Cut slices of cooked bacon, and pepper them; roll out crust a for apple dumplings; slice some potatoes very thin, and put them in the crust with the meat; close them up, and let them boil fast an hour; when done, take them out carefully with a ladle.Baked Beans
As with many other foods, baked beans of the 1860's were not as sweet as they are today. Civil War soldiers on both sides had baked beans for breakfast when the opportunity arose. They were cooked over or in the campfire all night. It was not often, except during winter, that an army unit could plan to be in the same camp long enough to cook beans fresh during the day, nor would they have been likely to have the saleratus (baking soda) to soften the beans while on the march.
Water ¼ cup molasses
3 cups dried navy or pea beans 3 small onions, cut in chunks
1 tsp. saleratus (baking soda) 2 green peppers, cut in strips
¼ to ½ lb. salt pork
The night before cooking, put beans in saucepan or kettle to soak overnight in water to cover generously (a quart or more). Drain the next morning and refill kettle with water; simmer five minutes. Stir in soda to dissolve. Continue to simmer for about 40 minutes, then test beans for tenderness.
Drain liquid off the tender beans and pour in 5 cups fresh water. Return to simmer, adding salt pork. In 30 minutes pour off extra liquid (save for bean soup or to add later to beans)
Grease a casserole by rubbing with salt pork; leave salt pork in pan. Prepare vegetables and stir into beans. Put mixture in casserole with salt pork. Drizzle ¼ cup molasses over top and add bean water to cover.
Beans can be baked at 250F for 8 hours or at 350F for 4 hours . You may need to add additional bean water so the beans do not dry out. Serve with a small pitcher of molasses.
Spruce Beer (the Emigrant's Handbook 1855)
Minute Beer (the Emigrant's Handbook 1855)
This was another way to use stale and dry bread. It well illustrates the old belief, "Waste not, want not."
Stale bread Pinch of cinnamon
Milk Spoonful of rose-water or lemon-brandy
3 eggs 1 tea-cupful molasses or sugar
Pinch of salt Raisins
Crumble the bread the night before you want to serve it in the morning and soak overnight in milk. In the morning, beat the eggs with the bread and add salt. Tie it up in a bag, or in a pan that will exclude every drop of water. Boil it about an hour or a little more. When tied in a bag, no pudding should be put into the pot till the water boils.
Flour 2 Cup
Baking Powder 3 tsp.
Salt 1 tsp.
Shortening ¼ Cup
Milk ¾ Cup
Measure flour, baking powder & salt into a bowl. Cut in shortening thoroughly, until mixture looks like meal. Stir in almost all the milk. If dough is not pliable, just add enough milk to make a soft, puffy, easy to roll dough. Round up dough on a lightly powered surface. Knead 20-25 times (about ½ minute). Roll out dough about ½ thick. Cut out biscuits, lay* on greased cooking sheet. Place in oven preheated to 375º approximately 15 minutes.
*For a real country flavor sop both sides of the biscuit in bacon grease before putting on cookie sheet.
1 c. flour
To Fry Chickens (From Domestic Cookery by Elizabeth E. Ley printed 1856)
After cutting up the chickens, wash and drain them; season them with salt and pepper; rub each piece in flour, and drop them separately in a frying pan or dutch-oven of hot lard; when brown, turn the other side to fry; make a thickening of rich milk, flour a piece of butter, salt, and chopped parsley; take up the chicken on a dish; pour a little water in the pan to keep the gravy from being too thick; put in the thickening, stir it and let it boil a few minutes; then pour it over the chicken.
Chicken Pie (From Domestic Cookery by Elizabeth E. Ley printed 1856)
Cut up the chickens, and if they are old, boil them fifteen minutes in a little water, which save to put in the pie; make a paste like common pie crust, and put it round your pan, or dish; lay in the chicken, dust flour over, and put in butter, pepper, and salt; cover them with water, roll out the top crust quite thick, and close the pie round the edge; make an opening in the middle with a knife; let it bake rather more than an hour. If you warm a pie over for the next day, pour off the gravy and warm it separately, and add it to the pie.
Pot Pie (From Domestic Cookery by Elizabeth E. Ley printed 1856)
Cut up two large chickens; grease your pot, or dutch-oven, with lard;
roll out crust enough to cover the bottom, or it will burn before pie
is done. As you put in the pieces of chicken, strew in flour, salt, and
pepper, some pieces of the crust rolled thin, and a few potatoes; cover
this with water, and put on a covering of paste, with a slit cut in the
middle; let it cook slowly for about two hours; have hot water in a tea
kettle, and if it should be dry up too much, pour some in; just before
you dish it, add a little parsley and thyme.
Giblet Pie and Soup (From Domestic Cookery by Elizabeth E. Ley printed 1856)
If you can get livers and gizzards from market, you can have a very nice pie made, the same as chicken pie, or soup with dumplings made of mild, egg and flour, beaten together, and dropped in when the soup is nearly done, and season it with parsley, pepper, and salt.
Chicken Stewed with New Corn (From Domestic Cookery by Elizabeth E. Ley printed 1856)
Cut up the chickens as for pies; season them well; have green corn cut off the cob; put a layer of chicken in the bottom of a stew pan, and a layer of corn, and so till you fill all in; sprinkle with salt, pepper and parsley, and put a piece of butter in; cover it with water, and put on a crust, with slits cut in it; let it boil an hour; when done, lay the crust in a deep dish; dip out the chicken and corn, and put it on the crust; stir in the gravy a thickening of milk and flour; when it boils up, pour it in with the corn and chicken. Chicken and corn boiled together in a pot, make very nice soup, with dumplings.
Chicken Soup (From Domestic Cookery by Elizabeth E. Ley printed 1856)
Cut up the chicken; cut each joint, and let it boil and hour; make dumplings of a pint of milk, an egg, a little salt and flour, stirred in till quite stiff; drop this in, a spoonful at a time, while it is boiling; stir in a little thickening, with enough pepper, salt and parsley, to season the whole; let it boil a few minutes longer, and take it up in a tureen. Chopped celery is a great improvement to chicken soup; and new corn, cut it off the cob, and put in when it is half done, gives it a very nice flavor.
Corn Fritters (From Domestic Cookery by Elizabeth E. Ley printed 1856)
Cut the corn through the grain, and with a knife scrape the pulp from the cob, or grate it with a course grater, and to about a quart of the pulp, add two eggs beaten, two table-spoonsful of flour, a little salt and pepper, and a portion of thin cream, or new milk; beat the whole together; have the butter or lard hot in the pan, and put a large spoonful in at a time, and fry brown, turning each fritter separately; this makes an agreeable relish for breakfast, or a good side dish at dinner.
2 Tbsp butter
3/4 lb salt pork, rind removed, diced
If you wish to make a large loaf, it will take three pints of water,
more than half a tea-cup of yeast, and two spoonsful of salt; when the
rising is light, knead it up, have the dutch-oven greased; put it in,
and set it near the fire, but not so near that it will scald. When it
rises so as to crack the top, set the oven on coals; have the lid hot,
cut the loaf slightly across the top, dividing it in four; stick it with
a fork and put the lid on; when it is on a few minutes, see that it does
not bake too fast; it should have but little heat at the bottom, and the
coals on the top should be renewed frequenlty; turn the oven round occasionally.
Molasses Gingerbread 4 lb. flour
Take two pounds fresh beef; put this in a dinner-pot, with two gallons
of water; after boiling two hours, throw in a quarter of a peck of okra,
cut into small slices, and about a quart of ripe tomatoes, peeled and
cut up; slice four or five large onions; fry them brown, and dust in while
they are frying from your dredge-box, several spoonsful of flour; add
these, with pepper, salt and parsley, or other herbs, to your taste, about
an hour before the soup is finished; it will require six hours moderate
2 cups of flour
2 c. cornmeal
This is the recipe for the Jerky we provided at the Battle of Columbia. You can substitute beef for venison if you wish. I prefer to freeze the venison and cut it in very thin (approx. 1/4 inch) slices using a sharp fillet knife. Cut in widths of 1 to 2 inches and 6 to 10 inches long. Put in a large glass mixing bowl and add sugar a little at a time. Be sure to mix well. Mix brown sugar and all other spices and mix well together. Put in refrigerator for 24 hours. Remove, drain and blot with paper towels. Place on oven racks. You may want to line bottom of oven with tin foil to catch excess drippings. Cook at a maximum of 150 F until dry, but still flexible. Don't over cook. You can also use a dehydrator. It takes approximately 8 hours in an oven. Place in zip lock bags and store in refrigerator. Will last at least 4 months.
two cups of cornmeal
Pulled Pork Shoulder and Collard Greens
Leave a pint of peas in the pot, with the water they were boiled in; make a thickening of flour, milk and butter, seasoned with salt, pepper, parsley and thyme; toast two or three slices bread, cut it up in the tureen; and when the soup has boiled about ten minutes, pour it over.Pumpkin or Squash Pie
When made for the family, this pie was often made with 1 egg to a quart of milk. The feeling was, the more eggs, the better the pie. So some used 1 egg for each gill of milk for company dessert.
Pumpkin or squash 2 tea-spoonfuls salt
3 eggs 2 great spoonfuls sifted cinnamon
1 quart milk 1 great spoonful ginger
Molasses or sugar Grated lemon peel (optional)
Take out the seeds and pare the pumpkin or squash before stewing but do not scrape the inside. The part nearest the seed is the sweetest part of the squash. Stew pumpkin and strain through a sieve or colander (or beat with mixer).
Stir the stewed pumpkin or squash into the milk beaten with eggs until it is as thick as you can stir it round rapidly and easily. To make the pie richer for company, make it thinner and add another egg. A decent pie can be made with only one egg to a quart of milk for everyday. Sweeten to taste with molasses or sugar. Some pumpkins require more sweetening than others. Ginger alone will be enough for spice if you use enough. A little grated lemon peel is nice.
Put in paste (pastry) shell. Bake without top crust for 40-50 minutes in moderate oven (350F), or longer if very deep.
Take the lights, heart and some of the liver; boil them in a pint of water; when done, take them out and chop them fine; season it with salt, pepper and a little sweet marjoram; put it back in the pot, and thicken it with butter and flour; let it boil a few minutes, and dash it with tureen.
Vegetable Soup (From Domestic Cookery by Elizabeth E. Ley printed 1856)
Take an onion, a turnip, two pared potatoes, a carrot, a head of celery;
boil them in three pints of water till the vegetables are cooked; add
a little salt; have a slice of bread toasted and buttered, put it into
a bowl, and pour the soup over it. Tomatoes when in season form an agreeable