The South did not have a lot of industry at the time of the war. Salt: Boiled sea water, or taking dirt from the smokehouse, adding water and boiling it. 05/16/2013. Lack of food, illness, and actual war injuries all contributed to the death toll of the animals. Both armies had their own commissary departments designed to organize the feeding of soldiers during the war. Carving directions for a cod’s head and shoulders published in “The American Home Cook Book” circa 1864. Half a Calf’s Head Boiled – Clean it very nicely, and soak it in water, that it may look very white; take out the tongue to salt and the brains to make a little dish. If for white sauce, put them in a little boiling water, and boil them for a few minutes, but do not fry them. There are many factors that can explain this lack of food. Ira Berlin | Published in History Today Volume 37 Issue 1 January 1987. Dec. 30, 2020. Watch the Collections Department’s podcast about hardtack to learn more.-Curator Matt Anderson shows a very old piece of food from the Minnesota Historical Society’s collection: an original piece of hardtack from the Civil War. If the eye is wished for, force the point of the carving-knife down on one side to the bottom of the socket, and cut it quite round. Cover of Godey’s Lady’s Book circa June 1867. eval(ez_write_tag([[300,250],'civilwarsaga_com-banner-1','ezslot_2',109,'0','0']));Breakfast typically consisted of cornmeal mush with cream and maple syrup, cornmeal griddle cakes, doughnuts and tea. Boil all together slowly, for four or five hours, then strain it and let it cool, when take off the fat. Put on the stock to boil, add the whole pigeons, herbs, and fried bread, and when the pigeons are done enough, dish up with the soup. Those were just coincidences at a tasting of dishes from the Civil War era, prepared according to recipes adapted from cookbooks published between 1861 and 1865. […]. Vegetables, dried fruits, pickles and pickled cabbage were sometimes issued to prevent scurvy but only in small quantities. Husbands and fathers and sons died not in hundreds but in thousands of numbers in both the North and South and many of them returned home either handicapped or wounded manner. Illustration of a boiled calf’s head published in “The American Home Cook Book” circa 1864. Food historians tell us during the American Civil War the civilians/soldiers of the north generally ate better than the civilians/soldiers of the south. Add half a teacupful of ketchup, the juice of a lemon, cayenne pepper, and salt, to taste, also four glasses of sherry, and when dished in a tureen, put in two dozen of force-meat balls, and the same quantity of egg-balls, which are made as follows: Egg Balls — Boil four or five eggs till they are quite hard. Saturday dinners were usually boiled codfish and Sunday dinners were often baked beans, brown bread and Indian pudding. Black Families in the American Civil War. Hardtack is a biscuit (or cracker) made from flour, water and salt. Fish and seafood were also very popular at the time. War in the South Life in the South during the Civil War was even more difficult than in the North. Twelve to 15 pounds of sugar Salmon—Broiled — Cut the fish in slices from the best part — each slice should be an inch thick; season well with pepper and salt; wrap each slice in white paper, which has been buttered with fresh butter; fasten each end by twisting or tying; broil over a very clear fire eight minutes. Families lived in constant fear of getting overrun by an army. These are probably the most common civil war era foods we know about and it is one of the... Hardtack. PBS: Civil War Cooking: What The Union Soldiers Ate: http://www.pbs.org/food/the-history-kitchen/civil-war-cooking-what-the-union-soldiers-ate/. 0 comments. Boil the head extremely tender; then strew it over with crumbs and chopped parsley, and brown them; or if liked better, leave one side plain. The Union army soldiers were often given food items such as bacon, cornmeal, tea, sugar, molasses, and fresh vegetables. Beef or Mutton Soup – Boil very gently in a closely covered saucepan, four quarts of water, with two table-spoonfuls of sifted bread raspings, three pounds of beef cut in small pieces, or the same quantity of mutton chops taken from the middle of the neck; season with pepper.and salt add two turnips, two carrots, two onions, and one head of celery, all cut small; let it stew with these ingredients 4 hours, when it will be ready to serve. The Union had blockaded many of the ports of the South, causing shortages of food and other items that people needed. As result, if you want to learn more about the Civil War, it may be hard to know where to start. Many residents were quite creative, and although most of the substitutes did not survive until modern times, satisfied southern appetites to some degree. A 100 man company was given: 1. Other foods soldiers occasionally ate included baked beans, hardtack pudding, ashcakes and milk toast. Take half a dozen thin slices of cold ham, and lay them in a soup-pot, mixed among the pieces of chicken. The brains and tongue are generally sent to table on a separate dish; the centre slice of the tongue is considered the best. When weather or nearby fighting interrupted food deliveries, soldiers often had to forage for food. The two groups fought for … Civilian food was a little more flavorful than army food but still consisted of very basic and simple dishes. The topic of these authentic quotations is food. During the Civil War, one of the rations that a soldier was often given was a portion of It pays for the trouble. It was a staple of the Civil War soldier’s diet because it was inexpensive and, … Army soldier rations were handled by the Army Commissary Department not by the US Sanitary Commission Commission. Andrew K. Shriver’s eldest son, Henry Wirt, joined an emergency militia of Pennsylvania volunteers on June 17, 1863 during Lee’s northern invasion and returned home a month later when the unit was disbanded on July 30. Effect on Families Introduction. Your email address will not be published. Whatever difficulties Yankees experienced paled in comparison with … Beef and pork were the most popular types of meat, yet civilians also ate pigeon, venison, chicken and rabbit. What Were the Major Strategies of the Civil War. When it is boiling hot [exactness is required here], put the dough nuts in quickly, but one at a time, if the fat be of the right heat, the dough nuts will, in about ten minutes, be of a delicious brown outside, and nicely cooked inside. Each unit was also given a food ration in addition to each soldier’s individual ration. The Union had the Copperheads. Each soldier’s daily rations included: 1. The town of Staunton doubled its taxes in order to purchase meat, flour, and wood for the families of soldiers. The palate or roof of the mouth is esteemed a great delicacy; and some fine lean will be found on the lower jaw, and nice gristly fat about the ear. Lay all these pieces aside, then put into the water in which the head was boiled, about three or four pounds of leg of beef and a knuckle of veal — the meat cut small and the bones broken. Take a large handful of parsley, young onions, and spinach, pick and wash them clean, and shred small; then take a handful of grated bread, put a lump of butter about the size of a hen’s egg in a frying-pan, and when it boils throw in the bread, stirring well until it becomes a fine brown color. Force-meat Balls — Cut half a pound of veal and half a pound of suet fine, and beat them in a mortar. As the war went on, and the men were away for longer periods, there was less to send. Any time a war is fought on a country's soil, the home front becomes a battlefield, and all the regular complications are magnified. Supper, which was served at night, was often a lighter meal. Different regions of the country had their own versions of hotcakes: buckwheat cakes, rice cakes, corn cakes, griddle cakes, buttermilk cakes, sourmilk cakes, flapjacks, slapjacks, hominy cakes, fritters and waffles. Continue reading "Sampling the Tastes of the Civil War" », Posted on 09/21/2011 at 08:19 AM in Food, Local History | Permalink The newly-found voices of the slaves caught up in the American Civil War, and heard through letters to their families, are a testimony to their tenacity and unity in the struggle for emancipation. During the war, the world market was cut off from the Southern United States’ main cash crop — King cotton. Roast Leg of Mutton – Put the leg into an iron saucepan with enough cold water to cover it, let it come to a boil gently, parboil it by simmering only; have the spit or jack ready; and take it from the hot water and put it to the fire instantly; it will take from an hour to an hour and a half if large, and less time if small. Dough Nuts – Take a pound of flour, one-quarter pound of butter, three-quarters pound of brown sugar, one nutmeg grated, and a teaspoon of ground cinnamon, mix these well together; then add a tablespoon of bakers’ yeast, and as much warm milk, with a bit of carbonate of potash about the size of a pea dissolved in it, as will make the whole into a smooth dough; knead it for a few minutes, cover it and set it in a warm place to rise, until it is light; then roll it out to one-quarter inch thickness, and cut it into small squares or diamonds, ready for cooking. Salt pork was a mass of unappealing, over-salted meat … One of the great problems that the Spanish Civil War caused, from the beginning, was the lack of food. An African-American army cook in City Point, VA. It was a staple of the Civil War soldier’s diet because it was inexpensive and, when properly stored, lasted for years. Vegetables, dried fruits, pickles and pickled cabbage were sometimes issued to prevent scurvy but only in small quantities. Unfortunately, soldiers on both sides were often given the worst bits of meat for their meals. Later in the war, the North took foraging one step further. The Civil War wasn't a picnic for men, but women didn't exactly get an easy time of it, either. The ages of the majority of those who went to war … In the north, it typically consisted of johnnycakes and milk or bread and milk with maple syrup or flapjacks with brown sugar and a side of custard. Fruit was rare, except for apples and peaches which grew abundantly in the north and south. 2. Soldiers from the Davis, Englebert, Desporte, Fulton, Mullenix, Plotner, Sanders and Walker families who fought during the Civil War. Civil War-era foodways. This spicy lip-smacking dish has been the lifeline of Mumbai for several years. Add four or five onions, a carrot and turnip, sliced, a small bunch of sweet-herbs, and some whole black pepper. Here are some popular Civil War-era recipes from the pages of Godey’s Lady’s Book, a magazine for women established in 1830 that regularly published recipes, and “The American Home Cook Book” published in 1864: Maccaroni and Cheese – Boil the maccaroni [sic] in milk; put in the stew pan butter, cheese, and seasoning; when melted, pour in the maccaroni, putting breadcrumbs over, which brown before the fire all together. The task could fall to the respective national governments or on the individual states that recruited, raised, and equipped the regiments and batteries. These stores sold foods that were hard to come by like canned fruit, tobacco, and sugar, and coffee. Here are some examples: Meat (at least $20 for one meal): Domestic animals, crows, frogs, locusts, snails, snakes and wormsCoffee: Okra seeds that were browned, dried sweet potatoes or carrots, roasted acorns, wheat berriesTea: Herbs, sumac berries, sassafras roots, raspberry, blackberry, huckleberry and holly leavesChampagne: Water and corn and molasses, fermented in an old barrelMilk or cream:Beat an egg white to a froth and add a small lump of butter, mix well.Sugar: Molasses, sorghum, dried, ground figs, honey, watermelon syrupVinegar (apple): molasses, honey, beets, figs, persimmon, may-apples and sorghumFlour: Rice, rice flour, cornmeal, and rye flour. Skim off the scum on the top and drop in cold water, and the salt sinks to the bottom. By 1864, it was $400 per month. Meat and seafood were usually eaten roasted, boiled or served in a stew or soup. 1861 - 1865 Proud descendant of a confederate veteran! Three-quarters of a pound of pork or bacon, or one and one-quarter pound of fresh or salt pork 0 comments, http://www.nwaonline.com/photos/2011/mar/06/90030/, 30th Regiment Illinois Volunteer Infantry (US), Alabama Confederate Military Unit Histories, Abraham Lincoln Presidential Library and Museum. The purpose of the commission was to ensure that Civil War soldiers were fed healthy and nutritional meals to prevent malnutrition and food poisoning. | Two quarts of salt. 4. The soup must boil till the flesh of the fowls is loose on the bones, but not till it drops off. Beans, baked goods and meat, including specific parts of the animal like the head, feet, brains, tongue and kidneys, were the most predominate type of food at the time (although meat was scare in the south during the war due to the blockades.). In Charlottesville and Lynchburg, officials appropriated money that poor residents, faced with becoming homeless, could use to help pay their rent. Civil War Era Foods: Fire Cake and HoeCakes. Press the whole into a deep pan when mixed well. As produce became more and more scarce or expensive, people had to find substitutes for common foods. Take it out, and when cool cut the meat into pieces of about an inch square. In 1955, during the Dwight D. Eisenhower administration, the Federal Civil Defense Administration (FCDA) urged every family to keep a seven-day supply of food and water on hand in … After the war, 620,000 of these fathers and sons did not return. In fact. | Troops were sent to take food and supplies from farms and villages for the Union army. Hardtack, also known as “army bread,” was type of hard, dry biscuit that soldiers had to soak in water and fry in grease or pork fat in order to eat. “The Civil War Book of Lists”; Donald Cartmell; 2001 The types of food that were popular during the Civil War was very different from the food we eat today. The brains must be boiled, and then mixed with melted butter, scalded sage chopped, pepper and salt…[The head] should be cut in thin slices from [line] 1 to 2, the knife passing down to the bone. In the early days of the Civil War, people sent food and clothing to their family members in the army. Skim it frequently till it boils, and let it boil for an hour, but very gently. Add a head of celery, split and cut into long bits, a quarter of a pound of butter, divided in two, and rolled in flour. Posted on 05/16/2013 at 04:13 PM in Food | Permalink Now melt a lump of butter in a stewpan, put to it two handful of flour, and let it brown, stirring it all the time. Food During The Civil War Hardtack Salt Pork Cake Peel your sweet potatoes. Six to 10 pounds of coffee or one and one-half pounds of tea Roll them in a little flour and fry them in butter, taking care they do not break. Mince the livers and gizzards. Southern meals were often just as plain, consisting mostly of pork and boiled corn served at almost every meal of the day, as well as sweet potatoes, cornbread, peas, rice and turnips. Prezi’s Big Ideas 2021: Expert advice for the new year; Dec. 15, 2020. 2. Eighteen ounces of flour or bread or 12 ounces of hardtack Take out the yolks and beat them in a mortar, with salt and cayenne pepper. McIlhenny Company’s Tabasco Sauce. Lunch, which was called dinner, was the largest meal of the day and often consisted of boiled potatoes, ham, fresh pork or corned beef served with apple, rhubarb or a berry pie, depending on the season. This is another one of the civil war era foods that is still being used today and its popularity is increasing... Hospital Gingerbread. Typical fare during the Civil War was very basic. But the effects of the past five years of war and chaos are catching up to the population. Add a little of the soup, and a few sprigs of parsley. Mincemeat Pie – Six pounds of currants, three pounds of raisins stoned, three pounds of apples chopped fine, four pounds of suet, two pounds of sugar, two pounds of beef, the peel and juice of two lemons, a pint of sweet wine, a quarter of a pint of brandy, half an ounce of mixed spice. Cut up the slices of ham in the same manner. The chef, it turned out, was from southwest Virginia and grew up in a household that, he said, had inherited some of Robert E. Lee’s silverware. Wood ashes or gunpowder could substitute for salt as a seasoning. Infantry Division? Rarely, the soldiers could obtain fresh items such as carrots, onions, turnips, potatoes, and fresh fruit. The best part in the head is the throat sweetbread, which is situated at the thick part of the neck [line] 3, and should be carved in slices from [line] 3 to 4, and helped with the other part. The wrapper reads “Army / Cracker / or / Hardtack 1864 / John W. Weiser / Ohio Infy”. They did, however, send sons to join the military. Piece of Hardtack With Original Paper Wrapper, Issued By The United States Army During the Civil War. Other foods soldiers occasionally ate included baked beans, hardtack pudding, ashcakes and milk toast. Once dry, crush with fingers into pieces small enough to grind in a coffee grinder. Chronic food shortages and outright hunger crippled the South throughout the Civil War, breeding despair among civilians and soldiers alike. Boil this for a quarter of an hour, strain it through a sieve, put it, with the pieces of meat, into the soup, with the brains pounded, and boil all together for an hour. https://www.tasteofhome.com/collection/civil-war-recipes-soldiers Put the bits of fowl and ham in the bottom of a large tureen, and pour the soup upon it. A Tongue – should be cut across, nearly through the middle, and thin slices taken from each side; a portion of the fat which is situated at the root of the tongue, being assisted with each. Pigeon Soup – Take eight good pigeons; cut up two, and put them on with as much water as will make a large tureen of soup, adding the pinions, necks, gizzards and livers of the others; boil well and strain; season the whole pigeons within with mixed spices and salt, and truss them with their legs into their belly. Serve with butter, or tomato sauce. Some families ate doughnuts, which were solid forms rather than the round items with holes that became popular later in the century. Civilian Families in the South When you think of the South during the Civil War, you probably think of soldiers marching off to battle. | Food rations in the military were delivered to Union soldiers by volunteers in the United States Sanitary Commission. Set the soup-pot over the fire, and let it boil rather slowly, skimming it well. When it has boiled an hour, put in some small round dumplings, made of half a pound of flour mixed with a quarter of a pound of butter ; divide this dough into equal portions, and roll them in your hands into little balls about the size of a large hickory nut. “The American Home Cook Book: With Several Hundred Excellent Recipes”; The American Lady; 1864 When weather or nearby fighting interrupted food deliveries, soldiers often had to forage for food. Everyday Life During the Civil War. It’s one of the more bizarre items in the collection, and an edible that was made to last. Do you have any mentions of the 62nd New York Vok. 3. Agents from the Confederate government requisitioned food and livestock, taking them for the army to use. Mix all these ingredients well together, and then use as much water as will make them into a nice stiff paste. The Civil War required complex logistics in order to feed the massive numbers of soldiers in the Union and Confederate armies. Hardtack, while nutritious, could be exceedingly hard and usually had to be soaked before it could be eaten. Civil conflict and civil war have proven to be a human universal across cultures and eras. Blog. The Union navy blockaded Southern ports to stop ships from bringing in supplies. Using a knife, create thin strips and place in direct sunlight for 5 to 10 hours. Due to war-time food shortages and a lack of both refrigeration and large-scale food processing, most meals were simple, easy to prepare dishes made from basic ingredients that could be grown in a garden or purchased and stored easily. The English Civil War raged on for approximately nine years (1642-1651) in England between Royalists and Parliamentarians. Pie-Crust for Meat Pies – Take one pound of dried flour and rub into it six ounces of lard, six ounces of butter, a small quantity of salt, and a half teaspoon of baking powder. Stir in, at the last, the beaten yolks of three or four eggs; and let the soup remain about five minutes longer over the fire. Fresh vegetables were difficult to obtain in the winter, except for root vegetables which were harvested in the fall and stored easily in cold, dry cellars. Put the head into a pot with more water than will cover it. Baked Cod-Fish — Clean the piece of cod, and make a stuffing of bread-crumbs, parsley, and onions, chopped small, pepper and salt, a piece of butter moistened with egg; put this stuffing into the open part of the fish, and fix it in with skewers; then rub the fish over with beat egg, and strew crumbs of bread, pepper, and salt over it; stick also some bits of butter on it; set in a Dutch oven before the fire to bake; serve with melted butter or oyster-sauce. As time went on, and troops had less and less to eat, sometimes they took so much food foraging that there was nothing left for the farmers and their families to eat. Then take it up. Union soldiers were fed pork or beef, usually salted and boiled to extend the shelf life, coffee, sugar, salt, vinegar, and sometimes dried … The pie should be baked in a moderately quick oven. The horses and mules were a vital part of all military operations, and as a result, more than one million horses and mules died during the course of the war. Season them with a very little cayenne, a little nutmeg, and a few blades of mace, but no salt, as the ham will make it salt enough. It was given to Levi Longfellow, Principal Musician of the 6th Minnesota Regiment, Company B, by John W. Weiser, Ohio Infantry, at the close of the Civil War.
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