• 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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Fried Delights Omelette

to make an omelette
1629998689352.png
(from The Virginia House-wife, by Mary Randolph, 1825)

Ingredients:

6, or 8 eggs​
parsley​
chives​
pepper​
salt​
butter​

Instructions:

Break six or eight eggs in a dish, beat them a little, add parsley and chives chopped small, with pepper and salt; mix all well together, put a piece of butter in a pan, let it melt over a clear fire till nearly brown; pour in the eggs, stir it in, and in a few minutes it will be done sufficiently; double it, and dish it quite hot.​

Photo by Stripey the crab, CC-3.0
 
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omelette
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857)

Ingredients:

5 to 6 eggs​
1/2 tsp. salt​
2 drachms finely chopped onions, or 3 drachms parsley​
4 oz. fresh butter​

Instructions:

Break five or six eggs into a basin, and beat them well; add half a tea-spoonful of salt, two drachms of onions, chopped fine, or three drachms of parsley; beat it up well with the eggs. Then take four ounces of fresh butter, break half of it into little bits, and put it into the omelette. Put the other half into a fryingpan, and when it is melted, pour in the omelette, and stir it with a spoon till it begins to set. Turn it up all around the edges, and when it is a nice brown, it is done. Turn it out on a hot dish.​
 
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That's an awesome book! I'm not at all a cook book collector and not particularly smitten by food in general and it's fascinating anyway. You see recipes by experts on-line, where it's a page and a half all about how to add just one ingredient. You know what I mean-lengthy instructions that make you a little batty followed so precisely. Dishes by our ancestors read like this recipe- ' piece of butter ', ' done sufficiently ', ' 6 or 8 eggs '. Love it!
 
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Funny how some delicious recipes never change after so many generations! IE: Vegan, Gluten free, Adkins etc. distort them. Yummy for the original!
 
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That's an awesome book! I'm not at all a cook book collector and not particularly smitten by food in general and it's fascinating anyway. You see recipes by experts on-line, where it's a page and a half all about how to add just one ingredient. You know what I mean-lengthy instructions that make you a little batty followed so precisely. Dishes by our ancestors read like this recipe- ' piece of butter ', ' done sufficiently ', ' 6 or 8 eggs '. Love it!

https://babel.hathitrust.org/cgi/pt?id=uiuo.ark:/13960/t5gb9g57s

Here's the public access copy, 1871, by Mary Randolph.


You can find the 1860 copy on Project Gutenburg

https://www.gutenberg.org/files/12519/12519-h/12519-h.htm
 
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