Confederate Home Cooking, by Patricia B. Mitchell, tells how Southern women coped with food shortages brought on by decreased agricultural production, blockades, and other war-created situations. Included in Confederate Home Cooking are actual accounts by women who experienced the war and the cooking challenges it engendered. Recipes of the time period are presented, as well as commemorative recipes. Endnotes for quotations and recipes make this book an especially valuable resource for lovers of history. 135 numbered pages including index. 56 recipes, including both historical receipts and commemorative dishes. 108 research notes. First published as a Compact Edition in 1990; this Bookshelf Edition published in 2018.

Buttermilk biscuits, sweet potato casserole, pecan pie are some of the 340 Old South original recipes from Confederate soldier's families - past down the generations for you to enjoy.

With the blockade of Southern ports and the lack of trading between the North and South during the Civil War, the Confederacy found itself in great deprivation, lacking its customary supplies. Showing great resourcefulness, southerners developed new ways to feed and clothe themselves and these adaptations and recipes were pulled together in 1863 by Richmond publishers West & Johnson, to share throughout the region in Confederate Receipt Book. The recipes were assembled from newspapers, staff, and other sources and were “designed to supply useful and economical directions and suggestions of cookery, housewifery, and for the camp.” Examples of resourceful recipes in Confederate Receipt Book include apple pie without apples, artificial oysters, and coffee substitutes as well as medicinal remedies for headaches, croup, and sore throats and making household items like candles and soap. The nature and extent of the items highlight the degree of difficulty that the Confederates faced and their ability to acclimate to the supplies at hand. Other examples include recipes for making ink, wicks for lamps, fire balls for fuel, and bread from numerous types of flours. The Confederate Receipt Book has as much quaint and amusing charm to present-day readers as it had practical significance to the beleaguered South fighting for its independence. This edition of Confederate Receipt Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.

Every Civil War buff will want to own this unique cookbook, which takes the reader right into the kitchens of 19th-century America. Illustrated with wonderful period photographs, it intertwines history and food for a fascinating new look at the lives of Civil War soldiers and their families. Traditional recipes, illustrated with full-color photographs and highlighted with historical anecdotes, include instructions for recreating treats sent in care packages to soldiers in the field, camp dishes, and special meals.

With the blockade of Southern ports and the lack of trading between the North and South during the Civil War, the Confederacy found itself in great deprivation, lacking its customary supplies. Showing great resourcefulness, southerners developed new ways to feed and clothe themselves and these adaptations and recipes were pulled together in 1863 by Richmond publishers West & Johnson, to share throughout the region in Confederate Receipt Book. The recipes were assembled from newspapers, staff, and other sources and were “designed to supply useful and economical directions and suggestions of cookery, housewifery, and for the camp.” Examples of resourceful recipes in Confederate Receipt Book include apple pie without apples, artificial oysters, and coffee substitutes as well as medicinal remedies for headaches, croup, and sore throats and making household items like candles and soap. The nature and extent of the items highlight the degree of difficulty that the Confederates faced and their ability to acclimate to the supplies at hand. Other examples include recipes for making ink, wicks for lamps, fire balls for fuel, and bread from numerous types of flours. The Confederate Receipt Book has as much quaint and amusing charm to present-day readers as it had practical significance to the beleaguered South fighting for its independence. This edition of Confederate Receipt Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.