• 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 Cook’s Oracle by William Kitchiner, MD, New York, 1829) Ingredients: 1 spare-rib of pork flour butter sage leaves, powdered pepper Instructions: A bacon spare-rib usually weighs about eight or nine pounds, and will take from two to three hours to roast it thoroughly; not exactly according to its weight, but the thickness of the meat upon it, which varies very much. Lay the thick end nearest to the fire. A proper bald spare-rib of eight pounds weight (so called because almost all the meat is pared off), with a steady fire, will be done in an hour and a quarter. There is so little meat on a bald spare-rib, that if you have a large, fierce fire, it will be burned before it is warm through. Joint it nicely, and crack the ribs...
(from The Blackford Family Cookbook, by L. M. Blackford, 1852) Ingredients: boneless pork cutlets, about 4 salt & pepper 1 or 2 eggs, beaten bread crumbs dried sage, crumbled finely minced onion 1/4 cup lard 1/4 cup flour Instructions: Cut them from the leg and remove the skin; trim them and beat them and sprinkle them with pepper and salt. Prepare some beaten egg in a pan and on a flat dish a mixture of bread crumbs, minced onion & sage. Put some lard or drippings into a frying pan over the fire and when it boils put in the cutlets--having dipped every one, first in the egg and then in the seasoning. Fry them 20 or 30 minutes turning them often. After you have taken them out of the frying pan, skim the gravy, sprinkle on a little...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 1 lb. bacon, fat and lean 1 lb. veal 1 lb. pork 1 lb. suet seasoning sausage casing dry grated bread, or boiled rice may be added salt vinegar Instructions: Take one pound of bacon fat and lean, one ditto veal, do., pork, do., suet, chop all fine, season highly: fill the skins, prick and boil them an hour, and hang them to dry grated bread or boiled rice may be added: clean the skins with salt and vinegar. My Notes: I should think all of the meat should be ground up. "Fill the skins" refers to stuffing the sausage casing. Also note that "do" means "ditto".
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 1 pig's head 1 pig's liver butter pepper salt onion 1 fresh egg hard-boiled eggs sliced strips of pastry Instructions: Boil head and liver until perfectly done, cut up as for hash. Put it on again in warm water and season highly with butter, pepper, salt, and a little chopped onion. After well seasoned, put in a baking dish with one egg beaten light. Bake two hours, and lay over hard-boiled eggs sliced, and strips of pastry across the top. Calf's Head Pudding can be made the same way. - Mrs. Col. S.
(from The Housekeeper's Encyclopedia of Useful Information in All Branches of Cooking and Domestic Economy, by E. F. Haskell, 1861) Ingredients: salt pork potatoes salt & pepper parsnip (optional) Instructions: Pork Hash - Boil tender salt pork when cold chop it fine and mix one part of the chopped pork with five parts of the potatoes; season to suit; grease the spider with a bit of the pork, and fry brown. Or chop raw potatoes fine, and mix six parts of potatoes with one of pork, add salt and very little pepper, and fry brown. Or prepare the hash as first directed, make it in cakes, and fry them brown on both sides. Pork, Parsnip, And Potato Hash - Chop them when cold very fine, allowing two parts parsnip to one of potatoes; if...
(from The Cook's Oracle by William Kitchiner, MD, New York, 1829) Ingredients: 1 lb. lean cold boiled ham or tongue 1/4 lb. fat from ham, or 2 oz. butter mace or allspice (optional) clarified butter Instructions: Cut a pound of the lean of cold boiled ham or tongue, and pound it in a mortar with a quarter of a pound of the fat, or with fresh butter (in the proportion of about two ounces to a pound), till it is a fine paste (some season it by degrees with a little pounded mace or allspice); put it close down in pots for that purpose, and cover it with clarified butter, a quarter of an inch thick; let it stand one night in a cool place. Send it up in the pot, or cut in thin slices.
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1860) Ingredients: breadcrumbs salt & pepper sweet marjoram, or savory butter flour Instructions: Make deep incisions round the bone and in the flesh, prepare a dressing of breadcrumbs, salt, pepper, sweet marjoram, or savory, and as much butter as will make the crumbs adhere together; fill all the incisions with the dressing; season the meat with salt and pepper; roast it before a clear fire, and when nearly done, dredge flour over, and baste with the gravy; skim the fat off the gravy, and add a little flour mixed with water; let it boil once, and serve it as a gravy-boat. This recipe for Roast Leg of Lamb is from "Civil War Recipes Receipts from the Pages of...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: young, tender leg of mutton salt water salt & pepper butter minced parsley grated brown cracker Instructions: Choose young and tender mutton. Take off the shank — wash it well; let it lie fifteen or twenty minutes in salt water to take the blood out. Rub with little salt and pepper well. Lay on a grate, which will go nicely in a baking-pan, over one pint boiling water ; break the bones of the shank in the water, adding more pepper and salt. Set it in a very hot oven, and baste frequently to prevent it from being hard and dry. When it is of a light brown, cover with sheets of buttered paper. Place it on a dish ; add minced parsley to the gravy, which...
(from Common Sense in the Household: A Manual of Practical Housewifery, by Marion Harland, 1871) Ingredients: leg of pork, about 7 lbs. browned flour pepper salt juice of 1 lemon - or - leg of pork, from a full grown hog bread-crumbs sage onion juice of a lemon, or vinegar pepper salt butter serve with: tomato, or apple sauce pickles Instructions: One weighing about seven pounds is enough, even for a large family. If the pig is young, the leg will be even smaller. Score the skin in squares, or parallel lines running from side to side, for the convenience of the carver. Put it down to roast with very little water in the pan below. Heat gradually until the fat begins to ooze from the meat, when quicken the fire to a red, steady...
(from A Plain Cookery Book for the Working Classes, by Elme Charles Francatelli, 1852) Ingredients: leg of pork salt six onions twelve sage leaves butter pepper six ounces of bread potatoes apples Instructions: Let us suppose, or rather hope, that you may sometimes have a leg of pork to cook for your dinner; it will eat all the better if it is scored all over by cutting the rind, or rather slitting it crosswise, at short distances, with the point of a sharp knife; it is to be well sprinkled all over with salt, and allowed to absorb the seasoning during some hours previously to its being cooked. Prepare some stuffing as follows:--Chop six onions and twelve sage leaves fine, fry these with a bit of butter, pepper, and salt, for five...
(from An American Frugal Housewife by Mrs. Lydia Child. 1833) Ingredients: 3 tsp. powdered sage 1 1/2 tsp. salt 1 tsp. pepper 1 lb pork Instructions: Chop meat into cubes and mix spices through it well. Grind to desired fineness. Can be formed into patties to eat immediately, or stuffed into casings for later use. Keep in cool room or smokehouse.
(from Common Sense in the Household by Marion Harland, New York, 1871) Ingredients: 8 lb. fresh pork 4 tsp. black pepper 4 tsp. cayenne pepper 1 tsp. cloves or mace 8 tsp. sage, sweet marjoram, and thyme, mixed 1 teacup bread-crumbs (about 3/4 c.) Instructions: Lay the meat, which should be young pork, in a brine of salt and water, with a tablespoonful of saltpetre, and leave it for three days. Dry and mince it, season, and add the grated bread. Stuff in skins, and bake, closely covered, in an oven for half an hour. Or, what is better, steam over boiling water for one hour. Eat either hot or cold.
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1860) Ingredients: leftover bits from making pork sausage pepper & salt sage sweet marjoram powdered Indian meal Instructions: This is generally made of the head of a porker, the feet, and any pieces that may be left after making sausage-meat. Scrape and wash well all the pieces, and put them into a pot, with just as much water as will cover them; let them boil slowly till the flesh is perfectly soft, and the bones loose; take all the meat out of the pot, free it from the bones, cut it up fine, and return it to the liquor in the pot; season it with pepper, salt, and sage and sweet marjoram powdered, to the taste; set the pot over the fire, and, just before it begins to...
(from The Housekeeper's Encyclopedia of Useful Information in All Branches of Cooking and Domestic Economy, by E. F. Haskell, 1861.) Ingredients: one ham sweet butter pepper Instructions: Select the leanest part and cut the slices evenly, about one eighth of an inch thick. Have ready a bed of nice bright coal, and warm the platter over a kettle of boiling water; lay the gridiron over the coals until nearly hot enough to hiss, then rub it off, lay on the ham and broil quickly. It should be browned a trifle where it touches the bars of the gridiron, so as to look striped. When broiled, both sides, lay it on the platter; place a piece of sweet butter on each slice, and dust on a trifle of pepper. Serve with mashed potatoes, boiled...
(from The Kentucky Housewife by Mrs. Lettice Bryan, Cincinnati, 1838) Ingredients: 1 quarter of a young pig salt and pepper molasses lemon juice melted butter wine Instructions: Take either a hind or fore quarter, rub it well with salt, pepper, and a small portion of molasses, and if practicable, let it lie for a few hours; then rinse it clean, and wipe it dry with a cloth, and place it on a large gridiron, over a bed of clear coals. Do not barbecue it hastily, but let it cook slowly for several hours, turning it over occasionally, and basting it with nothing but a little salt-water and pepper, merely to season and moisten it a little. When it is well done, serve it without a garnish, and having the skin taken off, which should be...
(from The Housekeeper's Encyclopedia of Useful Information in All Branches of Cooking and Domestic Economy, E. F. Haskell, 1861) Ingredients: One 4 to 6 week old Pig, fat & healthy pepper & salt sage thyme potato sweet butter Instructions: After the pig is well dressed, and every part in proper order, wipe it clean and dry, and proceed to make the dressing; it should be seasoned with pepper, salt, a little sifted sage, and thyme, crowd the pig as full as possible; put a potato in the mouth, bend the legs, that it may lay strong upon its knees; rub the skin all over with sweet butter, and bake or roast three hours steadily; if the skin blisters prick it, and wet the spot with the drippings. The beauty of a roasted pig consists in...
(from The Practical Housekeeper: A Cyclopaedia of Domestic Economy, edited by Elizabeth Fries Ellet, 1857) Ingredients: very fine ham, a Westphalia, if you can 1 bottle of inferior white wine fine bread Instructions: Take a very fine ham (a Westphalia, if you can procure it), soak it in lukewarm water for a day or two, changing the water frequently. The day before you intend to cook it, take the ham out of the water, and, having removed the skin, trim it nicely, and pour over it a bottle of an inferior white wine; let it steep till next morning, frequently during the day washing the wine over it; put it in a cradle-spit in time to allow at least six hours for slowly roasting it; baste with hot water continually. When done, dredge it...
(from The Housekeeper’s Encyclopedia by Mrs. E. F. Haskell, New York 1861) Ingredients: Roast pork Salt Instructions: Cut the slices very thinly across the grain, dust on, if not sufficiently salt, a trifle of fine salt on each slice as it is cut; if for breakfast or dinner, serve with it hot slaw and mashed potatoes.
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