Exploring History through Simple Recipes: Civil War Cooking: The Union
By: Susan Dosier, Blue Earth Books, Mankato, Minnesota, 2000
This
is a bit different take on history. I must admit, I have not yet tried
any recipes, but I have copied a couple. I want Sheri to make me some
Johnny cakes, like a pancake with cornbread. I also copied one of fried
apples and for ld-fashioned macaroni and cheese. Some of the others
are pretty common like navy bean soup and cherry cobbler. The
accompanying text talks about some of the deprivations. That in the far
South foraging was common, taking fruits and vegetables and animals and
eggs from the local population. It also talks about hard tack, which
was often wormy. Even so, when you got hungry enough it was much sought
after. Rations usually tended to pork which could be salted and lasted
longer than beef. However, beef was often craved. The Union camps
often had sutlers attached, who may transport items some distance and
then their prices would reflect this. However you could supplement your
rations with what would be available from these traveling stores.
I am excited to try some of these recipes.
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