• 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, 1838) Ingredients: 1 pie puff paste for every 1 lb. of butter use 2 lbs. sifted flour 2 lbs. beef-steak, bone & fat trimmed away pepper and salt potatoes butter flour optional for flavor... mushrooms, or chopped clams, or oysters Instructions: Make a good paste in the proportion of a pound of butter to two pounds of sifted flour. Divide it in half, and line with one sheet of it the bottom and sides of a deep dish, which must first be well buttered. Have ready two pounds of the best beef-steak, cut thin, and well beaten; the bone and fat being omitted. Season it with pepper and salt. Spread a layer of the steak at the bottom of the pie, and on it a layer of sliced potato, and a...
(from Common Sense in the Household: A Manual of Practical Housewifery, by Marion Harland, 1871) Ingredients: mushrooms pepper and salt mace butter serve with maitre d'hotel sauce Instructions: Take fresh ones, - the size is not very important, - cut off nearly all the stalks, and wipe off the skin with wet flannel. Arrange neatly in a pie-dish, pepper and salt, sprinkle a little mace among them, and lay a bit of butter upon each. Bake about half an hour, basting now and then with butter and water, that they may not be too dry. Serve in the dish in which they were baked, with maitre d'hotel sauce poured over them. Photo by James Petts, CC-2.0 In her book of advice, Common Sense in the Household, Marion Harland includes a section...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: shad fish cayenne pepper stuffing: bread seasoned with pepper salt thyme, or parsley celery-seed onion butter 1 pint water butter flour Instructions: Open the shad down the back, wash well and salt it ; wipe dry and rub inside and out with a little cayenne pepper. Prepare a stuffing of bread, seasoned with pepper, salt, thyme, or parsley, celery-seed, a little chopped onion, piece of butter, size of a walnut. Tie up the fish and put in a baking pan with one pint water (to a good sized fish) and butter, size of a hen's egg. Sprinkle with flour, baste well and bake slowly an hour and a half. A recipe to make Gen. Pickett proud! :smile:
(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: Carve, neatly, two young chickens, simmer them in salt and water at least half an hour. Lay a deep pan, or dish, with rich crust, put the chicken in with small pieces of pork, an ounce of butter, a tea-spoonful of black pepper, and half a nutmeg; sprinkle a little flour, or grated cracker, over the surface, pour the liquor, in which the fowl was boiled, over the whole, and bake it in a brisk oven or stove.
(from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Elizabeth Ellicott Lea, 1845) Ingredients: 3 pints milk corn meal 2 handfuls wheat flour 2 tsp. salt 3 eggs 1 teacup yeast Instructions: Warm three pints of milk, and stir into it as much corn meal as will make it as thick as pudding batter, add two handsful of wheat flour, two tea-spoonsful of salt, three eggs, and a tea cup of yeast. Beat the whole well together, and let it rise about six hours, when bake as other muffins. Elizabeth Ellicott Lea was born in Ellicott City, Maryland in 1793. Elizabeth was from a prominent Quaker family who was instrumental in establishing Ellicott City. In 1812, she married Thomas Lea who was from a prominent Quaker...
(from The Book of Household Management, edited by Isabella Beeton, 1861) Ingredients: 1 lb. of eels parsley 1 shalot nutmeg pepper and salt juice of 1/2 a lemon forcemeat 1/4 pint of béchamel puff paste Instructions: 253. INGREDIENTS. — 1 lb. of eels, a little chopped parsley, 1 shalot; grated nutmeg; pepper and salt to taste; the juice of 1/2 a lemon, small quantity of forcemeat, 1/4 pint of béchamel (see Sauces); puff paste. Mode. — Skin and wash the eels, cut them into pieces 2 inches long, and line the bottom of the pie-dish with forcemeat. Put in the eels, and sprinkle them with the parsley, shalots, nutmeg, seasoning, and lemon-juice, and cover with puff-paste. Bake for 1 hour, or rather more; make the béchamel hot, and pour...
(from the Southern Recorder, of Milledgeville, Georgia, November 5, 1850) Ingredients: 2 oz. maccaroni 2 oz. cheese 1/4 pint thin cream mustard Ceyenne pepper Instructions: 2 oz. of maccaroni; 2 oz. of cheese; 1/4 pint of thin cream. Swell the maccaroni, (previously broken in pieces about 1-1/2 in. long,) for 1-1/2 hours, then drain off the water and place on flat dish; add a little mustard; Ceyenne pepper and the cheese cut in thin slices with the cream, and bake in the oven till the cheese is melted.
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861) Ingredients: 6 oz. maccaroni salt 1/4 lb. rich cheese milk butter Instructions: Wash six ounces of maccaroni, put it in plenty of boiling water and a good deal of salt, let it boll half an hour, drain it in a colander; grate a quarter of a pound of rich cheese, place the maccaroni and cheese in alternate layers, in a shallow quart pie dish, letting the cheese come on the top; fill the dish with milk, in which a little butter has been melted (but the milk must scarcely be seen in the dish), and upon this again place some small bits of butter; it should be placed in a very hot oven, where it will bake at the top and bottom equally in half an hour. (from...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 6 young pigeons chopped livers parsley salt pepper butter small pieces of beef mushrooms hard-boiled egg yolk brown sauce, or gravy puff paste Instructions: Take six young pigeons. After they are drawn trussed and singed, stuff them with chopped livers mixed with parsley, salt, pepper, and a small piece of butter. Cover the bottom of the dish with rather small pieces of beef, place a thin layer of chopped parsley and mushrooms, seasoned with pepper and salt. Over this place the pigeons between each, putting in the yolk of a hard-boiled egg. Add some brown sauce or gravy. Cover with puff paste and bake the pie for an hour and a half. - Mrs. C. C.
(from The Practical Housekeeper: A Cyclopaedia of Domestic Economy, edited by Elizabeth Fries Ellet, 1857) Ingredients: 6 oz. potatoes 4 oz. lemons 1/4 lb. sugar 1/4 lb. butter cream pie crust Instructions: Boil six ounces of potatoes, and four of lemon—peel, beat the latter in a marble mortar with a quarter of a pound of sugar, then add the same quantity of butter, melted in a little cream, and the potatoes beaten: mix well and let it stand to cool; put crust in patty-pans, rather more than half fill them, sift some sugar over, and bake half an hour in a quick oven.
(from A Plain Cookery Book for the Working Classes, by Elme Charles Francatelli, 1852) Ingredients: 3 lbs. potatoes 2 quarts milk 2 oz. butter 2 oz. sugar lemon-peel salt 3 eggs Instructions: Ingredients, three pounds of potatoes, two quarts of milk, two ounces of butter, two ounces of sugar, a bit of lemon-peel, a good pinch of salt, and three eggs. First, bake the potatoes, if you have means to do so, or let them be either steamed or boiled; when done, scoop out all their floury pulp without waste into a large saucepan, and immediately beat it up vigorously with a large fork or a spoon; then add all the remainder of the above-named ingredients (excepting the eggs), stir the potato batter carefully on the fire till it comes to a...
(from Out at Sea; Or, the Emigrant Afloat, by Philip Brookes Chadfield, 1862) Ingredients: potatoes onions cooked meat thin pie crust Instructions: Sea Pie may be made in two ways. One is to put a layer of potatoes, and a few slices of onions, at the bottom of a saucepan; then a layer of cooked meat, with a thin crust over it, not forgetting to leave a hole in the middle for a "hatchway" as seamen call it; then repeat the layers of meat and potatoes, and cover with a thin crust as before. This is a "two-decker," when a "three-decker" is required, add another layer of each kind, and another crust. Pour in sufficient water to cover the topmost layer of potatoes, and boil till the potatoes are nicely done. Another plan is to mix all...
(from Dixie Cookery; Or, How I Managed My Table for Twelve Years, Maria Massey Barringer, 1867) Ingredients: squirrels salt a rich top and bottom puff paste 6 hardboiled eggs butter pepper celery flour 1/2 teacup of cream, or milk optional improvement: slices of lean ham Instructions: Cut them up, and parboil in water, with a little salt in it, for half an hour. Then proceed as in chicken pie. "... Make rather a rich paste and cover the bottom and sides of a deep dish with it. Then put in alternate layers of squirrel, six hardboiled eggs, cut in slices, butter, pepper, celery, and a little flour from your dredging box. Fill the dish two thirds full of cold water, and add half a teacup of cream, or milk. Put on a top paste, and...
(from The Book of Household Management, edited by Isabella Beeton, 1861) Ingredients: 1-1/2 lb. of rump-steak 1 sheep's kidney pepper and salt to taste For the batter 3 eggs 1 pint of milk 4 tablespoonfuls of flour 1/2 saltspoonful of salt Instructions: (a Homely but Savoury Dish) 672. INGREDIENTS - 1-1/2 lb. of rump-steak, 1 sheep's kidney, pepper and salt to taste. For the batter, 3 eggs, 1 pint of milk, 4 tablespoonfuls of flour, 1/2 saltspoonful of salt. Mode - Cut up the steak and kidney into convenient-sized pieces, and put them into a pie-dish, with a good seasoning of salt and pepper; mix the flour with a small quantity of milk at first, to prevent its being lumpy; add the remainder, and the 3 eggs, which should be well...
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