This booklet offers a concise representation of foods and recipes used by soldiers on both sides of the Civil War, along with food recipes utilized by concerned parents and relatives who sent prepared foods into the camps. The recipes are derived from period resources, including soldiers' diaries. Collected and edited by George A. Rice, 30 pages.
The Robert E. Lee Family Cooking and Housekeeping Book, by Anne Carter Zimmer. The great-granddaughter of Robert E. Lee has taken a faded little notebook full of Lee family chat and recipes, added months of research, and dished up an insider's glimpse of the great Confederate general at home. She also gives us an illuminating portrait of the Lee family before and after the Civil War. (283 pages, 7.75 x 6.5, Paperback)
Civil War Recipes: Receipts from the Pages of Godey's Lady's Book, edited by Lily May Spaulding and John Spaulding. Drawn from the famous 19th-century women's magazine, the included recipes were usually submitted by middle-class readers from the rural North and South, and were intended for common dishes of every day rather than grand occasions. The authors have added facts about Confederate and Union army rations, customary cooking utensils, and food substitutions frequently used by Southern cooks. A glossary clarifies terminology rarely used by today's cooks.
The Confederate Cookbook: Family Favorites from the Sons of Confederate Veterans, edited by Lynda Moreau. This book contains over 340 of Dixie's finest recipes courtesy of contemporary Confederate kitchens from Florida to Alaska. Here you'll find the delicious, traditional dishes that evoke the flavour of the Old South, as well as savoury regional favourites from all over the country. Fascinating historic anecdotes are featured, along with easy-to-use instructions for making so memorable dishes ever to grace your sideboard. (382 pages, 9.5 x 8.5, Hardcover)