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I purchased this book, "Confederate Camp Cooking" by Patricia B. Mitchell at the Visitor Center gift shop at the Chickamauga and Chattanooga National Park. According to the author, the purpose of this book is to explore the lifestyle of the Southern soldier, with a special emphasis on the food he ate ("such as it was, and what there was of it"). The book looks at his rations and his culinary improvisations.
Authentic Civil War recipes and commemorative recipes are presented. These recipes are of great interest to amateur historians, and cooking enthusiasts, but most especially to Confederate reenactors who may use some of the "receipts" at Civil War encampments.
An example of type of food the Confederate soldier ate, was parched corn. The corn could be found in the fields around where they camped.
Parched Corn
"Pick extremely mature ears of sweet corn, the kernels of which are easily removed. If the ears are not dried out enough, pull back the husks of the corn, tie the ears in bunches, and hang to dry. When the corn is dry, parch the kernels in a hot covered skillet containing a small amount of fat. Keep the lid on until the popping stops, and shake frequently. Remove the corn when the kernels are golden brown. Drain and add salt to taste."
The Confederate soldier did not have much in rations. The following description of camp conditions was written by James J. McDonald in his book "Life in Old Virginia" written at the turn of 19th century.
"It is stated that after the first year of the war, the daily rations of a Confederate soldier when marching or fighting were one pint of cornmeal, one-fourth pound of bacon. If camping, in addition to this he drew one-fourth pound of sugar, or one-half pint of molasses, three-fourths of a pound of black peas, one ounce of salt, and one-eighth of a pound of soap, and on Christmas Day, a "jagger of pinetop whiskey"."
From: Parched Corn, page 9-10, of "Confederate Camp Cooking".
The quote from "Life In Old Virginia" from page 9 of this book.
Authentic Civil War recipes and commemorative recipes are presented. These recipes are of great interest to amateur historians, and cooking enthusiasts, but most especially to Confederate reenactors who may use some of the "receipts" at Civil War encampments.
An example of type of food the Confederate soldier ate, was parched corn. The corn could be found in the fields around where they camped.
Parched Corn
"Pick extremely mature ears of sweet corn, the kernels of which are easily removed. If the ears are not dried out enough, pull back the husks of the corn, tie the ears in bunches, and hang to dry. When the corn is dry, parch the kernels in a hot covered skillet containing a small amount of fat. Keep the lid on until the popping stops, and shake frequently. Remove the corn when the kernels are golden brown. Drain and add salt to taste."
The Confederate soldier did not have much in rations. The following description of camp conditions was written by James J. McDonald in his book "Life in Old Virginia" written at the turn of 19th century.
"It is stated that after the first year of the war, the daily rations of a Confederate soldier when marching or fighting were one pint of cornmeal, one-fourth pound of bacon. If camping, in addition to this he drew one-fourth pound of sugar, or one-half pint of molasses, three-fourths of a pound of black peas, one ounce of salt, and one-eighth of a pound of soap, and on Christmas Day, a "jagger of pinetop whiskey"."
From: Parched Corn, page 9-10, of "Confederate Camp Cooking".
The quote from "Life In Old Virginia" from page 9 of this book.
Bringing the