Civil War Era "Receipts"



1 shot of rum
1 teaspoon fine sugar
a touch of lemon juice
Cinnamon stick
Directions:  Stir ingredients and add enough boiling water to fill a mug. 

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Potato Pudding

Ingredients;  three pounds of potatoes, two quarts of milk, two ounces of butter, two ounces of sugar, a bit of lemon-peel, a good pinch of salt, and three eggs.  First, bake the potatoes, and if you have no means of baking them, let them be either steamed or boiled, and when done, scoop out all their floury pulp without waste into a large saucepan, and immediately beat it up vigorously with a large fork or a spoon ; then add all the remainder of the above-named ingredients (excepting the eggs), stir the potato batter carefully on the fire till it comes to a boil, then add the beaten eggs ; pour the batter into a greased pie-dish, and bake the pudding for an hour in your oven, if you have one ; if not, send it to the baker's.

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Calves Head Cake

Parboil a calf's head with some sage ; then cut off the meat, and return the bones to the broth, and boil them until the latter is greatly reduced.  Put the meat which is already cut into pieces into a jar with the tongue, some cloves, mace, nutmeg and some slices of ham.  Cover the jar with a plate, and bake the whole some hours until it is thoroughly well cooked, then add the brains, beaten up with an egg.  Some hard-boiled eggs must be placed round a mould, and the meat poured in.

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Lemon Pie

A tablespoon of starch to a teacup of boiling water, a teacup of sugar, one egg, and the grated peel and juice of a lemon; baked between two crusts.

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Two cups of sugar, one cup of butter, half a cup of sour milk, half a spoon of soda.

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Apple Dumplings

Take a six quart pan filled with apples, pared and cored, about two thirds full with water sufficient to cook the apples.  Put an occasional lump of butter around the sides of the pan.  Now prepare a crust; for one quart of flour take a piece of butter about the size of an egg, two teaspoonfuls cream tartar, one tablespoonful soda, rub well into the flour, then add a little salt, and sweet milk or water, just enough to wet your crust, and then set it on the top of your stove with a large tin pan for a cover.  Cook from three quarters of an hour to an hour, as some apples stew quicker than others.  To be eaten with maple molasses or sweetened cream.  It is tip top.  So say the Working Farmer.

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Cooking Measures 

For liquid measure --

Two jills are half a pint
Two pints are one quart
Four quarts are one gallon

For dry measure --

Half a gallon is a quarter of a peck
One gallon is a half a peck
Two gallons is one peck
Four gallons is half a bushel
Eight gallons is one bushel

About 25 drops of any thin liquid will fill the common sized tea-spoon.

Four table-spoons or half a jill will fill a common wine glass

Four wine glasses will fill a half-pint or common tumbler or a large coffee-cup

A quart black bottle holds in reality about a pint and a half

Of flour, butter, sugar and most articles used in cakes and pastry, a quart is generally about equal in quantity to a pound avoirdupois (sixteen ounces). 

Ten Eggs generally weigh about one pound before they are broken.

A table-spoon of salt is general about one ounce.

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Potato Puffs

Take cold roast meat, either beef or mutton, or veal and ham; clear it from gristle, chop small, and season with pepper, salt, and cut pickles; boil and mash some potatoes and mash them into a paste with one or two eggs, roll it out with a dust of flour, cut it with a round saucer, put some of your seasoned meat on one half, and fold it over like a puff, prick or nick it neatly round, and fry it a light brown.  This is an excellent method of cooking up old meat.

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Ginger Biscuits

Rub half a pound of fresh butter into two pounds of fine flour, add half a pound of sifted sugar, and three ounces of pounded ginger.  Beat up the yelk of three eggs and take a little milk with which make the above ingredients into a paste.  Kneed it all well together and roll it out extremely thin, and cut it into the form of round biscuits with paste cutter.  Bake them in a slow oven until crisp, taking care that they are a pale brown color. 

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Oyster Fritters

Have ready at hand a strong batter, consisting of flour, water, and three fresh eggs well beaten up with it.  Take one dozen of oysters fresh from the tub they are in, open them over a clean basin, so as to save the briny juice that pertains to the fish.  Add to them a salt-spoonful of cayenne, a whole nutmeg grated, and a little salt; throw them into the batter, stirring it well round, until they are fully intermixed with the latter.  Be provided with a pan over a moderate fire, and fry the batter with the fish in it, in three distinct proportions, with a good share of sweet butter.  When both sides of fritters present to the eye a rich brown complexion remove them, and serve them up with mashed potatoes, in hot plates.

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Take the livers of chickens or any other poultry; stew them gently in a little good gravy, seasoned with a little onion, mushroom essence, pepper, and salt.  When tender remove the livers, place them on a pasteboard and mince them; return them to the saucepan, and stir in the yelks of one or two eggs according to the quantity of liver, until the gravy becomes thick.  Have a round of toast ready on a hot plate and serve it on the toast.  This is a very nice luncheon or supper-dish.

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Bachelors Buttons

These delicious little cakes are prepared by rubbing two ounces of butter into five ounces of flour; add five ounces of white sugar; beat an egg with half the sugar, then put it to the other ingredients.  Add almond flavoring according to taste, roll them in the hand about the size of a large nut, sprinkle them with lump sugar, and place them on tins with buttered paper.  They should be lightly baked.

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