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

Published by The University Press of Kentucky, Lexington, KY, 1999

About this Item

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.

Seller Inventory # 012066

Bibliographic Details

• Title: CIVIL WAR RECIPES. Receipts from the Pages of Godey's Lady's Book
• Publisher: The University Press of Kentucky, Lexington, KY
• Publication Date: 1999
• Language: English
• ISBN 10: 0813120829
• ISBN 13: 9780813120829
• Binding: Cloth
• Condition: Fine
• Dust Jacket Condition: Near Fine
• Signed: Signed by Editors

About this title

Synopsis

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.

From the Back Cover

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 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.