NF Voices From The Kitchen

[Pat Young]

I am not qualified to review a cookbook, but I did want to make a few comments on Voices from the Kitchen.

1. This is a substantial book. It is on large paper with easy to read print. I spread it open the way I would if cooking and it held up well. The paper is thick enough that it won't disintegrate the first time it gets buttermilk on it.

2. The recipes are accompanied by quotes from the mid-19th Century to contextualize the food.

3. The author provides an explanation of 19th Century weights and measures.

4. There is a nice section on preparing vinegars, ketchups, etc.

 

[donna]

I am anxiously awaiting my copy. Albert contributes so much to the Food Forum.

 

[NH Civil War Gal]

My husband finds the book fascinating but he got scared on page 43 on how to roast a pig! I don't see us recreating that anytime in the near future!

 

[JoeWheeler]

I just purchased my copy. It will arrive this Sunday. Thanks to NH Civil War Gal for posting! I can't cook anything without a Dutch oven or a cast iron skillet.

 

[Pat Young]

I just purchased my copy. It will arrive this Sunday. Thanks to NH Civil War Gal for posting! I can't cook anything without a Dutch oven or a cast iron skillet.

We are lucky she let us know about it.

 

[7th Mississippi Infantry]

I received my copy today.

One word . . . Impressive !

Great job @Albert Sailhorst.

Pat's evaluation of this book is identical to my first impression after thumbing through it this afternoon.

1. This is a substantial book. It is on large paper with easy to read print. I spread it open the way I would if cooking and it held up well. The paper is thick enough that it won't disintegrate the first time it gets buttermilk on it.

2. The recipes are accompanied by quotes from the mid-19th Century to contextualize the food.

3. The author provides an explanation of 19th Century weights and measures.

4. There is a nice section on preparing vinegars, ketchups, etc.

but he got scared on page 43 on how to roast a pig

I would be scared myself . . . if using that 1836 recipe !

If your husband ever wants to try cooking a whole hog, send me a PM. I was a member of a Memphis in May Championship BBQ team that specialized in whole hog, so I can offer one or two tips.

In 2018, roasting a pig is not as difficult as one might think.

I can't wait to try some of these recipes that @Albert Sailhorst has discovered !

 

[Albert Sailhorst]

I am seeing page 2 of these posts for the first time and all I can say is WOW!!
I am very glad that everyone is happy with the book! It is heart warming to see such a positive reception!
I appreciate all of the responses and I am grateful for your support!
Happy cooking!

 

[7th Mississippi Infantry]

Happy cooking!

If I try some of those 19th century biscuit recipes, I'll have to "tweek" the amount of ingredients.

Not sure if two pounds of flour, one pound of butter . . . one pound of sugar etc. is manageable !

 

[Pat Young]

If I try some of those 19th century biscuit recipes, I'll have to "tweek" the amount of ingredients.

Not sure if two pounds of flour, one pound of butter . . . one pound of sugar etc. is manageable !

One recipe called for 100 chiles! Now that is spicy.

 

[Albert Sailhorst]

If I try some of those 19th century biscuit recipes, I'll have to "tweek" the amount of ingredients.

Not sure if two pounds of flour, one pound of butter . . . one pound of sugar etc. is manageable !

Yes, I agree!! You'd need 5 gallons of gravy for a good breakfast!

 

[Albert Sailhorst]

Again, I appreciate everyone's comments!
I am overwhelmed at the support!
Please follow the link and please post your "Customer Reviews"
I appreciate your time and your interest in our culinary history!
https://www.amazon.com/dp/1980344426/?tag=civilwartalkc-20

 

[JPK Huson 1863]

Missed this, only excuse being, tend to forget to pay attention to food anyway. But goodness, sorry Albert, I was convinced you must have published any number of books, your posts have always been like a professor of era ' food ' was nice enough to share. Congrats on your first! May need 2 copies. Mom will love this topic and may not wish to share.

 

[Albert Sailhorst]

Missed this, only excuse being, tend to forget to pay attention to food anyway. But goodness, sorry Albert, I was convinced you must have published any number of books, your posts have always been like a professor of era ' food ' was nice enough to share. Congrats on your first! May need 2 copies. Mom will love this topic and may not wish to share.

Thank you for the compliments!
Hope you enjoy the book!

 

[JoeWheeler]

Yes, I agree!! You'd need 5 gallons of gravy for a good breakfast!

You say that like it's a BAD thing. Either sawmill or tomato gravy I would be willing to give it a try.

 

[donna]

Albert

I am enjoying your book so much. I thought better add to this thread even though added to others.

Thanks again for all your food posts on the Food Forum.

 

[Larryh86GT]

My wife and I have 50+ years together and she does not like to cook. On many an occasion I
hear voices from the kitchen but not in a good way.

 

[LoriAnn]

@Albert Sailhorst , will you be available to sign copies at some events this Summer? Say...if a certain redhead were to stroll into camp with her copy tucked under her arm?

 

[captaindrew]

I just ordered mine, looking forward to it.

 

[Albert Sailhorst]

@Albert Sailhorst , will you be available to sign copies at some events this Summer? Say...if a certain redhead were to stroll into camp with her copy tucked under her arm?

I will ONLY sign books for redheads!
Thanks! I appreciate it!

 

[Albert Sailhorst]

I just ordered mine, looking forward to it.

Thanks!
I hope you enjoy it!