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.
"synopsis" may belong to another edition of this title.
"A valuable work to all readers who are interested in American cooking practices of the past, especially of the era of the Civil War."—Charles P. Roland
“A superb job of filling in the background on cooking term, measurements, techniques, etc., that were commonplace for out ancestors but unknown or baffling today.”—Civil War Interactive
“The recipes themselves become a window into middle-class American culture nearly 150 years ago: what they ate, how they prepared their foods, how much food was prepared, and what kitchen utensils were used.”—Arkansas Review
Lily May Spaulding, a retired registered nurse, operated a restaurant in Vermont in the 1940s.
Her son, John Spaulding, works for the Phoenix Area of the Indian Health Service, is a clinical psychologist and author of two volumes of poetry.
"About this title" may belong to another edition of this title.
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Hardcover. Condition: Fine. Dust Jacket Condition: Fine. First Edition. hardcover, octavo, first edition, 1999, signed by both authors on front endpaper, 262 pages, illustrations, glossary, references, index, fine condition in a fine dust jacket, clean copy, no markings, cooking recipes during The Civil War era. Size: Octavo. Signed. Seller Inventory # 5855
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Hardcover. Condition: new. Hardcover. 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. 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780813120829
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Cloth. Condition: Fine. Dust Jacket Condition: Near Fine. 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. Signed by Editors. Seller Inventory # 012066
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