A Selection of Modernized Recipes from Food in the Civil War
A Selection of Modernized Recipes from Food in the Civil War: The North
EDITED BY HELEN ZOE VEIT
Adapted by Jennifer Billock
Series: American Food in History
Copyright Date: 2015
Published by: Michigan State University Press
Pages: 50
https://www.jstor.org/stable/10.14321/j.ctt14tqck7
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Book Info
A Selection of Modernized Recipes from Food in the Civil War
Book Description:

As companions to the first and second volumes in the American Food in History series we offer selections of recipes, updated and tested by food editor Jennifer Billock, using measurements and techniques that modern readers can use in their own kitchen. Arranged by main meal occasions (breakfast, picnic or lunch, dinner, dessert) these recipes-some familiar, some curious, all intriguing-will allow family and friends to get a "taste of the times" with their own "Civil War era" meals. The original versions of these recipes (and many more) can be found inFood in the Civil War Era: The NorthandFood in the Civil War Era: The South,edited by Helen Zoe Veit, along with fascinating essays about the history and the times.

eISBN: 978-1-60917-442-2
Subjects: History
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  1. Front Matter
    Front Matter (pp. i-iv)
  2. Table of Contents
    Table of Contents (pp. v-vi)
  3. Introduction
    Introduction (pp. vii-x)
    HELEN ZOE VEIT

    Cookbooks offer a unique and valuable way to examine American life in the era of the Civil War. One of the first and most obvious things they reveal is how differently Americans ate in the mid-nineteenth century. For example, Americans who could afford to do so ate huge quantities of animal products, especially meat. Middle-class cooking usually incorporated meat into every meal, and often into every dish, making use of a variety of animal species and body parts that would dizzy a contemporary eater accustomed to the poverty of modern supermarket selections. Desserts routinely called for meat products, too. Many...

  4. BREAKFAST
    • Hashed Beef
      Hashed Beef (pp. 2-3)
    • Stewed Trout
      Stewed Trout (pp. 4-5)
    • Baked Potatoes
      Baked Potatoes (pp. 6-6)
    • Slapjacks
      Slapjacks (pp. 6-6)
    • Hasty Pudding
      Hasty Pudding (pp. 7-7)
    • Tea/Coffee
      Tea/Coffee (pp. 7-8)
  5. PICNIC/LUNCH
    • Cucumbers and Radishes with Butter
      Cucumbers and Radishes with Butter (pp. 10-10)
    • Cold Ham Cake
      Cold Ham Cake (pp. 11-11)
    • Minced Salt Fish
      Minced Salt Fish (pp. 12-13)
    • Pickled Eggs
      Pickled Eggs (pp. 14-15)
    • Preserved Tomatoes
      Preserved Tomatoes (pp. 16-17)
    • Mrs. Reed’s Brown Bread
      Mrs. Reed’s Brown Bread (pp. 18-19)
    • Potato Rolls
      Potato Rolls (pp. 20-20)
    • Strawberry Preserves
      Strawberry Preserves (pp. 21-21)
    • Sponge Gingerbread
      Sponge Gingerbread (pp. 22-22)
  6. DINNER
    • Pea Soup
      Pea Soup (pp. 24-24)
    • Mushroom Catsup
      Mushroom Catsup (pp. 24-25)
    • Chicken Pie
      Chicken Pie (pp. 26-27)
    • Beef Smothered in Onions
      Beef Smothered in Onions (pp. 28-29)
    • Fried Tomatoes
      Fried Tomatoes (pp. 30-30)
    • Boiled Onions
      Boiled Onions (pp. 31-31)
    • Green Corn Cakes
      Green Corn Cakes (pp. 32-32)
  7. DESSERT
    • Coffee Custard
      Coffee Custard (pp. 34-34)
    • Bird’s-Nest Pudding
      Bird’s-Nest Pudding (pp. 35-36)
    • Fruit, Nuts
      Fruit, Nuts (pp. 37-37)
  8. Back Matter
    Back Matter (pp. 38-38)
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