Recipes From The Civil War Times
Mix flour, salt (optional), sugar (optional), and water.
2 c Flower
1/2 tb Salt (optional)
1/2 tb Sugar (optional)
1/2 c Water
Mix together with electric blender medium speed until this has the consistency playdough. Roll out with a rolling pin to about 1/3" +/- (the thinner the crisper), then cut it into 3" x 3" squares.Using hands or rolling pin, flatten dough on floured cloth until 1/4-inch thick. Score. Use the barrel of a ball point pen to punch 16 holes (4 x 4) in each square. Bake at 375 on the first side for 20-25 min. or until light brown, then turn them over and bake for another 15-20 min.
with a knife if desired. Bake on cookie sheet in 350-degree oven for 30 minutes. Break into pieces as needed.
PLAIN IRISH STEW FOR FIFTY MEN
Cut fifty pounds of mutton into pieces which equal 1/4 pound each. Put them in a pan and add twelve pounds of whole potatoes. In
addition, add eight tablespoons of salt and three teaspoons of pepper. Cover all with water, giving about half-a-pint to each pound
of meat. Light the fire and 1 to 1 1/2 hours of gentle ebulation will make a most excellent stew. Mash some of the potatoes to
thicken the gravy, and serve.
Mix a stiff dough of Indian (corn) meal, a little salt, and water (scalding is best). Flatten it on a board and tilt it up before
the campfire until brown on one side. Turn and brown the other side. When our fathers fought the Indians, and ground
their corn in mortars, they thought hoe-cake very
good. It can also be baked in hot ashes or with hot stones (southern fashion).
EGGS ON THE MARCH
Eggs may be roasted by standing them on end in hot ashes. They may be boiled hard to carry in the pockets on forced marches.
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