Civil War Recipes: Receipts from the Pages of Godey's Lady's Book [Hardcover]

Lily May Spaulding (Editor), John Spaulding (Editor)

Book Description

Release date: February 10, 1999

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.

Editorial Reviews

From School Library Journal

YA-Motivated by their interests in cooking and history and the search for a plum-pudding recipe like Grandma's, this mother-son team has compiled a cookbook that is rich in Civil War information. Drawn from a 19th-century women's magazine, the recipes were usually submitted by middle-class readers from the rural North and South, and were intended for "common dishes of every day" rather than grand occasions. The authors have added facts about Confederate and Union army rations, customary cooking utensils, and food substitutions frequently used by Southern cooks. Recommended menus, or "bills of fare," for each month, and dates of each recipe's appearance in Godey's are also included. A glossary clarifies terminology rarely used by today's cooks. YAs will be intrigued by this exposure to everyday life during the Civil War. Quaint language ("Thicken some scalding hot milk with a sufficiency of potato flour") enhances the enjoyment of the book, and most recipes can be successfully prepared by modern chefs.-Pamela Cooper-Smuzynski, Fairfax County Public Library, VA

Copyright 1999 Cahners Business Information, Inc.

Review

"The recipes themselves become a window into middle-class American culture nearly 150 years ago: what they ate, how they prepared their foods, how much food was prepared, and what kitchen utensils were used." -- Arkansas Review

"Presents a picture of domestic life during those difficult years." -- Blue Ridge Country

"A valuable work to all readers who are interested in American cooking practices of the past, especially of the era of the Civil War." -- Charles P. Roland

"A superb job of filling in the background on cooking term, measurements, techniques, etc., that were commonplace for our ancestors but unknown or baffling today." -- Civil War Interactive

"A 'must' for the cookbook collector, and for those who enjoy a good read and good food." -- Journal of the West

"Serves up period dishes ranging from the gourmet to army rations." -- Publishers Weekly

"Civil War Recipes not only can be put to practical use, but it's also fun to read and chuckle over." -- The (Tucson) Arizona Daily Star

See all Editorial Reviews

Product Details

• Hardcover: 272 pages
• Publisher: The University Press of Kentucky; 1st ptg. edition (February 10, 1999)
• Language: English
• ISBN-10: 0813120829
• ISBN-13: 978-0813120829
• Product Dimensions: 5.4 x 1 x 7.9 inches
• Shipping Weight: 11.2 ounces (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #286,044 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Most Helpful Customer Reviews

10 of 10 people found the following review helpful

5.0 out of 5 stars An excellent glimpse of life during the Civil War. December 29, 2002

By Wendy A. B. Whipple

Format:Hardcover

With its well-written introduction, this marvelous book is a great way to read about one aspect of life during the American Civil War.

These recipes are taken verbatim from a magazine that was fairly widely read by the ladies of the North and South. They are all dated with the year they were published, in some cases more than once. There's a glossary and notes to help you read the somewhat antique language. There's also a wonderful reference list, with lots of titles for the Civil War historian to look for.

I wanted this book because I love being in the kitchen. I also wanted to improve my knowledge of history, as seen through the eyes of the wives, mothers and daughters. As a genealogist, this book enhances what little I know about my female Civil War ancestors. As an added bonus, many of these recipes sound recreateable in the modern kitchen! This is a great read, even if you're not a cook.

12 of 13 people found the following review helpful

5.0 out of 5 stars Fascinating reading. Not just a cook book but history too! March 17, 1999

By A Customer

Format:Hardcover

Interesting history on the diets of the Civil War soldiers as well as authentic recipes from the home front. Many are the basis of our recipes today. I had a lot of fun trying some of them and they were delicious. The historical section at the beginning was well researched and very interesting reading.

8 of 10 people found the following review helpful

5.0 out of 5 stars Interesting. Well researched & well written. February 25, 1999

By A Customer

Format:Hardcover

I have an interest in civil war history since my grandfather fought in the civil war (union side). This book was well researched and well written. It adds a new perspective to the times.