CIVIL WAR RECIPES. Receipts from the Pages of Godey's Lady's Book

Spaulding, Lily May, and John Spaulding

ISBN 10: 0813120829 / ISBN 13: 9780813120829

Editore: The University Press of Kentucky, Lexington, KY, 1999

Riguardo questo articolo

This work includes recipes (receipts) taken from the Godey's Lady's Book, a magazine ciraculated durig the 1860s. The recipes were submitted by women from both the North and the South and reveal the wide variety of regional cooking that characterized American culture. In addition, the book includes information on Union and Confederate army rations, cooking on both homefronts, and substitutions used during the war by southern cooks. The book contains a glossary, references, and an index. This copy is SIGNED BY THE EDITORS, inscribed on the half-title page, and is clean and solid.

Codice articolo 012066

Dati bibliografici

• Titolo: CIVIL WAR RECIPES. Receipts from the Pages of Godey's Lady's Book
• Editore: The University Press of Kentucky, Lexington, KY
• Data di pubblicazione: 1999
• Lingua: Inglese
• ISBN 10: 0813120829
• ISBN 13: 9780813120829
• Rilegatura: Cloth
• Condizione: Fine
• Condizione della sovraccoperta: Near Fine
• Firmato: Signed by Editors

Descrizione articolo

Riassunto

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.

Product Description

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 (receipts) it reproduced were often submitted by middle- and upper-class women from both North and South, and they reveal the variety of regional cooking very much in evidence before the homogenization of American culture in the twentieth century. Civil War Recipes reproduces, in their original wording, receipts that appeared in the pages of Godey's Lady's Book during the decade of the Civil War. Editors Lily May Spaulding and John Spaulding have added annotations to assist those cooks who might not know, for example, that "biscuits" often referred to what we now call "cookies". They also provide a brief overview of the technical state of cooking in America before and during the Civil War. Although leavening agents were not unknown, the recipe for "Christening Cake" requires whisking the whites of sixteen eggs into a full froth and beating the entire mixture for more than thirty minutes. Sections on both Union and Confederate army rations, cooking on both homefronts, and a list of substitutions used during the war by southern cooks round out the background material provided by the Spauldings.