Presents recipes used during the American Civil War, intertwining history and cuisine for insights into the lives of soldiers on the battlefield and their loved ones at home.
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...
Various recipes from the mid-19th century, from main dishes to desserts as used in Civil War reenactments.
With a historical introduction and contextualizing annotations, this fascinating historical compilation of excerpts from five Civil War-era cookbooks presents a compelling portrait of cooking and eating in the urban north of the 1860s ...
Based on Mrs. Lee's personal notebook and presented by her great-granddaughter, this charming book is a treasury of recipes, remedies, and household history. Both the original and modern versions of 70 recipes are included.
A Second American Civil War. From the backroom deals in Washington D.C. to the front lines of the battlefield. Daugherty offers an unflinching view of how a modern war on American soil would play out.
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 ...
Buttermilk biscuits, Sweet Potato Casserole, Pecan Pie--these are a few of the dishes the South is justifiably famous for. But what about Texas Mucho Torpedoes, Mediterranean Rice Salad, and Apple-Lokshen Kugel?
"Civil War Period Cookery is a unique book of historical recipes. It is chock full of delightfully delicious cooking ideas favored by many famous people of days long past. This...
This edition of Confederate Receipt Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts.
Published in 1843 in Philadelphia, this volume in the American Antiquarian Cookbook Collection is derived from an earlier English work that author J. M. Sanderson heavily adapted for American usage, creating not only a cookbook that ...