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The More Things Change . . .
on March 13, 2012
One of the very best ways to understand history is to know or experience something of the culture of the place or time. As I've gone into schools with historical programs and taught homeschool students, I've always tried to bring in food experiences. Food, after all, is about as close to a universal language as we have.
Julia Hutchins' Civil War Era Recipes is a compendium of recipes from a variety of documented sources, both North and South, and for those who know their way around a kitchen, a fair few of them are still usable today. I found a cake recipe that I've been using for more than 60 years here, though very slightly altered as baking powder did not exist at the time, and the strawberry ice cream is very close to the way I make strawberry ice cream today, though I use a blender rather than a sieve. You would even find Robert E. Lee's Punch right at home at your next cocktail party.
There is a Table of Contents, but unfortunately it does not connect with the Kindle navigation menu, nor are the individual recipes interactive. For some reason, the book opens to the first recipe rather than the title page, so you will have to page backwards to access it.
Food history buffs and those who teach this era will find this an interesting read.