• 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!

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Soup/Stew/Chowder Cold Wine Soups

59. cold wine soup with black rye bread
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)

Ingredients:

small raisins & currants​
2 bottles good white wine​
1/2 lb. pulverized loaf sugar​
whole cinnamon​
juice and peel of a lemon​
raisins​
ice​
black rye bread​

Instructions:

Wash and pick carefully some small raisins and currants; then put into a tureen, two bottles of good white wine, half a pound of pulverized loaf sugar, some whole cinnamon, the juice and peel of a lemon, also the raisins; put it, when all has been well mixed, in ice, and before serving it up, strew over it grated black rye bread.​


60. cold wine soup with pine-apples
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)

Ingredients:

1 pine-apple​
1-1/2 pulverized sugar​
1 bottle of Champagne​
1 bottle of Rhine wine​
1 bottle of good French wine​
serve with Ladies fingers​

Instructions:

Cut a pine-apple into slices, cover them with a pound and a half of pulverized sugar, and let them stand for two hours; then add to it a bottle of Champagne, one of Rhine wine, and one of good French wine. If you use preserved pine-apple, the liquid will supply the place of the sugar. Ladies fingers are served with it.​


61. cold wine soup with peaches
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)

Ingredients:

peaches​
pulverized sugar​
1 bottle of Rhine wine​
1 bottle of French wine​
serve with tarts, or ladies fingers​

Instructions:

Peel your peaches strew them thickly with pulverized sugar let them stand two hours pour on Rhine wine and French wine and serve it with tarts or ladies fingers.​


62. cold wine soup with oranges
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)

Ingredients:

oranges​
sugar​
bottles of wine​
water​
serve with small fine biscuits​

Instructions:

Grate the peel of a few oranges, on sugar, peel them, and cut them into eight parts, turn them in finely pounded sugar, put them in a tureen, and let them stand an hour, then put in half wine and half water, as much as you require of soup. Serve it with small fine biscuits.​


63. cold cherry soup
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)

Ingredients:

1 lb. stoned cherries​
sugar​
1 quart water​
cinnamon​
lemon peel​
bottle of wine​
1/2 lb. sugar​
broken crackers​

Instructions:

Boil a pound of stoned cherries with sugar, until soft, and put it by. Bruise the stones, and pour over them a quart of water, a piece of cinnamon, and some lemon peel, let it boil for a quarter of an hour, add to it a bottle of wine and half a pound of sugar, and let it cool; then pour this liquid over the boiled cherries and some broken crackers, into the tureen.​


64. cold strawberry soup
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)

Ingredients:

a soup-plate of strawberries​
6 oz. pulverized sugar​
juice of a lemon​
bottle of good wine​
ice​

Instructions:

Rub a soup-plate full of well picked and well washed strawberries through a fine hair sieve; sweeten the liquid with six ounces of pulverized sugar, add the juice of a lemon, and a bottle of good wine. The whole is now well mixed, poured into a tureen, covered and placed in ice. In the same manner dress cold raspberry, and currant-soup.​
 
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