layer of grated Parmesan cheese; drop a little melted butter on it, and put it in the oven to brown. This recipe is from a delightful cook book I recently found called "A Poetical Cook-Book" by Maria J. Moss. Each recipe is accompanied by a poem.
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1865) Ingredients: 1/2 lb. macaroni 2 oz. butter 2 oz. grated Parmesan cheese salt and water Instructions: Half a pound of macaroni, two ounces of butter, and two ounces of grated Parmesan cheese. Boil the macaroni soft in salt and water: strain and put them in rows into a pie-dish with the butter and cheese, and salt according to taste. Bake them in a slow oven until they are a light yellow.
(from the Southern Recorder, of Milledgeville, Georgia, November 5, 1850) Ingredients: 2 oz. onion 1/2 lb. cheese Instructions: 2 oz. of onion ; 1/2 lb. of cheese. Slice the onion very thin; place it on a dish with a little water and half cook it in the oven; add the cheese, sliced thin, on the top; toast altogether in the oven about 10 minutes, till the cheese is melted. Serve on the dish on which it was baked.
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1860) Ingredients: 10 to 12 mild onions butter 4 eggs 1 pint milk grated nutmeg Instructions: Peel and slice some mild onions (ten or twelve, in proportion to their size), and fry them in fresh butter, draining them well when you take them up; then mince them as fine as possible; beat four eggs very light, and stir them gradually into a pint of milk, in turn with the minced onions; season the whole with plenty of grated nutmeg, and stir it very hard; then put it into a deep white dish, and baked it about a quarter of an hour. Send it to a table as a side dish, to be eaten with meat or poultry. It is a French preparation of onions, and will be found to be very fine...
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) Ingredients: 4 - 5 ripe, juicy peaches loaf-sugar 1 spoonful of brandy, or wine Instructions: Peel four or five ripe, juicy peaches, and slice them neatly, and have each slice as much alike as possible in shape and thickness; lay them in a glass dish, and cover them with loaf-sugar, pour over them a spoonful of brandy or wine; turn them off the top to the bottom, so they may all be seasoned alike. The most of fruits may be prepared in the same way; but never mix fruits.
(from The Dictionary of Daily Wants, Etc. by Robert Kemp Philip, 1859) Ingredients: large pears sugar lemon-peel 1 to 2 cloves bruised allspice red wine Instructions: Peel, and divide into halves or quarters, large pears, according to their size; throw them into water as the skin is taken off, before they are divided, to prevent their turning black. Pack them round a block-tin stewpan, and sprinkle as much sugar over them as will make them moderately sweet; add lemon-peel, a clove or two, and some bruised allspice; just cover the fruit with water, and add a little red wine. Keep them closely covered, and stew them for three or four hours ; when tender, take them out, and strain the liquor over them.
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: eggs red beets vinegar salt & pepper nutmeg cloves Instructions: Boil them till they are hard; throw them into cold water immediately while hot, which will make the shells slip off smoothly without breaking the eggs. Boil some red beets till very soft; peel and mash them fine, and put enough of the juice into some plain cold vinegar to color it a fine pink; add a very little salt, pepper, nutmeg and cloves; put the eggs into a jar, and transfuse the vinegar, & c. over them. They make a delightful garnish to remain whole, for poultry, game & fish & still more beautiful when cut in ringlets.
(from The Prairie Farmer of Chicago, Illinois, printed January 6, 1859) Ingredients: 12 gallons pared and sliced pumpkin 1 gallon Sorghum syrup, or New Orleans molasses 1/2 gallon good vinegar season with allspice or other spices Instructions: To twelve gallons of pared and sliced pumpkin add one gallon Sorghum syrup or New Orleans molasses, and half a gallon of good vinegar, stir occasionally while cooking over a slow fire, until the pumpkin mashes fine, season with allspice or other spices to suit the taste. In the absence of apples, we find the above a welcome substitute for apple butter, and much better to our taste than we expected when a neighbor first set it before us. S.B. La Moille, Ill, Dec. 1858 This is from rural...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1865) Ingredients: 2 eggs 2 tbsp. flour 2 oz. warm butter 2 oz. grated cheese Instructions: Beat up well two eggs, and add two tablespoonfuls of flour, two ounces of warm butter, and two ounces of grated cheese. Mix all these well together, and bake them for quarter of an hour in small boxes made of writing paper. They should be served hot in the paper boxes, and eaten after the game course. They require care in the preparation. "Ramakins" comes from a word that meant toasted or baked cheese. It can also refer to the small individual dish (here the box) in which the cheese preparation is served.
(from A Plain Cookery Book for the Working Classes, by Elme Charles Francatelli, 1852) Ingredients: 1 lb. rice 12 apples 2 oz. sugar Instructions: Ingredients, one pound of rice, twelve apples, two ounces of sugar. Tie up the rice very loose in a pudding-cloth, so as to admit that while boiling it may have sufficient room to swell out to five times its original quantity. While the rice is boiling, which will take about one hour, peel the apples, and put them in a saucepan with nearly half-a-pint of water, a bit of butter, lemon-peel, and the sugar, and stew them on the fire till dissolved, stirring them while boiling for a few minutes. When your rice pudding is done and turned out on its dish, pour the apple-sauce over it. This...
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822) Ingredients: salad herbs a couple of eggs 1 tbsp. water, or fine double cream 2 tbsp. oil, or melted butter 1 tbsp. salt, or powdered lump sugar 1 tbsp. mustard 3 tbsp. vinegar 1 egg white Instructions: Endeavour to have your salad herbs as fresh as possible: if you suspect they are not "morning gathered," they will be much refreshed by lying an hour or two in spring water; then carefully wash and pick them, and trim off all the wormeaten, slimy, cankered, dry leaves; and, after washing, let them remain a while in the colander to drain: lastly, swing them gently in a clean napkin: when properly picked and cut, arrange them in the salad dish, mix the sauce...
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1860.) Ingredients: 1/2 lb. suet (or desalted pork fatback or bulk sausage) bread crumbs parsley thyme & marjoram lemon peel salt & pepper 2 eggs optionally shallot or onion Instructions: Chop finely, half a pound of suet, and with it mix the same quantity of bread-crumbs, a large spoonful of chopped parsley, nearly a teaspoonful of thyme and marjoram, mixed; one-eighth of a nutmeg, some grated lemon peel, salt, and pepper; and bind the whole with two eggs. A teaspoonful of finely shred shallot or onion may be added at pleasure. You stuff in turkey and it cooks as turkey cooks. For suet you can substitute desalted pork fatback or bulk sausage. Stuffing for mushrooms...
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: slices of fine light bread firm butter serve with coffee, tea, or chocolate Instructions: Cut some smooth slices from a fine loaf of light bread, trim off the hard crusts, brown them delicately on a toaster, and send them warm to table with a plate of firm butter, to accompany coffee, tea, or chocolate. (from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: slices of fine light bread melted butter serve with tea and coffee, or poultry, or game Instructions: Slice and brown your toasts as before described; arrange them in a deep plate and pour over them a good quantity of melted butter. They are nice with tea and coffee, and are also often served...
(from A Plain Cookery Book for the Working Classes, by Elme Charles Francatelli, 1852) Ingredients: 1 lb. flour 3 pints skim milk 2 eggs nutmeg salt Instructions: To one pound of flour add three pints of skim milk, two eggs, nutmeg and salt; mix smoothly, and pour the pudding into the greased dish, and bake it under the meat, as recommended above. * * -- "... It would be very economical if, when you have baked meat for dinner, you were always to make a Yorkshire pudding to be baked under it. There are baking dishes made with a parting down the middle which just suit this purpose. In this case the potatoes are put in one part, and the pudding in the other part." - excerpt from prior recipe, No. 56. Baked Beef and Potatoes.
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