Civil War era recipes

[donna]

Hardtack Corn Chowder

6 pieces hardtack
1 c. milk
1/4 lb salt pork
1 large onion, peeled and diced or chopped
4 large potatoes, sliced or diced
2 c. water
2 c. corn, kernels sliced off cob (about 2 ears)
1 1/4 tsp. salt
1/4 tsp paprika if available

Soak hardtack in milk. (Skim off weevils and other objectionable matter. You may want to start this the night before, depending on age of the hardtack.) When they are softened, cut salt pork into cubes and brown over medium fire. Add onions and cook until soft. Add potatoes and water and cook until potatoes are soft, or at least tender. Stir in hardtack and milk, then add remaining ingredients. Stir and cook to almost boiling and serve at once.

 

[gold lotus 99]

Here is cucumber recipe from "Pennsylvania Dutch Cookbook". It is very old recipe.

Brings back memories for me, too. Thank you! Like Pam, my dad's side of the family is old German, moved west from Pennsylvania before the war.

Our family skipped the paprika, doubled the cucumber quantity, added a half cup of thinly sliced onions. That way the dressing is just enough to coat everything, and it tastes more of the vegetables. Both ways taste great!

 

[donna]

In book, "The Lewis and Clark Cookbook" which I mentioned in book thread today, there is great recipe for Macaroni and Cheese. There had been some discussion of whether Macaroni and Cheese went back as far as Civil War. This is one that supposedly Jefferson served. it is mentioned in writing of Senator Manasseh Cutler of Massachusetts dated Feb. 6, 1802.

In the 18th century, macaroni was formed by passing pasta dough through bronze dies which gave the pasta a more textured surface. Sauces stuck much better to this traditional pasta, unlike today's smooth Teflon die-formed pasta. Old fashioned type is available in speciality grocery stores.

Recipe:

3 tablespoon butter
2 tablespoons all purpose flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne
1/4 teaspoon freshly ground pepper
2 cups milk
1/2 cup heavy cream
2 cups shredded Cheddar cheese
12 ounces macaroni, cooked in boiling water, then drained

Preheat oven to 350 degrees. Lightly oil 9 x 14 inch baking dish.

In a large saucepan, melt the butter over medium heat. Whisk in the flour, salt, mustard, cayenne, and black pepper and cook, stirring constantly. Reduce the heat to a simmer, and continue to whisk, until the mixture has thickened. Remove the saucepan from the heat and stir in the cheese until melted. Stir in the macaroni, then transfer to the prepared baking dish. Bake for 20 minutes or until hot and bubbly.

 

[donna]

Another recipe from "Pennsylvania Dutch Cook Book. Dandelion and Lettuce Salad

1 head lettuce, rinsed, drained and chilled
1 pint dandelion greens, rinsed, drained and chilled (Never use dandelion greens after they flower as they are very bitter)
4 small onions
1/2 green pepper
1/4 lb swiss cheese
Salt
Pepper
3 tablespoons olive oil
4 tablespoons vinegar
2 medium tomatoes, cut in quarters
2 hard cooked eggs, sliced

Cut lettuce, dandelion greens, onions,green pepper, and cheese into small pieces. Sprinkle with salt and pepper, tossing lightly. Add the olive oil and vinegar, toss lightly. Gently mix in the tomatoes and eggs.

Dandelion greens were always used in the salads in my family in the early years. They were easy to find and thus supplied the greens for a salad.

 

[donna]

Plum Cordial from "The Kentucky Housewife" by Lettice Bryan (1839)

Ripe plums
Brown sugar
Brandy

Break up some fine ripe plums, and boil them in a small quantity of water till soft, adding the kernels from half of the plum seeds, after bruising them.

Strain the liquid through a cloth, and to each three quarts add two pounds and a half of the best brown sugar.

Boil it up, skim it, and cool it; put in a quart of brandy to every three quarts of the syrup. and bottle it for use.

 

[pamc153PA]

Another recipe from "Pennsylvania Dutch Cook Book. Dandelion and Lettuce Salad

1 head lettuce, rinsed, drained and chilled
1 pint dandelion greens, rinsed, drained and chilled (Never use dandelion greens after they flower as they are very bitter)
4 small onions
1/2 green pepper
1/4 lb swiss cheese
Salt
Pepper
3 tablespoons olive oil
4 tablespoons vinegar
2 medium tomatoes, cut in quarters
2 hard cooked eggs, sliced

Cut lettuce, dandelion greens, onions,green pepper, and cheese into small pieces. Sprinkle with salt and pepper, tossing lightly. Add the olive oil and vinegar, toss lightly. Gently mix in the tomatoes and eggs.

Dandelion greens were always used in the salads in my family in the early years. They were easy to find and thus supplied the greens for a salad.

My great-aunt Ella used to be in charge of the dandelion salad and dressing at our Easter family dinner. The reason I remember is that she used to show up early, then go out into the field next to our house that was a fallow farm field of some sort, and actually pick the dandelion greens, then come in and make the dressing. I never liked them, but all the adults in my family did! Nowadays, I've changed my mind, and often mix dandelion greens with arugula for a nice spicy mix!

 

[Nathanb1]

Swamp Cabbage Stew made by troops during Civil War

green cabbage
stewed tomatoes
salt pork
salt
pepper
cajun seasoning or cayenne pepper (Not both)
onion
garlic

It is hard to tell exact portions as this is a taste to see if it's right.

Method:

Cut up salt pork into chunks. Fry in cast iron pot. Slice, not chop, onions and cabbage. Fry these in pot with salt pork. Add stewed tomatoes to make a stew. Remember this will cook down so add water if necessary so it doesn't burn. Add spices to taste. Add slowly and a little bit at a time, the taste will blend the longer it cooks. Cook at a very low heat for 4 to 5 hours. Taste at least once every hour so you can tell if you need more seasoning.

Donna, have you seen my Mr. Gattis cabbage-roping story? He mentions cooking them, probably something like this.

 

[donna]

I haven't seen the story of Mr. Gattis. Where do I look for it?

 

[donna]

Country Ham and Red Eye Gravy

This is Southern dish that dates back before War and thereafter. According to legend, Red Eye Gravy was invented during War of 1812. General Andrew Jackson ordered his cook to prepare a ham dinner. The cook had drank himself to sleep several hours prior to being told to fix the dinner and his eyes were very red. Jackson looked at him and told him to make a gravy as red as his eyes. Country Ham Red Eye Gravy was the result.

Recipe: Country Ham with Red Eye Gravy

1/4 inch thick center cut country ham
4 tablespoons of black coffee
1/2 teaspoon sugar

Trim off the skin from the slice of ham. Fry the ham quickly in an ungreased hot skillet for a couple of minutes on each side. Remove the ham from the pan and set aside.

To the hot fat remaining add the black coffee and sugar. Stir to dissolve the sugar, cover, and simmer for a couple of minutes.

Pour gravy over the ham slices and serve.

 

[Nathanb1]

I haven't seen the story of Mr. Gattis. Where do I look for it?

Well, I'd probably have to search. It's just that one of the stories that survived from him was a tale about their unit (Cavalry) coming across a farmer's cabbage field full of ripe cabbages. He served under Forrest, and I believe it was in Miss. or Tenn. Would have been some time in 1864. They couldn't reach them and the farmer said they couldn't come on his property--so they proceeded to rope dozens, make fires, and cook them for a feast. Now that's ingenuity! (Sounds like a Minute to Lose It show).

 

[donna]

That's a great story. Those soldiers did a lot to eat.

 

[Nathanb1]

That's a great story. Those soldiers did a lot to eat.

Found it on his genealogy page:

"My father used to get a big laugh out of telling of the time that his Company roped the cabbages out of the farmer's patch. The Company of cavalry had come across this cabbage patch and had asked for some of the vegetables from the farmer, but he refused. Then one of the soldiers asked is they could have all they could reach from the fence. It being a rail fence and the rows of vegetables not being very close to it, the farmer saw nothing he could loose and gave his consent. The men unlimbered their lariat ropes and lassoed cabbages by the potful." --Grover Turner Gattis

 

[donna]

Thanks for finding story.

 

[diane]

Nathanb1,

Great story! If they were with Forrest, they'd've had to figure things out like that or eat their saddles... His men did all right but sometimes roping a cabbage would have been very, very welcome!

 

[diane]

Irish immigrant and future general Patrick Cleburne took up residence in Helena, Arkansas, where he encountered his first watermelon. Having never seen one before he asked how to eat it. His mischievious friends told him to boil it for three hours, rind and all, which he did. As he was sitting down to a bowlful he caught sight of his friends outside the window laughing, and realized he'd been had! He grabbed the ladle and chased after them - don't know if he caught them but the ladle would have had a workout if he did! However, he should have had an odd sweetener called 'watermelon molasses'.

Watermelons were boiled down as watermelon molasses during the Civil War, and the Battle of Leatherwood, Kentucky is said to have begun when Confederate soldiers were spotted raiding a patch. Sweeteners were scarce and the watermelon molasses was very sweet although not that tasty. It was a deep red, not black or brown as we would think of molasses, so I think molasses must have meant something slightly different than it does today. The method was to boil a large quantity of melons for hours to reduce the liquid to syrup. (Discard rind.) It may not have been delicious but it was sweet!

Here is an article on it:

http://agardenerstable.com/2011/01/15/honey-from-a-watermelon/

The recipe:

Watermelon Molasses

Ingredients:
1 ea watermelon whole

Directions:
1. Peel watermelon
2. Roughly cut up into managable pieces
3. Puree and strain
4. Place in heavy based saucepan on medium heat
5. Reduce till thick and golden
6. Approx 1 - 1 1/2 hours
7. Cool and pour into airtight jars

http://wegottaeat.com/scott.robinson/recipes/watermelon-molasses

I understand from other recipes that it actually takes quite a pile of watermelons and quite a lot longer cooking to get a quart jar. This recipe doesn't say how much it makes.

 

[Nathanb1]

Thanks for finding story.

You're welcome. He's my "local" Forrest representative. I brought rocks home from Chapel Hill and Franklin to put on his grave and his wife's.

 

[bama46]

You're welcome. He's my "local" Forrest representative. I brought rocks home from Chapel Hill and Franklin to put on his grave and his wife's.

You do that too?

 

[Nathanb1]

You do that too?

Can I have you sign a statement about that? My family -- oh yeah, and our "representatives" at Chapel Hill -- thought I was pretty unique.

 

[donna]

A wonderful cake from Pre and Civil War times is Dried Apple Stack Cake. It is the so called most "mountain' of cakes baked and served in Southern Appalachia. The story goes that James Harrod a Kentucky early pioneer and the founder of Harrodsburg, Kentucky brought the cake with him from Pennsylvania when he traveled the Wilderness Road to Kentucky.

Wherever Appalachian people migrated they took along recipes for their favorite version of the cake. The cake has been called by different names, including, dried apple stack cake, apple stack cake, Confederate old-fashioned stack cake, and Kentucky pioneer washday cake, However, they all use two constant ingredients: ginger and sweet sorghum molasses.

The dried apple stack cake was a favorite pioneer wedding cake. In the mountains weddings were celebrated with "in-fares" where people gathered to party, dance, and eat potluck food. Because wedding cakes were so expensive, neighbor cooks brought cake layers to donate to the bride's family. The number of layers per stack of her wedding cake often gaged the bride's popularity. Sometimes there would be as many as twelve layers. Along with weddings, the stack cake was served at family reunions, church suppers, and other large gatherings.

A very old recipe for Dried Apple Stack Cake from Mrs. Elmer Gabbard handed down for generations in her family.

1/2 cup shortening
1/2 cup sugar
1 egg, well beaten
1/3 cup molasses
1/2 cup buttermilk
3 1/2 cups flour
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon vanilla
Cooked dried apples

Preheat oven to 350 degrees. Cream shortening and sugar; add beaten egg, molasses, buttermilk, and mix well. Sift flour, soda, salt, and ginger into a large mixing bowl. Make hole in center of dry ingredients and pour in creamed mix, stirring until well blended. Add vanilla, stir well, and roll out dough as you would for a pie crust. Cut to fit 9 inch pan or cast iron skillet ( this amount of dough will make 7 layers). Bake layers for 10 to 12 minutes or until lightly browned. When cool, stack layers with spiced, sweetened old fashion dried apples. Spread layers and smooth around sides and top. Sprinkle with powdered sugar, or if desired, beat egg whites into a meringue and spread on outside of cake. You may brown meringue if desired. Prepare cake at least a day before serving and put in refrigerator.

How to prepare dried apples:

put 1 pound apples in heavy pan and cover with cold water. You may need to add water several times to keep apples from sticking to pan. Cook until soft enough to mash. While still hot, mash apples and add 1 cup brown sugar, 1 cup white sugar. 1 teaspoon cinnamon, 1/4 teaspoon cloves and 1 teaspoon allspice.

If dried apples not available, cook several pounds cooking apples with a little water. Add spices and sugars as listed above and cook until mixture is very thick.

 

[gold lotus 99]

Can I have you sign a statement about that? My family -- oh yeah, and our "representatives" at Chapel Hill -- thought I was pretty unique.

I'm unique, too, then, Bama and Nathan...