Forum Host- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
I purchased "Confederate Home Cooking" by Patricia B. Marshall at the Visitor's Center at Chickamauga & Chattanooga National Military Park.
"The purpose of the book is to depict the mode of cooking (brought on by "an almost sacred necessity") adopted by Southern cooks during the Civil War. Documented quotations and authentic recipes of the 1800s will demonstrate how, through substitutions and rationing, the daily meals were prepared. Modernized commemorative recipes for today's cooks will provide a nostalgic (yet palatable) taste of the past. This book will enable history buffs, reenactors, and devotees of historic foods to march across the war-tattered South, looking into and sampling the contents of many kettles."
An example recipe from the book.
"Baked Eggs for Dinner"
"Have ready eight or ten hard-boiled eggs, a cup of light grated bread crumbs, butter, pepper, and salt."
"Place in a buttered pudding dish a layer of sliced eggs dotted with bits of butter, and sprinkled with salt and pepper; next a layer of bread crumbs. Bake a light brown."
From: "Confederate Home Cooking", Patricia B. Marshall, 1990, page 8. According to the footnote, this recipe from Marion Cabell Tyree, "Housekeeping in Old Virginia", John P. Morton, Louisville, Kentucky, 1879, p. 237; recipe attributed to Mrs. Addison M. Davies, Lynchburg, Virginia.
"The purpose of the book is to depict the mode of cooking (brought on by "an almost sacred necessity") adopted by Southern cooks during the Civil War. Documented quotations and authentic recipes of the 1800s will demonstrate how, through substitutions and rationing, the daily meals were prepared. Modernized commemorative recipes for today's cooks will provide a nostalgic (yet palatable) taste of the past. This book will enable history buffs, reenactors, and devotees of historic foods to march across the war-tattered South, looking into and sampling the contents of many kettles."
An example recipe from the book.
"Baked Eggs for Dinner"
"Have ready eight or ten hard-boiled eggs, a cup of light grated bread crumbs, butter, pepper, and salt."
"Place in a buttered pudding dish a layer of sliced eggs dotted with bits of butter, and sprinkled with salt and pepper; next a layer of bread crumbs. Bake a light brown."
From: "Confederate Home Cooking", Patricia B. Marshall, 1990, page 8. According to the footnote, this recipe from Marion Cabell Tyree, "Housekeeping in Old Virginia", John P. Morton, Louisville, Kentucky, 1879, p. 237; recipe attributed to Mrs. Addison M. Davies, Lynchburg, Virginia.
Bringing the