Civil War Recipes

Receipts from the Pages of Godey's Lady's Book

Lily May Spaulding, John Spaulding, Lily May Spaulding, John Spaulding

• Publisher: The University Press of Kentucky
• Year: 2014
• ISBN:
  9780813146607
• Topic: Art
• Subtopic: Culinary Arts

Godey's Lady's Book, perhaps the most popular magazine for women in nineteenth-century America, had a national circulation of 150, 000 during the 1860s. The recipes (spelled "receipts") it published were often submitted by women from both the North and the South, and they reveal the wide variety of regional cooking that characterized American culture. There is a remarkable diversity in the recipes, thanks to the largely rural readership of Godey's Lady's Book and to the immigrant influence on the country in the 1860s. Fish and game were readily available in rural America, and the number of seafood recipes testifies to the abundance of the coastal waters and rivers. The country cook was a frugal cook, particularly during wartime, so there are a great many recipes for leftovers and seasonal produce. In addition to a wide sampling of recipes that can be used today, Civil War Recipes includes information on Union and Confederate army rations, cooking on both homefronts, and substitutions used during the war by southern cooks.

Table of contents

• Cover
• Title
• Copyright
• Contents
• PREFACE
• INTRODUCTION
• BILLS OF FARE
• BEVERAGES
• SOUPS
• CEREALS, BREADS, AND YEAST
• EGGS AND CHEESE
• VEGETABLES
• SALAD DRESSINGS AND SAUCES
• FISH AND SHELLFISH
• POULTRY AND WILDFOWL
• MEATS
• PASTRIES AND PIES
• CAKES AND ICINGS
• BISCUITS [COOKIES] AND CONFECTIONS
• DESSERTS
• GLOSSARY
• REFERENCES
• INDEX